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Enchiladas have long held a cherished place in the hearts of many food lovers, celebrated for their comforting layers of flavor and texture. This traditional Mexican dish, typically consisting of rolled tortillas filled with various ingredients and topped with sauce, has evolved over the years to accommodate a wide array of tastes and dietary preferences. Among these innovative adaptations, creamy avocado spinach enchiladas stand out as a delightful and nutritious twist on the classic recipe.

Creamy Avocado Spinach Enchiladas

Discover the delicious twist on a classic favorite with creamy avocado spinach enchiladas. This nutritious recipe features wholesome ingredients like ripe avocados, fresh spinach, and tangy cream cheese, creating a rich and satisfying filling. Paired with green enchilada sauce and melted Monterey Jack cheese, these enchiladas are perfect for any occasion. Easy to prepare and loaded with flavor, they offer a delightful fusion of textures that will please your taste buds. Enjoy this guilt-free indulgence for your next family meal!
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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 to room temperature

1 cup shredded Monterey Jack cheese (divided)

1/2 cup sour cream

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

Salt and black pepper to taste

1 can (10 oz) green enchilada sauce

1/4 cup fresh cilantro, chopped (for garnishing)

1 tablespoon olive oil (for sautéing)

Instructions
 

Prepare the Filling: In a large mixing bowl, use a fork to mash the avocados until smooth and creamy. Stir in the chopped spinach, softened cream cheese, half of the shredded Monterey Jack cheese, sour cream, garlic powder, cumin, and add salt and pepper according to your taste. Mix thoroughly until all ingredients are well incorporated.

    Warm the Tortillas: Heat a non-stick skillet over medium heat. In batches, warm each corn tortilla for approximately 30 seconds on each side, or until they become soft and pliable. This step is crucial to avoid cracking when rolling the tortillas.

      Fill the Tortillas: Take a warmed tortilla and spoon approximately 3 tablespoons of the avocado spinach mixture into the center. Carefully roll the tortilla tightly, then place it seam-side down in a greased baking dish. Continue this process with the remaining tortillas and filling until all are assembled in the dish.

        Prepare the Sauce: In a separate bowl, combine the green enchilada sauce with the remaining half of the Monterey Jack cheese. Mix well, then pour the sauce evenly over the enchiladas in the baking dish, ensuring they are well-covered.

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

            Serve: Once out of the oven, allow the enchiladas to cool for a few minutes. Garnish generously with freshly chopped cilantro before serving.

              Enjoy! These creamy enchiladas are a delightful dish that pairs perfectly with a side of seasoned rice or a fresh, crisp salad for a complete meal.

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