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!