Spinach Enchiladas

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

CUISINE: Mexican


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.