Spinach and Cheese Enchiladas: A Comforting Vegetarian Favorite
When it comes to satisfying and flavorful vegetarian meals, these Spinach and Cheese Enchiladas are a top choice. Loaded with creamy, seasoned spinach and topped with bubbly, melted cheese and tangy green enchilada sauce, they’re the ultimate comfort food with a Tex-Mex twist.
Perfect for weeknight dinners or entertaining guests, these enchiladas are hearty, easy to make, and packed with bold flavors that even meat lovers will adore.
Why You’ll Love This Recipe
- Packed with Flavor: A creamy spinach and cheese filling seasoned with garlic, lime, and green chiles makes these enchiladas anything but boring.
- Hearty and Satisfying: With 12 cups of spinach and plenty of cheese, they’re filling without being heavy.
- Versatile: This recipe is perfect as a vegetarian main course, but you can easily add shredded chicken or beans for more variety.
- Make-Ahead Friendly: Assemble the enchiladas ahead of time and bake when ready for a stress-free dinner.
The Magic of Green Enchilada Sauce
Green enchilada sauce is what makes this dish shine. Made with tangy tomatillos and green chiles, it adds a zesty, slightly spicy flavor that pairs perfectly with the creamy cheese filling. Combined with the gooey, melted Mexican blend cheese on top, it creates the ultimate comforting bite.
Step-by-Step Guide to Spinach and Cheese Enchiladas
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 12 cups fresh spinach
- 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
- 1 (28 oz) can green enchilada sauce
- 8 burrito-size flour tortillas
- 4 cups Mexican blend shredded cheese, divided
Optional Toppings
- Additional chopped cilantro
- Sliced green onions
- Sliced olives
- Diced avocado
Step 1: Cook the Aromatics
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4 minutes, or until soft and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 2: Wilt the Spinach
Add the fresh spinach to the skillet in batches, stirring and allowing each batch to wilt before adding more. Once all the spinach is wilted, stir in the lime juice, chopped cilantro, green chiles, chili powder, cayenne pepper, and cumin.
Step 3: Make the Creamy Filling
Remove the skillet from heat and let the mixture cool slightly. Stir in the cream cheese, sour cream, and 2 cups of shredded cheese until everything is combined and creamy. Season with salt and pepper to taste.
Step 4: Prepare the Baking Dish
Pour about ⅓ of the green enchilada sauce into the bottom of a 9×13 inch baking dish, spreading it evenly to create a base for the enchiladas.
Step 5: Assemble the Enchiladas
Spoon about ⅓ cup of the spinach and cheese filling onto each flour tortilla. Roll them tightly and place seam side down into the prepared baking dish. Repeat until all tortillas are filled and the dish is full.
Step 6: Top with Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re evenly coated. Sprinkle the remaining 2 cups of shredded cheese on top.
Step 7: Bake to Perfection
Bake the enchiladas in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and the sauce is bubbly.
Tips for the Best Spinach and Cheese Enchiladas
- Fresh Spinach is Key: Using fresh spinach ensures the filling is vibrant and flavorful. Frozen spinach can work in a pinch but may need extra draining.
- Customize the Spice Level: Add extra cayenne or diced jalapeños for more heat, or tone it down by skipping the chili powder.
- Add Extra Protein: For a heartier meal, mix in shredded chicken or black beans with the spinach filling.
- Make It Ahead: Assemble the enchiladas and refrigerate for up to 24 hours before baking.
Serving Suggestions
These Spinach and Cheese Enchiladas pair wonderfully with:
- Mexican rice or quinoa
- A crisp green salad with lime dressing
- Fresh guacamole and tortilla chips