Spinach and Cheese Enchiladas

Spinach and Cheese Enchiladas are a delicious twist on traditional enchiladas, packed with savory spinach, creamy cheese, and zesty spices. These enchiladas are perfect for a cozy weeknight dinner or a festive gathering with friends and family. Here’s a detailed recipe to create these flavorful and satisfying enchiladas.

Ingredients

• 2 tablespoons olive oil: For sautéing the onion and garlic.
• 1 medium yellow onion, diced: Adds flavor and texture.
• 3 cloves garlic, minced: Provides aromatic flavor.
• 12 cups fresh spinach: Adds a nutritious and vibrant green element.
• Juice of half a lime: Adds a refreshing citrusy flavor.
• 1/4 cup cilantro, chopped: Enhances the overall freshness.
• 1 4.5 oz canned chopped green chiles: Adds a mild, tangy flavor.
• 1/2 teaspoon chili powder: Adds warmth and depth of flavor.
• 1/2 teaspoon cayenne pepper: Provides a subtle kick of heat.
• 1 teaspoon cumin: Adds earthy and aromatic notes.
• 8 oz cream cheese: Adds creaminess and richness.
• 1/2 cup sour cream: Adds tanginess and richness.
• Salt and pepper to taste: Enhances the overall flavor.
• 1 28 oz can green enchilada sauce: Provides the base sauce for the enchiladas.
• 8 burrito size flour tortillas: Holds the filling and sauce.
• 4 cups Mexican blend shredded cheese, divided: Provides gooey, melted cheese goodness.
• Optional toppings: Additional cilantro, green onions, olives, avocado, for garnish.

Instructions

1. Prepare the Spinach Filling

1. Sauté Onion and Garlic: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Add Spinach: Add fresh spinach to the skillet, a few handfuls at a time, and cook until wilted, stirring occasionally. Once all the spinach is wilted, cook for an additional 1-2 minutes until any excess moisture evaporates.
3. Season and Flavor: Add lime juice, chopped cilantro, chopped green chiles, chili powder, cayenne pepper, and cumin to the skillet. Stir well to combine and allow the flavors to meld together. Season with salt and pepper to taste.
4. Incorporate Cream Cheese and Sour Cream: Reduce the heat to low and add cream cheese and sour cream to the skillet. Stir until the cream cheese is fully melted and the mixture is smooth and creamy. Remove from heat.

2. Assemble the Enchiladas

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
2. Prepare Tortillas: Warm the flour tortillas slightly to make them pliable. Spoon a generous amount of the spinach and cheese mixture onto each tortilla, spreading it evenly down the center. Sprinkle with a portion of shredded cheese.
3. Roll and Place: Roll up the tortillas tightly and place them seam side down in the prepared baking dish, arranging them snugly next to each other.

3. Add Sauce and Cheese

1. Pour Enchilada Sauce: Pour the green enchilada sauce evenly over the rolled tortillas in the baking dish, covering them completely.
2. Sprinkle with Cheese: Sprinkle the remaining shredded cheese over the top of the enchiladas, ensuring they are well covered with cheese.

4. Bake and Serve

1. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
2. Garnish and Serve: Remove the foil and garnish the enchiladas with optional toppings such as additional cilantro, green onions, olives, or avocado slices. Serve hot and enjoy!

Cook’s Tips and Variations

Tips:

• Pre-washed Spinach: If using pre-washed spinach, you can skip the step of washing and drying the spinach leaves.
• Customize Spice Level: Adjust the amount of cayenne pepper and chili powder to your desired level of spiciness.

Variations:

1. Vegetarian Option: Omit the meat and add extra vegetables such as diced bell peppers, mushrooms, or black beans for a vegetarian version.
2. Meat Additions: Add cooked shredded chicken, ground beef, or cooked chorizo for a heartier variation.
3. Different Sauce: Experiment with different types of

   sauce: Try red enchilada sauce for a different flavor profile.

   4. Gluten-Free Option: Substitute corn tortillas for flour tortillas to make the dish gluten-free.
   5. Vegan Variation: Use dairy-free cream cheese and sour cream alternatives to make the filling vegan-friendly.

   Frequently Asked Questions (FAQs)

   Q: Can I use frozen spinach instead of fresh?

   A: Yes, you can use frozen spinach instead of fresh. Thaw the spinach and squeeze out excess moisture before adding it to the skillet.

   Q: Can I make these enchiladas ahead of time?

   A: Yes, you can assemble the enchiladas ahead of time and refrigerate them, covered, until ready to bake. Simply add a few extra minutes to the baking time if baking from cold.

   Q: Can I freeze leftover enchiladas?

   A: Yes, you can freeze leftover enchiladas. Wrap them tightly in plastic wrap or aluminum foil, or place them in an airtight container, and freeze for up to 2-3 months. Thaw in the refrigerator before reheating.

   Q: What can I serve with spinach and cheese enchiladas?

   A: Serve these enchiladas with Mexican rice, refried beans, guacamole, salsa, or a side salad for a complete meal.

   Q: Can I adjust the level of spice in the filling?

   A: Yes, you can adjust the amount of cayenne pepper and chili powder to suit your taste preferences. Start with a smaller amount and add more if desired.

   Spinach and Cheese Enchiladas are a delicious and satisfying meal option that’s bursting with flavor. With a creamy spinach and cheese filling wrapped in warm tortillas and topped with tangy enchilada sauce and melted cheese, these enchiladas are sure to become a family favorite. Whether you’re serving them for a weeknight dinner or entertaining guests, these enchiladas are sure to impress. Customize them with your favorite toppings and enjoy a taste of Mexican-inspired comfort food!