A Recipe for Enchiladas with Spinach and Cheese
Get the oven hot, about 375 degrees Fahrenheit on high.
Set a large skillet over medium heat and add the olive oil. After around 4 minutes, stir in the chopped onions and cook until they release their aroma. Saute the minced garlic for a further one or two minutes in the pan.
Cook the spinach until it wilts, then add it. Toss with the cilantro, lime juice, chili powder, cumin, and chiles. Beat in until well blended.
Whisk in the sour cream, cream cheese, 2 cups of cheese, salt, and pepper after taking the pan from the heat.
In a 9×13 inch baking dish, evenly distribute about 3/4 of the enchilada sauce.
Put about ⅓ cup of the spinach filling onto a tortilla, roll it firmly, and set it seam side down in the baking dish. Continue until the dish is filled.
Spread the rest of the sauce over the wrapped enchiladas (there could be extra sauce) and top with the other two cups of cheese.
Melt the cheese and bring the sauce to a boil in 25 to 30 minutes in the oven.
Top with the toppings of your choice and serve warm.
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