Spinach, Artichoke & Ricotta Enchiladas

Spinach & Artichoke Enchiladas:

I’m fortunate enough to have great friends who brought Michael and I many dinners after Georgiana was born. When your butt is sore as all get out and you are dealing with engorged boobs and a whole bathroom regime (TMI?) its such an amazing gift to have delicious dinners brought over. My friend Melissa was the first one to bring food and she didn’t disappoint. I remember her dropping off two aluminum pans full of piping hot enchiladas and rice and beans with salad. It was the most delicious dinner and I just had to make it again. This time I added some artichokes because they go with spinach so well.  For me, its a nourishing meal in both body and soul and reminds me I’m surrounded by amazing people. Thanks Melissa!


corn tortillas  (about 20)

1 cup spinach coarsely chopped

1 can artichokes chopped and patted dry

16 oz carton ricotta cheese

16 oz carton sour cream

1 medium onion chopped

2 cloves garlic minced

16 oz bag shredded monterrey jack cheese

16 oz chili verde sauce

1/8 tsp cayenne (optional)

1 tsp salt

1/8 tsp pepper

Heat pan to medium high and grill each corn tortilla on the dry pan until the outside is slightly toasted. (This makes it easier to roll later without the tortilla’s cracking and breaking) Put in foil to keep warm until you are done with all the tortillas.  Set aside.

In a bowl combine ½ the bag of monterrey jack, ricotta, sour cream, spinach in a bowl. Set aside. Heat 2 tablespoons of oil in a pan and sauté onions until translucent. Add garlic and stir for 1 minute more. Add artichokes and sauté until slightly browned. Off the heat, pour bowl of cheese mixture into pan and combine. Season with salt, pepper and add cayenne if you like. Taste and correct seasoning.

Pour a little chili verde sauce on the bottom of 2 13×9 glass dishes. Spread the sauce around so it coats the bottom of the dishes. Take one tortilla at at time and add filling and then roll. Repeat until filled. Pour green sauce liberally over the top. Top with remaining cheese. Bake at 350 for 15-20 minutes or until cheese is melted and slightly browning. Serve with rice and black beans.

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