Another family favorite recipe I thought I'd share. It's one of my healthier dishes and smells so good when the garlic and onions are cooking. I made these for dinner tonight and Madi ate gobs. Even my picky Ella ate quite a bit. (Although I think she didn't want to be shown up by Madi. We've got a little competition there.)
The recipe says it makes ten enchiladas, but I usually end up with nine. Enjoy!
1 T. butter
½ c. green onions, sliced
2 tsp. minced garlic (in jar)
1 10 oz. package frozen chopped spinach (thawed, drained and squeezed dry)
1 c. ricotta cheese
½ c. sour cream
2 c. jack/cheddar cheese, shredded
10 corn tortillas
1 10 oz. can enchilada sauce
Preheat oven to 375 degrees. Melt butter in a saucepan over medium heat. Add garlic and onion and cook until fragrant, but not brown. Stir in spinach and cook about five minutes. Remove from heat and add ricotta cheese, sour cream and one cup of cheese.
Warm tortillas in a skillet or wrap in a wet paper towel and microwave for one minute. Spoon about ¼ cup of mixture into each tortilla, roll up and place seam side down in a 9x13 pan. Pour enchilada sauce over top and sprinkle with remaining cup of cheese.
Bake for 15-20 minutes, until sauce is bubbly and cheese is lightly browned.