SPINACH AND CHEESE ENCHILADAS

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Among the treasured culinary recollections from my youth, one dish etched a vivid testament to my father’s gastronomic artistry, particularly when my mother relinquished the kitchen for a night—Spinach and Cheese Enchiladas. Join me on a vibrant odyssey as we recreate this beloved family classic.

Ingredients:

  • 2 tablespoons of lustrous olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves of garlic, minced
  • A lavish 12 cups of fresh spinach
  • Zest from half a lime
  • A generous ¼ cup of freshly chopped cilantro
  • 1 can (4.5 oz) of diced green chiles
  • A hint (or more) of chili powder
  • A dash of cayenne pepper
  • 1 teaspoon of ground cumin
  • 8 ounces of velvety cream cheese
  • ½ cup of silky smooth sour cream
  • Salt and pepper, to your discerning palate’s delight
  • 1 can (28 oz) of captivating green enchilada sauce
  • 8 large, embraceable burrito-sized flour tortillas
  • 4 cups of a vivacious blend of shredded Mexican cheeses, divided into two portions
  • Optional garnishes: Sprightly cilantro, vibrant green onions, briny olives, or slices of ripe avocado

Crafting the Enchanting Enchiladas:

Embark on this culinary journey by preheating your oven to a welcoming 375 degrees Fahrenheit.

In a capacious skillet over medium heat, allow the olive oil to shimmer and sway. Add in the finely diced onions and sauté them until they emit their aromatic symphony, typically requiring about 4 minutes. Follow this up by introducing the minced garlic, letting it solo in aromatic glory for an additional 1-2 minutes.

Grace the skillet with fresh spinach, and as it elegantly wilts, infuse it with the zesty essence of the lime. To this verdant ensemble, introduce finely chopped cilantro, diced green chiles, chili powder, cayenne pepper, and ground cumin. Stir this culinary symphony until every note harmonizes exquisitely.

Off the heat, blend in the cream cheese, smooth sour cream, 2 cups of the shredded cheese, and season this sumptuous ensemble with salt and pepper, composing a medley of flavors that will serenade your taste buds.

Now, let’s set the stage for our enchilada performance. Pour approximately one-third of the mesmerizing enchilada sauce into a 9×13 inch baking dish, creating an inviting base.

Take a burrito-sized flour tortilla, and fill it with around one-third of a cup of the spinach and cheese amalgamation. Gently roll it and place it in the baking dish, seam-side down. Continue this artistic process until the dish transforms into a captivating display of enchiladas.

To conclude this flavorful fiesta, drizzle the remaining sauce over your rolled enchiladas (you might have some sauce left for an encore). Sprinkle the remaining 2 cups of shredded cheese as the grand finale.

Let the enchiladas assume center stage in the oven and bake for 25-30 minutes, until the cheese harmonizes into a melodious melt, and the sauce takes a bow in bubbling splendor.

As you present these alluring enchiladas, feel free to adorn them with a flourish of fresh cilantro, the vibrant crescendo of green onions, a hint of briny olives, or the velvety slices of avocado.

Now, relish this enchanting family heirloom, where each delectable bite recounts a tale of flavors and memories woven together in the tapestry of culinary harmony.

picture SOURCE : allwecook.com