Creamy Spinach Enchiladas

• Vegetarian

• Produce

  • 1/2 cup Green onions
  • 1 Green onions
  • 1 small can Mushrooms
  • 1 (9-oz. package Spinach, frozen

• Baking & Spices

  • 1/2 tsp Garlic salt

• Bread & Baked Goods

  • 8 Flour tortillas

• Dairy

  • 1 cup Cottage cheese
  • 1 1/2 cups Mozzarella cheese
  • 1 cup Ricotta cheese

• Prepared

  • 1 (10-oz. can Enchilada sauce

Found on sixsistersstuff.com

Description

Ingredients

• 1/2 cup sliced green onions
• 1 (9-oz.) package of frozen spinach, thawed, well drained (I like to drain it with my hands by squeezing the water outit in little )
• 1 cup of cottage cheese
• 1 cup of ricotta cheese
• 1 1/2 cups Mozzarella cheese
• 1 small can of mushrooms
• 1/2 teaspoon of garlic salt
• 8 flour tortillas
• 1 (10-oz.) can of enchilada sauce
• Sliced green onions for topping (optional)

Directions

• Heat oven to 375 degrees.
• In a large bowl add spinach, cottage cheese, ricotta cheese, 1/2 cup of Mozzarella cheese, mushrooms, and garlic salt.
• Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in ungreased 13x9-inch glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with 1 cup of remaining cheese.
• Bake at 375°F. for 20 minutes or until bubbly and heated through. Sprinkle with sliced green onions.