Ingredients
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4 garlic cloves, minced
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1 tablespoon butter or 1 tablespoon margarine
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10 ounces frozen chopped spinach, thawed and drained
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1 cup sour cream
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1 1/2 cups shredded monterey jack cheese
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10 corn or 10 flour tortillas
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1 cup cottage cheese or 1 cup ricotta cheese
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1/2 cup sliced spring onion
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1 (10 ounce) can mild enchilada sauce (or make your own, yum!)
Instructions
- Pre heat oven to 375°F In a medium size sauce pan cook onions and garlic in butter for 2 minutes, add spinach.
- Cook for 3-4 minutes stirring occasionally.
- Remove from heat.
- Stir in cottage cheese, sour cream, 1c of shredded cheese.
- The tortillas need to be gently warmed so that they will not crack when you roll them up.
- Spoon about 1/4 cup filling down center of each tortilla and roll up.
- Place seam side down in 13"x9" baking dish.
- Top with enchilada sauce and remaining cheese Bake for 15-20 minutes until bubbly.
- I suggest serving with shredded lettuce, chopped tomatoes, sliced black olives and additional sour cream and chopped spring onions!