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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:
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8 ounces cream cheese
1/2 cup sour cream
1 yellow onion, finely chopped
3 garlic cloves, minced
11 cups fresh spinach leaves
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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
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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:
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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.