1/2 Cup Chopped Freeze Dried Onions*
1 Tablespoon Olive Oil
1 1/4 Cup Freeze Dried Spinach*
2 Cup Freeze Dried Shredded Monterey Jack Cheese*
1 Cup Sour Cream
1 Can Enchilada Sauce
8 Corn Tortillas
*Reconstitute before using.
Follow directions on #10 can to reconstitute.
1. Saute onion in olive oil until onion is transparent. Cook spinach according to directions.
2. Combine onion, spinach, cheese, and sour cream in a mixing bowl and mix well.
3. Fill tortillas with spinach-cheese mixture and roll up enchilada-style, placing seam side down in a 13"x 9" baking dish.
4. Drizzle enchilada sauce over the dish and bake for 15-20 minutes at 350¬∞F.