Spinach and Cheese Enchiladas

Ingredients

• For the Enchiladas:
• 8 corn tortillas 🌮
• 2 tbsp olive oil 🫒
• 2 cups fresh spinach, chopped 🌿
• 1 cup shredded Oaxaca or Monterey Jack cheese 🧀
• 0.5 cup crumbled queso fresco 🧀
• 0.5 tsp salt 🧂
• 0.25 tsp black pepper
• 0.5 tsp cumin ✨
• For the Sauce:
• 1 tbsp olive oil 🫒
• 0.5 small onion, diced 🧅
• 2 cloves garlic, minced 🧄
• 1 cup tomatillo salsa (salsa verde) 🌶️
• 0.5 cup vegetable broth 🍲
• 0.5 tsp oregano 🌿
• 0.5 tsp salt 🧂
• For Serving:
• Fresh cilantro, chopped 🌿
• Sour cream or Mexican crema 🥛
• Lime wedges 🍋

Instructions

1. 11️⃣ Prepare the Filling
2. 2Heat olive oil in a skillet over medium heat. Add spinach, salt, pepper, and cumin. Sauté for 3-4 minutes until wilted. 🌿🔥
3. 3Remove from heat and mix in shredded cheese. Set aside. 🧀✨
4. 42️⃣ Make the Sauce
5. 5In a saucepan, heat olive oil. Sauté onions and garlic until fragrant. 🧄🧅
6. 6Add tomatillo salsa, broth, oregano, and salt. Simmer for 5 minutes. Blend if needed for a smooth sauce. 🌶️🍲
7. 73️⃣ Assemble the Enchiladas
8. 8Warm tortillas to make them pliable. Fill each with spinach-cheese mixture, roll tightly, and place seam-side down in a baking dish. 🌯🔥
9. 9Pour sauce evenly over the enchiladas and top with crumbled queso fresco. 🧀✨
10. 104️⃣ Bake & Serve
11. 11Bake at 375°F (190°C) for 15 minutes until bubbly.
12. 12Garnish with fresh cilantro, sour cream, and lime wedges. Serve hot and enjoy! 🌿🍋