Spinach Enchiladas

If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 510 Calories

Ingredients

• ½ cup sour cream
• 1 tablespoon butter
• 1 cup ricotta cheese
• 2 cloves garlic, minced
• 2 cups shredded Monterey Jack cheese
• 10 (6 inch) corn tortillas
• 1 (19 ounce) can enchilada sauce
• ½ cup sliced green onions
• 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry

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 garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.

Step 3

In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.

Step 4

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