Spinach Enchiladas


Servings: 4-6
  • 1 (16 ounce) bag frozen spinach
  • 1 (8 ounce) package cream cheese
  • 2 cups shredded monterey jack cheese
  • 1 cup chopped green onion
  • 2 garlic cloves, finely chopped
  • 10 white corn tortillas (you may need more or less depending on how much filling you put into each enchilada)
  • 1 (10 1/2 ounce) can green enchilada sauce
  • 1 1⁄2 cups sour cream
  • 1 cup shredded monterey jack pepper cheese
  • Mix spinach, garlic, green onions, cream cheese, and monterey jack cheese in large bowl.
  • Place approximately 3 tbsp of spinach mixture into the center of each tortilla and roll them up.
  • Place filled tortillas side by side seam side down in casserole dish.
  • Bake at 350 degrees for approximately 30 minutes.
  • Meanwhile mix enchilada sauce and sour cream in small saucepan simmer over low to medium heat stirring frequently.
  • Cover with Shredded Pepper Jack cheese and return to oven until cheese is melted and bubbly.
  • Remove enchiladas from oven and cover with sauce mixture serve immediately.