CREAMY SPINACH & CHEESE ENCHILADAS

Creamy Spinach & Cheese Enchiladas image

Cream cheese, sour cream and shredded cheese combine to make these spinach-stuffed enchiladas a creamy, delicious dish for ten.

Provided by My Food and Family

Categories Home

Time 40m

Yield 10 servings

Number Of Ingredients 9

Previous Next

Ingredients

2 green onions, sliced
1 clove garlic, minced
1 Tbsp. oil
1 pkg. (10 oz.) frozen spinach, thawed, drained
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 cups KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
10 corn tortillas (6 inch), warmed
1 can (10 oz.) enchilada sauce

Steps:

Heat oven to 375° F.
Heat oil in large saucepan on medium heat. Add onions and garlic; cook and stir 2 min. Stir in spinach; cook 3 to 4 min. or until heated through, stirring frequently; remove from heat. Add cream cheese, sour cream and 1 cup shredded cheese; stir until blended.
Spoon 1/4 cup spinach mixture down centers of tortillas; roll-up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Pour enchilada sauce over enchiladas; sprinkle with remaining cheese.
Bake 15 to 20 min. or until enchiladas are heated through and cheese is melted.

Nutrition Facts : Calories 30, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g