ADVERTISEMENT
Certainly! Here’s an inviting article-style write-up for Spinach and Cheese Enchiladas:
Spinach and Cheese Enchiladas: A Deliciously Comforting Vegetarian Classic
If you’re looking for a flavorful, comforting, and meatless meal that doesn’t skimp on taste, Spinach and Cheese Enchiladas are your perfect answer. This dish combines tender tortillas filled with creamy cheese and vibrant spinach, all smothered in a rich enchilada sauce and baked to bubbly perfection.
Whether you’re a vegetarian, want to sneak more greens into your diet, or just love a hearty, cheesy Mexican-inspired meal, these enchiladas are easy to make, crowd-pleasing, and utterly delicious.
Why Spinach and Cheese Enchiladas Are a Must-Try
- Healthy and hearty: Packed with nutrient-rich spinach and protein-rich cheese.
- Simple ingredients: Uses pantry staples and fresh produce for quick assembly.
- Make ahead: Assemble and refrigerate before baking for easy weeknight dinners.
- Versatile: Customize with different cheeses, add beans, or spice it up with jalapeños.
Ingredients
- 2 cups fresh spinach, chopped (or use frozen, thawed and drained)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 1 small onion, diced
- 2 cloves garlic, minced
- 8-10 corn or flour tortillas
- 2 cups red or green enchilada sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional toppings: sour cream, chopped cilantro, sliced avocado, lime wedges
Instructions
- Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 4 minutes. Add garlic and cook 30 seconds. Stir in spinach and cook until wilted (if fresh) or warmed through (if using frozen). Season with salt and pepper. Remove from heat and stir in 1 ½ cups of shredded cheese.
