MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spinach Enchiladas
 Categories: Vegetables, Greens, Cheese, Dairy, Breads
      Yield: 5 servings

      1 tb Butter
    1/2 c  Green onions; sliced
      2 cl Garlic; minced
     10 oz Box chopped spinach; thawed,
           - drained, squeezed dry
      2 c  Queso menonita; shredded,
           - divided
      1 c  Requeson cheese
    1/2 c  Sour cream
     10    Corn tortillas (6")
     19 oz Can enchilada verde sauce

  Set the oven @ 375°F/190°C.

  Melt butter in a saucepan over medium heat. Add green
  onions and garlic; cook and stir until fragrant, 2 to 3
  minutes. Stir in spinach and cook for 5 minutes. Remove
  from the heat and mix in 1 cup Monterey Jack, ricotta
  cheese, and sour cream.

  Warm one tortilla in a skillet over medium heat until
  flexible, about 15 seconds. Repeat to warm remaining
  tortillas. Spoon about 1/4 cup spinach mixture onto the
  center of each tortilla, roll tortilla around filling,
  and place in a 9x13" baking dish with the seam facing
  down. Pour enchilada sauce over top and sprinkle with
  remaining 1 cup cheese.

  Bake until sauce is bubbling and cheese is lightly
  browned at the edges, 15 to 20 minutes. 

  Recipe by Ramon Valadaz; Nichole's Restaurant

  Uncle Dirty Dave's Archives

MMMMM