Creamy Spinach and Cheese Green Chile Enchiladas

Do you want to make one of the best meals that offer a unique taste? This Creamy spinach and cheese green chile enchiladas recipe talks about how to prepare an amazing freezer meal and it can be described as a beautiful-looking dish as well. This Creamy spinach and cheese green chile enchiladas dish can be frozen without toppings and it should be placed in a Tupperware container. Individual servings can be heated when you want to eat. First of all, you need to preheat oven to 375 Degrees.

Olive oil should be heated in a large skillet over medium high heat.

Onion must be added.

Cook for 3 to 4 minutes until they turn soft.

Now, you need to add garlic and cook for 2 more minutes.

Then, spinach leaves should be added and cook until they wilt and shrink.

The next step is to stir in green chiles, lime juice, chile powder and cumin.

The skillet must be removed from the heat.

The sour cream should be stirred in.

Season with pepper and salt.

Take a baking dish (The size should be 9x13).

1/2 can enchilada sauce should be spread in the bottom of the dish.

Then, you must fill each tortilla with 1/3 cup of spinach mixture.

Take a medium bowl.

Both types of shredded cheese should be combined in the bowl.

Cheese must be sprinkled over the spinach mixture. (The quantity should be 3 tablespoons per enchilada).

The next step is to roll up and each one should be placed seam side down in the pan.

Then, you must top with 1/2 can of enchilada sauce and also about the 1/2 can of the other can.

Now, the remaining shredded cheese must be sprinkled on top of enchiladas.

It should be baked 20 to 30 minutes. (Stop when cheese melts and sauce is bubbling around).

You can garnish with cilantro, avocado and green onion.

Do you want to make one of the best meals that offer a unique taste? This Creamy spinach and cheese green chile enchiladas recipe talks about how to prepare an amazing freezer meal and it can be descr...

Ingredients

• Garlic clove – 1 no. (It should be minced).
• Olive oil – 1 tablespoon.
• Fresh spinach leaves – 10 cups.
• Chopped cilantro – 1/3 cup.
• Small yellow onion – 1 no. (It should be diced).
• Fresh lime juice – 1 tablespoon.
• Plain Greek yogurt or sour cream – 1/2 cup.
• Old El Paso chopped green chiles – 1 can (It should be equivalent to 4.5 ounces).
• Salt – to taste.
• Pepper – to taste.
• Ground cumin – 1/2 teaspoon.
• Old El Paso mild green chile enchilada sauce – 2 cans (10 ounce each).
• Ground chile powder – 1/4 teaspoon.
• Shredded cheddar cheese – 2 cups. (It should be divided).
• Shredded Monterey Jack cheese – 2 cups. (It should be divided).
• Old El Paso flour tortillas – 8 nos. (Burrito size)
• #For toppings#
• Chopped green onions
• Chopped fresh cilantro
• Diced avocado