OCTOBER

OCTOBER

May 14, 2013

SPINACH ENCHILADAS....QUICK AND EASY


A comfy bed or porch swing, a ceiling fan, and fresh air sound like the
 perfect recipe for an at home escape!
I dream of sunrooms and sleeping porches in the summer.....
 
 
 
 
We all love quick and easy recipes to prepare for lunch or dinner. These two words, "quick and easy" capture my immediate attention! I had a few ingredients on hand which were actually left over from previous use, and came up with this oh-so-delicious vegetarian recipe with a Mexican flair! Don't you prefer to spend your time outdoors, enjoying the afternoon with nature and reading a good book? I believe this recipe will prove to be one that you will serve over and over again! And the great thing is, you can make it your own by adding your preference of ingredients! The title says it all!
 
 
 
QUICK AND EASY SPINACH ENCHILADAS
1(10 ounce) package frozen creamed spinach
 1 cup ricotta cheese
 1/2 cup sour cream
2 cups cubed Monterey Jack cheese, cheddar cheese, Colby cheese
4 (6 inch) flour tortillas
1 (19 ounce) jar salsa sauce
 
 



Preheat the oven to 350 degrees F. Microwave frozen creamed spinach for 6-7 minutes. Remove from microwave and begin to assemble your enchiladas. Place a flour tortilla on a plate and spoon about 3 T. creamed spinach over the tortilla. Gently spread about 2 T. ricotta cheese over the spinach. Sprinkle 2 T. cubed cheese over this mixture. Carefully roll the tortilla and place in a greased baking dish. Complete this process until all six tortillas are made and placed side by side in your baking dish. Spoon the salsa over the tortillas and top with additional cubed cheese. Bake at 350 degrees F. for about 25 minutes. Serve with fresh avocado and fresh tomato slices. Top with a dollop of sour cream!
 
 
 

1 comment:

  1. Whenever we go out to Mexican, I order Spinach Enchiladas; I love that you've made them with ricotta and can't wait to try them at home, XOXO

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