Description
These Spinach and Cheese Enchiladas bring a flavorful, veggie-packed twist to classic enchiladas. Fresh spinach, creamy cheese, and a hint of spice wrapped in warm tortillas and topped with melted cheese make these enchiladas the perfect meatless meal. They’re easy to prepare, customizable with your favorite toppings, and ideal for weeknight dinners, potlucks, or vegetarian gatherings.
Who is this Recipe For?
This recipe is perfect for vegetarians, spinach lovers, and anyone craving a hearty, cheesy enchilada without meat. It’s a great option for weeknight dinners, family meals, or gatherings where you want to serve something flavorful yet easy. Whether you’re a seasoned cook or a beginner, this recipe breaks down each step so you can enjoy restaurant-style enchiladas at home.
Why It’s Great
These Spinach and Cheese Enchiladas are a fantastic addition to your dinner rotation because:
- They’re packed with flavor and perfect for those who love Mexican-inspired dishes.
- The recipe uses simple ingredients you likely have on hand.
- The dish is versatile; add extra toppings or adjust spices to make it your own.
- It’s a great way to incorporate more veggies while still enjoying a cheesy, comforting meal.
Ingredients
Enchilada Filling
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 12 cups fresh spinach (about 2 large bunches)
- Juice of half a lime
- ¼ cup cilantro, chopped
- 1 (4.5 oz) can chopped green chiles
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- 1 teaspoon cumin
- 8 oz cream cheese
- ½ cup sour cream
- Salt and pepper to taste
Enchilada Assembly
- 1 (28 oz) can green enchilada sauce
- 8 burrito-sized flour tortillas
- 4 cups Mexican blend shredded cheese, divided
Optional Toppings
- Additional cilantro, green onions, olives, avocado
How to Make Spinach and Cheese Enchiladas
- Preheat the Oven
Preheat your oven to 375°F (190°C). - Prepare the Filling
Heat the olive oil in a large skillet over medium heat. Add the diced onions and cook until fragrant, about 4 minutes. Stir in the garlic and cook for another 1-2 minutes until softened. - Cook the Spinach
Add the spinach to the skillet and cook until wilted. Stir in the lime juice, cilantro, green chiles, chili powder, cayenne pepper, and cumin. Mix well to combine all the flavors. - Add the Creamy Ingredients
Remove the skillet from heat. Stir in the cream cheese, sour cream, and 2 cups of shredded cheese until smooth and creamy. Season with salt and pepper to taste. - Prepare the Baking Dish
Pour about ⅓ of the enchilada sauce into a 9×13 inch baking dish, spreading it evenly to cover the bottom. - Assemble the Enchiladas
Place about ⅓ cup of the spinach filling onto each tortilla. Roll tightly and place each enchilada seam-side down in the prepared baking dish. Repeat until all the filling and tortillas are used. - Top and Bake
Pour the remaining enchilada sauce over the rolled enchiladas (you may have extra sauce) and sprinkle the remaining 2 cups of cheese over the top. - Bake
Bake for 25-30 minutes or until the cheese is melted and bubbly, and the enchiladas are heated through. - Serve
Serve the enchiladas warm with your favorite toppings, such as additional cilantro, green onions, olives, or sliced avocado.
Kitchen Equipment Needed
- Large skillet
- 9×13 inch baking dish
- Mixing spoon
- Measuring cups and spoons
- Cutting board and knife
Storage
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven until warmed through, or microwave individual servings. For longer storage, freeze the enchiladas (before baking, if possible) in an airtight container for up to 2 months.
FAQ
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Thaw and drain it well to remove excess moisture before adding to the filling.
What type of tortillas work best?
Flour tortillas work best for this recipe as they hold the filling well and bake up soft. You can substitute corn tortillas, but be sure to warm them slightly before rolling to prevent them from cracking.
How can I make this spicier?
For extra heat, add more cayenne pepper, diced jalapeños, or use a spicier enchilada sauce.
Conclusion
These Spinach and Cheese Enchiladas bring all the flavors of classic enchiladas in a vegetarian-friendly way! The creamy spinach filling, seasoned with just the right amount of spice, makes this dish irresistible. Perfect for weeknight dinners or special occasions, these enchiladas are sure to satisfy any Mexican food craving. Enjoy your homemade enchiladas with friends and family!
