Easy spinach enchiladas made with ricotta cheese and spinach. If you like spinach and Mexican food, you'll love these!
Ingredients
- butter: 1 Tbsp
- green onions: 0.5 cup (sliced)
- garlic: 2 clove (minced)
- frozen chopped spinach , thawed, drained and squeezed dry: 1 pack (10 ounce pack)
- Monterey Jack cheese: 2 cups (divided, shredded)
- ricotta cheese: 1 cup
- sour cream: 0.5 cup
- corn tortillas: 10 piece (6 inch)
- enchilada sauce: 1 can (19 ounce can)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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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.
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Bake in the preheated oven until sauce is bubbling and cheese is lightly browned at the edges, 15 to 20 minutes. Melissa-Goff
