Ingredients
1
tablespoon margarine or butter
1/2
cup sliced green onions
1
(9-oz.) pkg. 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
can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
Sliced green onions, if desired
Preparation
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.
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.
Bake at 375°F. for 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions.
