Vegetarian Cooking: Spinach Enchiladas

Sue Mallick with Food City presents a fresh recipe for spinach enchiladas at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details. Ingredients: 2 boxes thawed and dried pressed spinach; 1 envelope dry onion soup mix; 3 cups shredded cheddar cheese; 3 cups shredded mozzarella cheese; 12 flour tortillas; 1 pint heavy cream Combine spinach and onion soup mix, blend in 1 1/2 cups mozzarella. Place 1/4 cup of spinach mix down center of each tortilla, roll up and place seam side down in a greased baking dish. Pour heavy cream over tortillas with remaining cheeses. Cover and bake at 350 degrees for 20 minutes, uncover and bake an additional 10 minutes.