Spinach & Cheese Enchiladas – I have a few memories of my father preparing dinner for our family while I was growing up (in his defense, my mother likes to cook).
Still, one meal has always been an exception: enchiladas. As far as I recall, whenever my mother was away for the evening, that was what my father prepared for us for dinner.
INGREDIENTS
2 tbsp of olive oil
1 medium yellow onion, diced 3 garlic cloves, minced
12 cups fresh spinach and 1⁄2 a lime juice
14 cups chopped cilantro
1 canned chopped green chile, 4.5 ounces
12 tsp chili powder
12 tsp cayenne pepper
1 tablespoon cumin
8 ounces cream cheese
1 cup soured cream
season with salt and pepper to taste
1 can (28 oz) green enchilada sauce
8 flour burrito tortillas
4 cups shredded Mexican blend cheese, divided
Optional garnishes include more cilantro, green onions, olives, and avocado.
Making Spinach and Cheese Enchiladas
Preheat the oven to 375°F.
In a large skillet over medium heat, heat the olive oil. Cook until the onions are aromatic, about 4 minutes. Cook for 1-2 minutes after adding the minced garlic to the skillet.
Cook until the spinach has wilted. Combine the lime juice, cilantro, chiles, chili powder, cayenne pepper, and cumin in a mixing bowl. Stir until thoroughly blended.
Remove the skillet from the heat and stir in the cream cheese, sour cream, 2 cups of the cheese, and seasonings to taste.
Spread approximately a third of the enchilada sauce in the bottom of a 913-inch baking dish in an equal layer.
Fill a tortilla with approximately 13 cup spinach filling, roll tightly, and set seam side down in a baking tray. Repeat until the dish is entire.
Top the rolled enchiladas with the remaining sauce (you may have leftover dressing) and the remaining 2 cups of cheese.
Bake for 25-30 minutes, or until the cheese has melted and the sauce has started to bubble.
Garnish with chosen garnishes and serve warm.
