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Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 1 clove garlic minced
  • 10 cups fresh spinach leaves
  • 1 tablespoon fresh lime juice
  • ⅓ cup chopped cilantro
  • 1 can 4.5 ounces Old El Paso chopped green chiles
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground chili powder
  • ½ cup sour cream or plain Greek yogurt
  • Salt and black pepper to taste
  • 2 cans 10 oz each Old El Paso Mild Green Chile Enchilada Sauce
  • 8 Old El Paso Flour Tortillas Burrito size
  • 2 cups shredded Monterey Jack cheese divided
  • 2 cups shredded Cheddar cheese divided
  • Toppings: Green onions chopped, Fresh cilantro, chopped, Diced avocado
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