INGREDIENTS
12
corn tortillas
1/2 cup
cotija cheese
6 oz
cream cheese
6 tbsp
fresh cilantro
1 cup
green enchilada sauce
3/4 cup
green onions
1/2 cup
green salsa
6 tbsp
mexican crema
6 ozs
mild cheddar cheese
10 ozs
red enchilada sauce
7 ozs
roasted red peppers
6 servings
rye meal
6 servings
salt
20 ozs
spinach