Spinach Cheese Enchiladas Recipe

Spinach Cheese Enchiladas Recipe

Psst, don’t tell people about this recipe! It’s too good and so easy to make! We like to repair it often.

Enjoy the blend of nutrient-dense spinach and creamy cheese wrapped in soft tortillas with this easy-to-make spinach and cheese enchiladas recipe. Paying homage to rich Mexican cuisine, these enchiladas offer a vegetarian twist on a classic, making them an ideal choice for vegetarians and cheese lovers alike.Enchiladas have long held a treasured place in Mexico’s culinary tradition, celebrated for their versatility and regional variations. This recipe particularly highlights the irresistible combination of spinach and cheese and promises a dish full of flavor and enjoyment.

To complement these delicious enchiladas, serve them alongside seasoned Mexican rice and bold vegetables to add some extra complexity to your meal. A crisp salad with fresh lettuce, ripe tomatoes and a dash of salsa verde can provide a refreshing balance to the richness of the dish. For even more indulgence, top your enchiladas with a dollop of sour cream or guacamole to enhance their creamy consistency.Spinach Cheese Enchiladas Recipe

Ingredients:

8 ounces cream cheese

1/2 cup sour cream

1 yellow onion, finely chopped

3 garlic cloves, minced

11 cups fresh spinach leaves

Juice 1/2 lemon

1 can diced green chilies

½ teaspoon cayenne pepper and ground chili powder

1 teaspoon ground cumin

1 can green enchilada sauce

8 large flour tortillas

4 cups grated Mexican blend cheese, divided

Salt and pepper to taste
9 87 2 tablespoons oil

¼ cup chopped fresh cilantro

Instructions:

Preheat and prepare: Start by preheating your oven to 375°F (190°C).
Cook onions and garlic: In a pan, fry the onions and garlic in oil until translucent.
To wilt the spinach: Add the spinach to the pan, season with salt and pepper and cook until wilted. Mix
flavors: In a separate bowl, stir together cream cheese, sour cream, lemon juice, green chilies and spices until smooth.Add spinach mixture.

Assemble enchiladas: Spread a thin layer of enchilada sauce on a baking dish. Pour the spinach and cheese mixture over each tortilla, add a pinch of cheese, roll up and place seam side down on plate.

Add sauce and cheese: Cover the enchiladas with the remaining sauce and sprinkle with the remaining cheese.
Baking: Cover the tin with aluminum foil and bake for 20 minutes.Remove the foil and continue baking until the cheese is bubbling and golden brown, about 5 to 10 minutes more.

Once the enchiladas have cooled slightly, garnish with fresh coriander and serve. This spinach and cheese enchilada dish is sure to be a worthy addition to your culinary repertoire, combining simple ingredients into a feast for the senses.