Spinach and Cheese Enchiladas

Growing up, I seldom remember my dad donning the chef’s hat since my mom was the culinary enthusiast. However, there’s one dish that distinctly stands out from my childhood: enchiladas. For reasons unknown, whenever mom was away, it was enchiladas night, courtesy of dad. And thank heavens, because his version was absolutely scrumptious.

Back in the day, dad’s classic recipe usually revolved around ground beef or chicken. But as I’ve grown older, my palate craves innovative vegetarian delights. The thought of fusing spinach with cheese inside an enchilada sounded like an irresistible idea, reminiscent of the creamy richness of spinach dip. The result? Absolutely heavenly. Despite the generous serving this recipe offers, we managed to devour the entire batch in just a couple of days.

Ingredients:

2 tablespoons olive oil

1 medium yellow onion, chopped

3 garlic cloves, finely chopped

12 cups fresh spinach leaves

Juice from half a lime

¼ cup fresh cilantro, finely chopped

1 can (4.5 oz) green chiles, chopped

½ teaspoon chili powder

½ teaspoon cayenne pepper

1 teaspoon ground cumin

8 oz cream cheese

1/2 cup sour cream

Salt and pepper, to preference

1 can (28 oz) green enchilada sauce

8 large flour tortillas

4 cups Mexican blend cheese, grated (divided use)

Optional garnish: additional cilantro, sliced green onions, olives, avocado slices

Method:

Preparation: Begin by preheating your oven to 375°F.

Sautéing the Veggies: In a spacious skillet, warm the olive oil over medium heat. Add the chopped onions, letting them sauté until they release a sweet aroma, about 4 minutes. Introduce the minced garlic and let it cook for an additional 1-2 minutes.

Add Spinach and Seasonings: Introduce the fresh spinach, cooking just until it wilts. Infuse this mix with lime juice, cilantro, green chiles, chili powder, cayenne pepper, and cumin, giving everything a good stir.

Mix in Creamy Elements: Once off the heat, fold in the cream cheese, sour cream, half the shredded cheese, and season with salt and pepper as desired.

Layering the Dish: Drizzle roughly a third of the enchilada sauce to coat the bottom of a 9×13 inch baking dish evenly.

Filling and Rolling Tortillas: Place about ⅓ cup of the creamy spinach mixture down the center of a tortilla, roll it up snugly, and position it in the baking dish with the seam facing downwards. Continue this process with the remaining tortillas.

Topping: Shower the enchiladas with the remaining sauce, ensuring each is well-covered. Sprinkle the last 2 cups of cheese generously over the top.

Baking: Slide the dish into the oven, letting it bake for 25-30 minutes. Once the cheese is gorgeously melted and bubbly, it’s done!

Serving: Plate the enchiladas while hot, garnishing with your choice of toppings. Enjoy your homemade culinary masterpiece!