Thursday, 8 November 2012

Creamy spinach enchiladas

10 Low Carb Crepes
10 ounces frozen chopped spinach, thawed and drained well
6 green onions, chopped, divided
1 cup ricotta cheese
1/2 cup sour cream
Salt and pepper, to taste
8 ounces Monterey jack cheese, shredded, divided
10 ounce can green enchilada sauce

In a medium bowl, mix the spinach, 3 green onions, ricotta and sour cream. Add salt and pepper, to taste. Stir in half of the Monterey jack; blend well. Divide the filling mixture among the crepes. Spread the filling down slightly off center of each one, then roll up. Place seam-side down in a greased 9x13" baking dish. Pour the enchilada sauce evenly over the top and sprinkle with the rest of the cheese. Bake at 375 for 20 minutes, or until hot, bubbly and slightly browned. Sprinkle the remaining green onions over the top.

Serves 10. 

Recipe found here.

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