Ingredients
6
6 servings
- •1 cup light sour cream
- •1 (7 ounce) can green salsa
- •1 bunch fresh spinach, rinsed and thinly sliced
- •2 cups shredded Monterey Jack cheese
- •1 (10 ounce) package corn tortillas
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
- Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.
Nutritional Facts
Per 6 servings
- Calories: 321
- Carbohydrate: 27g
- Fat: 18g
- Fiber: 4g
- Protein: 15g
- Sugar: 2g
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