creamy spinach enchiladas
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1 Tbspplus 1 tsp oil
2 cred onion, chopped
2 tspminced garlic
1 box10 oz pkg frozen, chopped spinach, thawed, squeezed dry
1 cricotta cheese
1/2 clight sour cream
2 creduced fat, shredded mexican-style cheese
106"-tortillas of your choice, ie; spinach, tomato, low fat, etc,
119 oz can or bottle favorite enchilada sauce
How to Make creamy spinach enchiladas
- Heat oven to 375. Lightly spray a 9"x 13" pan w/ cooking spray. Place a lg pot over medium heat.Pour 1 tbsp oil into pot. Add onion and garlic. Cook, stirring until fragrant. Add spinach and cook, stirring for 5 mins.
- Remove pot from heat. Stir in ricotta cheese, sour cream and 1 cup shredded cheese. In a skillet, over medium heat, add remaining oil. Place a tortilla in skillet, cook 1 min, flip over and cook another 30 seconds. Place on a plate. Cook remaining tortillas.
- For each tortilla, spoon about 1/4 cup ricotta mix down the center of tortilla. Roll up and place seam-side down in pan. Pour enchilada sauce evenly over tortillas. Sprinkle w/ remaining cheese. Bake 15-20 mins, or until bubbly. I usually serve w/ a side of extra sour cream.