Ingredients:
1 Tbsp. vegetable oil
½ cup sliced green onions
1 (10 ounce) package of frozen chopped spinach, thawed, drained and squeezed dry
2Tblsp. butter
2 cups crumbled Queso Fresco cheese, divided
½ cup sour cream
10 (6 inch) corn tortillas
2Tbsp. Bittersweet Herb Farm Southwest Picante Seasoning
2 ½ cups vegetable stock
1 Cup of cold water
2 Tbsp. of flour
Directions for the sauce:
Add vegetable oil and Bittersweet Herb Farm Southwest Picante Seasoning over medium-high heat in a saucepan. Heat for about 1 minute, stirring constantly. Slowly add the vegetable broth and bring to a rapid simmer. Make a slurry with cold water and flour. Add the slurry slowly, stirring constantly until you reach the desired thickness. Remove the sauce from the heat.
Directions for the filling:
Melt butter in a saucepan over medium heat. Add green onions, cook, and stir until fragrant, 2 to 3 minutes. Stir in spinach and cook for 5 minutes. Remove from the heat and mix in 1 cup Queso Fresco cheese.
Making the Enchilada:
Warm one tortilla at a time in a skillet over medium heat until flexible, about 15 seconds. Spoon about 1/4 cup spinach mixture onto the center of the tortilla, roll the tortilla around the filling, and place into a 9x13-inch baking dish with the seam facing down. Repeat this step until you have used all the filling. Pour enchilada sauce over the rolled tortillas and sprinkle with the remaining Queso Fresco Cheese. Bake at 375 degrees for 15- 20 minutes. Top with sour cream and serve.