Spinach and cheese enchiladas are a delightful blend of hearty flavors wrapped in a flaky, crispy, and golden tortilla. While these enchiladas aren’t a traditional part of Midwestern cuisine, they’ve found a special place on our dinner tables as a nod to our ever-growing tapestry of food influences. The warmth of the cheese paired with the vibrant greens of spinach creates a harmony that feels both familiar and refreshing. For anyone looking to add a bit of zest and variety to their meal rotation, these enchiladas offer a taste of adventure while maintaining the comfort of home-cooked goodness.
These enchiladas are quite fulfilling on their own, but they pair beautifully with a simple side salad dressed with a light vinaigrette. A scoop of homemade mashed potatoes, rich with butter and cream, adds an extra comfort factor. If you’re looking to keep things traditionally Midwestern, a side of corn on the cob, kissed by the grill, can be a delightful addition. And don’t forget to serve them with a little sour cream and a sprinkle of fresh cilantro for that added layer of flavor.
Spinach and Cheese Enchiladas
Servings: 4
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
4 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
8 small corn tortillas
1 cup green enchilada sauce
Salt and pepper to taste
Directions
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