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  • Creamy Spinach and Ricotta Enchiladas

    1 vote
    Creamy Spinach and Ricotta Enchiladas
    Prep time:
    Cook time:
    Servings: 5
    by April
    6 recipes
    		 >
    I made this delicious dish for a large group of friends a few years back and it was a HUGE hit at the party!! Hope you enjoy it as we did!

    Ingredients

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

    Directions

    1. Directions:
    2. 1.Preheat the oven to 375 degrees F
    3. 2.Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes to sweat, DO NOT brown. Stir in spinach, & cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese. (Save some for the top of the dish!)
    4. 3.In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds.(you can microwave, however, the edges to tend to get stiff & breaking can occur) 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.
    5. 4.Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
    6. ENJOY!!

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    Comments

    • John Spottiswood
      John Spottiswood
      This looks great April! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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