CREAMY SPINACH ENCHILADAS
10 Low Carb Crepes
10 ounces frozen chopped spinach, thawed and drained well
6 green onions, chopped, divided
1 cup ricotta cheese
1/2 cup sour cream
Salt and pepper, to taste
8 ounces Monterey jack cheese, shredded, divided
10 ounce can green enchilada sauce
In a medium bowl, mix the spinach, 3 green onions, ricotta and sour cream. Add salt and pepper, to taste. Stir in half of the Monterey jack; blend well. Divide the filling mixture among the crepes. Spread the filling down slightly off center of each one, then roll up. Place seam-side down in a greased 9x13" baking dish. Pour the enchilada sauce evenly over the top and sprinkle with the rest of the cheese. Bake at 375º 20 minutes, or until hot, bubbly and slightly browned. Sprinkle the remaining green onions over the top.
Makes 10 servings
Can be frozen
Per Serving: 290 Calories; 24g Fat; 14g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
These are good. They look fancy, but are really quite easy to make. Click the photo to see a close-up.
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