Spinach and Cheese Enchiladas
Introduction
Spinach and Cheese Enchiladas are a delightful twist on traditional enchiladas, offering a flavorful and satisfying vegetarian option for dinner. Packed with fresh spinach, creamy cheese, and a blend of spices, these enchiladas are easy to make and perfect for enjoying as leftovers throughout the week. Whether you’re looking for a hearty weeknight meal or planning a cozy dinner for two, this recipe is sure to become a favorite in your kitchen.
Spinach and Cheese Enchiladas Recipe
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 12 cups fresh spinach
- Juice of half a lime
- ¼ cup cilantro, chopped
- 1 4.5 oz can chopped green chiles
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- 1 teaspoon cumin
- 8 oz cream cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- 1 28 oz can green enchilada sauce
- 8 burrito size flour tortillas
- 4 cups Mexican blend shredded cheese, divided
- Optional toppings: additional cilantro, green onions, olives, avocado
How To Make Spinach and Cheese Enchiladas:
- Preheat oven to 375 degrees F (190 degrees C).
- Prepare Filling: Heat olive oil in a large skillet over medium heat. Add diced onions and cook until fragrant, about 4 minutes. Add minced garlic and cook for another 1-2 minutes. Add spinach and cook until wilted. Stir in lime juice, cilantro, green chiles, chili powder, cayenne pepper, and cumin. Remove from heat and mix in cream cheese, sour cream, 2 cups shredded cheese, salt, and pepper until creamy.