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Heartwarming 12-Minute Spinach Enchiladas Memory

Spinach Enchiladas
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Enjoy these comforting Spinach Enchiladas, a delicious vegetarian meal inspired by a cherished memory of Mexican street food. We bring the bright, fresh flavors you love right to your table.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese, plus 1 cup for topping
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 corn or flour tortillas
  • 24 ounces red or green enchilada sauce

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Sauté the onion until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
  3. In a medium bowl, combine the squeezed dry spinach, softened cream cheese, sour cream, 1 cup of Monterey Jack cheese, cumin, salt, and pepper. Mix well.
  4. Add the sautéed onion and garlic mixture to the spinach mixture. Stir until everything is evenly combined. This is your filling.
  5. Slightly warm the tortillas so they are pliable. Dip each tortilla briefly into the enchilada sauce to coat both sides.
  6. Spoon about 1/4 cup of the spinach filling down the center of each sauce-coated tortilla. Roll the tortilla up tightly.
  7. Place the rolled enchiladas seam-side down in the prepared baking dish. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
  8. Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned. Let stand for 5 minutes before serving.

Notes

  • We prefer corn tortillas for authentic flavor, but flour tortillas work well too.
  • If you like a little heat, add a pinch of cayenne pepper to the filling mixture.
  • Richard remembers the best street tacos having a bright, fresh element; consider topping these with chopped cilantro or a dollop of fresh salsa.

Nutrition

Find it online: https://delishdiarist.com/spinach-enchiladas-vegetarian-recipe/