Spinach and Cheese Enchiladas
Ingredients:
For the Enchiladas:
- 8 small flour tortillas
- 2 cups fresh spinach, chopped
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Enchilada Sauce:
- 2 cups tomato sauce
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For Topping:
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional)
Instructions:
1. Prepare the Filling:
- In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic. Sauté for 2-3 minutes until onion becomes translucent.
- Add chopped spinach to the skillet. Cook for another 2-3 minutes until spinach wilts and excess moisture evaporates.
- Season with cumin, salt, and pepper. Remove from heat and let it cool slightly.
2. Assemble the Enchiladas:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine wilted spinach mixture and 1 1/2 cups of Monterey Jack cheese. Mix well.
- Warm flour tortillas briefly in the microwave or on a griddle to make them pliable.
- Spoon spinach and cheese mixture evenly onto each tortilla. Roll up tortillas tightly and place them seam-side down in a greased 9×13-inch baking dish.
3. Prepare the Enchilada Sauce:
- In a separate saucepan, combine tomato sauce, vegetable broth, chili powder, ground cumin, garlic powder, salt, and pepper. Heat mixture over medium heat, stirring occasionally, until it begins to simmer. Simmer for about 5 minutes.
4. Bake the Enchiladas:
- Pour enchilada sauce over rolled tortillas in baking dish.
- Sprinkle 1 cup of shredded cheddar cheese over the top.
- Cover baking dish with aluminum foil and bake in preheated oven for 20-25 minutes, or until enchiladas are heated through and cheese is melted and bubbly.
5. Serve and Garnish:
- Let enchiladas sit for a few minutes before serving.
- Garnish with freshly chopped cilantro and a dollop of sour cream if desired.
Tips:
- Customize enchiladas by adding ingredients like diced tomatoes, black beans, or corn to filling for added flavor and texture.
- Adjust spiciness of enchiladas by adding more or less chili powder and ground cumin to sauce.
- For a bit of heat, consider adding diced jalapeños to filling.
- Store any leftovers in refrigerator for up to 3 days. Reheat in oven or microwave until heated through.
Enjoy the creamy, cheesy, and savory goodness of these Spinach and Cheese Enchiladas – a delightful vegetarian dish perfect for any occasion!