Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 12 cups fresh spinach
• juice of half a lime
• ¼ cup cilantro, chopped
• 1 4.5 oz canned chopped green chiles
• ½ teaspoon chili powder
• ½ teaspoon cayenne pepper
• 1 teaspoon cumin
• 8oz
• 1/2 cup sour
• salt and pepper to taste
• 1 28 oz can green enchilada sauce
• 8 burrito size flour tortillas
• 4 cups Mexican blend shredded, divided
• Optional toppings: additional cilantro, green onions, olives, avocado

How To Make Spinach and   Enchiladas

1. Preheat oven to 375 degrees F.
2. Heat olive oil in a large skillet over medium heat. Add the diced onions until fragrant, about 4 minutes. Add minced garlic to skillet and cook for another 1-2 minutes.
3. Add spinach and cook down until wilted. Add the lime juice, cilantro, chiles, chili powder, cayenne pepper, and cumin. Stir until thoroughly combined.
4. Remove skillet from heat and mix in the, sour, 2 cups of the cheese, and salt and pepper to taste.
5. Pour about ⅓ of the enchilada sauce in the bottom of a 9×13 inch baking dish and spread into an even layer.
6. Spoon about ⅓ cup of spinach  filling into a tortilla, roll tightly, and place in the baking dish seam side down. Repeat until dish is full.
7. Top the rolled enchiladas with the remaining sauce (you may have sauce leftover) and sprinkle the remaining 2 cups of on top.
8. Bake for 25-30 minutes or until cheese is fully melted and the sauce begins to bubble.
9. Serve warm and top with desired garnishes.