spinach and cream cheese enchiladas verdes
Popeye approved.
Ingredients
- 1 10 oz bag frozen spinach, thawed
- 8 oz cream cheese, softened
- 4 cloves garlic, minced
- 2 tsp chipotle chili powder
- 1 tsp dried oregano
- 1 tsp cumin
- 3/4 cup fresh cilantro, chopped, plus more for serving
- 2 cups monterey jack cheese, shredded
- 1 cup pepper jack cheese, shreedded (or more monterey jack)
- 2 cups salsa verde
- 8 flour tortillas (fajita-size)
- sliced avocado, jalapenos, and Greek yogurt/sour cream, to serve
Instructions
- Preheat oven to 425 degrees. Lightly grease a 9 x 13 inch baking dish.
- Squeeze excess moisture out of the spinach with paper towels. Add to a large bowl. Combine with the cream cheese, garlic, chipotle chili powder, oregano, cumin, cilantro, and 1 1/2 cups of the shredded cheese, as well as a pinch of salt and pepper.
- Spread 3/4 cup of the salsa verde on the bottom of the baking dish. Working one tortilla at a time, dollop about 1/3 cup of filling into the center. Roll the tortilla and set seam-side down into the baking dish. Repeat with the remaining filling and tortillas. Don't be afraid to smoosh the enchiladas close together in the dish so they all fit!
- Pour the remaining salsa verde over the enchiladas. Sprinkle the rest of the cheeses. Bake 12-15 minutes until the cheese is melted and golden in spots.
- Serve the enchiladas hot with extra cilantro, avocado, sliced jalapeno, and Greek yogurt/sour cream, as desired.