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Spinach Enchiladas

1/4 cup sliced green onions
1 garlic clove, minced
1 tablespoon margarine or butter
10 oz package frozen chopped spinach, thawed and drained
1 cup small curd cottage cheese or ricotta
1 cup sour cream
8 oz shredded Monterey jack cheese
1 package corn tortillas
10 oz can mild enchilada sauce

Preheat oven to 375F. In sauce pan cook onions and garlic in butter
for 2 minutes. Add spinach. Cook for 3-4 minutes stirring occasionally.
Remove from heat. Stir in cottage cheese, sour cream, 1 cup shredded
cheese. Warm tortillas as directed on package. Spoon approximately
1/4 cup filling down center each tortilla, roll up. Place seam
side down in 13x9 baking dish. Top with enchilada sauce and remaining
cheese. Bake for 15-20 min until bubbly.


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3 of 7 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Exactly what you'd expect, May 17, 2004 - 10:46 PM
Reviewer: Megan from Mission Viejo, USA
OVERALL: This took about 45 minutes from start to finish (includes 20 bake time) and was very tasty. It didn't blow my mind, but it was exactly what I expected from the recipe: simple flavors, combined well. It was as good as anything you'd get in an average restaurant. SERVINGS/SIDES: 3 of these enchiladas were just right per person. I made a side dish of rice but was almost too full to eat it. A vegetable or salad would have been better. NEXT TIME: It's a very mild dish. I think next time I'd have some sliced jalapenos to garnish or have a bottle of Tapatio or something on the side.

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