Spinach Enchiladas Verde

Ingredients

• Tortillas

  Ready-to-bake or -fry, corn

  10 oz or 284g

• Spinach

  Raw

  1 bunch or 340g

• Monterey cheese

  Includes Pepper Jack

  2 cup, shredded or 226g

• Sour cream

  Light

  1 cup or 230g

• Salsa verde

  Campbell soup company, pace

  ⅞ cup or 225g

• Pork leg

  Ham, fresh, separable lean and fat, cooked, roasted

  3 oz or 85g

• Bacon

  Pork, cured, cooked, pan-fried

  2 strip cooked or 16g

Directions

1. Rinse and slice thin the spinach, shred the cheese.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
4. Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

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• Spinach Enchiladas Verde
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• Pork Enchiladas