Even if you aren't a corn tortilla fan I would strongly recommend that you use the corn tortillas. I don't usually like them but in this meal they were perfect. The corn flavor that they lend to the dish is the perfect compliment to the other flavors and the texture is perfect for a meatless meal.
This recipe is courtesy of Allrecipes.com, picture courtesy of CookinBug and can be found at this site here: http://allrecipes.com/recipe/spinach-enchiladas/detail.aspx
- 1 tablespoon butter
- 1/2 cup sliced green onions
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack cheese (I used 1 cup mozzarella, 1 cup cheddar)
- 10 (6 inch) corn tortillas
- 1 (19 ounce) can enchilada sauce
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; 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.