Growing up, I seldom remember my dad donning the chef’s hat since my mom was the culinary enthusiast. However, there’s one dish that distinctly stands out from my childhood: enchiladas. For reasons unknown, whenever mom was away, it was enchiladas night, courtesy of dad. And thank heavens, because his version was absolutely scrumptious.
Back in the day, dad’s classic recipe usually revolved around ground beef or chicken. But as I’ve grown older, my palate craves innovative vegetarian delights. The thought of fusing spinach with cheese inside an enchilada sounded like an irresistible idea, reminiscent of the creamy richness of spinach dip. The result? Absolutely heavenly. Despite the generous serving this recipe offers, we managed to devour the entire batch in just a couple of days.
Ingredients:
2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, finely chopped
12 cups fresh spinach leaves
Juice from half a lime
¼ cup fresh cilantro, finely chopped
1 can (4.5 oz) green chiles, chopped
½ teaspoon chili powder
½ teaspoon cayenne pepper
1 teaspoon ground cumin
8 oz cream cheese
1/2 cup sour cream
Salt and pepper, to preference
1 can (28 oz) green enchilada sauce
8 large flour tortillas
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
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