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Spinach and Cheese Enchiladas
While my dad rarely took charge in the kitchen during my childhood (given my mother’s passion for cooking), there’s one exception etched in my memory—enchiladas. Whenever my mom was away for the evening, my dad would whip up this delightful dish for our family dinner.
Ingredients:
2 tablespoons olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
12 cups fresh spinach
Juice of half a lime
¼ cup chopped cilantro
1 can (4.5 oz) chopped green chiles
½ teaspoon chili powder
½ teaspoon cayenne pepper
1 teaspoon cumin
8 oz cream cheese
½ cup sour cream
Salt and pepper to taste
1 can (28 oz) green enchilada sauce
8 burrito-sized flour tortillas
4 cups shredded Mexican blend cheese, divided
Optional toppings: additional cilantro, green onions, olives, avocado
Instructions:
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