Creamy Spinach Enchiladas

 

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

• 1 Heat oven to 375°F. Melt margarine in large skillet over medium-high heat. Add 1/2 cup onions; cook and stir 2 minutes or until crisp-tender. Add spinach; cook 1 minute or until spinach is thoroughly heated, stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream and 1 cup of the cheese.
• 2 Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in ungreased 13x9-inch (3-quart) glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.
• 3 Bake at 375°F. for 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions.