Growing up, I seldom remember my dad donning the chef’s hat since my mom was the culinary enthusiast. However, there’s one dish that distinctly stands out from my childhood: enchiladas. For reasons unknown, whenever mom was away, it was enchiladas night, courtesy of dad. And thank heavens, because his version was absolutely scrumptious.
Back in the day, dad’s classic recipe usually revolved around ground beef or chicken. But as I’ve grown older, my palate craves innovative vegetarian delights. The thought of fusing spinach with cheese inside an enchilada sounded like an irresistible idea, reminiscent of the creamy richness of spinach dip. The result? Absolutely heavenly. Despite the generous serving this recipe offers, we managed to devour the entire batch in just a couple of days.
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, finely chopped
- 12 cups fresh spinach leaves
- Juice from half a lime
- ¼ cup fresh cilantro, finely chopped
- 1 can (4.5 oz) green chiles, chopped
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 8 oz cream cheese
- 1/2 cup sour cream
- Salt and pepper, to preference
- 1 can (28 oz) green enchilada sauce
- 8 large flour tortillas
- 4 cups Mexican blend cheese, grated (divided use)
- Optional garnish: additional cilantro, sliced green onions, olives, avocado slices
●1 cup butter, softened
For the cream:
For the crust and topping:
Good recipe! I used canned chicken and since I didn’t have cheddar cheese on hand, I used a pizza blend shredded cheese. Yummy!
Graham Cracker Crust
Without wheat, and whether you are “gluten-free” or not, it will always be beneficial to have less wheat in your dishes, less starch than traditional pasta, low glycemic index, and plenty of vegetable protein (twice as compared to classic pasta).
