Spinach Enchiladas with Cilantro Cream Sauce

I've been looking for a spinach enchilada recipe but couldn't find exactly what I wanted so I came up with this one.

• Ready In: 30 mins
• Serves: 10

Ingredients

• Cilantro Cream Sauce

• 2  tablespoons  minced garlic
• 1  teaspoon salt
• 3  cups sour cream
• 1⁄4 cup  chopped onion
• 1⁄4 cup  chopped cilantro
• 1  teaspoon sugar

• Enchilada stuffing

• 1  medium onion, chopped
• 2  tablespoons olive oil
• 3 (10 ounce) boxes frozen spinach, drained
• 1  lb queso blanco, grated
• 10  flour tortillas

Directions

1. Cilantro Cream Sauce: Puree garlic with salt.
2. Combine sour cream, onion, cilantro and sugar.
3. Add garlic mixture and stir gently to blend well In a pan saute onions in olive oil until onions are translucent.
4. Add spinach and cook 5 to 10 minutes.
5. Stir 1 cup of sauce into spinach mixture.
6. Reserve 1/2 pound cheese for topping and divide remaining cheese into 10 parts.
7. Put a portion of cheese on a tortilla, top with about 1/2 cup of the spinach mixture and more cheese on top of spinach.
8. Roll tortilla, tuck ends underneath and place on a baking pan.
9. Continue until all are gone.
10. Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top.
11. Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.
12. Serve with extra sauce.