Enchiladas with spinach and cheese recipe
Enchiladas with Spinach and Cheese recipe
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Ingredients
| 10 | flour tortillas |
| 15 g | butter |
| 2 | onions, sliced |
| 2 clove(s) | garlic, minced |
| 300 g | frozen spinach, thawed and chopped |
| 240 g | ricotta cheese |
| 150 g | sour cream |
| 220 g | freshly grated Cheddar cheese |
| 125 can(s) | Enchilada sauce, approx. 550g |
Instructions
Preheat the oven to 200°C.
Melt the butter in a saucepan on medium heat. Add garlic and onion and cook for a few minutes. Stir in the spinach and cook for about 5 more minutes. Remove from the heat, stir in the ricotta cheese, the sour cream, and 100g of the grated Cheddar cheese.
Warm the tortillas for about 15 seconds in the microwave. Spoon about some of the spinach mixture on the centre of each tortilla. Roll up, and place with the seam side down in a big sized baking tray.
Pour enchilada sauce over the top, and sprinkle with the remaining Cheddar cheese. Bake for 15-20 minutes in the preheated oven, until the cheese is browned at the edges.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
450kcal
Reference: Enchiladas with spinach and cheese recipe
Recipe type: xarchivex
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