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