Spinach and Cream Cheese Enchiladas |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I created this recipe by trying to recreate these great enchiladas I had at LaFrontera in Salida, Co. They are a yummy vegetarian main course and also make a good side dish. Ingredients:
1 (16 ounce) bag frozen spinach |
1 (8 ounce) package cream cheese |
2 cups shredded monterey jack cheese |
1 cup chopped green onion |
2 garlic cloves, finely chopped |
10 white corn tortillas (you may need more or less depending on how much filling you put into each enchilada) |
1 (10 1/2 ounce) can green enchilada sauce |
1 1/2 cups sour cream |
1 cup shredded monterey jack pepper cheese |
Directions:
1. Mix spinach, garlic, green onions, cream cheese, and monterey jack cheese in large bowl.
2. Place approximately 3 tbsp of spinach mixture into the center of each tortilla and roll them up.
3. Place filled tortillas side by side seam side down in casserole dish.
4. Bake at 350 degrees for approximately 30 minutes.
5. Meanwhile mix enchilada sauce and sour cream in small saucepan simmer over low to medium heat stirring frequently.
6. Cover with Shredded Pepper Jack cheese and return to oven until cheese is melted and bubbly.
7. Remove enchiladas from oven and cover with sauce mixture serve immediately.
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