Green Enchiladas

Melt the butter in a large pan and gently cook the garlic, taking care not to let it brown as this will cause a bitter taste.

Add the washed spinach and cook until it wilts and is soft, take the pan off the heat, drain off the liquid and add the ricotta and 100g grated cheddar, season well.

Divide the spinach mixture between the Mission Mexican Flour Tortillas and roll, then place in a shallow ovenproof dish, sprinkle on the remaining cheese and bake in the oven until crispy.

Warm the salsa verde and pour over the enchiladas when served.