Dinner With Style: Vegetarian spinich and cheese enchiladas.
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Filling
Chopped Spinich (frozen)
Ricotta Cheese
Shredded Mozzarella Cheese
Minced Garlic
(If you want to have some fun with it try adding chopped mushrooms, diced onion, diced spicy peppers, etc. Experiment!)
Prepare
Heat spinich and garlic in a pot until fully thawed and warm, but not hot. Remove from heat and mix in cheeses.
Fill tortillas (I use 10" flour, but feel free to modify size and type) with filling, roll, place in baking dish slightly spaced.
Cover with sauce (I prefer 1 can of green and 1 can of red) making sure to coat as much of the tortillas as possible as well as have a decent amount around the edges.
Sprinkle more shredded cheese on top and bake at 350 until inside is gooey soft and cheese on top is melted.