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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love spinach! I recently tried spinach enchiladas for the first time and loved 'em. I tried to recreate a similar recipe to the one I had. I like this one because you don't have to mess with peppers of any kind but get a lot of kick from a little bit of pepper jack cheese! Ingredients:
6 corn tortillas |
5 ounces frozen spinach (thawed & drained) |
5 ounces light sour cream (divided) |
5 ounces cream of chicken soup |
4 ounces monterey jack pepper cheese (cubed) |
1/2 cup light cheddar cheese (shredded) |
Directions:
1. Warm corn tortillas either in microwave or in a pan with oil to soften.
2. In a blender or food processor, combine spinach, cream of chicken soup, and about 3 oz of the sour cream.
3. Spread about 2 tbsp spinach mixture on each tortilla. Place about four cubes of pepper jack cheese on each tortilla and roll up.
4. Add remaining sour cream to remaining spinach mixture.
5. Top rolled tortillas with the rest of the spinach mixture and cheddar cheese.
6. Bake at 325 for 15 minutes.
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