I usually like to keep things pretty healthy here at OKC Veggie, but I’ll be straight with you when I say that these enchiladas are decadent—albeit delicious—as all hell. There’s an ounce of queso fresco in each enchilada, the sauce includes 1 1/2 cups of sour cream, and it’s all topped with melted, broiled Mexican cheese. I used the light versions of these dairy products where possible, but still…best be avoided if you’re lactose intolerant!

I added some veggies in the filling too in the form of lots of spinach and grilled onions. If you’re trying to pack in the veggies/balance out the cheese in this dish, you might consider adding shredded squash or zucchini or even riced broccoli as well. The addition of canned green chile enchilada sauce to the homemade sour cream sauce gave everything a zing and ensured that the creaminess wasn't too overpowering. Serve these enchiladas with the Best Mexican Beans & Rice and you’ll be all set. 

INGREDIENTS

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 6-8 handfuls fresh spinach

• Juice from one lime

• About 1/2 bunch chopped cilantro

• 1-4.5 oz. can diced green chiles

• 1 T. cumin

• 1 T. chili powder

• 20 oz. can green chile enchilada sauce (you won’t use the whole thing)

• 10 whole wheat flour tortillas

• 10 oz. queso fresco cheese

• 1 3/4 c. low-fat sour cream

• 1 1/2 c. vegetable broth

• 2 T. all-purpose flour

• 1 c. low-fat shredded Mexican cheese

• 1 bunch green onions, chopped

• Salt & pepper to taste

STEPS

1) Preheat oven to 375 degrees. Add olive oil to a large skillet over medium heat and cook the onion and garlic until translucent. Add the spinach leaves one bunch at a time, stirring constantly until they wilt down.

2) Add the lime juice, cilantro, green chiles, cumin, chili powder and salt & pepper. Remove from heat and stir in 1/4 c. sour cream. Use your hands to crumble up the queso fresco, adding to the pan and stirring thoroughly to mix.

3) Pour a bit of the green chile enchilada sauce onto the bottom of a 9in x 13in baking dish. Fill each tortilla with two spoonfuls of the spinach/cheese mixture and roll tightly. Place seam side down on the baking dish. You should be able to fit 10 enchiladas in one dish. Pour a bit more of the green chile sauce over the enchiladas until they’re lightly coated.

4) Now onto the sour cream sauce! In a medium saucepan, whisk the flour and vegetable broth until smooth. Bring to a boil and cook for two minutes, stirring frequently. Remove from heat and let cool for a few minutes.

5) Stir in 1 1/2 c. sour cream and 1/2 c. Mexican cheese until the cheese is melted. Season with salt and pepper, and pour in a bit of the green chile enchilada sauce. Stir to combine.

6) Pour the sour cream sauce over the enchiladas and top with the remaining 1/2 c. of Mexican cheese. Bake for 25 minutes until the cheese is melted and the sauce is bubbling around the edges. Add to the broiler from a bit, if desired, to get the cheese extra crispy. Top with chopped green onions and serve.