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Ingredients

• 1 tablespoon margarine or butter
• 1/2 cup sliced green onions
• 1 (9-oz.) pkg. Green Giant® Frozen Spinach, thawed, well drained
• 1 cup small-curd cottage or ricotta cheese
• 1/2 cup sour cream
• 6 oz. (1 1/2 cups) shredded Monterey Jack cheese
• 12 (6-inch) corn tortillas, heated
• 1 (10-oz.) can Old El Paso® Mild Enchilada Sauce
• Sliced green onions, if desired

Description

Try A Lighter Touch For A Mexican Favorite By Filling Tortillas With Frozen Spinach And Cottage Cheese, Then Baking With Prepared Sauce And Cheese.

Betty Crocker