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Spinach Enchiladas are loaded with spinach and cheese, and topped with a green enchilada sauce. They are my favorite entrée at a local Mexican restaurant.
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The Best Spinach Enchiladas Recipe
Spinach Enchiladas are one of my all-time favorite things to order when we go out for Mexican food. There’s just something about that fresh spinach, gooey cheese, and flavorful enchilada sauce that makes my taste buds so happy! But as much as I love them, I knew I had to try making them at home. Not only do they turn out absolutely delicious (dare I say better than the restaurant?), but they’re also way more budget-friendly. Plus, I can pile on as much avocado as I want—no more skimpy portions!
If you love vibrant, cheesy, and flavor-packed enchiladas, then this recipe is for you! With fresh ingredients and a homemade green enchilada sauce, you’ll have a dish that rivals any restaurant. Let’s get into what you’ll need.
Ingredients in Spinach Enchiladas
For the Enchiladas:
- 8 flour or 10 corn tortillas – I swear by the uncooked flour tortillas from Costco, but corn tortillas are the traditional choice. If using corn tortillas, lightly fry them in oil before assembling to prevent breaking.
- 1 bag fresh baby spinach – Fresh is key! Don’t use frozen spinach for this recipe.
- Monterey Jack cheese – Feel free to swap in cheddar, pepper jack, or your favorite cheese. I always shred my own from a block—it melts better and tastes way fresher.
- Sour cream – Use as much or as little as you like, plus extra for serving.
- 2 avocados – Slice them just before serving to avoid browning. Because, let’s be honest, there’s nothing sadder than brown avocado.
- 2 tomatoes – Diced for a fresh topping.
- Lime juice – Just a squeeze to brighten everything up.
Homemade Green Enchilada Sauce:
Making your own enchilada sauce is a game-changer. It’s so easy and tastes way better than the canned stuff!
- 1 cup chicken broth – I use low sodium to keep the salt in check.
- 5 medium tomatillos – Husked and rinsed, these bring a tangy, slightly citrusy flavor.
- 7 oz diced green chiles – Keep the juice and dump the whole can in.
- 3 Tbsp yellow onion – Adds a mild sweetness and aromatic base.
- 1 green onion – Provides a fresh, slightly sharp bite.
- 1 clove garlic – A little goes a long way in enhancing flavor.
- 3 Tbsp cilantro – Adds a fresh, herby brightness.
- ½ poblano pepper – Mildly spicy with a hint of smokiness.
- ½ lime, juiced – Enhances the sauce with a touch of acidity.
- 2 tsp sugar – Balances out the acidity from the tomatillos.
- ½ tsp cumin – Adds warmth and a subtle earthiness.
- Salt and black pepper – To taste, for seasoning balance.
How to Make Spinach Enchiladas
- Make the Enchilada Sauce: Add all sauce ingredients to a blender and blend until smooth. Transfer to a saucepan, bring to a boil, then reduce heat and simmer for about 20 minutes until thickened.
- Assemble the Enchiladas: Spread about ½ cup of the enchilada sauce on the bottom of a baking dish. Fill each tortilla with fresh spinach and shredded cheese, roll them up, and place seam-side down in the dish.
- Bake: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with more cheese. Bake until the cheese is bubbly and everything is heated through.
- Serve & Enjoy! Top with sour cream, fresh avocado slices, diced tomatoes, and a squeeze of lime. Serve with black beans on the side for a complete meal.
What Makes an Enchilada an Enchilada?
You might think of enchiladas as always being filled with meat, but vegetarian versions like these are just as authentic! The key difference between enchiladas and burritos is the tortilla. Traditional enchiladas use corn tortillas, but I personally love using flour tortillas for a softer texture. Whatever tortilla you prefer, as long as it’s filled, rolled, and covered in sauce, you’ve got yourself an enchilada!
Questions about Spinach Enchiladas
Corn tortillas are the traditional choice, but flour tortillas are softer and absorb the sauce differently. Lightly frying corn tortillas before filling helps prevent them from falling apart.
Most enchiladas are baked and covered with foil until heated through. But you can uncover the pan during the last bit of baking so the cheese gets golden and bubbly.
Yes, as long as you make them with corn tortillas.
Absolutely! Try adding grilled chicken, black beans, or even sautéed mushrooms for extra protein and texture.
Storing Leftovers
If you have leftovers (lucky you!), here’s how to store them properly:
- Avoid Sogginess: If reheating in the microwave, use a paper towel to cover them and absorb excess moisture. This helps prevent them from becoming too soft.
