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2010-10-15Cheesy Spinach Enchiladas: Butter, Garlic Cloves, Red Bell Pepper, Green Onions, Frozen Chopped Spinach, Ricotta, Sour Cream, Mozzarella, Corn Tortillas, Enchilada Sauce
Cheesy Spinach Enchiladas featuring Sorrento® Mozzarella

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Sorrento® Mozzarella

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Cheesy Spinach Enchiladas

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  • 1 tbs Butter
  • 2 Garlic Cloves, minced
  • 1/4 cup Red Bell Pepper, diced
  • 1/2 cup Green Onions, sliced
  • 10 oz. Frozen Chopped Spinach, thawed, drained and squeezed dry
  • 1 cup Sorrento® Ricotta
  • 1/2 cup Sour Cream
  • 2 cups Sorrento® Mozzarella, shredded
  • 10 Corn Tortillas
  • 19 oz. Enchilada Sauce


Preheat the oven to 375 degrees F. Melt butter in a saucepan over medium heat. Add garlic, bell pepper and onion; cook for a few minutes until fragrant, but not brown. 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 mozzarella cheese. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9 x 13 inch baking dish. Pour enchilada sauce over the top, and cover with remaining mozzarella cheese. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

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