This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it. You can substitute yogurt for the sour cream if you want a lighter version.
Ingredients
- 1 cup light sour cream
- 1 can green salsa , 7 ounce
- 1 bunch fresh spinach , rinsed and thinly sliced
- 2 cups shredded Monterey Jack cheese
- 1 package corn tortillas , 10 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
-
3
Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.
Nutrition Facts
Per serving
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