Spinach and Cheese Enchiladas: A Flavorful Vegetarian Delight

If you’re looking for a delicious and satisfying vegetarian dish, these Spinach and Cheese Enchiladas are sure to hit the spot. Filled with a savory spinach and cheese mixture, smothered in a flavorful enchilada sauce, and baked to perfection, they’re a crowd-pleaser and perfect for any weeknight dinner.


For the Enchiladas:

  • 8 small flour tortillas
  • 2 cups fresh spinach, chopped
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

For the Enchilada Sauce:

  • 2 cups tomato sauce
  • 1 cup vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For Topping:

  • 1 cup shredded cheddar cheese
  • Fresh cilantro, chopped (for garnish)
  • Sour cream (optional)


1. Prepare the Filling:

  • In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
  • Add the chopped spinach to the skillet. Cook for another 2-3 minutes, or until the spinach wilts and any excess moisture evaporates.
  • Season with cumin, salt, and pepper. Remove from heat and let it cool slightly.

2. Assemble the Enchiladas:

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine the wilted spinach mixture and 1 1/2 cups of Monterey Jack cheese. Mix well.
  • Warm the flour tortillas briefly in the microwave or on a griddle to make them pliable.
  • Spoon the spinach and cheese mixture evenly onto each tortilla. Roll up the tortillas tightly and place them seam-side down in a greased 9×13-inch baking dish.

3. Prepare the Enchilada Sauce:

  • In a separate saucepan, combine the tomato sauce, vegetable broth, chili powder, ground cumin, garlic powder, salt, and pepper. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer. Simmer for about 5 minutes.

4. Bake the Enchiladas:

  • Pour the enchilada sauce over the rolled tortillas in the baking dish.
  • Sprinkle 1 cup of shredded cheddar cheese over the top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.

5. Serve and Garnish:

  • Once out of the oven, let the enchiladas sit for a few minutes before serving.
  • Garnish with freshly chopped cilantro and a dollop of sour cream if desired.


  • You can customize these enchiladas by adding ingredients like diced tomatoes, black beans, or corn to the filling for added flavor and texture.
  • Adjust the spiciness of the enchiladas by adding more or less chili powder and ground cumin to the sauce.
  • If you prefer a bit of heat, consider adding some diced jalapeños to the filling.

These Spinach and Cheese Enchiladas are a wonderful way to enjoy a meatless meal that doesn’t sacrifice flavor. Whether you’re a vegetarian or just looking to switch things up, these enchiladas are a winner. Enjoy the creamy, cheesy, and savory goodness!

Cook’s Note:

  • If you want to make this dish vegan, you can use dairy-free cheese and sour cream substitutes. There are many delicious plant-based options available that will work well in this recipe.
  • Feel free to add some extra vegetables to the filling. Bell peppers, mushrooms, or zucchini would be great additions. Just sauté them with the onions and garlic until they’re tender before mixing them with the spinach and cheese.
  • Don’t overfill the tortillas, or it can be challenging to roll them up neatly. Aim for a moderate amount of filling in each one to make the rolling process easier.
  • If you have any leftover filling, it can be used as a topping for nachos, stuffed into a quesadilla, or even added to an omelet for breakfast.
  • These enchiladas are best served fresh, but you can store any leftovers in the refrigerator for up to 3 days. Reheat them in the oven or microwave until they’re heated through.
  • If you like your enchiladas with a bit of crunch, you can sprinkle some crushed tortilla chips or toasted pumpkin seeds on top before serving.

Enjoy your homemade Spinach and Cheese Enchiladas with your favorite sides like Mexican rice, guacamole, or a simple green salad. This dish is versatile, satisfying, and packed with flavor – perfect for a cozy weeknight dinner or a weekend fiesta!

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