I tossed together this dish for a party, and everyone couldn't stop talking about them.

Spinach and cheese enchiladas are a delightful blend of hearty flavors wrapped in a flaky, crispy, and golden tortilla. While these enchiladas aren't a traditional part of Midwestern cuisine, they've found a special place on our dinner tables as a nod to our ever-growing tapestry of food influences. The warmth of the cheese paired with the vibrant greens of spinach creates a harmony that feels both familiar and refreshing. For anyone looking to add a bit of zest and variety to their meal rotation, these enchiladas offer a taste of adventure while maintaining the comfort of home-cooked goodness.

These enchiladas are quite fulfilling on their own, but they pair beautifully with a simple side salad dressed with a light vinaigrette. A scoop of homemade mashed potatoes, rich with butter and cream, adds an extra comfort factor. If you're looking to keep things traditionally Midwestern, a side of corn on the cob, kissed by the grill, can be a delightful addition. And don't forget to serve them with a little sour cream and a sprinkle of fresh cilantro for that added layer of flavor.

Servings: 4

2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
4 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
8 small corn tortillas
1 cup green enchilada sauce
Salt and pepper to taste

Preheat your oven to 375°F (190°C).

In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent and fragrant.

Add the chopped spinach to the skillet, cooking until it wilts. Season with salt and pepper to taste.

Remove the spinach mixture from heat and stir in the ricotta cheese. This forms the creamy filling.

Warm the tortillas to make them pliable. You can do this by briefly heating them in a dry skillet or microwave.

Spoon a portion of the spinach and ricotta mixture onto each tortilla, sprinkle some Monterey Jack cheese over it, then roll the tortillas tightly and place them seam-side down in a baking dish.

Pour the green enchilada sauce over the rolled tortillas, ensuring they're well-covered.

Sprinkle the shredded cheddar cheese over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the tortillas are golden and crispy.

Let the enchiladas cool briefly before serving.

To add a bit of heat, consider mixing in a diced jalapeño with the spinach. If ricotta cheese is not to your liking, cream cheese or cottage cheese make excellent substitutes. For a heartier meal, you can include cooked shredded chicken with the spinach mixture. For those wanting a gluten-free version, make sure to select gluten-free corn tortillas. Lastly, if you're serving guests who appreciate a bit of freshness, garnish with diced tomatoes or avocado right before serving.