Monday's Bread Bowl: Creamy Spinach Enchiladas

A luscious veggie casserole optionNeed a vegetarian fix every once in a while? Combine chopped spinach, several cheeses, and sliced green onions for a luscious blend. Use the mix to stuff flour tortillas topped with spicy green enchilada sauce and more shredded cheese. Then bake them until everything melts nicely. It’s a cheese lover's delight. Here is our recipe:

What you will need:

1 medium-sized bowl
1 wooden spoon
1 (9" X 13”) baking dish
1 (10 oz) can green enchilada sauce
8-10 medium flour tortillas
2 (10 oz frozen) bags chopped spinach, thawed and drained well
6 green onions, chopped, divided
1 cup ricotta
½ cup cream cheese
1 cup Monterey jack cheese, shredded, divided
1 cup sour cream
Cooking spray
Salt and pepper, to taste

Cooking and Directions:
Mix spinach, 3 green onions, ricotta, cream cheese, and sour cream in bowl. Add salt and pepper, to taste. Stir in half of Monterey jack. Blend well. Divide filling mixture among tortillas. Spread a little down center of each one, then roll up. Place seam-side down in 9"x13” baking dish, which has already been coated with cooking spray. Make them fit snugly into the pan. Pour the enchilada sauce evenly over the top and sprinkle with the rest of the cheese. Bake at 375 degrees for 20 minutes, or until hot, bubbly and slightly browned. Sprinkle remaining green onions over the top. If you want, you may also sprinkle fresh chopped cilantro or jalapeno slices over top.