Get some healthy greens into your kids with this creamy, cheesy and totally tasty crowd-pleaser. This recipe makes ten enchiladas so plan on feeding a crowd, but they also taste great reheated the next day.
PREP TIME: 30 minutes
COOK TIME: 20 minutes
For the cream sauce:
2 tablespoons garlic, minced
1 teaspoon salt
3 cups sour cream
1/4 cup chopped cilantro
1 teaspoon sugar
For the enchilada filling:
1 medium white or yellow onion, chopped
2 tablespoons olive oil
4 6-ounce bags baby spinach, blanched
1 lb queso blanco, grated and divided
10 flour tortillas
Make the cream sauce: Combine sour cream, onion, cilantro and sugar. Add garlic and salt and and stir gently to blend well.
Make the enchilada filling: Sauté onions in olive oil over medium heat, until onions become translucent, about 5-7 minutes. Turn off heat and add blanched spinach and 1 cup of the cream sauce. Let cool slightly.
Assemble the enchiladas: Take one tortilla and add 1/2 cup of the spinach mixture and a small handful of cheese.
Roll tortilla, tuck ends underneath and place in a 9" x 13" glass baking dish. Repeat with all tortillas.
Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top. Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.
Serve with extra sauce.