These spinach enchiladas are a perfect blend of flavors and textures. Packed with nutritious spinach, gooey cheese, and topped with a zesty sauce, these enchiladas are a crowd-pleaser. The dish is simple to make and can be customized with additional ingredients such as black beans, corn, or diced tomatoes. Serve it with a side of guacamole and salsa for a complete Mexican-inspired meal. Whether you're a vegetarian or simply looking for a tasty meatless option, these spinach enchiladas are a must-try!
Ingredients
- 2 cups chopped spinach
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 10 small flour tortillas
- 1 cup enchilada sauce
- 1/2 cup sour cream
- 1/4 cup chopped cilantro (optional)
Directions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 3 minutes.
- Remove the skillet from heat and let the spinach mixture cool slightly.
- In a separate bowl, mix together the shredded Monterey Jack and cheddar cheeses.
- Add half of the cheese mixture to the spinach mixture and stir until well combined.
- Place a small amount of the spinach and cheese filling onto each flour tortilla and roll them up tightly. Place the filled tortillas seam-side down in a greased baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas, making sure to cover them completely.
- Sprinkle the remaining cheese mixture over the top of the enchiladas.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the enchiladas cool slightly before serving.
- Garnish with sour cream and chopped cilantro, if desired.
- Serve the spinach enchiladas hot, with a side of guacamole and salsa.
