Spinach enchiladas

 
                             Spinach Enchiladas
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    onion -- chopped
    2      cloves        garlic -- minced
    3      tablespoons   safflower oil
      1/4  cup           hot pepper (jalapeno or your choice) -- chopped
    6      cups          fresh spinach or 1 package frozen
    8                    corn tortillas
    2      cups          salsa
    2      cups          cheddar or Monterey Jack cheese -- grated
 
 In a skillet over medium heat, saute onion and garlic in oil until golden.  Sti
 r in peppers, cook 3 minutes.  Rinse spinach in water, transfer to skillet with
  water still clinging.  Stir and cover, cook until wilted.
 
 Meanwhile, soften tortillas in oven, wrapped in a moist towel or foil.  Place 1
 /4 cup filling in center of each tortilla.  Roll up and place seam side down in
   oiled oven proof dish.  Smother with salsa and cheese.  Bake at 350° F 
 until h
 eated and bubbly.
 
 Converted by MC_Buster.
 
 
 
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