Spinach and Cheese Enchiladas

Spinach and cheese enchiladas are a delicious and flavorful Mexican-inspired dish. Here’s a simple recipe to make them:

Ingredients:

For the filling:

• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste

For the enchiladas:

• 8-10 small corn tortillas
• 1 1/2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded Monterey Jack cheese
• Chopped cilantro and sliced green onions for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease a baking dish and set it aside.
2. In a large skillet, heat some oil over medium heat. Add the diced onion and minced garlic, and cook until softened, about 2-3 minutes.
3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with ground cumin, salt, and pepper.
4. In a mixing bowl, combine the cooked spinach mixture with ricotta cheese and shredded Monterey Jack cheese. Stir until well combined.
5. Warm the corn tortillas in the microwave for about 30 seconds or until they are pliable. This will make them easier to roll.
6. Spoon a portion of the spinach and cheese mixture onto each tortilla and roll it up tightly. Place the rolled enchiladas seam side down in the prepared baking dish.
7. Pour the enchilada sauce evenly over the rolled enchiladas, making sure to cover them completely.
8. Sprinkle the remaining shredded Monterey Jack cheese on top of the enchiladas.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Once done, remove the enchiladas from the oven and let them cool for a few minutes before serving.
11. Garnish with chopped cilantro and sliced green onions if desired, and serve warm.

Enjoy your delicious spinach and cheese enchiladas!