midwest neurotica

This relentless heat has left me craving vegetables and good-for-me foods, but my midwest sensibilities still has to cover them in cheese. My meals today were quite satisfying - scrambled eggs, baked potato and enchiladas. Two of the three contained spinach - one fresh and the other frozen - can you guess? I do love me some spinach!

Breakfast was an easy scramble of fresh spinach, chive cream cheese, tomatoes and 2 eggs. Topping 2 slices of buttered toast, this was the perfect start to my long day.

After waiting for my roommate to wake up and move his stick-shift car, I headed over to the store - for more spinach. I knew exactly what I wanted to dish up tonight - enchiladas. While I’ve made a lot of enchiladas, this was the first time to make them “a la florentine”.

Classic Spinach Enchiladas
Serves 3-4

1/2 onion, chopped
1 clove garlic, minced
1 box frozen spinach, cooked
4 T chive cream cheese
2 T sour cream
1/2 cup + 1 cup shredded mexican cheese
8 small flour tortillas, softened
1 can green enchilada sauce

Preheat oven to 375 degrees. Saute onion in butter or oil over medium heat until translucent. Add garlic and spinach. Cook for 2 minutes more. Turn off or remove from heat and add in cream cheese, sour cream and 1/2 cup shredded cheese. Soften the flour tortillas and filling each with 1/8 of the filling. Arrange in an 8×8 baking dish. Broil enchiladas (without sauce) for 5 minutes until tortillas are crisp and starting to brown. Top with green sauce and remaining cheese. Bake for 15 minutes. Remove from oven and let cool for 10 minutes. Serve with additional sour cream.