Creamy Spinach Enchiladas

Try a lighter touch for a Mexican favorite by filling tortillas with frozen spinach and cottage cheese, then baking with prepared sauce and cheese.

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Servings 6

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ingredients 9
Prep Time 40 min
Total Time 60 min

Ingredients

1: tablespoon margarine or butter

1/2: cup sliced green onions

1: (9-oz.) pkg. Green Giant® Frozen Spinach, thawed, well drained

1: cup small-curd cottage or ricotta cheese

1/2: cup sour cream

6: oz. (1 1/2 cups) shredded Monterey Jack cheese

12: (6-inch) corn tortillas, heated

1: (10-oz.) can Old El Paso® Mild Enchilada Sauce

: Sliced green onions, if desired

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Directions

1 Heat oven to 375°F. Melt margarine in large skillet over medium-high heat. Add 1/2 cup onions; cook and stir 2 minutes or until crisp-tender. Add spinach; cook 1 minute or until spinach is thoroughly heated, stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream and 1 cup of the cheese.
2 Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in ungreased 13x9-inch (3-quart) glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.
3 Bake at 375°F. for 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions.