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RECIPE CONTENTS| 2 bunches spinach | 15 oz tub Ricotta cheese |
| 8" flour tortillas (burrito size) | 1 onion |
| 4 cloves garlic | 2 green chilies |
| 1 hot chili (jalapeno, etc) | 2 tbsps olive oil |
| 1 tsp salt | Freshly ground black pepper |
| 1/2 cup grated cheese | 2 tomatoes |
| 4 green onions |
METHOD
Wash the spinach thoroughly, then place it in a large pan with the salt. Cover and sweat the spinach over a high heat until it collapses.
Meanwhile, chop the onion, garlic and deseeded chilies finely and sauté them in the oil until soft. Drain and chop the wilted spinach and return to the pan. Add the Ricotta cheese, the onion mixture and freshly ground pepper and stir well until all the ingredients are combined.
Lay a roll of the mixture down the center of a flour tortilla and fold the sides over the mixture to form an enchilada. Continue until all the mixture is used (makes 8-10 enchiladas). For freezing: wrap each enchilada separately in plastic wrap and freeze at this point.
Lay the enchiladas side by side in a buttered oven pan or pyrex dish. Chop the tomatoes and green onions, mix with the cheese and sprinkle over the enchiladas. Cover pan with foil. Cook in a hot oven at 400 deg until the cheese is melted and the exposed bits of tortilla are turning brown and crisp (about 15 to 20 minutes). Dot with sour cream and serve with refried beans or Southwest Baked Beans and rice.
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RECIPE CONTENTS