Spinach Enchiladas for Meatless Monday

March 22, 2010

Meatless Monday is really a challenge for me. There are days where I mindlessly realize that I’ve eaten no meat. But, when I try to Make It Happen, somehow it seems harder. I thought ahead a little this week. Tonight we’ll be having Spinach Enchiladas. If you’re looking for a good meatless main dish that’s easy to fix and really tasty, give this a try. Pair with some cut up fruit, like pears, mandarin oranges and avocado spritzed with Balsamic Vinegar and you’ve got it made. Enjoy!

Jenny’s Spinach Enchiladas

1 pkg. flour tortillas
1/c cup sliced green onion
1 Tbsp. butter
1 (10 oz) pkg. frozen, chopped spinach, thawed and drained
1 cup cottage or ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
1 (10 oz.) canned enchilada sauce

Preheat oven to 375 degrees. In saucepan, saute onions in butter. Add drained spinach and cook until all moisture is evaporated. Stir in ricotta cheese, sour cream and 1 cup of shredded cheese. Spoon 1/4 cup of spinach filling in each tortilla and roll up, folding in ends to keep the good-stuff from oozing out. Place rolled tortillas in greased 13 x 9 baking dish. Pour enchilada sauce over the tortillas and top with remaining shredded cheese. Bake 15-20 minutes are until heated through. Serve with sour cream and green onions.

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