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Spinach and Cheese Enchiladas Share

Spinach and Cheese Enchiladas Share

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  • Assemble the enchiladas: Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Warm tortillas slightly to make them pliable. Spoon filling onto each tortilla, roll tightly, and place seam side down in the dish.
  • Top and bake: Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheese on top.
  • Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until cheese is bubbly and slightly browned.
  • Serve: Garnish with your favorite toppings and enjoy warm.

    • Tips & Variations

    • Add beans: Black beans or pinto beans can add extra protein and texture.
    • Spice it up: Add chopped jalapeños or a dash of cayenne for heat.
    • Use fresh sauce: Homemade enchilada sauce really elevates the dish.
    • Make it vegan: Use dairy-free cheese and skip or substitute sour cream.

    Final Thoughts

    Spinach and Cheese Enchiladas are a vibrant, satisfying dish that proves vegetarian meals can be just as rich and comforting as their meaty counterparts. This recipe is perfect for busy weeknights, potlucks, or anytime you want a delicious, wholesome meal that pleases everyone at the table.

    With layers of tender spinach, melty cheese, and tangy sauce, these enchiladas will quickly become a favorite go-to dinner in your home.

    Would you like a printable recipe card, ideas for sides, or even a vegan version? Just let me know!