Name: Creamy Spinach and Cheese Green Chile Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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; 8 pieces flour tortillas; 2 cups shredded Monterey Jack cheese, divided; 2 cups shredded Cheddar cheese, divided

If you’re craving comfort food that’s both satisfying and packed with flavor, look no further than these Creamy Spinach and Cheese Green Chile Enchiladas. With vibrant green chiles, fresh spinach, and an irresistible cheesy filling, this dish is a delightful twist on traditional enchiladas. Whether you’re hosting a gathering or enjoying a cozy night in, these enchiladas are sure to impress. Let’s dive into this delicious recipe and discover how to create these mouthwatering enchiladas from scratch.

Why This Recipe Works

This recipe stands out for several reasons. First, the combination of fresh spinach and creamy cheeses creates a rich filling that is both indulgent and nutritious. The green chiles add a subtle heat that enhances the overall flavor without overwhelming the palate. Furthermore, the use of fresh lime juice and cilantro brightens the dish, making every bite refreshing. By utilizing flour tortillas, we ensure a soft and pliable wrap that holds everything together beautifully. The result is a satisfying meal that feels both hearty and light.

What to Buy

To prepare these Creamy Spinach and Cheese Green Chile Enchiladas, here’s a detailed list of ingredients you’ll need:

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
Salt and black pepper, to taste
20 oz mild green chile enchilada sauce
8 flour tortillas
2 cups shredded Monterey Jack cheese, divided
2 cups shredded Cheddar cheese, divided

Setup & Equipment

Before you start cooking, gather the following equipment:

Large skillet – for sautéing the filling
Mixing bowl – for combining the creamy filling
9×13 inch baking dish – to assemble and bake the enchiladas
Measuring cups and spoons – for accurate ingredient measurement
Spatula or wooden spoon – to stir the filling

Directions: Creamy Spinach and Cheese Green Chile Enchiladas

Step 1: Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

Step 2: Add the Spinach

Gradually add the fresh spinach leaves to the skillet, stirring constantly until the spinach wilts down. This should take about 3-5 minutes.

Step 3: Mix in the Flavors

Once the spinach is wilted, remove the skillet from heat. Stir in the fresh lime juice, chopped cilantro, green chiles, ground cumin, and ground chili powder. Season with salt and black pepper to taste.

Step 4: Incorporate the Creaminess

In a mixing bowl, combine the sautéed spinach mixture with the sour cream (or Greek yogurt) and 1 cup of the shredded Monterey Jack cheese. Mix well until everything is evenly incorporated.

Step 5: Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Pour a thin layer of the mild green chile enchilada sauce into the bottom of a 9×13 inch baking dish, spreading it evenly.

Step 6: Assemble the Enchiladas

Take a flour tortilla and spoon about 1/3 cup of the creamy spinach and cheese filling into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process for all tortillas, arranging them side by side in the dish.

Step 7: Top with Sauce and Cheese

Once all the tortillas are filled and arranged in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining Monterey Jack and Cheddar cheese evenly over the sauce.

Step 8: Bake to Perfection

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

Adaptations for Special Diets

If you have dietary preferences or restrictions, here are some adaptations you can make:

For a vegan version, substitute dairy cheese with vegan cheese and use a plant-based sour cream alternative.
For gluten-free options, use gluten-free tortillas and ensure that the enchilada sauce is gluten-free.
For a lower-carb alternative, consider using zucchini or eggplant slices instead of tortillas.

Common Errors (and Fixes)

If your enchiladas fall apart when serving, ensure that you are tightly rolling the tortillas and using enough sauce to keep them moist.
If the filling is too watery, try sautéing the spinach longer to release moisture before combining it with the other ingredients.
For overly dry enchiladas, make sure to cover your baking dish with foil during the first part of baking to retain moisture.

Cooling, Storing & Rewarming

Allow the Creamy Spinach and Cheese Green Chile Enchiladas to cool for about 10-15 minutes before serving. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through.

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Let’s Eat

The time has come to indulge in these delicious Creamy Spinach and Cheese Green Chile Enchiladas. The layers of flavor, creamy texture, and cheesy goodness create a dish that is both comforting and delightful. Whether you serve them for a family dinner or a gathering with friends, these enchiladas are sure to be a hit. Enjoy the vibrant flavors, the warmth of the spices, and the satisfaction of a homemade meal that brings everyone together.