Mexican Style Spinach Enchiladas

Directions

• 1

  Roast the peppers on a comal or frying pan on high heat, until the skin is completely blackened; remove from heat. Place the roasted peppers in a plastic or paper bag for at least 10 minutes. Remove the skin, seeds and veins. Process in a blender along with sour cream and chicken stock.
• 2

  Preheat oven to 350° F. Spread 1/2 cup of pepper sauce on the bottom of a baking dish.
• 3

  Combine spinach, ricotta cheese and chopped onion; season with salt and pepper, to taste.
• 4

  Heat the tortillas in a comal or frying pan until soft. Fill each tortilla with 3-4 tablespoons of the spinach mixture and roll the tortillas into a taquito. Place 8 enchiladas, folded side down, in the bottom of the baking dish.
• 5

  Add half of the pepper sauce over the enchiladas and sprinkle with 1 cup grated cheese. Repeat the process with another layer of enchiladas.
• 6

  Bake for 30 minutes or until the cheese starts to bubble. Remove from oven and serve.
• 7

  Enjoy!