Preheat and prepare: Start by preheating your oven to 375°F (190°C).
Cook onions and garlic: In a pan, fry the onions and garlic in oil until translucent.
To wilt the spinach: Add the spinach to the pan, season with salt and pepper and cook until wilted. Mix
flavors: In a separate bowl, stir together cream cheese, sour cream, lemon juice, green chilies and spices until smooth.Add spinach mixture.
Assemble enchiladas: Spread a thin layer of enchilada sauce on a baking dish. Pour the spinach and cheese mixture over each tortilla, add a pinch of cheese, roll up and place seam side down on plate.
Add sauce and cheese: Cover the enchiladas with the remaining sauce and sprinkle with the remaining cheese.
Baking: Cover the tin with aluminum foil and bake for 20 minutes.Remove the foil and continue baking until the cheese is bubbling and golden brown, about 5 to 10 minutes more.
Once the enchiladas have cooled slightly, garnish with fresh coriander and serve. This spinach and cheese enchilada dish is sure to be a worthy addition to your culinary repertoire, combining simple ingredients into a feast for the senses.
