Recipe Details
Ingredients
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1tablespoonbutter
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½cupsliced green onions
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2clovesgarlic, minced
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1(10 ounce) packagefrozen chopped spinach , thawed, drained and squeezed dry
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2cupsshredded Monterey Jack cheese, divided
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1cupricotta cheese
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½cupsour cream
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10(6 inch)corn tortillas
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1(19 ounce) canenchilada sauce
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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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 into a 9×13-inch baking dish with the seam facing down. Pour enchilada sauce over top and sprinkle with remaining 1 cup Monterey Jack.
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Bake in the preheated oven until sauce is bubbling and cheese is lightly browned at the edges, 15 to 20 minutes.
Melissa-Goff
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe5 | |
| Calories510 | |
| % Daily Value * | |
| Total Fat 36g |
46% |
| Saturated Fat 21g |
103% |
| Cholesterol 95mg |
32% |
| Sodium 354mg |
15% |
| Total Carbohydrate 32g |
12% |
| Dietary Fiber 6g |
21% |
| Total Sugars 1g |
|
| Protein 18g |
|
| Vitamin C 14mg |
72% |
| Calcium 513mg |
39% |
| Iron 3mg |
14% |
| Potassium 540mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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