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


How To Make Spinach and Cheese Enchiladas


Continued on next page

Leave a Comment

Display an anchor ad