How To Make Spinach and Cheese Enchiladas | September 12, 2023
Annonce:
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
Advertisement:
- 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:
Continue reading methods on the next page
Rotisserie Chicken and Stuffing Casserole
Improve Your Laundry with Vinegar: A Natural Cleaning Option
Legendary actress found dead this morning after an “unexpected accident” while out for a walk near her home in Washington
5 Reasons to Use Honey and Cinnamon: A Potent Natural Combo
Chicken and Potato Bake
Don’t Waste the Avocado Pit: Unlock Its Hidden Health Benefits