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. <br>

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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