Preheat the oven to 375 degrees.
Melt butter in a saucepan over medium heat. Add
garlic, onion, fresh and canned green chillis,
chilli powder; 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.
Notes-
I changed the recipe because I wanted more spice.
I added canned and fresh chillis and chilli
powder. I also used onion instead of green onion. Finally, I like a
lot of sauce so I used double what the original recipe calls for.
These changes are reflected in the ingredients
list above. If you want to see the original
recipe, I included the link below.
Originally Submitted
12/11/2016
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