Spinach and Microgreen Enchiladas
This delicious recipe for Spinach and Microgreen Enchiladas is a new take on the classic meat enchiladas. This vegetarian meal can now be made without having to say, "No meat please!". Try this recipe for a creamy and savory meal.
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Servings: 5 servings
Ingredients
- 1 tablespoon butter
- 1/2 cup sliced green onions
- 2 cloves garlic minced
- 10 oz spinach
- 1/2 cup The Greensted Classy Classic microgreens
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 10 corn tortillas 6 inch
- 1 can enchilada sauce 19 ounce
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, Classy Classic microgreens, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach and microgreen mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.