Spinach and Cheese Enchiladas

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 12 cups sparkling spinach
• juice of half of a lime
• ¼ cup cilantro, chopped
• 1 4.5 oz canned chopped inexperienced chiles
• ½ teaspoon chili powder
• ½ teaspoon cayenne pepper
• 1 teaspoon cumin
• 8oz cream cheese
• 1/2 cup bitter cream
• salt and pepper to taste
• 1 28 oz can inexperienced enchilada sauce
• 8 burrito dimension flour tortillas
• 4 cups Mexican combination shredded cheese, divided
• Optional toppings: extra cilantro, inexperienced onions, olives, avocado

How To Make Spinach and Cheese Enchiladas

1. Preheat oven to 375 tiers F.
2. Heat olive oil in a giant skillet over medium heat. Add the diced onions till fragrant, about four minutes.
3. Add minced garlic to skillet and cook dinner for some other 1-2 minutes.
4. Add spinach and prepare dinner down till wilted. Add the lime juice, cilantro, chiles, chili powder, cayenne pepper, and cumin. Stir till utterly combined.
5. Remove skillet from warmness and combine in the cream cheese, bitter cream, 2 cups of the cheese, and salt and pepper to taste.
6. Pour about ⅓ of the enchilada sauce in the backside of a 9×13 inch baking dish and unfold into an even layer.
   Spoon about ⅓ cup of spinach filling into a tortilla, roll tightly, and location in the baking dish seam aspect down. Repeat till dish is full.
7. Top the rolled enchiladas with the last sauce (you may additionally have sauce leftover) and sprinkle the closing two cups of cheese on top.
8. Bake for 25-30 minutes or till cheese is absolutely melted and the sauce starts to bubble.
   Serve heat and pinnacle with preferred garnishes.

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