Spinach Cream Cheese Enchiladas

While visiting Brittany recently, we hit a Mexican restaurant in Sedona with some friends.  I ordered spinach and cream cheese enchiladas and fell in love.  This is a recreation I found online; everyone in my house enjoyed them tonight.   

SPINACH AND CREAM CHEESE ENCHILADAS

        INGREDIENTS

1 (16 ounce) bag frozen spinach

1(8 ounce) package cream cheese cups shredded monterey jack cheese cup chopped green onion

2 garlic cloves, finely chopped

10 white corn tortillas (you may need more or less depending on how much filling you put into each enchilada)

1 (10 1/2 ounce) can green enchilada sauce

1 1⁄2 cups sour cream

1 cup shredded monterey jack pepper cheese

         DIRECTIONS

Mix spinach, garlic, green onions, cream cheese, and monterey jack cheese in large bowl.

Place approximately 3 tbsp of spinach mixture into the center of each tortilla and roll them up.

Place filled tortillas side by side seam side down in casserole dish. Bake at 350 degrees for approximately 30 minutes.

Meanwhile mix enchilada sauce and sour cream in small saucepan simmer over low to medium heat stirring frequently.

Cover with Shredded Pepper Jack cheese and return to oven until cheese is melted and bubbly.

 

 Remove enchiladas from oven and cover with sauce mixture serve immediately.