Recipe: Healthy spinach enchiladas
Description: These are so yummy and good for you.
Ingredients: [{"text": "1 tablespoon(s) \" i can't believe it's not butter\""}, {"text": "1/2 cup(s) sliced green onions."}, {"text": "2 teaspoon(s) minced garlic"}, {"text": "1 - 10 oz pkg frozen, chopped spinach, thawed, squeezed dry."}, {"text": "1 cup(s) low-fat ricotta cheese"}, {"text": "1/2 cup(s) low-fat sour cream"}, {"text": "2 cup(s) reduced-fat,shredded monterey jack cheese"}, {"text": "10 - 6\" corn tortillas"}, {"text": "1 - 19 oz can enchilada sauce."}]
Instructions: Heat oven to 375. Spray a 9 x 13" baking pan w/ cooking spray. Melt butter in saucepan over medium heat. Add garlic and green onion. Cook until softened. Stir in spinach. Cook 5 mins, remove from heat. Mix in ricotta cheese, sour cream and 1 cup cheese. In skillet over medium heat, warm torttillas until flexible. Spoon 1/4 cup spinach mix into center of tortilla. Roll up, place seam-side down in baking dish. Pour enchilada sauce over tortillas. Sprinkle w/ remaining cheese. Bake 15 min, or until bubbly.
