Tuesday, October 11, 2011

Spinach Enchiladas

This is a quick and easy last minute dinner option. I used leftover homemade ricotta but you can always substitute cottage cheese that was called for in the original recipe.

Spinach Enchiladas
recipe courtesy of Lynn's Kitchen Adventures

2 tablespoons of oil
½ onion, chopped
2 cloves garlic, minced
10 ounce package frozen chopped spinach , thawed, drained and squeezed dry
1 cup Homemade Ricotta or cottage cheese
½ cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) flour tortillas
19 ounce can enchilada sauce

Cook onion in oil for a few minutes until tender. Add garlic and cook for about 1 minute longer. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in cottage cheese, sour cream, and 1 cup of Monterey Jack cheese.

In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about ¼ cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9×13 inch baking dish.

Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack. Bake at 375 for 20 minutes or until heated through.