With today being International Star Wars Day (May the 4th Be With You) can only mean that tomorrow is May 5th…also known as Cinco de Mayo. This recipe is vegetarian and should help cut the calories after you chow down on a few piles of fried tortilla chips.
2 teaspoons butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
Preheat the oven to 375 degree Fahrenheit. Melt the butter in a saucepan, add garlic and onion. Cook this until it becomes fragrant. Stir in the spinach and cook for 4-6 more minutes. Remove from the heat and mix in the ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese. In a skillet over medium heat warm the tortillas one at a time until they are pliable (about 20 seconds). Then spoon about 1/3 of a cup of spinach mixture onto the center of each tortilla. Roll them and place them seam side down in a baking dish. Pour enchilada sauce over the top and sprinkle the remaining Monterey Jack cheese. Bake for 15-20 minutes until sauce is bubbling and the tortilla edges are slightly browned on the edges.
Makes about 5 servings.