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Enchiladas are a beloved staple in Mexican cuisine, known for their versatility and comforting flavors. Traditionally made with corn tortillas filled with various ingredients and smothered in rich sauces, enchiladas offer a delightful blend of textures and tastes. This dish is not just a meal; it represents the heart and soul of Mexican cooking, where family gatherings and celebrations often revolve around shared plates of this iconic food.

Creamy Avocado Spinach Enchiladas

Discover a fresh take on a classic dish with these Creamy Avocado Spinach Enchiladas! This recipe blends the richness of avocados and the nutrition of spinach to create a delicious and satisfying meal perfect for vegetarians and health-conscious eaters alike. Learn how to prepare the creamy filling, roll the tortillas, and bake them to perfection in this step-by-step guide. Enjoy this vibrant dish at your next family gathering or simply as a comforting weeknight dinner.
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Ingredients
  

8 small corn tortillas

2 ripe avocados, peeled and pitted

2 cups fresh spinach, chopped

1 cup cream cheese, softened

1 cup shredded Monterey Jack cheese

1/2 cup sour cream

1/2 teaspoon garlic powder

1/2 teaspoon cumin

Salt and pepper to taste

1 can (10 oz) green enchilada sauce

1/4 cup chopped fresh cilantro (for garnish)

1 tablespoon olive oil (for sautéing)

Instructions
 

Prepare the filling: In a large mixing bowl, mash the avocados with a fork until smooth. Add the chopped spinach, cream cheese, half of the Monterey Jack cheese, sour cream, garlic powder, cumin, and season with salt and pepper. Mix until well combined.

    Warm the tortillas: Heat a non-stick skillet over medium heat. Lightly warm each tortilla for about 30 seconds on each side (or until pliable) to prevent cracking when rolling.

      Fill the tortillas: Take a warm tortilla and spread about 3 tablespoons of the avocado spinach mixture onto the center. Roll the tortilla tightly, then place seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.

        Prepare the sauce: In a separate bowl, stir together the green enchilada sauce with the remaining Monterey Jack cheese. Pour this sauce evenly over the filled enchiladas in the baking dish.

          Bake: Preheat the oven to 350°F (175°C). Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

            Serve: Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

              Enjoy! These enchiladas pair wonderfully with a side of rice or a fresh salad.

                Prep Time: 20 min | Total Time: 50 min | Servings: 4