Step 1

Preheat oven to 375 degrees F.

Step 2

Heat olive oil in a large skillet over medium heat. Add the diced onions until fragrant, about 4 minutes. Add minced garlic to skillet and cook for another 1-2 minutes.

Step 3

Add spinach and cook down until wilted. Add the lime juice, cilantro, chiles, chili powder, cayenne pepper, and cumin. Stir until thoroughly combined.

Step 4

Remove skillet from heat and mix in the cream cheese, sour cream, 2 cups of the cheese, and salt and pepper to taste.

Step 5

Pour about ⅓ of the enchilada sauce in the bottom of a 9x13 inch baking dish and spread into an even layer.

Step 6

Spoon about ⅓ cup of spinach filling into a tortilla, roll tightly, and place in the baking dish seam side down. Repeat until dish is full.

Step 7

Top the rolled enchiladas with the remaining sauce (you may have sauce leftover) and sprinkle the remaining 2 cups of cheese on top.

Step 8

Bake for 25-30 minutes or until cheese is fully melted and the sauce begins to bubble.

Step 9

Serve warm and top with desired garnishes.