Economical, great tasting, vegetarian dinner.
1 tablespoon butter
1 tablespoon olive oil
1 bunch sliced green onions
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 small-medium zucchini or patapan squash, trimmed and finely diced
1 cup ricotta or cottage cheese
1/2 cup sour cream
2 cups shredded Monterey Jack or mozzarella cheese
10 (6 inch) corn or wheat tortillas
1 recipe of Easy Enchilada Sauce
YIELD: 10 servings at one enchilada each
COURSE: Casseroles and One Pots
- Preheat the oven to 375 degrees F (190 degrees C).
- Add olive oil and melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach and zucchini. Cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of 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 9 x 13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterrey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.