Chicken & Spinach Enchiladas

Total Prep Time: 20mins  Cook Time: 20mins

INGREDIENTS

1 tbsp butter
1/2 cup sliced shallots
2 cloves garlic, minced
1 250g package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded cheddar

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DIRECTIONS

STEP 1: Preheat the oven to 190 degrees C.

STEP 2: Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown.

STEP 3: Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of cheddar cheese.

STEP 4: In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds.

STEP 5: Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish.

STEP 6: Pour enchilada sauce over the top, and sprinkle with the remaining cup of cheddar.

STEP 7: Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.