Spinach Enchiladas

Author

Guiding Meals
December 21, 2023

Prep time: 10 minutes

Cook time: 35-40 minutes

Wait time: 5 minutes

Total time: ~ 1 hour

Equipment: Cutting board, knife, measuring cups and spoons, pan, 9×13 baking dish, box grater.

Ingredients:

  • 3 cups spinach

  • 8-10 flour tortillas

  • 2-3 cups mozzarella and jack cheese

  • 1 onion

  • 2-3 tbsp butter

  • 1 lime

  • 2-3 garlic cloves

  • ½ cup sour cream

  • 1-2 tsp adobo chili sauce

  • 1 jar of enchilada sauce

Directions:

  • Dice 1 onion, 2 garlic cloves, and destem, if needed, any spinach.

  • Grate 2-3 cups worth of mozzarella and jack style cheese

  • Preheat oven to 350F

  • Place a pan over medium high heat and drizzle in 1 tsp of oil. Once hot, toss in the diced onion and cook for 4-5 minutes, stirring occasionally.

  • Once onions are turning translucent, toss in 3 cups of spinach and cook. The spinach won’t seem to be doing anything until after about 2 minutes. Once the water starts cooking out the spinach will shrink a lot.

  • Once most of the water has left the spinach, zest 1 lime and toss in the garlic cloves along with ½ tsp salt. Cook for 2 minutes and then set aside.

  • Lay out 8-10 tortillas and layer them with cheese and a tbsp or 2 of spinach mixture.

  • Grease the bottom of a 9×13 backing dish with 1-2 tbsp butter and then spoon a layer of enchilada sauce over the bottom. Roll up the tortillas until the are sealed and place them seam side down in the dish.

  • Once all the tortillas are in, cover with the rest of the enchilada sauce and top with any remaining cheese.

  • Bake until bubbling and cheese is melted, which should take about 25-35 minutes, but check every 5 minutes after the 20 minute timer.

  • Once done, pull from the oven and let rest at least 5 minutes.

  • Serve, topped with sour cream and a squeeze of lime.

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