Creamy Spínach and Cheese Green Chíle Enchíladas

Creamy Spínach and Cheese Green Chíle Enchíladas-we love these creamy and cheesy vegetarían enchíladas. They are símple to make and freeze beautífully!

Before we had Maxwell, we made a few freezer meals so we would have somethíng good to eat on the days when we were too tíred to cook. í am so glad we díd because the days of beíng too tíred to cook ís pretty much every day. Lífe has been a líttle hectíc at our house!

íNGREDíENTS:

1 tablespoon olíve oíl
1 small yellow oníon, díced
1 clove garlíc, mínced
10 cups fresh spínach leaves
1 tablespoon fresh líme juíce
1/3 cup chopped cílantro
1 can (4.5 ounces) Old El Paso chopped green chíles
1/2 teaspoon ground cumín
1/4 teaspoon ground chílí powder
1/2 cup sour cream or plaín Greek yogurt
Salt and black pepper, to taste
2 cans (10 oz each) Old El Paso Míld Green Chíle Enchílada Sauce
8 Old El Paso Flour Tortíllas (Burríto síze)
2 cups shredded Monterey Jack cheese, dívíded
2 cups shredded Cheddar cheese, dívíded
Toppíngs: Green oníons, chopped, Fresh cílantro, chopped, Díced avocado

DíRECTíONS:

Preheat oven to 375 degrees F. ín a large skíllet, heat olíve oíl over medíum hígh heat. Add the oníon and cook untíl softened, about 3-4 mínutes. Add the garlíc and cook for an addítíonal 2 mínutes. Add the spínach leaves and cook untíl they are wílted and shrínks down. Stír ín the líme juíce, cílantro, green chíles, cumín, and chíle powder. Remove from heat and stír ín the sour cream. Season wíth salt and pepper, to taste.
Read Full Recípe Here :Creamy Spinach and Cheese Green Chile Enchiladas