Spinach Enchilada

Name: Spinach Enchilada
Ingredients: 3 boxes frozen chopped spinach; 8 oz. cottage cheese; 1 brick Monterey Jack cheese (brick 2 1/2 x 6 x 1-inch); 1 1/2 to 2 envelopes Lipton onion soup; 1 brick Swiss cheese, shredded; 1 pkg. (12-inch diameter) flour tortillas; 1 pt. whipping cream

7 ingredients

7 steps

Ingredients

3 boxes frozen chopped spinach
8 oz. cottage cheese
1 brick Monterey Jack cheese (brick 2 1/2 x 6 x 1-inch)
1 1/2 to 2 envelopes Lipton onion soup
1 brick Swiss cheese, shredded
1 pkg. (12-inch diameter) flour tortillas
1 pt. whipping cream

Directions

1

Melt down frozen spinach in a covered saucepan without water. Add onion soup mix, cottage cheese and half of Monterey Jack and Swiss cheese.
2

Stir until melted.
3

Spoon ingredients into uncooked tortilla folded like a burrito (sides folded in and ends rolled). Line up in a casserole dish.
4

Sprinkle remaining cheese over top. Pour whipping cream over top (not whipped).
5

Cover with foil.
6

Bake covered at 375° for 30 minutes.
7

Uncover for 15 minutes until top browns.