Spinach and ricotta enchiladas
So Many Crafts, So Little Time! |
So Many Crafts, So Little Time! |
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Ingredients

  • 1 quantity of roast tomato sauce (see link above)
  • 200 ml stock (we used vegetable stock)
  • 1/2 teaspoon ground cinnamon
  • Sea salt and black pepper
  • 30 g pine nuts
  • Olive oil
  • 50 g raisins
  • 475 g frozen spinach, defrosted and drained (we used a bag of fresh spinach)
  • 1/2 teaspoon freshly grated nutmeg
  • 150 g ricotta
  • 6 corn tortillas
  • 4-5 tablespoons sour cream
  • 80 g Cheddar cheese, grated
  • In

Instructions

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