Spinach Enchiladas Verde Recipe

Ingredients
<br>- 1 cup light sour cream
<br>- 1 (7 ounce) can green salsa
<br>- 1 bunch fresh spinach, rinsed and thinly sliced
<br>- 2 cups shredded Monterey Jack cheese
<br>- 1 (10 ounce) package corn tortillas
<br><p></p>Directions
<br>step 1: Preheat the oven to 350 degrees F (175 degrees C).
<br>step 2: In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
<br>step 3: Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.
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Ingredients
- 1 cup light sour cream
- 1 (7 ounce) can green salsa
- 1 bunch fresh spinach, rinsed and thinly sliced
- 2 cups shredded Monterey Jack cheese
- 1 (10 ounce) package corn tortillas

Directions
step 1: Preheat the oven to 350 degrees F (175 degrees C).
step 2: In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
step 3: Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

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