Soft, flour tortillas with a cheesy spinach filling, smothered in zesty enchilada sauce and bubbling melted cheese.
Ingredients
1 pkg. Azteca® Flour Tortillas
1/2 cup sour cream
1/2 cup sliced green onions
2 cups (8 oz.) shredded Monterey Jack
1 tablespoon butter or margarine
1 (10 oz.) pkg. frozen, chopped spinach, thawed & drained
1 (10 oz.) can mild enchilada sauce
1 cup cottage or ricotta cheese
Sour cream, if desired
Sliced green onions, if desired
Directions
- Remove tortillas from refrigerator.
- Heat oven to 375° F. In medium saucepan, sauté onions in margarine until crisp-tender; add spinach.
- Cook until moisture is evaporated, stirring occasionally; remove from heat.
- Stir in cottage or ricotta cheese, sour cream and 1 cup of shredded cheese.
- Warm tortillas as directed on package.
- Spoon approximately 1/4 cup filling down center of each tortilla; roll up.
- Place seam side down in greased 13×9″ baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining shredded cheese.
- Bake for 15-20 minutes or until bubbly & heated through.
- To serve, top with sour cream and green onions, if desired.
