Spinach Enchiladas

We have finally gotten some relief from the heat and I feel like cooking again. I can even bake! We have been eating salads, sandwiches, cold soups for so long, I am beginning to crave cooked, warm food.

I recently made these fresh spinach enchiladas which turned out great. Pritchard Parker and I both enjoyed them very much.

I went to a local Mexican Market (Tienda) to purchase my tortillas, queso blanco, and enchilada sauce.  I love ferreting out authentic ingredients in small, family owned, ethnic markets. The prices are always good, I learn a lot, and the shopkeepers are always helpful, friendly, and grateful.

Of course you can buy your tortillas and enchilada sauce at any grocery store. If you can't find queso blanco,  substitute ricotta or cottage cheese.





Spinach Enchiladas
1 Tbsp. butter
1 bunch sliced scallions
2 cloves garlic, minced
12 oz. fresh spinach, steamed until barely tender, then rinsed and squeezed dry
1 cup queso blanco
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6-inch) corn tortillas
18 oz. enchilada sauce

Melt butter over medium heat. Add garlic and scallions and cook for a few minutes until fragrant, but not brown. Stir in spinach and cook a few minutes longer. Remove from heat and mix in the queso blanco, sour cream, and 1 cup of the Monterey Jack.

Warm the tortillas, a few at a time, wrapped in damp paper towels, for about 30 seconds in the microwave.  Spoon about 1/4 cup of spinach mixture onto the center of each tortilla. Roll up and place, seam side down, in a 13x9 inch baking dish. Pour the enchilada sauce over the top, and top with the remaining 1 cup of Monterey Jack cheese.

Bake for 15 to 20 minutes in a preheated 375 degree oven, until the sauce is bubbly and the cheese is melted and beginning to brown.