Spinach and Cheese Enchiladas

Here’s a recipe for Spinach and Cheese Enchiladas that’s packed with flavor and perfect for a satisfying dinner. These enchiladas are filled with a creamy spinach mixture, wrapped in tortillas, and topped with a flavorful enchilada sauce and cheese. Let’s dive into making this delicious dish!

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 12 cups fresh spinach
• Juice of half a lime
• 1/4 cup cilantro, chopped
• 1 can (4.5 oz) chopped green chiles
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon cumin
• 8 oz cream cheese
• 1/2 cup sour cream
• Salt and pepper to taste
• 1 can (28 oz) green enchilada sauce
• 8 burrito-size flour tortillas
• 4 cups Mexican blend shredded cheese, divided
• Optional toppings: additional cilantro, green onions, olives, avocado

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Filling: In a large skillet, heat olive oil over medium heat. Add diced onions and cook until fragrant, about 4 minutes. Add minced garlic and cook for another 1-2 minutes. Stir in the fresh spinach and cook until wilted. Add lime juice, chopped cilantro, green chiles, chili powder, cayenne pepper, and cumin. Mix until well combined.
3. Make Creamy Mixture: Remove the skillet from heat and mix in cream cheese, sour cream, 2 cups of shredded cheese, salt, and pepper to taste. Stir until creamy and thoroughly combined.
4. Assemble Enchiladas: Pour about 1/3 of the green enchilada sauce into the bottom of a 9×13 inch baking dish and spread it evenly. Spoon about 1/3 cup of the spinach filling onto a tortilla, roll it tightly, and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.
5. Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are well-covered. Sprinkle the remaining 2 cups of shredded cheese on top.
6. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is fully melted and the sauce begins to bubble.
7. Serve: Once done, remove the enchiladas from the oven and let them cool slightly. Serve warm and top with desired garnishes such as additional cilantro, green onions, olives, or avocado slices.

Tips:

• You can customize the level of spiciness by adjusting the amount of chili powder and cayenne pepper to suit your taste.
• If you prefer, you can use corn tortillas instead of flour tortillas for a gluten-free option.
• These enchiladas can be made ahead of time and stored in the refrigerator before baking. Simply cover the baking dish with foil and refrigerate until ready to bake.
• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the oven or microwave before serving.