Spinach and Cheese Enchiladas
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 12 cups fresh spinach
- 1/2 lime, juiced
- 1/4 cup chopped cilantro
- 1 4.5 oz can chopped green chiles
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 8 oz cream cheese
- 1/2 cup sour cream
- to taste salt and pepper
- 1 28 oz can green enchilada sauce
- 8 burrito-size flour tortillas
- 4 cups Mexican blend shredded cheese, divided
- optional cilantro, green onions, olives, avocado for topping
Instructions
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onions for 4 minutes, then add garlic and cook 1–2 minutes more.
- Add spinach to skillet and cook until wilted. Stir in lime juice, cilantro, green chiles, chili powder, cayenne, and cumin.
- Remove from heat and mix in cream cheese, sour cream, 2 cups of shredded cheese, salt, and pepper.
- Spread 1/3 of enchilada sauce in the bottom of the baking dish.
- Fill tortillas with about 1/3 cup spinach mixture each. Roll and place seam-side down in dish.
- Top with remaining sauce and sprinkle with 2 cups of cheese.
- Bake uncovered for 25–30 minutes until cheese is melted and sauce is bubbly.
- Serve hot with desired toppings.
Notes
Make ahead and refrigerate unbaked enchiladas for up to 1 day.
Love this recipe?Fllow us at @itsnotaboutnutritionrecipes for more