Spinach and Cheese Enchiladas
These creamy spinach and cheese enchiladas are packed with tender spinach, melted cheese, and a flavorful enchilada sauce. They make an easy, comforting dinner that comes together with simple ingredients.
Ingredients
- 8–10 flour or corn tortillas
- 3 cups fresh spinach, chopped
- 2 cups shredded Mexican-blend or Monterey Jack cheese
- 1 cup sour cream
- 2 cups enchilada sauce
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a skillet. Add the onion and cook for 2–3 minutes. Add the garlic and spinach, cooking until the spinach wilts.
- Remove from heat and stir in the sour cream, cumin, salt, pepper, and about 1 cup of shredded cheese.
- Spread a little enchilada sauce over the bottom of the baking dish.
- Spoon the spinach mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining cheese.
- Cover loosely with foil and bake for 20 minutes. Remove the foil and bake another 5–10 minutes, until the cheese is melted and bubbly.
- Let them rest for a few minutes before serving.
