Are you looking for an easy, filling weeknight meal for your family? This recipe is spot-on and is great for leftovers.
You will need:
1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, minced
10 cups fresh spinach leaves
1 tablespoon fresh lime juice
1/3 cup chopped cilantro
1 can (4.5 ounces) Old El Paso chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon ground chili powder
1/2 cup sour cream or plain Greek yogurt
Salt and black pepper, to taste
2 cans (10 oz each) Old El Paso Mild Green Chile Enchilada Sauce
8 Old El Paso Flour Tortillas (Burrito size)
2 cups shredded Monterey Jack cheese, divided
2 cups shredded Cheddar cheese, divided
Green onions, chopped
Fresh cilantro, chopped
dded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce and about 1/2 of the other can. We had some sauce leftover. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.
Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.
Note-these enchiladas freeze well. Cool completely, without toppings, and place in a tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven.
Source: Two Peas & their Pod