To go with ricotta recipe (Below)

I have no plans to post more recipes but I wanted to offer one to go with the home made ricotta below.

Creamy Spinach Enchiladas

1 10 oz. can green enchilada sauce

1 1/2 teaspoons butter/margarine

1/2 cup sliced green onions

5 oz. frozen chopped spinach thawed and well drained

1/2 cup ricotta cheese

1/4 cup sour cream

1 cup (divided) shredded Monterrey Jack or Mexican mix cheese

6 (6 inch) flour tortillas

Preheat oven to 375 degrees. Spray a 7x9'' baking dish with cooking spray.

Melt butter in skillet over medium-high heat. Add 1/4 cup of green onions. Cook and stir 2 minutes or until tender-crisp. Add thawed spinach; cook 1 minute until heated. Remove from heat. Stir in ricotta cheese, sour cream, and 1/2 cup of Monterrey Jack cheese.

Spoon 1/4 cup filling down center of each tortilla, then roll up. Place tortillas seam-side down in baking dish. Pour sauce over enchiladas and sprinkle with remaining 1/2 cup of cheese. Bake 15-20 minutes. Sprinkle with remaining 1/4 cup of green onions.

Note - I often use lower fat sour cream and ricotta, and sometimes buy 2% milk cheese to save on calories and fat