1. Prepare the Enchilada Filling:
In a mixing bowl, combine the chopped spinach, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined. Set aside.
2. Make the Enchilada Sauce:
In a saucepan, combine the tomato sauce, chili powder, cumin, garlic powder, salt, and pepper. Heat over medium heat and simmer for about 5 minutes, stirring occasionally. Remove from heat and set aside.
3. Preheat the Oven:
Preheat your oven to 375°F (190°C).
4. Assemble the Enchiladas:
Warm the corn tortillas in the microwave for a few seconds to make them pliable.
Take a tortilla, spoon a generous amount of the spinach and cheese filling onto it, and roll it up tightly. Place it seam-side down in a baking dish.
Repeat this process with the remaining tortillas and filling.
5. Pour the Enchilada Sauce:
Pour the prepared enchilada sauce evenly over the rolled enchiladas.
6. Add Cheese and Bake:
Sprinkle the shredded cheddar cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
7. Garnish and Serve:
Remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and slightly golden.
Garnish with chopped fresh cilantro, if desired.
Serve the Spinach and Cheese Enchiladas hot, and enjoy!
These enchiladas are a delicious and comforting meal, perfect for vegetarians and anyone who loves cheesy, spinach-filled goodness. Enjoy your homemade enchiladas!
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