Spinach Enchiladas Verde

Spinach and Monterey Jack cheese are wrapped in corn tortillas and baked with green salsa. You can substitute yogurt for the sour cream if you want a lighter version. This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 321 Calories

Ingredients

• 2 cups shredded Monterey Jack cheese
• 1 bunch fresh spinach, rinsed and thinly sliced
• 1 (7 ounce) can green salsa
• 1 cup light sour cream
• 1 (10 ounce) package corn tortillas

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.

Step 3

Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.