Ingredients for Spinach And Cream Cheese Enchiladas
- Frozen Spinach
- 8 oz (227g) cream cheese (softened)
- 1 cup (113g) shredded Monterey Jack cheese
- Green Onion
- Garlic Cloves
- White Corn Tortillas
- Green Enchilada Sauce
- 1/2 cup sour cream
- Monterey Jack Pepper Cheese
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How to Make Spinach And Cream Cheese Enchiladas
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 10 oz (284g) fresh spinach (chopped), 2 cloves garlic (minced), 1/4 cup green onions (chopped), 8 oz (227g) cream cheese (softened), and 1 cup (113g) shredded Monterey Jack cheese. Mix well.
- Lay out 12 corn or flour tortillas. Place approximately 3 tablespoons of the spinach mixture into the center of each tortilla.
- Roll up the tortillas tightly and place them seam-down in a greased 9x13 inch baking dish.
- In a small saucepan, combine 1 (15 ounce) can of your favorite enchilada sauce and 1/2 cup sour cream. Simmer over low heat for 10 minutes, stirring frequently, until heated through and slightly thickened.
- Sprinkle 1 cup (113g) shredded pepper jack cheese over the enchiladas.
- Bake for 30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Remove from oven and immediately pour the enchilada sauce mixture over the enchiladas. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
46g
Fat
186g
Carbs
12g
