Spinach Enchiladas

Name: Spinach Enchiladas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 1 tablespoon butter; 1/2 cup green onions, sliced, plus more, to taste, for topping; 2 cloves garlic, minced; 1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry; 2 cups Monterey Jack cheese, shredded, divided; 1 cup ricotta cheese; 1/2 cup sour cream; 10 (6-inch) corn tortillas; 1 (19-ounce) can enchilada sauce

Vegetarian Oven Mexican

Time: 50 minutes

Yield: 10 servings

About

If you would like to experience a meat-free Mexican meal, we've got a delicious alternative you are sure to love. These Spinach Enchiladas roll out all of the wonderful flavors you adore. The tender tortillas snuggled around a saturation of creamy spinach and cheesy filling, topped with a sassy sauce, plus even more cheesy goodness, will make you fall in love with a new, favorite meal. Don't hesitate to try these Spinach Enchiladas alongside your next Mexican dinner fiesta. Your guests won't even know what they have been missing!

Ingredients

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

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Grease a 9x13-inch baking dish.

Step 3 -In a large saucepan over medium heat, add the butter to melt.

Step 4 -Add 1/2 cup of the green onions and the garlic, and cook while stirring, until fragrant, about 2-3 minutes.

Step 5 -Add the spinach, stir to combine, and cook until tender, about 5 minutes.

Step 6 -Transfer the spinach mixture from the stovetop to a wire rack. Add 1 cup of the Monterey Jack cheese, the ricotta cheese, and the sour cream and stir to combine. Set it aside.

Step 7 -In a large skillet over medium heat, individually heat each of the tortillas, about 15 seconds per tortilla, until all the tortillas have been warmed.

Step 8 -On a flat surface, in the center of each of the warmed tortillas, add about 1/4 cup of the spinach mixture, roll the tortilla around the spinach mixture, and place it in the prepared baking dish, seam-side down.

Step 9 -Evenly pour the enchilada sauce over the top of the rolled tortillas.

Step 10 -Evenly sprinkle the remaining Monterey Jack cheese over the enchilada sauce layer.

Step 11 -Bake, uncovered, until the sauce is bubbling and the cheese is lightly browned at the edges, about 15-20 minutes.

Step 12 -Top with the remaining green onions and serve.

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