16 oz Package frozen spinach thawed and pat dry
8 oz Can sliced olives
3/4 C. Mozzarella cheese
3/4 C. Sour cream
Enchilada sauce (I use red sauce)
6 Taco size flour tortillas (can be made with corn tortillas)
Mozzarella cheese to sprinkle on top.
Heat oven to 375. Spray 9x13 pan with cooking spray. Set aside.
For filling mix first 4 ingredients together in medium sized mixing bowl until combined.
Spread 1Tbsp enchilada sauce on one side each tortilla. Fill tortillas down the center with 3Tbps filling leaving room at the ends for rolling. Fold two sides in (opposite sides) about 2 inches. Fold one of the unfolded sides over filling and then roll. Place prepared enchiladas in 9x13 pan. Spread additional enchilada sauce over enchiladas. Sprinkle with mozzarella cheese. Cover pan with aluminum foil. Cook for 15 minutes. Remove foil. Cook an additional 15 minutes or until cheese is melted. Sour cream, salsa, and guacamole make great toppings or eat it as is.
***I don't happen to like corn tortillas that is why I make them with flour tortillas. My daughter loves these and prefers them to my chicken enchiladas that I make along with this for my meat eaters.
