Saturday, December 15, 2007

To Try: Spinach/Cream Cheese Enchiladas

Spinach/Cream Cheese Enchiladas

2 boxes frozen spinach, thawed and drained
1 med onion, diced
1 tsp salt
1/2 tsp cumin
1/2 tsp nutmeg
2 Tbsp butter
1 8 oz pkg cream cheese

I skillet, saute onion, salt, cumin, nutmeg, and butter. Add spinach and cream cheese. Cook over medium heat until cream cheese is melted. Set aside (I usually add some diced chicken or turkey to this mixture)


10 corn tortillas (use a couple more if adding chicken to the above mixture)
butter each side of tortilla, and microwave on high 30 seconds. Remove from microwave and spoon about 1/4 cup filling down middle of each tortilla. Roll and place in baking dish. When dish is full, cover with enchilada sauce and top with grated cheese (Jack or cheddar or a mexican blend is what we usually do) Bake at 350 for 30 minutes. Serve with rice and beans.

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