Creamy Spinach Enchiladas

Name: Creamy Spinach Enchiladas
Prep time: 40 min
Total time: 1 min
Ingredients: 1 tablespoon margarine or butter; 1/2 cup sliced green onions; 1 (9-oz.) pkg. frozen spinach, thawed, well drained; 1 cup small-curd cottage or ricotta cheese; 1/2 cup sour cream; 6 oz. (1 1/2 cups) shredded Monterey Jack cheese; 12 (6-inch) corn tortillas, heated; 1 (10-oz.) can Old El Paso™ Mild Enchilada Sauce; Sliced green onions, if desired

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Prep Time: 40 minutes

Total: 1 hours

Servings: 6

Cost: $5.30 /serving

Author : Betty Crocker Kitchens

creamy spinach enchiladas

Ingredients

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1 tablespoon margarine or butter1/2 cup sliced green onions1 (9-oz.) pkg. frozen spinach, thawed, well drained1 cup small-curd cottage or ricotta cheese1/2 cup sour cream6 oz. (1 1/2 cups) shredded Monterey Jack cheese12 (6-inch) corn tortillas, heated1 (10-oz.) can Old El Paso™ Mild Enchilada SauceSliced green onions, if desired

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Instructions

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Step 1

Heat oven to 375°F. Melt margarine in large skillet over medium-high heat. Add 1/2 cup onions; cook and stir 2 minutes or until crisp-tender. Add spinach; cook 1 minute or until spinach is thoroughly heated, stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream and 1 cup of the cheese.

Step 2

Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in ungreased 13x9-inch (3-quart) glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.

Step 3

Bake at 375°F. for 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions.