Ingredients
Method
Prepare the Spinach Filling
- Start by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the finely chopped onion and sauté it until it becomes soft and translucent, which should take about 5 minutes. This step builds a flavor base for your enchiladas by releasing the natural sweetness of the onion.
- Next, add the minced garlic to the skillet. Cook the garlic for about a minute, stirring constantly, until it becomes fragrant. Garlic tends to burn quickly, so keep a close eye on it.
- Now, it’s time to add the star ingredient: spinach. Gradually add the chopped spinach to the skillet, allowing it to wilt as you stir. Depending on the size of your skillet, you may need to add the spinach in batches. Spinach reduces significantly in volume as it cooks, so don’t worry if it seems like a lot initially.
- Once the spinach is wilted, which should take about 3–4 minutes, season the mixture with ground cumin, chili powder, smoked paprika, salt, and pepper. These spices infuse the spinach with a deep, smoky flavor that complements the richness of the cheese.
Combine Spinach with Cheese
- After seasoning the spinach, remove the skillet from heat. Let the mixture cool slightly before proceeding to the next step. Cooling is important because it prevents the cheese from melting too quickly and becoming stringy when mixed.
- In a large mixing bowl, combine the sautéed spinach with the shredded Monterey Jack cheese and crumbled queso fresco. The Monterey Jack adds a creamy, gooey texture, while the queso fresco provides a salty, crumbly contrast. Stir the mixture until the cheese is evenly distributed throughout the spinach.
Assemble the Enchiladas
- Preheat your oven to 375°F (190°C) to ensure it’s hot enough when you’re ready to bake the enchiladas.
- While the oven is heating, prepare your tortillas. If you’re using corn tortillas, it’s best to warm them slightly before assembling the enchiladas. You can do this by heating them in a dry skillet for about 30 seconds on each side or wrapping them in a damp paper towel and microwaving them for 20–30 seconds. This step softens the tortillas, making them more pliable and easier to roll without cracking.
- To assemble the enchiladas, spoon about 1/3 cup of the spinach and cheese mixture onto the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish. Repeat this process with the remaining tortillas and filling, lining the enchiladas up snugly in the dish.
Add the Sauce and Bake
- Once all the enchiladas are assembled in the baking dish, pour the red enchilada sauce evenly over the top. The sauce should generously cover the enchiladas, seeping into the crevices and ensuring every bite is flavorful. If you like extra sauce, feel free to add more to suit your taste.
- For an additional layer of richness, sprinkle a handful of shredded cheese over the sauce. This creates a gooey, golden topping that adds to the overall indulgence of the dish.
- Place the baking dish in the preheated oven and bake the enchiladas for 20–25 minutes, or until the sauce is bubbling and the cheese is melted and slightly browned. Baking melds all the flavors together, and the tortillas absorb some of the sauce, making each bite tender and delicious.
Serve and Garnish
- After baking, remove the enchiladas from the oven and let them sit for a few minutes before serving. This brief resting time helps the enchiladas set, making them easier to plate.
- To serve, use a spatula to transfer the enchiladas to individual plates. Garnish them with freshly chopped cilantro and slices of creamy avocado for added freshness and color. You can also add a dollop of sour cream or a squeeze of lime juice if you prefer.