Not Really Proper Spinach & Ricotta Enchiladas
I made these tonight. It had been a long day at work and I was weary but didn’t want tuna out of the can. So I did what we do in such circumstances and used what was about.
Not Really Proper Spinach & Ricotta Enchiladas
Serves 2
Ingredients
250g frozen chopped spinach
1 chopped onion
150g ricotta cheese
80g feta cheese
½ cup freshly grated parmesan and romano cheeses
Salt, pepper and nutmeg to taste
2 wholegrain tortillas
Extra ¼ cup grated parmesan and romano cheeses
Few tablespoons of sour cream to serve
Method
1. Preheat the oven to about 190 degrees C (375 degrees F)
2. Cook onion in the microwave if you’re lazy and tired like me or if you are feeling fresh and awake, lightly fry it in butter and/or olive oil
3. Cook spinach and drain
4. Mix onion and spinach with cheeses, salt, pepper and nutmeg
5. Spoon into tortillas, roll up, top with extra cheese and bake for about 20 to 25 minutes until heated through, browned and crispy.
Would have been good to have some corn tortillas, tasty cheese and enchilada sauce, but these were still good.
Ready to bake
Erm.... Baked!
Hello creamy, tasty insides! I'm about to eat you...
