Oct 10, 2024
Spinach & Cheese Enchiladas
25 MINS
5 PEOPLE
EASY
Calling all hot spinach dip lovers! You must try these cheesy spinach enchiladas. The recipe is from one of my old Junior League of LA Cookbooks, “Gourmet LA” and has been slightly modified.
Ingredients:
2 8oz packages frozen chopped spinach thawed and pressed dry
1 envelope dry onion soup mix
3/4 pound shredded sharp Cheddar
3/4 pound shredded Monterey Jack
10 flour tortillas
1/2 pint heavy cream
Instructions
Preheat the oven to 350 degrees
Make sure the spinach is pressed dry before the next step, the less liquid the better
Combine spinach and onion soup mix. Blend in half of the cheeses
Place 3 heaping tablespoons of the spinach mixture down the middle of a tortilla and roll
Place seam side down in a 9x13-inch baking dish
Repeat with remaining tortillas. Pour cream over enchiladas and sprinkle with remaining cheeses
Bake covered for 20 min-utes. Uncover and bake for 15 minutes longer
