Creamy Spinach and Cheese Green Chile Enchiladas
These Creamy Spinach and Cheese Green Chile Enchiladas are a comforting delight! Creamy, cheesy, and packed with flavor, they're perfect for any occasion.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 10 cups fresh spinach leaves
- 1 tablespoon fresh lime juice
- 1/3 cup chopped cilantro
- 4.5 oz can green chiles
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground chili powder
- 1/2 cup sour cream or plain Greek yogurt
- 20 oz mild green chile enchilada sauce
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups shredded Cheddar cheese, divided
- Toppings: Green onions, chopped; fresh cilantro, chopped; diced avocado
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Next, add the minced garlic and sauté for an additional minute until fragrant.
- Gradually add the fresh spinach leaves to the skillet, stirring as you go. The spinach will wilt down significantly; keep stirring until all the spinach is wilted and tender, which should take about 3-4 minutes.
- Remove the skillet from heat and stir in the fresh lime juice, chopped cilantro, green chiles, ground cumin, and chili powder. Season with salt and black pepper to taste. Then, fold in the sour cream (or Greek yogurt) until everything is well combined.
- Preheat your oven to 350°F (175°C). Spread a thin layer of green chile enchilada sauce on the bottom of the baking dish. Take a tortilla, spoon about 1/3 cup of the creamy spinach mixture onto the center, and sprinkle with a little Monterey Jack cheese. Roll the tortilla tightly, placing it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Once all the enchiladas are in the dish, pour the remaining green chile enchilada sauce over the top. Sprinkle the remaining Monterey Jack and Cheddar cheese evenly over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Equipment
- Large Skillet
- Mixing Bowl
- Baking Dish
- Measuring cups and spoons
- Spoon or spatula
Notes
- For a vegan option, use plant-based sour cream and cheese alternatives.
- Swap flour tortillas for corn tortillas if you prefer a gluten-free option.
- Feel free to use frozen spinach if fresh isn’t available; just make sure to thaw and drain it well.