Spinach Enchiladas

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 5

1 tablespoon butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Melt butter in a saucepan over medium heat. Add garlic 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 Monterey Jack cheese.
3. 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 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Chicken Flautas

Serves: 36

4 skinless, boneless chicken breast halves - cooked and shredded
1 (8 ounce) jar picante sauce
1/4 teaspoon ground cumin
8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
6 (6 inch) corn tortillas
1 tablespoon vegetable oil

1. Preheat oven to 350 degrees F.
2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
3. In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
4. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
5. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.