Spinach Enchiladas

These spinach enchiladas are quick and easy. Made with common pantry ingredients, they're ready in under 45 minutes for your family to enjoy.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 510 Calories

Ingredients

• 1 tablespoon butter
• 1 cup ricotta cheese
• 2 cloves garlic, minced
• 10 (6 inch) corn tortillas
• 1 (19 ounce) can enchilada sauce
• 2 cups shredded Monterey Jack cheese, divided
• 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
• 0.5 cup sour cream
• 0.5 cup sliced green onions

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Melt butter in a saucepan over medium heat. Add green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in spinach and cook for 5 minutes. Remove from the heat and mix in 1 cup Monterey Jack, ricotta cheese, and sour cream.

Step 3

Warm one tortilla in a skillet over medium heat until flexible, about 15 seconds. Repeat to warm remaining tortillas. Spoon about 1/4 cup spinach mixture onto the center of each tortilla, roll tortilla around filling, and place into a 9x13-inch baking dish with the seam facing down. Pour enchilada sauce over top and sprinkle with remaining 1 cup Monterey Jack.

Step 4

Bake in the preheated oven until sauce is bubbling and cheese is lightly browned at the edges, 15 to 20 minutes.