Delicious spinach and cheese enchiladas


1/2 cup of sour cream

8 ounces of cream cheese

1 finely chopped yellow onion

11 cups of fresh spinach leaves

3 cloves of garlic, minced

1 can (4.5 oz) of diced green chiles

Juice from 1/2 a lime

1/2 teaspoon each of cayenne pepper and ground chili powder

1 can (28 oz) of green enchilada sauce

1 teaspoon of ground cumin

8 large flour tortillas

Salt and pepper to taste

4 cups of shredded Mexican blend cheese, divided

1/4 cup of fresh cilantro, chopped

2 tablespoons of oil


  • Preheat and Prepare*
  • Preheat your oven to 375°F (190°C).
  • Cook Onion and Garlic*
  • In a skillet, sauté the onion and garlic in oil until they become translucent.
  • Wilt the Spinach*
  • Add the spinach to the skillet, seasoning with salt and pepper, and cook until it wilts.
  • Mix Flavors*
  • In a separate bowl, blend the cream cheese, sour cream, lime juice, green chiles, and spices until smooth.
  • Stir in the spinach mixture.
  • Assemble Enchiladas*
  • Spread a thin layer of enchilada sauce in a baking dish.
  • Spoon the spinach and cheese mixture onto each tortilla, add a sprinkle of cheese, roll them up, and place them seam-side down in the dish.


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