Indulge in a tantalizing fusion of flavors with these sumptuous Spinach and Cheese Enchiladas, a dish that perfectly marries the vibrant essence of Mexican cuisine with the wholesome goodness of spinach and creamy cheese. Bursting with fresh ingredients and aromatic spices, these enchiladas promise to tantalize your taste buds and satisfy your cravings for a comforting meal. As you embark on this culinary journey, prepare to be enveloped in the enticing aroma of sautéed onions and garlic, harmonizing effortlessly with the earthy notes of cumin and chili powder.
Begin your culinary adventure by sautéing onions and garlic until fragrant, then watch as the vibrant green spinach wilts down, infused with zesty lime juice and aromatic cilantro. The addition of creamy cream cheese and tangy sour cream creates a luscious filling that’s bound to delight with every bite. Encased in soft flour tortillas and smothered in rich green enchilada sauce, these enchiladas are then adorned with a generous layer of gooey melted cheese, creating a symphony of textures and flavors that will leave you craving for more. Whether served as a hearty weeknight dinner or showcased as the star of your next gathering, these Spinach and Cheese Enchiladas are sure to steal the show and leave a lasting impression on all who indulge.
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, softened
½ 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
Instructions:
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to ensure it’s ready when you need it.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the diced onions and cook until they become translucent and fragrant, about 4 minutes.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Add the fresh spinach to the skillet and cook until it wilts down. This should take a few minutes. Squeeze the juice of half a lime over the spinach for a refreshing zest.
- Stir in the chopped cilantro, green chiles, chili powder, cayenne pepper, and cumin. Mix everything well until the flavors are thoroughly combined.
- Remove the skillet from the heat and add the softened cream cheese, sour cream, 2 cups of the shredded cheese, and salt and pepper to taste. Stir until the mixture is creamy and well blended.
- Now, prepare your baking dish by pouring about ⅓ of the green enchilada sauce into the bottom of a 9×13 inch baking dish. Spread it out evenly across the bottom.
- Take a burrito size flour tortilla and spoon about ⅓ cup of the spinach and cheese filling onto it. Roll the tortilla tightly around the filling and place it seam side down in the baking dish. Repeat this process until your baking dish is filled with rolled enchiladas.
- Once all the enchiladas are neatly arranged in the baking dish, pour the remaining enchilada sauce over the top. Make sure to spread it out evenly. Sprinkle the remaining 2 cups of shredded cheese over the sauce.
- Bake the enchiladas in the preheated oven for 25-30 minutes or until the cheese is fully melted and the sauce begins to bubble and caramelize around the edges.
- Once done, remove the enchiladas from the oven and let them cool for a few minutes before serving.
- Serve the Spinach and Cheese Enchiladas warm, garnished with your desired toppings such as additional cilantro, sliced green onions, sliced olives, or diced avocado.
Enjoy your delicious and flavorful Spinach and Cheese Enchiladas!
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