Spinach Enchiladas Verde

Ingredients

• Spinach

  Raw

  6 cup or 180g

• Monterey cheese

  Includes Pepper Jack

  2 cup, shredded or 226g

• Sour cream

  Reduced fat, cultured

  6 tbsp or 90g

• Salsa verde

  Campbell soup company, pace

  12 tbsp or 192g

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

Directions

1. Preheat the oven to 350°F.
2. Rinse and thinly slice the spinach. Shred the Monterey Jack cheese.
3. In a small bowl, mix half of the sour cream with the salsa verde. Spread enough of this mixture to coat the bottom of a 9x13 inch baking dish.
4. On each tortilla, spread a small amount of the salsa-sour cream mixture in the center. Add a small handful of spinach and sprinkle with Monterey Jack cheese. Roll up each tortilla, secure with a toothpick, and place in the baking dish.
5. Pour the remaining salsa over the enchiladas and sprinkle with the remaining cheese.
6. Bake for 20 to 25 minutes, until the enchiladas are browned and heated through.