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:
Preheat the oven to 375 degrees F.
Heat olive oil in a large skillet over medium heat. Sauté the diced onions until fragrant (about 4 minutes), then add minced garlic and cook for an additional 1-2 minutes.
Add spinach to the skillet and cook until wilted. Incorporate lime juice, cilantro, green chiles, chili powder, cayenne pepper, and cumin. Stir until well combined.
Remove the skillet from heat and blend in cream cheese, sour cream, 2 cups of shredded cheese, salt, and pepper to taste.
Pour about ⅓ of the enchilada sauce into the bottom of a 9×13 inch baking dish, spreading it into an even layer.
Spoon about ⅓ cup of the spinach filling into a tortilla, roll tightly, and place it in the baking dish seam side down. Repeat until the dish is full.
Top the rolled enchiladas with the remaining sauce (you may have some sauce left) and sprinkle the remaining 2 cups of shredded cheese on top.
Bake for 25-30 minutes or until the cheese is fully melted and the sauce begins to bubble.
Serve warm, and garnish with desired toppings.