Spinach and Cheese Enchiladas

Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
12 cups fresh spinach
juice of half a lemon
¼ cup cilantro, chopped
1 4.5 self. 1 cup chopped green onion
½ teaspoon chili powder
½ teaspoon paprika
1 teaspoon cumin
8 ounces cream cheese
1/2 cup heavy cream
salt and pepper to taste
1 28-ounce can green enchilada sauce
8 size flour tortillas one burrito
4 cups Mexican cheese blend, shredded
Ingredients: extra cilantro, green onions, olives, avocado
Making spinach and cheese enchiladas
Preheat the oven to 375 degrees F.
Heat the olive oil in a large skillet over medium heat. Add green onion until fragrant, 4 minutes. Add the chopped garlic to the pan and cook for another 1-2 minutes.
Add spinach and cook until wilted. Add lemon juice, coriander, paprika, chili powder, paprika and cumin. Mix until everything is well mixed.
Remove from heat and stir in cream cheese, heavy cream, 2 cups cream cheese, and salt and pepper to taste.
Pour about ⅓ of the enchilada sauce into the bottom of a 9×13 baking dish and spread into an even layer.
Pour about ⅓ cup spinach filling into a tortilla, roll tightly, and place on a baking sheet. Repeat until the plate is full.
Brush enchiladas with remaining sauce (there may be some leftover sauce) and sprinkle with 2 cups cheese.
Bake for 25-30 minutes or until cheese melts and sauce begins to thicken.
Serve hot and garnish with any garnish of your choice.