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Spinach and Feta Enchiladas

Erica
  • 50 minutes
  • Serves

INGREDIENTS

1

Avocado, pitted and sliced

1/4 cup

Cilantro, fresh

1/4 cup

Onion

1/4 cup

Vegetable stock

1

Recipe roasted tomatillo salsa, prepared

1

Kosher salt

1

Pepper, fresh cracked

1

Olive oil, extra virgin

16

White corn tortillas

1

pkg Feta cheese

3 cups

Monterey jack cheese

1

boxes Spinach, thawed and water squeezed out, frozen