Zesty Spinach and Mushroom Enchiladas

“Not too spicy and FULL of flavor.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Melt butter in a saucepan over medium heat. Add the garlic and green onion and saute for a few minutes until fragrant but not brown. Stir in the spinach, mushrooms, and spices and saute about five more minutes.
  3. Remove saucepan from heat and stir in the ricotta cheese, sour cream, and half the Monterrey Jack cheese.
  4. 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 9x13" baking dish that's been sprayed with a little cooking spray.
  5. Pour enchilada sauce over the top, garnish each roll with salsa, and sprinkle with the other half of the Monterrey Jack cheese.
  6. Bake, uncovered, for 15 to 20 minutes until sauce is bubbling and cheese is slightly browned around the edges.

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