nika

Spinach and Cheese Enchiladas

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion (diced)
  • 1 clove garlic
  • 10 cups fresh spinach leaves
  • 2 limes
  • Fresh cilantro
  • 2-4 jalapeños or 1 4.5 ounce can of green chiles
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chili powder
  • 1/2 cup low fat plain Greek yogurt
  • 2 cans mild green chile enchilada sauce
  • one package of burrito size tortillas
  • 2 cups shredded jack cheese
  • 2 cups shredded cheddar cheese
  • Toppings: green onions, cilantro, avocado
  1. Preheat oven to 375 degrees
  2. Heat EVOO in pan over medium high heat. Add onion and cook for a couple minutes, then add the garlic.
  3. Add in spinach leaves and cook until wilty
  4. Stir in lime juice, cilantro, jalapeños/chiles, cumin, chile powder
  5. Remove from heat and stir in greek yogurt.
  6. Season with salt and pepper to taste

Assembly
  1. Spread 1/2 can enchilada sauce in bottom of 9 x 13 baking dish
  2. Fill each tortilla with about 1/3 cup of spinach mixture
  3. Sprinkle about 3 tablespoons cheese in each enchilada
  4. When all enchiladas are rolled up and ready, pour more of the enchilada sauce on top and sprinkle remaining cheese
  5. Bake 20-30 minutes or until cheese is bubbling
  6. Garnish with scallions, cilantro, avocado, lime