One of the things I intended to make when I planned my vegetarian daughter-in-law’s menu was a spinach enchilada.  I’ve always liked them when they came with my order in Mexican restaurants. So after promising her I would prepare some vegetarian meals for her, it was a natural to be one of the first I attempted.

Spinach Enchiladas

2 bunches of green onions,

2 garlic cloves, Minced

1 pound fresh spinach

1 pint ricotta cheese

½ cup sour cream

2 cups Monterey Jack

¼ cup red pepper flakes

Juice of one lime

Salt to taste

Pepper to taste

½ teaspoon cumin

14 ounce can enchilada sauce

1 can refried beans

Shredded lettuce 

   Preheat oven to 400 degrees Fahrenheit.   In a large mixing bowl combine spinach, Monterey Jack, half the green onions, lime juice, salt, pepper, cumin, spinach, ricotta cheese, half your Monterey Jack, and red pepper flakes.

Mix well and then spoon the mixture over individual tortillas and roll into a cigar shape. Repeat this step until you have filled the bottom of a 9.5-by-13 inch casserole dish. Cover casserole with tin foil and bake until bubbling, about 15 to 20 minutes.  Uncover and bake until golden brown, about 10 to 15 minutes.

Set enchiladas aside on a wire rack for 10 minutes.

Meanwhile place your enchilada sauce in a small saucepan with half can of refried beans, Heat until bubbly and pour over your enchiladas. Heat remaining beans in another saucepan and serve separately. Scatter shredded lettuce over your enchiladas and top with a dollop of sour cream. Serve garnished with reserved green onions and topped with your remaining Monterey Jack.