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.
Keyword: Classy Classic, Main course, Microgreens, Vegetarian
Prep Time: 20 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 40 minutesminutes
Servings: 5servings
Ingredients
1tablespoonbutter
1/2cupsliced green onions
2clovesgarlicminced
10ozspinach
1/2cupThe Greensted Classy Classicmicrogreens
1cupricotta cheese
1/2cupsour cream
2cupsshredded Monterey Jack cheese
10corn tortillas6 inch
1canenchilada sauce19 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.