Awesome Spinach Cheese Enchiladas
The Stuff you will need:
- 2 TB butter
- 2-1/2 cloves garlic, minced
- 1 small onion diced
- 2 packages frozen chopped spinach , thawed, drained and squeezed dry
- 1 C cream cheese whipped
- 3/4 C sour cream
- 1 C shredded Monterey Jack cheese combined with
- 1 C shredded Cheddar or Pepper jack
- 12 (6 inch) corn tortillas
- 2 + C home-made enchilada sauce (recipe on; the culinarygoddess.com)
- 1/2 C sliced green onions ( garnish)
What to do with the Stuff:
- 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
- Stir in spinach, saute for5-7 min
- Remove from the heat
- Mix in cream cheese, sour cream, and 1 cup of shredded cheese blend, set aside
- Dip tortillas in enchilada sauce, and heat In a skillet over medium heat
- One at a time until flexible, about 10-15 seconds each side
- Spoon a bit of enchilada sauce on bottom of a 9×13 inch baking dish
- Spoon about 1/4 cup of the spinach cheese mixture onto the center of each tortilla
- Roll up, and place seam side down in baking dish
- Spoon remaining enchilada sauce over the top, and sprinkle with the remaining cup of cheese mixture.
- Bake for 15 to 20 minutes until sauce is bubbling, and cheese is lightly browned at the edges.
- Top with chopped green onions
- Serve with chopped lettuce, tomatoes, avocado, and sour cream as condiments
The Culinary Goddess 