SPINACH AND CHEESE ENCHILADAS

Ingredients:

For the Filling:

• 2 tablespoons olive oil: For sautéing the onions and garlic.
• 1 medium yellow onion, diced: Adds sweetness and texture to the filling.
• 3 cloves garlic, minced: Provides a pungent, aromatic base.
• 12 cups fresh spinach: The main vegetable component, which wilts down significantly.
• Juice of half a lime: Adds a fresh, acidic touch to brighten the flavors.
• ¼ cup cilantro, chopped: Contributes a fresh, herbal note.
• 1 4.5 oz can chopped green chiles: Introduces a mild, tangy heat.
• ½ teaspoon chili powder: Adds a smoky depth.
• ½ teaspoon cayenne pepper: For a spicy kick.
• 1 teaspoon cumin: Gives a warm, earthy flavor.
• 8 oz cream cheese: Creates a creamy, tangy base for the filling.
• 1/2 cup sour cream: Adds richness and tang.
• Salt and pepper to taste: For seasoning.

For Assembly:

• 1 28 oz can green enchilada sauce: The saucy base that adds moisture and flavor.
• 8 burrito-size flour tortillas: The wrapper for the enchiladas.
• 4 cups Mexican blend shredded cheese, divided: Adds gooeyness and a savory taste.
• Optional toppings: Additional cilantro, green onions, olives, avocado for garnish and added flavor.

Instructions:

1. Prepare the Oven and Pan:

• Preheat your oven to 375 degrees Fahrenheit.
• Lightly oil or spray a 9×13 inch baking dish to prevent sticking.

1. Cook the Vegetables:

• Heat olive oil in a large skillet over medium heat.
• Add diced onions and sauté until they start to soften and become fragrant, about 4 minutes.
• Stir in minced garlic and continue to cook for another 1-2 minutes, being careful not to let the garlic burn.

1. Prepare the Spinach Mixture:

• Gradually add fresh spinach to the skillet, allowing it to wilt down before adding more.
• Once the spinach has wilted, stir in lime juice, chopped cilantro, green chiles, chili powder, cayenne pepper, and cumin.
• Remove from heat and let the mixture slightly cool.

1. Combine Creamy Elements:

• Mix in cream cheese and sour cream until well incorporated.
• Stir in 2 cups of the shredded cheese and season with salt and pepper to taste.

1. Assemble the Enchiladas:

• Spread about ⅓ of the green enchilada sauce in the bottom of the prepared baking dish.
• Spoon about ⅓ cup of the spinach filling onto each tortilla. Roll the tortillas tightly and place seam side down in the baking dish.

1. Final Touches:

• Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are completely covered. You can adjust the amount of sauce based on preference.
• Sprinkle the remaining 2 cups of cheese evenly over the top.

1. Bake:

• Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

1. Serve:

• Let the enchiladas cool for a few minutes before serving.
• Garnish with additional cilantro, sliced green onions, olives, or avocado slices as desired.

These enchiladas are perfect for a comforting meal and can easily be adapted to include different fillings or toppings to suit your taste. Enjoy your homemade Spinach and Cheese Enchiladas!