★Ingredients
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
★Preparation
- 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.
Enjoy!