8 ounces of cream cheese

1/2 cup of sour cream

1 finely chopped yellow onion

3 cloves of garlic, minced

11 cups of fresh spinach leaves

Juice from 1/2 a lime

1 can (4.5 oz) of diced green chiles

½ teaspoon each of cayenne pepper and ground chili powder

1 teaspoon of ground cumin

1 can (28 oz) of green enchilada sauce

8 large flour tortillas

4 cups of shredded Mexican blend cheese, divided

Salt and pepper to taste

2 tablespoons of oil

¼ cup of fresh cilantro, chopped


Preheat and Prepare: Begin by heating your oven to 375°F (190°C).

Cook Onion and Garlic: In a skillet, sauté onion and garlic in oil until they become translucent.

Wilt the Spinach: Add the spinach to the skillet, seasoning with salt and pepper, and cook until it wilts.

Mix Flavors: In a separate bowl, blend cream cheese, sour cream, lime juice, green chiles, and spices until smooth. Stir in the spinach mixture.

Assemble Enchiladas: Spread a thin layer of enchilada sauce in a baking dish. Spoon the spinach and cheese mixture onto each tortilla, add a sprinkle of cheese, roll them up, and place them seam-side down in the dish.

Add Sauce and Cheese: Cover the enchiladas with the remaining sauce and sprinkle with the rest of the cheese.

Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking until the cheese is bubbly and golden brown, about 5-10 more minutes.

Once slightly cooled, garnish your enchiladas with fresh cilantro and serve. This spinach and cheese enchilada dish is bound to become a cherished addition to your culinary repertoire, blending simple ingredients into a feast for the senses.