Millennium Post

Spinach Enchiladas


Butter 1 tsp

Green onions (sliced) 0.5 cup

Garlic (minced) 2 cloves

Spinach (chopped, thawed, drained and squeezed) 300 gm

Ricotta cheese 1 cup

Enchilada sauce 500 gm

Corn tortillas 10

Monterey Jack cheese (shredded) 2 cups

Sour cream 0.5 cup


Preheat the oven to 190o Celsius. 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 five more minutes. Remove from the heat and mix Ricotta cheese, sour cream and one cup of Monterey Jack cheese together. 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 centre of each tortilla. Roll up and place seam side down in a 9×13 inch baking dish. Pour enchilada sauce over the top and sprinkle with the remaining Monterey Jack cheese. Bake for 15 to 20 minutes in the preheated oven, until the sauce is bubbling and cheese is lightly browned at the edges.


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