I love ricotta cheese. I am pretty sure that I could sit down in front of the television and eat an entire container of it without thinking about it. It seems a shame that it’s typically used in Italian cooking, covered in mozzarella and red sauce. I decided to make a change. I mixed two of my favorite types of food, New Mexican and Italian, together to make a yummy enchilada dish!
4 cloves of garlic chopped
1/2 onion chopped
10 oz of spinach
10 oz ricotta cheese
1 cup of shredded cheese (I used Colby jack)
1/2 cup of sour cream
5 more cloves of garlic minced
2 tbsp of butter
half and half
1. In butter, cook onions and garlic, until they smell yummy. Add the spinach and cook for about 5 minutes, or until most of the spinach has cooked down. Remove from heat.
2. Add the ricotta cheese, shredded cheese, and sour cream to the spinach. Mix together well.
3. Heat a frying pan with a medium-high flame. Place corn tortilla in the pan for about 15 seconds. This makes the tortillas flexible and lets you fold them without breaking.
4. Fill each tortilla with the spinach mix, place in a baking pan. If you have any remaining spinach mix, place it over the tortillas.
5. Next is the sauce. Take the next batch of garlic and butter and cook in a small sauce pan. Add flour until a roux is made. Add half and half until desired consistency is made. Add salt and white pepper to taste.
6. Pour garlic sauce over enchiladas, add cheese, and cook at 375 for 15-20 minutes.
This turned out really good. I was skeptical of the garlic sauce, on its own it was not very good, but complimented the spinach mixture nicely. My husband really liked this.