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) can chopped green chiles
½ teaspoon chili powder
½ teaspoon cayenne pepper
1 teaspoon cumin
8 oz cream cheese
½ 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 the Oven: Preheat your oven to 375°F (190°C).
Cook the Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until soft and translucent, about 4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Wilt the Spinach: Add the fresh spinach to the skillet in batches, allowing it to wilt down before adding more. Once all the spinach is wilted, stir in the juice of half a lime, ¼ cup of chopped cilantro, the can of chopped green chiles, ½ teaspoon of chili powder, ½ teaspoon of cayenne pepper, and 1 teaspoon of cumin.
Make the Filling: Remove the skillet from heat and let the mixture cool slightly. Stir in 8 oz of cream cheese, ½ cup of sour cream, and 2 cups of the shredded Mexican blend cheese. Mix until well combined and creamy. Season with salt and pepper to taste.
Prepare the Baking Dish: Pour about ⅓ of the green enchilada sauce into the bottom of a 9×13 inch baking dish. Spread it evenly.
Assemble the Enchiladas: Spoon about ⅓ cup of the spinach and cheese filling onto each burrito-size flour tortilla. Roll each tortilla tightly and place it seam side down in the prepared baking dish. Repeat until the dish is full.
Top with Sauce and Cheese: Pour the remaining green enchilada sauce over the rolled enchiladas and sprinkle the remaining 2 cups of shredded Mexican blend cheese on top.
Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the sauce is bubbly.
Prep Time: 20 minutes | Total Time: 50-55 minutes | Servings: 8