Spinach Enchiladas Verde Best Dishes

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Spinach Enchiladas Verde

"This is terrific easy, or even difficult-center Texan meat eaters who've never eaten a vegetable of their lives like it. You can replacement yogurt for the bitter cream in case you want a lighter model."

Ingredients :

  • 1 cup mild bitter cream
  • 1 (7 ounce) can inexperienced salsa
  • 1 bunch clean spinach, rinsed and thinly sliced
  • 2 cups shredded Monterey Jack cheese
  • 1 (10 ounce) bundle corn tortillas

Instructions :

Prep : 15M Cook : 6M Ready in : 35M
  • Preheat the oven to 350 stages F (a hundred seventy five degrees C).
  • In a small bowl, stir together half of of the sour cream and the inexperienced salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On every tortilla, unfold a small amount of the salsa and sour cream inside the middle. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and area into the baking dish. When all the tortillas are in the pan, pour the final salsa over the top and sprinkle with the last cheese.
  • Bake for 20 to 25 mins inside the preheated oven, till the enchiladas are browned and heated thru.

Notes :

  • Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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