Mamma Caye's Green Spinach Enchiladas with Cilantro Cream Sauce

Indulge in the vibrant, homemade goodness of Mamma Caye's Green Spinach Enchiladas with Cilantro Cream Sauce, the perfect fusion of creamy, cheesy, and zesty flavors. This vegetarian recipe highlights tender wilted spinach, seasoned with aromatic cumin and chile powder, folded into a rich filling of cream cheese and Monterey Jack, all wrapped in lightly softened corn tortillas. Topped with a silky cilantro-lime cream sauce and baked to golden perfection, these enchiladas are a comforting yet elevated twist on a Mexican favorite. Ready in under an hour, this dish is ideal for weeknight dinners or casual gatherings, offering a satisfying blend of savory and tangy that's sure to impress. Serve with extra cilantro and a squeeze of lime for a fresh, flavorful finish!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 5

Ingredients

• 6 cups Fresh spinach
• 2 tablespoons Olive oil
• 1 medium Onion, finely diced
• 3 Garlic cloves, minced
• 1 teaspoon Cumin powder
• 1 teaspoon Chile powder
• 8 ounces Cream cheese, softened
• 2 cups Shredded Monterey Jack cheese
• 10 Corn tortillas
• 1.5 cups Heavy cream
• 1 cup Fresh cilantro, minced
• 2 tablespoons Lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Vegetable oil (for softening tortillas)

Directions

Step 1

Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 3 minutes.

Step 3

Add the minced garlic, cumin powder, and chile powder to the skillet. Cook for another 1-2 minutes until fragrant.

Step 4

Add the fresh spinach to the skillet and sauté until wilted, about 4-5 minutes. Remove from heat and let the mixture cool slightly.

Step 5

In a bowl, combine the softened cream cheese, 1 cup of shredded Monterey Jack cheese, and the cooked spinach mixture. Mix well to form the enchilada filling.

Step 6

In a small saucepan, combine heavy cream, minced cilantro, lime juice, salt, and pepper. Heat over low heat and whisk together until warmed through, about 3-4 minutes. Remove from heat and set aside.

Step 7

In another skillet, heat 1-2 tablespoons of vegetable oil at a time over medium heat. Lightly fry each tortilla for 5-10 seconds per side to soften. Drain on paper towels.

Step 8

Fill each tortilla with about 2-3 tablespoons of the spinach filling and roll tightly. Place the filled tortillas seam-side down in the prepared baking dish.

Step 9

Pour the cilantro cream sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden on top.

Step 11

Let the enchiladas cool for a few minutes before serving. Garnish with extra cilantro leaves if desired.

Nutrition Facts

Serving size	(1931.7g)

Amount per serving	% Daily Value*
Calories	4805.0

Total Fat 365.6g	0%
Saturated Fat 174.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 811.1mg	0%
Sodium 4961.3mg	0%
Total Carbohydrate 267.3g	0%
Dietary Fiber 41.8g	0%
Total Sugars 18.4g
Protein 108.4g	0%

Vitamin D 48.0IU	0%
Calcium 2399.3mg	0%
Iron 18.5mg	0%
Potassium 1885.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.6%

Protein: 9.0%

Carbs: 22.3%