8 ounces of cream cheese
1/2 cup of sour cream
1 yellow onion, finely chopped
3 cloves of garlic, finely 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, finely chopped
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the onion and garlic until translucent.
3. Add chopped spinach and cook until wilted. Season with salt and pepper.
4. In a bowl, mix cream cheese, sour cream, lime juice, green chiles, cayenne, chili powder, and cumin.
5. Combine spinach mixture with cream cheese mixture.
6. Pour 1/2 cup of enchilada sauce into a baking dish.
7. Spoon filling onto each tortilla, sprinkle cheese, and roll tightly. Place seam-side down in the dish.
8. Pour the rest of the enchilada sauce over the rolled tortillas.
9. Sprinkle remaining cheese on top.
10. Cover with foil and bake for 20 minutes.
11. Remove foil and bake for 5-10 minutes until cheese is bubbly and lightly browned.
Let cool slightly, then garnish with chopped cilantro.
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