Spinach and Cheese Enchiladas

“Spinach and Cheese Enchiladas offer a delightful twist on traditional Mexican cuisine, combining vibrant flavors with creamy textures. This vegetarian-friendly dish features fresh spinach sautéed with aromatic spices, combined with cream cheese and sour cream for a rich filling. Rolled in flour tortillas, topped with green enchilada sauce and melted cheese, these enchiladas are baked to perfection, creating a comforting and satisfying meal.

Garnish with cilantro, green onions, or avocado for a fresh finish, making it a perfect choice for a family dinner or gathering with friends.”

How to make Spinach and Cheese Enchiladas

Ingredients

2 tablespoons olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

12 cups fresh spinach

juice of half a lime

¼ cup cilantro, chopped

1 4.5 oz canned chopped green chiles

½ teaspoon chili powder

½ teaspoon cayenne pepper

1 teaspoon cumin

8oz cream cheese

1/2 cup sour cream

salt and pepper to taste

1 28 oz can green enchilada sauce

8 burrito size flour tortillas

4 cups Mexican blend shredded cheese, divided

Optional toppings: additional cilantro, green onions, olives, avocado

Instructions:

Preheat oven to 375 degrees F.

Heat olive oil in a large skillet over medium heat. Add the diced onions until fragrant, about 4 minutes. Add minced garlic to skillet and cook for another 1-2 minutes.

Add spinach and cook down until wilted. Add the lime juice, cilantro, chiles, chili powder, cayenne pepper, and cumin. Stir until thoroughly combined.

Remove skillet from heat and mix in the cream cheese, sour cream, 2 cups of the cheese, and salt and pepper to taste.

Pour about ⅓ of the enchilada sauce in the bottom of a 9×13 inch baking dish and spread into an even layer.

Spoon about ⅓ cup of spinach filling into a tortilla, roll tightly, and place in the baking dish seam side down. Repeat until dish is full.

Top the rolled enchiladas with the remaining sauce (you may have sauce leftover) and sprinkle the remaining 2 cups of cheese on top.

Bake for 25-30 minutes or until cheese is fully melted and the sauce begins to bubble.

Serve warm and top with desired garnishes.

Notes:

Fresh and Flavorful: This recipe highlights the use of fresh spinach, which not only adds vibrant color but also provides a healthy dose of nutrients.

Aromatic Base: Starting with sautéed onions and garlic creates a fragrant base that enhances the overall flavor profile of the dish.

Spice Blend: The combination of chili powder, cayenne pepper, and cumin adds a mild but distinct spiciness, complementing the creamy cheese and spinach filling.

Creamy Filling: Mixing cream cheese and sour cream with spinach and spices creates a creamy and indulgent filling that balances the dish’s flavors.

Layered Assembly: Layering the enchiladas in a baking dish with green enchilada sauce ensures even distribution of flavors and moisture throughout the dish.

Cheesy Topping: The generous topping of Mexican blend shredded cheese creates a gooey, melty layer on top of the enchiladas, adding richness and texture.

Baking Perfection: Baking at 375°F melts the cheese to golden perfection and allows the flavors to meld together, while the enchilada sauce bubbles for added depth.

Customizable: Optional toppings like cilantro, green onions, olives, and avocado provide opportunities to personalize each serving according to taste preferences.

Family-Friendly: This recipe is suitable for family dinners or gatherings, offering a comforting and satisfying meal that can be easily adjusted to accommodate various dietary preferences.

Presentation: Serve these enchiladas warm, garnished with fresh toppings, to showcase their vibrant colors and inviting aroma, making them both a flavorful and visually appealing dish.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach for fresh.

Thaw and drain it well before cooking to remove excess moisture.

How can I make this recipe vegetarian?

Simply omit the ground beef and use vegetable broth or water instead of chicken broth in the enchilada sauce for a vegetarian version.

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas up to the point of baking, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours before baking.

What should I serve with these enchiladas?

They pair well with rice, refried beans, a side salad, or even guacamole and tortilla chips.

Can I freeze these enchiladas?

Yes, you can freeze them after baking.

Allow them to cool completely, then wrap tightly in foil or plastic wrap and freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

How spicy are these enchiladas with the green chiles and spices?

The spiciness can be adjusted to taste.

The canned green chiles add a mild heat, but you can increase or decrease the amount of cayenne pepper and chili powder to suit your preference.

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas if you prefer.

Corn tortillas can add a different texture and flavor to the dish.

How do I know when the enchiladas are done baking?

The enchiladas are done when the cheese is fully melted and the sauce around the edges begins to bubble.

Are these enchiladas gluten-free?

No, they are not gluten-free due to the flour tortillas.

To make them gluten-free, use gluten-free tortillas or corn tortillas labeled as gluten-free.

What can I substitute for cream cheese?

You can use Greek yogurt or ricotta cheese as a substitute for cream cheese if you prefer a different texture or flavor.