Spinach and Cheese Enchiladas – I have very few memories of my dad cooking dinner for our family when I was young (in his defense, my mother loves to cook), but there is one meal that’s always been the exception: enchiladas. As far as I can recall, anytime my mom was out for the evening that is what dad made us for dinner.
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 canned chopped green chiles
½ teaspoon chili powder
½ teaspoon cayenne pepper
1 teaspoon cumin
8oz 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.
Heat olive oil in a large skillet over medium heat. Add the diced onions until fragrant, about 4 minutes. Add minced garlic to skillet and cook for another 1-2 minutes.
Add spinach and cook down until wilted. Add the lime juice, cilantro, chiles, chili powder, cayenne pepper, and cumin. Stir until thoroughly combined.
Remove skillet from heat and mix in the cream cheese, sour cream, 2 cups of the cheese, and salt and pepper to taste.
Pour about ⅓ of the enchilada sauce in the bottom of a 9×13 inch baking dish and spread into an even layer.
Spoon about ⅓ cup of spinach filling into a tortilla, roll tightly, and place in the baking dish seam side down. Repeat until dish is full.
Top the rolled enchiladas with the remaining sauce (you may have sauce leftover) and sprinkle the remaining 2 cups of cheese on top.
Bake for 25-30 minutes or until cheese is fully melted and the sauce begins to bubble.
Serve warm and top with desired garnishes.