SPINACH AND CHEESE ENCHILADAS
Ingredients:
For the Enchilada Filling:
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
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For the Enchilada Sauce:
- 2 cups tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8-10 small corn tortillas
- 1 cup shredded cheddar cheese
- Chopped fresh cilantro for garnish (optional)
- In a mixing bowl, combine the chopped spinach, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined. Set aside.
- In a saucepan, combine the tomato sauce, chili powder, cumin, garlic powder, salt, and pepper. Heat over medium heat and simmer for about 5 minutes, stirring occasionally. Remove from heat and set aside.
- Preheat your oven to 375°F (190°C).
- Warm the corn tortillas in the microwave for a few seconds to make them pliable.
- Take a tortilla, spoon a generous amount of the spinach and cheese filling onto it, and roll it up tightly. Place it seam-side down in a baking dish.
- Repeat this process with the remaining tortillas and filling.
- Pour the prepared enchilada sauce evenly over the rolled enchiladas.
- Sprinkle the shredded cheddar cheese over the top of the enchiladas.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
- Remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and slightly golden.
- Garnish with chopped fresh cilantro, if desired.
- Serve the Spinach and Cheese Enchiladas hot, and enjoy!
