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name12 Tomatoes
descriptionMaking Mealtime Meaningful
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nameSpinach and Cheese Enchiladas
descriptionEating your veggies never tasted so good.
urlhttps://12tomatoes.com/spinach-and-cheese-enchiladas
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Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 12 cups fresh spinach
  • juice of half a lime
  • ¼ cup cilantro, chopped
  • 1 4.5 oz canned chopped green chiles
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 8oz cream cheese
  • 1/2 cup sour cream
  • salt and pepper to taste
  • 1 28 oz can green enchilada sauce
  • 8 burrito size flour tortillas
  • 4 cups Mexican blend shredded cheese, divided
  • Optional toppings: additional cilantro, green onions, olives, avocado
Preparation
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Add spinach and cook down until wilted. Add the lime juice, cilantro, chiles, chili powder, cayenne pepper, and cumin. Stir until thoroughly combined.
  4. Remove skillet from heat and mix in the cream cheese, sour cream, 2 cups of the cheese, and salt and pepper to taste.
  5. Pour about ⅓ of the enchilada sauce in the bottom of a 9x13 inch baking dish and spread into an even layer.
  6. 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.
  7. Top the rolled enchiladas with the remaining sauce (you may have sauce leftover) and sprinkle the remaining 2 cups of cheese on top.
  8. Bake for 25-30 minutes or until cheese is fully melted and the sauce begins to bubble.
  9. Serve warm and top with desired garnishes.
Eating your veggies never tasted so good.
Course: Dinner

Recipe adapted from twopeasandtheirpod.com

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Spinach and Cheese Enchiladas

Spinach and Cheese Enchiladas

4.5 from 158 votes
Cuisine: Mexican
Servings: Makes 8 enchiladas
Author: Rachael Murray
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

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

Preparation

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Add spinach and cook down until wilted. Add the lime juice, cilantro, chiles, chili powder, cayenne pepper, and cumin. Stir until thoroughly combined.
  4. Remove skillet from heat and mix in the cream cheese, sour cream, 2 cups of the cheese, and salt and pepper to taste.
  5. Pour about ⅓ of the enchilada sauce in the bottom of a 9x13 inch baking dish and spread into an even layer.
  6. 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.
  7. Top the rolled enchiladas with the remaining sauce (you may have sauce leftover) and sprinkle the remaining 2 cups of cheese on top.
  8. Bake for 25-30 minutes or until cheese is fully melted and the sauce begins to bubble.
  9. Serve warm and top with desired garnishes.