Ingredients:
2 teaspoons olive oil
1 medium onion, diced
3 cloves garlic, minced
Juice of 1/2 lime
12 cups fresh spinach
1/2 cup chopped cilantro
1/2 cup canned chopped green chilies
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
2 teaspoons cumin
8 ounces cream cheese
1/2 cup sour cream
Salt and pepper to taste
28 ounces green enchilada sauce (1 can)
8 flour tortillas
4 cups shredded Mexican blend cheese
Optional toppings: avocado, green onions, olives, additional cilantro
Instructions:
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 4 minutes until fragrant. Add minced garlic and sauté for an additional 1-2 minutes.
Add fresh spinach to the skillet and cook until wilted. Stir in chopped cilantro, lime juice, green chilies, chili powder, cayenne pepper, and cumin. Mix well.
Remove the skillet from heat and stir in sour cream, cream cheese, 2 cups of shredded cheese, salt, and pepper until well combined.
In a 9x13 inch baking dish, spread about 3/4 of the enchilada sauce evenly on the bottom.
Place about 1/3 cup of the spinach mixture onto each tortilla, roll up tightly, and place seam side down in the baking dish. Continue until the dish is filled.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining 2 cups of shredded cheese.
Bake in the preheated oven for 25-30 minutes, until the cheese is melted and the sauce is bubbly.
Garnish with your choice of avocado, green onions, olives, and additional cilantro. Serve warm.