Creamy Spinach Enchiladas

December 11, 2020  Online Recipe Guide Avatar

1 pkg. Azteca® Flour Tortillas
1/2 cup sour cream
1/2 cup sliced green onions
2 cups (8 oz.) shredded Monterey Jack cheese
1 tablespoon butter or margarine
1 (10 oz.) pkg. frozen, chopped spinach, thawed & drained
1 (10 oz.) can mild enchilada sauce
sour cream, if desired
1 cup cottage or ricotta cheese sliced green onions, if desired


Remove tortillas from refrigerator. Heat oven to 375° F. In medium saucepan, saute’ onions in margarine until crisp-tender; add spinach. Cook until moisture is evaporated, stirring occasionally; remove from heat. Stir in cottage or ricotta cheese, sour cream and 1 cup of shredded cheese. Warm tortillas as directed on package. Spoon approximately 1/4 cup filling down center of each tortilla; roll up. Place seam side down in greased 13”x9” baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining shredded cheese. Bake for 15-20 minutes or until bubbly & heated through. To serve, top with sour cream and green onions, if desired.


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