Are you ready to embark on a culinary journey filled with flavor, comfort, and satisfaction? Look no further than our tantalizing Spinach and Cheese Enchiladas recipe! These enchiladas are a celebration of vibrant ingredients, from the earthy spinach to the creamy cheese, all wrapped up in warm tortillas and smothered in zesty green enchilada sauce. Whether you’re a seasoned enchilada enthusiast or new to the world of Mexican cuisine, this dish is sure to become a beloved favorite. Join us as we delve into the art of enchilada-making and discover the magic of this mouthwatering meal.
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 4.5 oz canned 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 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°F (190°C) and grease a 9×13-inch baking dish with cooking spray.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent, about 3-4 minutes.
- Add the fresh spinach to the skillet, working in batches if necessary, and cook until wilted, stirring occasionally.
- Squeeze the juice of half a lime over the spinach and stir in the chopped cilantro, canned green chiles, chili powder, cayenne pepper, and cumin. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- In a separate mixing bowl, combine the cream cheese and sour cream until smooth and creamy. Season with salt and pepper to taste.
- Add the cooked spinach mixture to the bowl with the cream cheese mixture and stir until well combined.
- Pour half of the green enchilada sauce into the bottom of the prepared baking dish, spreading it out evenly.
- Fill each flour tortilla with a generous scoop of the spinach and cheese mixture, then sprinkle with shredded cheese. Roll up the tortillas and place them seam-side down in the baking dish.
- Pour the remaining green enchilada sauce over the top of the rolled enchiladas, making sure to cover them completely.
- Sprinkle the remaining shredded cheese over the top of the enchiladas, ensuring they are evenly coated.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown and slightly crispy.
- Remove from the oven and let the enchiladas cool for a few minutes before serving.
- Garnish with optional toppings such as additional cilantro, green onions, olives, or avocado slices, if desired.
Cook’s Notes and Variations:
- Spinach Substitution: If fresh spinach is not available, you can use frozen spinach instead. Be sure to thaw and drain it well before using.
- Tortilla Options: Feel free to use corn tortillas instead of flour tortillas for a gluten-free option. You can also experiment with different types of tortillas such as whole wheat or low-carb varieties.
- Cheese Varieties: Get creative with the cheese! Try using pepper jack, Monterey Jack, or cheddar cheese for a different flavor profile.
Variations to Explore:
- Chicken Enchiladas: Add shredded cooked chicken to the spinach and cheese mixture for a heartier option. The combination of chicken, spinach, and cheese creates a satisfying meal that’s perfect for meat lovers.
- Vegetarian Enchiladas: Omit the cream cheese and sour cream for a lighter, dairy-free version of the recipe. You can also add extra vegetables such as bell peppers, mushrooms, or zucchini for added flavor and nutrients.
- Spicy Enchiladas: Amp up the heat by adding diced jalapeños or a dash of hot sauce to the spinach and cheese mixture. For an extra kick, sprinkle crushed red pepper flakes over the top before baking.
Frequently Asked Questions (FAQs):
Q: Can I make these enchiladas ahead of time? A: Yes, you can assemble the enchiladas up to 24 hours in advance and refrigerate them until ready to bake. Simply cover the baking dish tightly with aluminum foil and store it in the refrigerator until ready to bake. You may need to increase the baking time slightly if baking from cold.
Q: Can I freeze leftover enchiladas? A: Yes, you can freeze leftover enchiladas for up to 3 months. Wrap individual enchiladas or the entire baking dish tightly in aluminum foil or plastic wrap, or transfer them to a freezer-safe container. Thaw overnight in the refrigerator before reheating in the oven.
Q: How can I make these enchiladas keto-friendly? A: To make keto-friendly spinach and cheese enchiladas, use low-carb tortillas made from almond flour or coconut flour, and substitute the green enchilada sauce with a homemade keto-friendly version using ingredients such as chicken broth, heavy cream, and green chiles. You can also reduce the amount of onion and garlic to lower the carb content further.
Q: Can I add meat to these enchiladas? A: Absolutely! Cooked shredded chicken, ground beef, or even diced tofu can be added to the spinach and cheese mixture for added protein and flavor. Simply cook the meat separately and stir it into the filling before assembling the enchiladas.
Keto and Low-Carb Versions:
- Low-Carb Option: To make a low-carb version of Spinach and Cheese Enchiladas, use low-carb tortillas made from almond flour or coconut flour, and substitute the green enchilada sauce with a homemade low-carb version using ingredients such as chicken broth, heavy cream, and green chiles. Be mindful of the carb content in the onion, garlic, and other vegetables, and adjust accordingly.
- Keto-Friendly Version: For a keto-friendly version, use keto-approved tortillas made from almond flour or coconut flour, and substitute the green enchilada sauce with a homemade keto-friendly version using ingredients such as chicken broth, heavy cream, and green chiles. You can also reduce the amount of onion and garlic to lower the carb content further.
In conclusion, Spinach and Cheese Enchiladas are a delicious and versatile dish that’s perfect for any occasion. Whether you’re serving them for a cozy weeknight dinner or a festive gathering with friends and family, these enchiladas are sure to impress. With their flavorful spinach and cheese filling, zesty green enchilada sauce, and melty cheese topping, they’re a crowd-pleaser that will leave everyone craving seconds. So why wait? Gather your ingredients and get ready to savor the irresistible flavors of homemade enchiladas. Happy cooking!
