Zesty Spinach and Mushroom Enchiladas

"Not too spicy and FULL of flavor."
 
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Ready In:
40mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Melt butter in a saucepan over medium heat. Add the garlic and green onion and saute for a few minutes until fragrant but not brown. Stir in the spinach, mushrooms, and spices and saute about five more minutes.
  • Remove saucepan from heat and stir in the ricotta cheese, sour cream, and half the Monterrey Jack cheese.
  • In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up and place seam-side-down in a 9x13" baking dish that's been sprayed with a little cooking spray.
  • Pour enchilada sauce over the top, garnish each roll with salsa, and sprinkle with the other half of the Monterrey Jack cheese.
  • Bake, uncovered, for 15 to 20 minutes until sauce is bubbling and cheese is slightly browned around the edges.

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RECIPE SUBMITTED BY

I love food and cooking, especially discovering new recipes here and trying them out. I also have a handful of my own recipes posted; try one out and let me know how it turns out!
 
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