Spinach Enchiladas Verde Popular Recipes

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Spinach Enchiladas Verde

"This is tremendous simple, or even difficult-core Texan meat eaters who have by no means eaten a vegetable in their lives find it irresistible. You can alternative yogurt for the sour cream in case you want a lighter version."

Ingredients :

1 cup mild sour cream
1 (7 ounce) can inexperienced salsa
1 bunch fresh spinach, rinsed and thinly sliced
2 cups shredded Monterey Jack cheese
1 (10 ounce) package corn tortillas

Instructions :

Prep : 15M	Cook : 6M	Ready in : 35M

Preheat the oven to 350 degrees F (a hundred seventy five degrees C).
In a small bowl, stir collectively 1/2 of the bitter cream and the inexperienced salsa. Spread sufficient to coat the lowest into a 9x13 inch baking dish. On each tortilla, unfold a small amount of the salsa and bitter cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, steady with a toothpick and region into the baking dish. When all the tortillas are in the pan, pour the remaining salsa over the pinnacle and sprinkle with the final cheese.
Bake for 20 to twenty-five minutes in the preheated oven, till the enchiladas are browned and heated thru.

Notes :

Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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