We really enjoyed the flavor and comfort of these easy enchiladas. They pack a bit of tang from the yogurt and lime, some tartness from the sauce, bold spice, and assertive cheese. The portion size was also pretty large, so we happily ate this for lunch and leftovers for the next couple days.
Recipe from Two Peas & their Pod.
-1 small onion
-1 teaspoon minced garlic
-5 ounces spinach
-1 tablespoon lime juice
-4.5 ounces diced green chiles
-0.5 teaspoon cumin
-0.25 teaspoon chili powder
-salt and pepper
-0.5 cup plain Greek yogurt
-10 large flour tortillas (10 inch)
-10 ounce can green enchilada sauce
-1 cup shredded Monterey Jack cheese
-1 cup shredded cheddar cheese
Dice and saute the onion in a small quantity of oil on medium high heat for 5 minutes. Add the minced garlic and cook for another minute. Prepare the spinach by washing it and chopping it into small pieces, then add it to the frying pan to cook until wilted. Add the lime juice, chiles, cumin, chili powder, salt and pepper, then cook until most of the liquid has reduced.
Remove the frying pan from the heat and mix in the Greek yogurt, then set aside. Apply a thin coat of enchilada sauce to the bottom of a 9x13 casserole dish. Roughly divide the cooked filling by the amount of tortillas you want to fill, then place each portion in a line down the middle of the tortilla. Add a pinch of each cheese to the top of the filling, and roll the tortillas into cylinders, placing edge-side down in one layer on top of the enchilada sauce already in the casserole dish. Pour the rest of the enchilada sauce about evenly over the enchiladas, then sprinkle what is left of the cheese on top.
Bake at 375 for 20 minutes.
Serve and enjoy this quick and simple enchilada dish, excellent by itself or with salsa or guacamole, or accompanied by a small salad.