How To Make Spinach and Cheese Enchiladas
- Preheat oven to 375 degrees F.
- Heat olive oil in a large skillet over medium heat. Add the diced onions until fragrant, about 4 minutes. Add minced garlic to skillet and cook for another 1-2 minutes.
- Add spinach and cook down until wilted. Add the lime juice, cilantro, chiles, chili powder, cayenne pepper, and cumin. Stir until thoroughly combined.
- Remove skillet from heat and mix in the cream cheese, sour cream, 2 cups of the cheese, and salt and pepper to taste.
- Pour about ⅓ of the enchilada sauce in the bottom of a 9×13 inch baking dish and spread into an even layer.
- Spoon about ⅓ cup of spinach filling into a tortilla, roll tightly, and place in the baking dish seam side down. Repeat until dish is full.
- Top the rolled enchiladas with the remaining sauce (you may have sauce leftover) and sprinkle the remaining 2 cups of cheese on top.
- Bake for 25-30 minutes or until cheese is fully melted and the sauce begins to bubble.
- Serve warm and top with desired garnishes.
