Spinach and Cheese Enchiladas Recipe

Savor the Flavor: Spinach and Cheese Enchiladas Recipe

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If you’re craving a delicious and satisfying meal that’s bursting with flavor, look no further than our Spinach and Cheese Enchiladas recipe! These enchiladas are a delightful fusion of creamy spinach, tangy cheese, and zesty spices, all wrapped up in a warm tortilla and smothered in green enchilada sauce. Whether you’re a vegetarian looking for a meatless meal or simply seeking a new twist on a classic favorite, these enchiladas are sure to hit the spot. Join us as we dive into the world of Tex-Mex cuisine and learn how to make this mouthwatering dish step by step.


Spinach and Cheese Enchiladas are a beloved Tex-Mex classic that combines the vibrant flavors of spinach, cheese, and aromatic spices. This hearty and satisfying dish is perfect for a cozy family dinner or a festive gathering with friends. With its creamy texture, bold flavors, and satisfyingly cheesy filling, these enchiladas are sure to become a new favorite in your recipe repertoire. So let’s roll up our sleeves, preheat the oven, and get ready to whip up a batch of these delicious enchiladas!

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  • 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
  • 1/2 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 cilantro, green onions, olives, avocado


  1. Prepare Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until soft and translucent, about 5 minutes.
  2. Add Spinach: Add the fresh spinach to the skillet in batches, stirring until wilted. Cook until all the spinach is wilted and any excess liquid has evaporated, about 5-7 minutes.
  3. Season: Add the lime juice, chopped cilantro, chopped green chiles, chili powder, cayenne pepper, and cumin to the skillet. Season with salt and pepper to taste, and stir until well combined.
  4. Creamy Filling: Reduce the heat to low and add the cream cheese and sour cream to the skillet. Stir until the cream cheese is melted and the mixture is creamy and well combined.
  5. Prepare Tortillas: Preheat the oven to 375°F (190°C). Spread a thin layer of green enchilada sauce on the bottom of a 9×13-inch baking dish. Place a tortilla on a flat surface and spoon some of the spinach mixture onto the center of the tortilla. Sprinkle with shredded cheese. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  6. Bake: Pour the remaining green enchilada sauce over the rolled tortillas in the baking dish, ensuring that they are evenly coated. Sprinkle the remaining shredded cheese over the top.
  7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  8. Serve: Remove the enchiladas from the oven and let them cool slightly before serving. Garnish with additional cilantro, green onions, olives, or avocado if desired.

Cook Notes and Variations:

  • Vegetarian Option: These enchiladas are vegetarian-friendly, but you can also add cooked chicken or shredded beef for a meaty variation.
  • Spice Level: Adjust the amount of chili powder and cayenne pepper to suit your taste preferences. For a milder version, reduce the amount of spices, or omit them altogether.
  • Gluten-Free Option: Use corn tortillas instead of flour tortillas for a gluten-free version of this recipe.

Frequently Asked Questions (FAQs):

Q: Can I make these enchiladas ahead of time? A: Yes, you can assemble the enchiladas up to a day in advance and store them covered in the refrigerator. Bake them when ready to serve.

Q: Can I freeze leftover enchiladas? A: Yes, you can freeze leftover enchiladas for up to 3 months. Wrap them tightly in aluminum foil or plastic wrap and place them in an airtight container before freezing. Thaw them in the refrigerator overnight before reheating.

Q: Can I use frozen spinach instead of fresh? A: Yes, you can use frozen spinach in place of fresh spinach. Thaw and drain the frozen spinach before adding it to the skillet.

Q: How can I make a keto-friendly version of this recipe? A: To make a keto-friendly version, omit the tortillas and serve the spinach and cheese mixture as a filling for baked bell peppers or stuffed zucchini boats.

healty meal, low carbs meals, keto meal

Spinach and Cheese Enchiladas are a delightful Tex-Mex dish that’s perfect for any occasion. With their creamy spinach filling, zesty spices, and gooey melted cheese, these enchiladas are sure to become a family favorite. Whether you’re serving them for dinner tonight or at your next fiesta, these enchiladas are guaranteed to please. So gather your ingredients, roll up your sleeves, and get ready to enjoy a taste of Tex-Mex heaven with these delicious Spinach and Cheese Enchiladas!

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