Thank you Angela!

I have titled this entry "Thank you Angela" because my dear friend Angela is responsible for getting both of these awesome recipes to me. First, the spinach enchiladas, which came from, of all places, the back of a tortilla package! (Wow, that was a lot of commas). Anyway, I make them quite often, and they are always a hit!

Second, if you know me, you know I like to make salsa. This tomatillo-avocado green salsa is probably my favorite. This one is an Angela original. You will probably see me post my recipe for roasted vegetable salsa some time in the not so distant future because that happens to be Mark's favorite :)

Here they are!

Creamy Spinach Enchiladas

• 1 tablespoon butter
• 1/3 cup sliced green onions
• 2 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach , thawed and drained well
  
• 1 cup whole milk ricotta cheese
• 1/2 cup sour cream
• 2 cups shredded Monterey Jack cheese
• 10 (6 inch) corn or flour tortillas
• 1 can enchilada sauce (I like it saucy so I do 2 cans)
  

Preheat the oven to 375 degrees F.
Melt butter in a saucepan over medium heat.
Add garlic and onion; cook for a few minutes until the onions soften.



Stir in spinach, and cook until hot.



Remove from heat.
Mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.



In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds.
Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla.
Spray or lightly oil a 9x13 inch baking dish.
Spread a thin layer of enchilada sauce on the bottom of the dish.
Roll up, and place enchiladas seam side down.
Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Enjoy!

Tomatillo-Avocado Salsa

• 10-12 tomatillos simmered until soft
• 1 small onion
• 2 -3 cloves garlic
• peppers (Angela uses 1 jalapeno, 1 serrano & 1 habanero which is hot. I use about 20-30 thai ornamental peppers because we like things REALLY hot).
• 1 bunch cilantro stems removed
  
• 1 ripe avacado
• salt (to taste)
  
• cumin
• 3-4 T lime juice
  

Puree tomatillos, onion and garlic. Chill. Add other ingredients and puree again.