INGREDIENTS:
2 tablespoons olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
12 cups fresh spinach
Juice of half a lime
¼ cup chopped cilantro
1 can (4.5 oz) chopped green chiles
½ teaspoon chili powder
½ teaspoon cayenne pepper
1 teaspoon cumin
8 oz cream cheese
½ cup sour cream
Salt and pepper to taste
1 can (28 oz) green enchilada sauce
8 burrito-sized flour tortillas
4 cups shredded Mexican blend cheese, divided
Optional toppings: additional cilantro, green onions, olives, avocado
INSTRUCTIONS:
Preheat the oven to 375 degrees F.
In a large skillet over medium heat, sauté the diced onions in olive oil until fragrant (about 4 minutes). Add minced garlic and cook for an additional 1-2 minutes.
Add the fresh spinach and cook until wilted. Stir in lime juice, cilantro, green chiles, chili powder, cayenne pepper, and cumin until well combined.
Remove the skillet from heat and incorporate cream cheese, sour cream, 2 cups of shredded cheese, and salt and pepper to taste.
Spread about ⅓ of the enchilada sauce in the bottom of a 9×13 inch baking dish.
Spoon approximately ⅓ cup of the spinach filling into a tortilla, roll tightly, and place it seam side down in the baking dish. Repeat until the dish is filled.
Top the rolled enchiladas with the remaining sauce (you may have some sauce leftover) and sprinkle the remaining 2 cups of shredded cheese on top.
Bake for 25-30 minutes or until the cheese is fully melted, and the sauce begins to bubble.
Serve warm, and garnish with desired toppings such as cilantro, green onions, olives, or avocado.
