Spinach and Cheese Enchiladas

Ingredients:

• For the Enchiladas:
  • 10-12 corn tortillas
  • 2 cups fresh spinach, chopped
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 cup ricotta cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
• For the Sauce:
  • 1 can (15 oz) enchilada sauce (or homemade, if preferred)
  • 1 cup salsa (optional, for extra flavor)
  • 1/2 cup water or vegetable broth

Instructions:

1. Prepare the Filling:
   1. Heat olive oil in a large skillet over medium heat.
   2. Add chopped onion and cook until softened, about 5 minutes.
   3. Add minced garlic and cook for another minute.
   4. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
   5. Remove from heat and stir in the ricotta cheese, cumin, oregano, salt, and pepper.
   6. Mix in 1 cup of the shredded cheese until well combined.
2. Prepare the Sauce:
   1. In a bowl, mix the enchilada sauce with salsa and water or broth. Set aside.
3. Assemble the Enchiladas:
   1. Preheat your oven to 375°F (190°C).
   2. Lightly grease a baking dish (9×13 inches works well).
   3. Heat the tortillas in a dry skillet or microwave until they are soft and pliable.
   4. Spread a small amount of sauce on the bottom of the baking dish.
   5. Place a spoonful of the spinach and cheese filling in the center of each tortilla.
   6. Roll up the tortillas and place them seam-side down in the baking dish.
   7. Pour the remaining sauce over the top of the enchiladas, spreading it evenly.
   8. Sprinkle the remaining shredded cheese on top.
4. Bake:
   1. Cover the baking dish with foil and bake for 20 minutes.
   2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
5. Serve:
   1. Let the enchiladas cool for a few minutes before serving.
   2. Garnish with fresh cilantro or chopped green onions, if desired.