Spinach Enchiladas Recipe

Prep

Rinse the spinach and spin or pat dry. Finely dice the onion and mince the garlic cloves. Preheat a large skillet over medium heat.

Heat 1 tablespoon olive oil in the skillet. Add the diced onion and a pinch of salt and sauté 4–5 minutes until translucent and starting to brown at the edges.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't burn.

Add the spinach in batches, stirring until wilted and bright green. Cook until all the spinach is wilted and any liquid released has mostly evaporated, about 3–5 minutes total.

Remove the skillet from heat and let the spinach mixture cool slightly (3–5 minutes). If there is excess liquid, press through a fine-mesh sieve or squeeze in a clean towel to remove moisture so the filling isn’t watery.

Transfer the cooled spinach-onion mixture to a mixing bowl. Stir in the cream cheese (softened), ricotta, crumbled cotija or feta, 1/2 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 tablespoon lime juice. Mix until uniform and creamy. Taste and adjust seasoning.

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Whisk in 1 tablespoon flour and cook 1 minute to form a roux, stirring constantly so it doesn't brown.

Stir in 2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika and 1/4 teaspoon unsweetened cocoa powder; cook 30 seconds to bloom the spices.

Whisk in 2 cups vegetable or chicken broth and 2 tablespoons tomato paste until smooth. Bring to a gentle simmer, reduce heat to low and simmer 6–8 minutes until slightly thickened.

Season with 1 teaspoon salt and 1/2 teaspoon sugar (or to taste). Taste and adjust heat/salt; keep warm off the heat until ready to assemble.

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or spray with cooking spray.

Warm tortillas to make them pliable: stack and wrap in a damp kitchen towel and microwave 30–45 seconds, or heat briefly in a dry skillet 15–20 seconds per side.

Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread into an even layer.

Working one at a time, place a warmed tortilla on a flat surface. Spoon about 1/4 to 1/3 cup of the spinach-ricotta filling down the center of the tortilla, then sprinkle about 2 tablespoons of shredded cheese over the filling.

Roll the tortilla snugly around the filling and place seam-side down in the baking dish. Repeat with remaining tortillas and filling, arranging enchiladas in rows.

When all enchiladas are in the dish, pour the remaining sauce evenly over the top, covering tortillas. Sprinkle the remaining shredded cheese over the sauced enchiladas.

Bake uncovered in the preheated oven for 18–22 minutes, until the sauce is bubbling and the cheese is melted and golden in spots.

If you like a slightly crisp top, broil 1–2 minutes at the end—watch closely to avoid burning.

Remove from oven and let rest 5 minutes before serving so the sauce sets slightly.

Garnish with chopped cilantro, dollops or drizzle of sour cream/crema, and lime wedges. Serve warm.