This is a recipe I found online. The only thing I am going to change next time would be more sauce. I also did not have ricotta, but had some cottage cheese.
1/4 cup minced onion
2 cloves garlic, minced
1 (10 oz.) package frozen spinach-thawed, drained, and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack Cheese
10 tortillas
19 oz. enchilada sauce (made either using the packed mix or buy canned)
1. Preheat ove to 375
2. Saute onion and garlic in saucepan for a few minutes. Stir in spinach and cook for about 5 minutes. Remove from the heat, mix in ricotta, sour cream, and 1 cup of the Monterey Cheese.
3. Spoon about 1/4 cup of the spinach mix into each tortilla and roll up and put in 9x13 baking dish. Pour enchilada sauce over the top and top with remaining Monterey cheese.
4. Bake for 15-20 mins.
1 (10 oz.) package frozen spinach-thawed, drained, and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack Cheese
10 tortillas
19 oz. enchilada sauce (made either using the packed mix or buy canned)
1. Preheat ove to 375
2. Saute onion and garlic in saucepan for a few minutes. Stir in spinach and cook for about 5 minutes. Remove from the heat, mix in ricotta, sour cream, and 1 cup of the Monterey Cheese.
3. Spoon about 1/4 cup of the spinach mix into each tortilla and roll up and put in 9x13 baking dish. Pour enchilada sauce over the top and top with remaining Monterey cheese.
4. Bake for 15-20 mins.
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