Shelly's Recipe

SPINACH ENCHILADAS

Category: Main Dishes

1 (12 oz) box spinach souffle
1 tbsp butter
2 cloves garlic, minced
1 lb medium shrimp, cooked and peeled
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese (divided use)
12 (6-inch) corn tortillas

Cook spinach souffle in microwave according to on box. Preheat oven to 350 F. Melt butter in a medium saucepan, and cook garlic until fragrant, about 2 minutes. Remove pan from heat and add souffle, shrimp, ricotta, sour cream and 1 cup of the cheese. Set aside.

In a preheated skillet, warm tortillas 1 at a time until flexible, about 15 seconds. Spoon 1/4 cup of the souffle mixture onto the center of each tortilla. Roll up, and place seam side down in a prepared 13x9-inch baking dish. Sprinkle with remaining cheese, and bake for 15 minutes. Just before serving, garnish with additional sour cream, if desired. Serves 6