Spinach Enchilada Casserole
From cheryilyn 16 years ago
- 20 minutes to make
- Serves 8
Another made over recipe.
Ingredients
- 1 16 oz. container sour cream shopping list
- 12 oz. shredded monterey jack cheese shopping list
- 1 10-oz package frozen spinach, thawed and drained shopping list
- 1 20 oz. can green enchilada sauce shopping list
- 18 6 inch corn tortillas shopping list
- 1 onion, chopped shopping list
- 1 2 oz. can chopped black olives shopping list
How to make it
- Preheat oven to 350°. In a small bowl, combine sour cream, spinach and 3/4 of the cheese.
- Into a 9x13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan.
- Layer half of the spinach-sour cream mixture, half of onion and 1/3 of the olives over the tortillas. Repeat.
- Pour the remaining enchilada sauce over the final layer of tortillas.
- Sprinkle with remaining olives.
- Bake for 20 minutes.
- Cut into squares and serve.
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