Instructions

• Preheat the oven to 375°F (190°C).
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Add 1 small diced yellow onion and cook until softened, about 3–4 minutes.
• Add 1 clove minced garlic and cook, stirring, for about 1–2 minutes more.
• Add 10 cups fresh spinach leaves to the skillet and cook, stirring, until the spinach is fully wilted and reduced in volume (about 2–4 minutes).
• Remove the skillet from the heat. Stir in 1 tablespoon fresh lime juice, 1/3 cup chopped cilantro, one 4.5 oz can green chiles, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground chili powder.
• Stir in 1/2 cup sour cream (or plain Greek yogurt) until the mixture is well combined. Season with salt and black pepper to taste. Set the spinach mixture aside.
• Pour about half of the 20 oz mild green chile enchilada sauce (about 10 oz) into the bottom of a 9 x 13-inch baking dish and spread it in an even layer.
• In a medium bowl, combine 2 cups shredded Monterey Jack cheese and 2 cups shredded Cheddar cheese. Reserve a portion for filling and the rest for topping: use about 3 tablespoons of the combined cheese mixture per enchilada for the filling and keep the remaining cheese for sprinkling on top.
• Lay out one of the 8 flour tortillas. Place about 1/3 cup of the spinach mixture in the center of the tortilla and sprinkle about 3 tablespoons of the combined cheese on top of the filling. Roll the tortilla tightly and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas, filling, and cheese, arranging the rolled enchiladas seam side down in the dish.
• When all enchiladas are in the dish, pour the remaining enchilada sauce (about the other 10 oz) evenly over the top of the rolled enchiladas.
• Sprinkle the remaining combined shredded cheese evenly over the sauced enchiladas.
• Bake in the preheated oven for 20–30 minutes, until the cheese is melted and the sauce is bubbling around the edges.
• Remove from the oven and garnish with chopped green onions, additional chopped fresh cilantro, and diced avocado, as desired. Serve warm.
• To freeze (optional): Cool the baked enchiladas completely, do not add fresh toppings, then place individual servings in a freezer-safe container or freeze the whole pan. Reheat individual servings in the microwave or reheat the whole pan in the oven when ready to eat.