Creamy Spinach Enchiladas

Ingredients

• 1 tablespoon margarine or butter (we used butter)
• ½ cup sliced green onions
• 1 (9-oz.) pkg. Green Giant Frozen Spinach, thawed and well drained (The original recipe calls for that brand but we used another brand and it didn’t make a difference.)
• 1 cup small-curd cottage or ricotta cheese (we used whole milk ricotta cheese)
• ½ cup sour cream
• 6 oz. (1 ½ cups) shredded Monterey Jack cheese (we used 2 cups of Pepper Jack cheese)
• 12 (6-inch) corn tortillas, heated
• 1 (10-oz.) can Old El Paso Mild Enchilada Sauce (we used the hot enchilada sauce)
• Additional sliced green onions, if desired (we used them)

Directions

1. Turn your oven on and set it to 375 degrees. Take a large skillet out and place the butter in it before turning the heat up to medium-high. Once the butter’s melted, toss the ½ cup of sliced green onions into the skillet…