Krischan Garden Studio Cooking Recipes

Spinach-Cheese Enchiladas

2 green onions, chopped, divided
1 tablespoon margarine
10 ounces frozen chopped spinach, thawed, drained
8 ounces Monterey Jack cheese, shredded
1 cup sour cream, divided
10 ounce can enchilada sauce
8 corn tortillas

Preheat oven to 350. In medium saucepan, saute half the green onions in margarine until tender. Add spinach. Cook 1 or 2 minutes or until dry. Remove from heat. Stir in 1 cup cheese and 1/2 cup sour cream. Set aside.

In medium skillet, heat enchilada sauce just to boiling. Reduce heat to low. With tongs, dip tortillas, one at a time, into sauce until coated and soft enough to roll up. Remove letting excess sauce drip back into skillet. Stack on plate or waxed paper. Place 1/8 spinach mixture slightly below middle of each tortilla. Roll up. Place tortillas seam side down in greased 12x8" baking dish. Pour remaining sauce over tortillas. Sprinkle with remaining 1 cup cheese. Bake 20 to 25 minutes or until bubbly. (or microwave covered for 6 minutes on high). To serve, spoon on remaining sour cream and sprinkle with remaining green onions.