Joanna Gaines Spinach Enchiladas Recipe
The Joanna Gaines Spinach Enchiladas Recipe is a wonderful and meatless meal that your whole family will absolutely love. Learning how to make Joanna Gaines Spinach Enchiladas is the best way to enjoy a creamy, cheesy and very satisfying dinner at home.
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- 10 ounces fresh spinach chopped
- 15 ounces ricotta cheese
- 2 cups shredded Monterey Jack cheese
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 8 flour tortillas
- 2 cups green enchilada sauce
- Salt and pepper to taste
Instructions
Sauté the Vegetables
- Heat your olive oil in a large skillet over medium heat and add the diced onion today. Cook until the onions are soft, then add the minced garlic and cook for one minute.
Wilt the Spinach
- Add your fresh, chopped spinach to the skillet and cook until it is completely wilted and soft. Remove the pan from the heat and let the mixture cool down for a few minutes.
Mix the Filling
- In your mixing bowl, combine the cooked spinach, ricotta, one cup of Monterey Jack cheese, cumin and chili powder. Stir everything together until the ingredients are well combined and very creamy for your filling today.
Fill the Tortillas
- Spoon a generous amount of your spinach mixture onto each flour tortilla and roll them up very tightly. Place each filled tortilla, seam-side down, into your prepared 9x13 inch baking dish for the oven.
Add Sauce and Cheese
- Pour the green enchilada sauce evenly over your rolled tortillas to ensure they are fully covered today. Sprinkle the remaining cup of Monterey Jack cheese over the top for a perfectly cheesy, golden finish.
Bake the Enchiladas
- Bake the dish in your preheated oven at 190°C for twenty-five minutes until it is hot and bubbly. The cheese on top should be melted, slightly golden and very delicious for your hungry family today.
Serve Warm
- Remove the dish from the oven and let it sit for five minutes before you serve it. Garnish with fresh cilantro or a little bit of sour cream if you like a tangy touch.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to three days today.
- You can freeze the unbaked enchiladas for up to one month if wrapped tightly in plastic foil.
- Reheat your portions in the oven or microwave until the cheese is hot and bubbling again today.
- If the tortillas seem a little dry after storage, add a small spoonful of extra sauce before reheating.
- Always label your containers with the date so you know exactly when you prepared your lovely meal.