Creamy Spinach Enchiladas
Posted 20 December 2008 - 04:49 AM
1/2 cup sliced green onions
1 TBLS butter or margarine (or PAM)
1 10 pckg frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded montery jack (or 1 cup mont. jack, 1 cup pepper jack)
1 10oz can enchilada sauce (I use green or in a pinch salsa verde)
Remove tortillas from fridge
heat oven to 375F
In a medium sauce pan, saute onions in butter/margarine/pam until crisp tender, add spinach. Cook until moisture is evaporated. Stirring occasionally, remove from heat. Stir in ricotta cheese, sour cream and 1 cup shredded cheese.
Warm tortillas as directed on package. Spoon approx. 1/4 cup filling down center or each tortiall, roll up. Place seam side down in a greased 13x9 baking dish. Pour sauce evenly over tortillas. Sprinkle with remaining shredded cheese. Bake for 20 minutes or until bubbly & heated thru. Serve with sour cream and green onions.
Posted 04 January 2009 - 02:25 AM
These were so good when I made em'!
Ravn, do you still have that recipe for those lime chicken fajitas?
Those were bomb ass too. =)
ask and ye shall receive
Lime Chicken Fajitas
1.5 lbs BSCB
3 TBLS lime juice
1 TBLS chili powder
1 cup frozen corn
1 cup chunky salsa
Place chicken in crockpot. Combine lime juice and chili powder, pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Remove chicken, cool slightly, shred and return to crockpot. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with favorite toppings.