Ingredients
5
5 servings
- •1 tablespoon butter
- •0.5 cup sliced green onions
- •2 cloves garlic, minced
- •1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
- •2 cups shredded Monterey Jack cheese, divided
- •1 cup ricotta cheese
- •0.5 cup sour cream
- •10 (6 inch) corn tortillas
- •1 (19 ounce) can enchilada sauce
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in spinach and cook for 5 minutes. Remove from the heat and mix in 1 cup Monterey Jack, ricotta cheese, and sour cream.
- Warm one tortilla in a skillet over medium heat until flexible, about 15 seconds. Repeat to warm remaining tortillas. Spoon about 1/4 cup spinach mixture onto the center of each tortilla, roll tortilla around filling, and place into a 9x13-inch baking dish with the seam facing down. Pour enchilada sauce over top and sprinkle with remaining 1 cup Monterey Jack.
- Bake in the preheated oven until sauce is bubbling and cheese is lightly browned at the edges, 15 to 20 minutes.
Nutritional Facts
Per 5 servings
- Calories: 510
- Carbohydrate: 32g
- Fat: 36g
- Fiber: 6g
- Protein: 18g
- Sugar: 1g
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