Spinach and Cheese Enchiladas

Spinach and Cheese Enchiladas

Instructions

1. Prepare the Filling:

   • In a skillet over medium heat, add olive oil, diced onion, and garlic. Sauté until the onion is softened, about 3-4 minutes.
   • Add the spinach, and cook until wilted (if using fresh) or warmed through (if using frozen). Season with salt and pepper, then set aside to cool slightly.
   • Once cooled, mix in 1 1/2 cups of the shredded cheese. Reserve the remaining cheese for topping.

2. Make the Sauce:

   • In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it becomes a light golden color.
   • Slowly whisk in the vegetable broth, and cook until the mixture thickens, about 3-5 minutes.
   • Remove from heat, then stir in the sour cream and diced green chilies. Season with salt and pepper to taste.

3. Assemble the Enchiladas:

   • Preheat your oven to 350°F (175°C).
   • Grease a 9×13-inch baking dish. Place a spoonful of the spinach and cheese mixture in the center of each tortilla, roll them up, and place them seam-side down in the baking dish.

4. Top with Sauce and Cheese:

   • Pour the sauce evenly over the enchiladas, making sure each one is covered.
   • Sprinkle the remaining shredded cheese on top for extra cheesiness.

5. Bake:

   • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

6. Serve:

   • Garnish with fresh cilantro if desired, and serve warm.

These Spinach and Cheese Enchiladas are perfect for a cozy dinner and pair wonderfully with rice and beans. Enjoy!