Flash Dinner: Spinach and Cheese Enchiladas

Here’s another recipe using the leftover “southwest” sauce. And it’s really flashy fast. I’ll have another sauce for you to use with this recipe posted here at a later date because I also have a pretty decent red sauce. But this is what I did this week.

Chop and sautee a small onion with some chopped or pickled garlic.

Take a 6oz bag of fresh spinach and pulse-chop it in the cuisinart. Add about a half cup of ricotta cheese. And if you happen to have a tablespoon of sour cream left at the bottom of the tub, or quarter of a cup of cottage cheese with no other place to go, you can toss those in there too like I did (just cut down the amount of ricotta if you do that). Or you can just use cottage cheese instead of ricotta. Whatever you have. Add the garlic and onion and blend for a few seconds to make some filling.

To be honest, if I didn’t have wee ones, I would have wilted the spinach on the stove with the garlic and onion, then mixed it all in with the cheese instead because that’s just a much better texture. But this way the baby could eat the filling too.

Coat the bottom of a lasagna or casserole pan with some of the “southwest” sauce.

Put a dollop of filling on a wheat flour tortilla. That’s about 2 or 3 tablespoons for me since I used medium sized tortillas. Add a handful of shredded mozzarella (or cheddar because that would be great. but I had mozzarella). Roll up the tortilla and put it seam-side down on top of the sauce in the pan. This makes about 6 enchiladas. Coat the top of the enchiladas with the remainder of the sauce and sprinkle more mozzarella (or cheddar) on top. Bake for a half hour in a 350 degree oven.

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