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**For the Enchilada Sauce:**
– **2 tablespoons olive oil**
– **1 tablespoon chili powder**
– **1 teaspoon ground cumin**
– **1/2 teaspoon paprika** (smoked paprika adds a rich flavor)
– **1/2 teaspoon garlic powder**
– **1/4 teaspoon cayenne pepper** (optional, for heat)
– **2 cups tomato sauce**
– **1/2 cup vegetable broth** (or chicken broth)
– **1 tablespoon sugar** (to balance the acidity)
– **Salt and pepper**, to taste
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#### **Instructions**
**Step 1: Prepare the Enchilada Sauce**
1. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
2. Add the chili powder, cumin, paprika, garlic powder, and cayenne pepper (if using). Toast the spices in the oil for about 1-2 minutes until they become fragrant.
3. Pour in the tomato sauce and vegetable broth. Stir to combine and bring the sauce to a simmer.
4. Let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly. Season with salt, pepper, and sugar, adjusting the seasoning to taste. Remove from heat and set aside.
**Step 2: Prepare the Spinach Filling**
1. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened and fragrant.
2. Add the chopped spinach and cook until it wilts, about 3-4 minutes. If using frozen spinach, make sure to squeeze out all excess water before adding it to the skillet.
3. Stir in the ricotta cheese, 1 cup of mozzarella, and 1/2 cup of cheddar cheese (if using). Season with ground cumin, coriander, salt, and pepper. Stir until the cheese melts and everything is combined into a creamy filling. Remove from heat.
**Step 3: Fry the Tortillas**
1. In a small skillet, heat olive oil over medium heat. Lightly fry the corn tortillas in the oil for about 15 seconds on each side to make them more pliable. This will help prevent them from tearing when rolling.
2. Place the fried tortillas on a paper towel to drain excess oil. Continue until all tortillas are fried.
**Step 4: Assemble the Enchiladas**
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. Pour a thin layer of the enchilada sauce on the bottom of the prepared baking dish.
3. Take each tortilla and spoon about 3 tablespoons of the spinach and cheese filling onto the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
4. Repeat with the remaining tortillas, arranging them snugly in the dish.
**Step 5: Top and Bake**
1. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are evenly covered.
2. Sprinkle the remaining mozzarella and cheddar cheese over the top.
3. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
**Step 6: Serve and Enjoy**
1. Let the enchiladas rest for about 5 minutes before serving.
2. Serve with sour cream, fresh cilantro, or a squeeze of lime for added freshness. You can also garnish with sliced avocado or jalapeños for extra flavor.
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### **Tips for Perfect Spinach and Cheese Enchiladas**
1. **Use Fresh Spinach**: While frozen spinach works fine, fresh spinach will give the dish a fresher flavor and texture. Make sure to sauté it properly to release excess moisture before adding it to the filling.
2. **Customize the Cheese**: While mozzarella is the classic cheese for its meltiness, feel free to experiment with other cheeses such as Monterey Jack, Oaxaca, or even a touch of goat cheese for a tangy twist.
3. **Make It Spicy**: If you love heat, add chopped jalapeños or a dash of hot sauce to the enchilada sauce or the filling. This will give your dish an extra kick.
4. **Make Ahead**: You can prepare the enchiladas up to the point of baking and store them in the refrigerator for up to
24 hours. When ready to bake, just pop them in the oven and cook as directed.
5. **Serve with Side Dishes**: These enchiladas are delicious with sides like Mexican rice, black beans, or a simple salad. A side of guacamole is also a perfect complement.
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### **Conclusion**
**Spinach and Cheese Enchiladas** are the perfect combination of creamy, cheesy goodness and the earthy flavors of spinach, all wrapped in a warm, soft tortilla and topped with tangy enchilada sauce. With their rich and satisfying filling, these enchiladas are sure to become a new favorite in your kitchen.
Not only are they a great option for vegetarians, but they also provide a healthy dose of vegetables without compromising on flavor. The step-by-step instructions outlined in this article will guide you through the process of making a flavorful, restaurant-quality dish in the comfort of your home.
Whether you are preparing them for a family dinner, a dinner party, or a weeknight meal, **Spinach and Cheese Enchiladas** are versatile and sure to please everyone at the table. So grab your tortillas, get your ingredients together, and enjoy a warm, comforting meal that brings the flavors of Mexico right into your kitchen.
