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Spinach and Cheese Enchiladas

Savory Spinach and Cheese Enchiladas: A Flavorful Fiesta for Your Taste Buds

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Indulge in a fiesta of flavors with our Spinach and Cheese Enchiladas recipe! These enchiladas are filled with creamy spinach, tangy cheese, and a medley of spices, creating a mouthwatering dish that will delight your senses. Whether you’re hosting a Mexican-themed dinner party or simply craving a comforting meal, these enchiladas are sure to hit the spot. Let’s dive into the recipe and discover how to make this delicious dish from scratch!

Ingredients:

  • 8 ounces of cream cheese
  • 1/2 cup of sour cream
  • 1 yellow onion, finely chopped
  • 3 cloves of garlic, finely minced
  • 11 cups of fresh spinach leaves
  • Juice from 1/2 a lime
  • 1 can (4.5 oz) of diced green chiles
  • 1/2 teaspoon each of cayenne pepper and ground chili powder
  • 1 teaspoon of ground cumin
  • 1 can (28 oz) of green enchilada sauce
  • 8 large flour tortillas
  • 4 cups of shredded Mexican blend cheese, divided
  • Salt and pepper to taste
  • 2 tablespoons of oil
  • 1/4 cup of fresh cilantro, finely chopped

Instructions:

  1. Prepare the Filling:
    • In a large skillet, heat oil over medium heat. Add chopped onions and minced garlic, sautéing until they become translucent and fragrant.
    • Add fresh spinach leaves to the skillet and cook until wilted, stirring occasionally.
    • Stir in diced green chiles, cayenne pepper, chili powder, ground cumin, and lime juice. Season with salt and pepper to taste.
    • Once the spinach is cooked down and the flavors are well combined, remove the skillet from heat and set aside.
  2. Make the Creamy Mixture:
    • In a mixing bowl, combine cream cheese and sour cream until smooth and creamy.
    • Add the cooked spinach mixture to the bowl and mix until evenly combined.
  3. Assemble the Enchiladas:
    • Preheat the oven to 375°F (190°C). Grease a baking dish with oil or cooking spray.
    • Pour a small amount of green enchilada sauce into the bottom of the baking dish, spreading it evenly.
    • Spoon a generous portion of the spinach and cheese mixture onto each flour tortilla, spreading it along the center. Sprinkle shredded cheese over the filling.
    • Roll up the tortillas tightly and place them seam-side down in the baking dish.
  4. Add Sauce and Cheese:
    • Pour the remaining green enchilada sauce over the rolled tortillas, ensuring they are fully covered.
    • Sprinkle the remaining shredded cheese over the top of the enchiladas, creating a generous layer.
  5. Bake to Perfection:
    • 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 during the last 5 minutes of baking to allow the cheese to brown slightly.
  6. Garnish and Serve:
    • Once the enchiladas are cooked through and the cheese is golden brown, remove them from the oven.
    • Garnish with fresh cilantro and serve hot, accompanied by your favorite toppings such as salsa, guacamole, or sour cream.

Cook Notes and Variations:

  • Protein Addition: For an extra protein boost, you can add cooked chicken, shredded beef, or black beans to the filling mixture.
  • Spice Level: Adjust the amount of cayenne pepper and chili powder according to your preferred spice level. For a milder flavor, reduce the amount of spice, or omit it entirely for a mild version.
  • Tortilla Options: Feel free to use corn tortillas instead of flour tortillas for a gluten-free version of this recipe.

Keto and Low-Carb Versions:

  • For a keto-friendly version of this recipe, replace the flour tortillas with low-carb tortillas or lettuce leaves. Additionally, use a sugar-free green enchilada sauce to reduce the carb content.

Frequently Asked Questions (FAQs):

  1. Can I make these enchiladas ahead of time?
    • Yes, you can assemble the enchiladas ahead of time and refrigerate them until ready to bake. Simply cover the baking dish with foil and store it in the refrigerator for up to 24 hours. Bake as directed when ready to serve.
  2. Can I freeze leftover enchiladas?
    • Yes, leftover enchiladas can be frozen for future meals. Wrap individual portions in foil or plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in a preheated oven until heated through.
  3. What are some creative toppings for spinach and cheese enchiladas?
    • You can top your enchiladas with a variety of toppings, such as diced tomatoes, sliced avocado, chopped green onions, or a dollop of Greek yogurt or sour cream.

In conclusion, our Spinach and Cheese Enchiladas recipe offers a delightful combination of creamy spinach, tangy cheese, and zesty flavors that will tantalize your taste buds. Whether you’re a vegetarian looking for a satisfying meatless meal or a cheese enthusiast craving a comforting dish, these enchiladas are sure to please. With simple ingredients and easy preparation, this recipe is perfect for weeknight dinners or casual gatherings with friends and family. So why wait? Whip up a batch of these delicious enchiladas and savor the flavors of Mexico in every bite!

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