Spinach and Cheese Enchiladas

Ingredients:

• 4 large flour tortillas (keto-friendly)
• 3 cups fresh spinach (or 1 ½ cups frozen spinach, thawed and drained)
• 1 ½ cups shredded cheddar cheese
• 1 ½ cups shredded mozzarella cheese
• 1 cup cream cheese (softened)
• 1 tablespoon olive oil (for sautéing)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ cup sour cream
• ½ cup heavy cream
• 1 cup green enchilada sauce (check for no sugar)
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)

Instructions:

1. Prepare the filling:
   • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
   • Add the minced garlic and cook for another 1 minute.
   • Add the spinach to the skillet and cook until wilted, around 3-4 minutes if using fresh spinach. (Skip this step if using frozen spinach; just ensure it’s well-drained and chopped).
   • Remove from heat and stir in the cream cheese until well combined. Then, add the shredded cheddar and mozzarella cheese, cumin, chili powder, smoked paprika, salt, and pepper. Mix everything together until it’s smooth and creamy.
2. Assemble the enchiladas:
   • Preheat your oven to 375°F (190°C).
   • Lightly grease a baking dish (about 9×13 inches) with some olive oil or cooking spray.
   • Take one tortilla, spread a generous amount of the spinach and cheese mixture down the center, then roll it up. Place the rolled enchilada seam side down in the baking dish.
   • Repeat with the remaining tortillas.
3. Make the sauce:
   • In a small bowl, mix the sour cream and heavy cream. If you prefer a thinner sauce, you can add a bit more cream or water.
   • Pour the green enchilada sauce evenly over the enchiladas. Then, pour the sour cream mixture on top.
4. Bake:
   • Cover with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until the top is golden and bubbly.
5. Serve:
   • Once out of the oven, sprinkle fresh cilantro over the top for a burst of flavor and color.
   • Serve hot with a side of guacamole or a light salad for a complete meal.