Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (8-ounce) package cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8-10 corn tortillas
- 1 (10-ounce) can enchilada sauce
- 1/2 cup shredded cheddar cheese
- Fresh cilantro, chopped (optional)
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add spinach to the skillet and cook until heated through.
4. In a mixing bowl, combine cream cheese, Monterey Jack cheese, cumin, chili powder, salt, and pepper. Stir in the spinach mixture.
5. Warm tortillas in the microwave for 30 seconds or until pliable.
6. Spoon the spinach mixture onto each tortilla and roll up tightly. Place seam-side down in the baking dish.
7. Pour enchilada sauce over the enchiladas and sprinkle with cheddar cheese.
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
9. Garnish with fresh cilantro, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 24g
Carbohydrates: 22g
Protein: 12g
Sodium: 700mg
Substitutions for ingredients:
- Frozen spinach can be substituted with fresh spinach.
- Monterey Jack cheese can be substituted with any shredded cheese of your choice.
- Corn tortillas can be substituted with flour tortillas.
Variations:
- Add cooked chicken or ground beef to the spinach mixture for a meaty version.
- Use green enchilada sauce instead of red for a different flavor.
- Add diced tomatoes or green chilies to the spinach mixture for added flavor.
Tips and tricks:
- To prevent tortillas from cracking, warm them up before rolling.
- Use a toothpick to hold the enchiladas together while baking.
- Make the enchiladas ahead of time and refrigerate until ready to bake.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place enchiladas on a microwave-safe plate and microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Fresh cilantro, chopped
Pairings:
Serve with a side of rice and beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Guacamole and chips
Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce or cheese.
- If the tortillas crack, warm them up before rolling.
Food safety advice:
- Make sure to cook the spinach thoroughly to avoid any foodborne illnesses.
- Store leftover enchiladas in the refrigerator within 2 hours of cooking.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine. They are typically made with tortillas filled with meat, cheese, or beans and topped with a chili sauce.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve hot with a side of rice and beans.
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Region: Mexican