Craving cheesy, creamy, spicy yumminess? The homemade enchilada sauce is the bomb!
Heat olive oil in a sauté pan. Cook onion, garlic and jalapeño for a few minutes. Add in spinach and stir until wilted. Set aside to cool.
In a large bowl, combine the ricotta cheese, sour cream and 1 cup of the Monterey Jack cheese. Stir in the cooled spinach mixture.
Prepare the enchilada sauce:
Combine the salt and all the spices in a small bowl, set aside.
In a small pot, heat the olive oil on medium high heat and whisk in the flour. Whisk in the spice mix and then whisk in the tomato paste. Continue to whisk while slowly adding in the stock. Bring to a boil, lower heat and simmer for 10 to 15 minutes, whisking occasionally, until sauce slightly thickens.
Preheat oven to 350° F.
Lay tortillas out and spread each evenly with the cheese and spinach filling. Roll up each tortilla and place in a lightly oiled 13X9 casserole dish, seam side down. Top with enchilada sauce and 1 cup of shredded cheese. Bake in oven for 20 minutes. Remove and sprinkle with parsley or cilantro.
Tips & Tricks: Double the recipe, including the enchilada sauce. The enchiladas can be frozen unbaked for a quick pop-in-the-oven weeknight meal. Leftover enchilada sauce can be refrigerated and is excellent on shredded chicken, pork or beef. Elevate the heat to your liking with cayenne pepper or your favorite hot sauce.