Spinach and Cheese Enchiladas recipe

Spectacular Spinach and Cheese Enchiladas recipe, share this recipe with anyone! It’s very simple to make and far too delicious! Often, we prefer to correct it.

Enjoy the combination of creamy cheese and nutrient-dense spinach, encased in tender tortillas, in this simple recipe for Spinach and Cheese Enchiladas. These enchiladas, a nod to the many culinary traditions of Mexico, are a great option for cheese lovers and vegetarians alike because they present a plant-based version of a traditional dish. Because of its variety and regional variances, enchiladas have long held a valued place in Mexican culinary culture. With its emphasis on the delectable combination of spinach and cheese, this recipe in particular promises a feast full of flavour and enjoyment.

Recipe By: RGAHB

Ingredients For Spinach and Cheese Enchiladas recipe:

  1. Cream cheese, eight ounces
  2. One-half cup sour cream
  3. One yellow onion, chopped finely
  4. Three minced garlic cloves
  5. Eleven cups of fresh spinach
  6. Juice of half a lime
  7. One 4.5-ounce can of chopped green chillies
  8. A ½ teaspoon of crushed chilli powder and cayenne pepper each
  9. One teaspoon of cumin powder
  10. One can of green enchilada sauce (28 ounces)
  11. Eight huge wheat tortillas
  12. Four cups of Mexican blend cheese, shredded and divided
  13. To taste, add salt and pepper.
  14. Two tsp oil
  15. ¼ cup finely chopped fresh cilantro

Instructions For Spinach and Cheese Enchiladas recipe:

  • Warm up and get ready: Set your oven’s temperature to 375°F (190°C) to start.
  • Cook Onion and Garlic: Saute onion and garlic in oil in a skillet until they are transparent.
  • Cook the spinach in the skillet until it wilts by adding it and sprinkling it with salt and pepper.
  • Mixing Flavours: In a different bowl, use a smooth blender to combine the cream cheese, sour cream, lime juice, green chiles, and spices. Add the spinach mixture and stir.
  • To assemble the enchiladas, coat a baking dish with a thin layer of enchilada sauce. Spoon each tortilla with a portion of the spinach and cheese mixture, top with a little cheese, roll up, and put seam-side down in the dish.
  • Add Sauce and Cheese: Drizzle the remaining sauce over the enchiladas and top with the remaining cheese.
  • Bake: Bake the dish for 20 minutes with the foil covering it. Take off the cover and bake for a further five to ten minutes, or until the cheese is bubbling and golden brown.
  • After your enchiladas have cooled down a bit, top them with fresh cilantro and serve. This recipe for spinach and cheese enchiladas, which transforms basic ingredients into a sensory extravaganza, is sure to become a treasured addition to your cooking arsenal.

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