Monday, March 15, 2010
1 T. butter
1/2 c. sliced green onions
2 cloves garlic, minced
1 10 oz. package frozen chopped spinach , thawed, drained and squeezed dry
1 c. ricotta cheese
1/2 c. sour cream
2 c. shredded Monterey Jack cheese
10 6-inch corn tortillas
1 19 oz. can enchilada sauce
Preheat the oven to 375 degrees. 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.
Notes: I use twelve tortillas, fresh spinach, green enchilada sauce, and sometimes serve it with lime wedges. I prefer to make it casserole style, since our warmed tortillas always break apart. I coat the bottom of the pan with enchilada sauce, layer half of the tortillas (at room temperature) on top of the sauce, spread all of the filling over the tortillas, top with the remaining tortillas, pour the rest of the sauce over the top, then sprinkle with the remaining cheese.