Spinach and Feta Enchiladas

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Ingredients

1. 1 (10 oz) boxes frozen chopped spinach, thawed and water squeezed out
2. 1 (4 oz) pkg feta cheese
3. 1/4 cup very finely diced onion
4. 3 cups shredded Monterey Jack cheese, divided
5. 1 prepared recipe Roasted Tomatillo Salsa
6. 1/4 cup vegetable stock
7. kosher salt
8. fresh cracked pepper
9. 16 white corn tortillas
10. extra virgin olive oil in a mister or cooking spray
11. 1/4 cup fresh chopped cilantro
12. 1 avocado, pitted and sliced

Instructions

1. Heat oven to 400F.
2. In a bowl, combine the spinach, feta, onion, and 1 cup Monterey Jack cheese. Add a couple pinches kosher salt and pepper. Set aside.
3. Add the vegetable stock to the salsa. Set aside.
4. Heat a nonstick pan on medium-high heat. Spray the pan with oil. Add a tortilla, and cook until lightly toasted on the bottom side. Spray the top side with oil, flip, and lightly cook the other side. Repeat for the rest of the tortillas.
5. To assemble, lay out tortillas on a large board. Top each with spinach filling and roll up. Place enchiladas in a 13x9 baking dish, sprayed with oil. Pour the Roast Tomatillo Salsa over the enchiladas. Top with the remaining cheese.
6. Bake at 400F until heated through and golden on top (15-20 minutes). Serve 2-3 enchiladas per person, topped with cilantro and avocado slices. Yields: 6-8 servings.

Read More>>Spinach and Feta Enchiladas@ericasrecipes

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