Ingredients
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1 tablespoon butter
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½ cup sliced green onions
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2 cloves garlic, minced
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1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
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2 cups shredded Monterey Jack cheese, divided
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1 cup ricotta cheese
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½ cup sour cream
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10 (6 inch) corn tortillas
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1 (19 ounce) can enchilada sauce
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 9x13-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.
Nutrition Facts (per serving)
510 | Calories |
36g | Fat |
32g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 5 | |
Calories 510 | |
% 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 | 36% |
Vitamin C 14mg | 16% |
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.