Recipe by YnkyGrlDwndr
I've been making this recipe on an off for years. First found it on the back of a tortilla packet. I've tweaked it a few times now. If you want you can add a small can of chicken, or a cooked chicken breast shredded up. I've done this and it goes well. I use Texas Red Enchilada Sauce Texas Red Enchilada Sauce.
Top Review by SandwichQueen
Based on other reviews, I added more garlic and onion and threw in some oregano as well as a tiny bit of leftover brown rice that I needed to use up. Delicious! I didn't use nearly that much sauce, though, as I don't like my enchiladas super sloppy. I used whole wheat tortillas.
- 1⁄2 cup sliced spring onion
- 4 garlic cloves, minced
- 1 tablespoon butter or 1 tablespoon margarine
- 10 ounces frozen chopped spinach, thawed and drained
- 1 cup cottage cheese or 1 cup ricotta cheese
- 1 cup sour cream
- 1 1⁄2 cups shredded monterey jack cheese
- 10 corn or 10 flour tortillas
- 1 (10 ounce) can mild enchilada sauce (or make your own, yum!)
Directions See How It's Made
- Pre heat oven to 375°F In a medium size sauce pan cook onions and garlic in butter for 2 minutes, add spinach.
- Cook for 3-4 minutes stirring occasionally.
- Remove from heat.
- Stir in cottage cheese, sour cream, 1c of shredded cheese.
- The tortillas need to be gently warmed so that they will not crack when you roll them up.
- Spoon about 1/4 cup filling down center of each tortilla and roll up.
- Place seam side down in 13"x9" baking dish.
- Top with enchilada sauce and remaining cheese Bake for 15-20 minutes until bubbly.
- I suggest serving with shredded lettuce, chopped tomatoes, sliced black olives and additional sour cream and chopped spring onions!