Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
Bake for 15 to 20 minutes in the preheated oven, until
sauce is bubbling and cheese is lightly browned at the
edges.
Serving
Suggestions
We used bagged spinach and just sauted in pan with butter and green onions and garlic
Originally Submitted
10/29/2014
0 Out of 5 from
0 reviews
You can add this Spinach Enchiladas recipe to your own private DesktopCookbook.