- Refrigerate: Place any leftover enchiladas in an airtight container and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
- Freeze: If you want to save them for later, tightly wrap the enchiladas in plastic wrap and aluminum foil, then place them in a freezer-safe container. They’ll keep for up to 3 months. To reheat, bake straight from frozen at 375°F (190°C) for about 30-40 minutes.
Make a Mexican Feast
Turn these Spinach Enchiladas into a delicious Mexican feast by pairing them with some of these great dishes.
- Shredded Beef Taquitos are a tasty lunch or snack and a perfect way to use up leftover pot roast. Crisp on the outside, tender on the inside.
- Grilled Mexican Street Corn is flavored with Cotija cheese, chili powder and lime. So flavorful and amazing!
- Cheesy Grilled Mexican Chicken and Rice is a fiesta in every bite! Spicy, bold flavors give your mouth something to get excite about.
- Cheater Restaurant Style Refried Beans gives your refried beans a creamy consistency and flavor. The perfect side for any Mexican meal.
- 75+ Best Mexican Recipes – check out this post for all our favorites!
Spinach Enchiladas
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Ingredients
- 8 flour tortillas (I like to use the uncooked tortillas from Costco. Or 10 corn tortillas, warmed.)
- 1 bag fresh spinach don’t use the frozen
- 16 oz Monterrey Jack cheese shredded
- sour cream
- 2 avocados sliced (just before serving)
- 2 tomatoes diced
Green Enchilada Sauce
- 1 cup chicken broth
- 5 medium tomatillos husked and rinsed
- 7 ounces diced green chilis undrained
- 3 tablespoons yellow onion
- 1 green onion
- 1 clove garlic
- 3 tablespoons cilantro
- 1/2 Poblano pepper
- 1/2 lime juiced
- 2 teaspoons sugar
- 1/2 teaspoon cumin
- salt and pepper
Instructions
For The Green Enchilada Sauce
- Combine all ingredients in a blender, blend for a minute or two until everything is very well blended. Pour sauce into a medium saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.
For the Enchiladas
- Preheat oven to 350 degrees. Layer the bottom of a 9×13 pan with about ½ c. of the green enchilada sauce.
- Roll each tortilla with ½ cup fresh spinach and ⅓ cup shredded cheese then place each one, fold side down, into the pan. Top with remaining enchilada sauce and sprinkle with more shredded cheese, to taste.
- Bake in preheated oven for 15 to 20 minutes until cheese is bubbling and enchiladas are heated through. Serve topped with sour cream, sliced avocados, and diced tomatoes.
Notes
- If you find your enchiladas are too soft, try frying the tortillas in a little olive oil in a large skillet on medium heat before stuffing and baking.
- For extra protein, you can add shredded chicken to the filling.
- Make ahead of time and freeze, covered tightly in a freezer-safe container for up to two months.
Nutrition Information
I hope you love these Spinach Enchiladas as much as I do! If you give them a try, let me know in the comments below! What’s your favorite topping or side to pair with enchiladas? I’d love to hear your thoughts!
Don’t forget to share this recipe with your fellow Mexican food lovers! 🌮🥑🇲🇽
Truly delicious! First time I ever worked with tomatillos and so easy and flavorful! I made my regular beef enchiladas, Texas caviar, salad with red onions and mandarin oranges. All was a hit. I’d definitely make the spinach enchiladas again and again!
THIS is the best spinach enchilada recipe ever! It tastes exactly like my favorite restaurant recipe! I have no experience cooking with tomatillos and it was not an issue. I did doctor it up a little bit by putting some shredded rotisserie chicken breast mixed in with a couple of the spinach and cheese to add more protein. It too was GREAT!!!
Your recipes look exciting. I’m anxious to try some of them.
You can buy tomatoes and chillies already mixed..I used the ro-tel brand.. always have them on hand
Delicious and simple !
Thank you for sharing this
Found this recipe on Pinterest and tried it tonight for Cinco de Mayo… Wonderful!! My whole family loved them and the kids couldn’t get enough!! No more canned sauce for us! Thank-you!
I recently found your blog and I tried this recipe last night. I just wanted to let you know how much we enjoyed it. So delicious!!!!
Love this! Out of curiosity, which restaurant??
Hey Emma, it’s Fiesta Guadalajara (the one on Fairview). 🙂
How much spinach?
Just a small handful, about 3/4 cup.
Can corn tortillas be used?
Yes, corn tortillas are the traditional way to make them. If using corn you can fit closer to 10.
Ok I made these–used canned enchilada sauce because I had some. SO good! It was insanely easy and quick and we will be having these again! I am excited to make your sauce. I love avacados and tomatoes anyway, but they made this so incredibly good. Like restaurant quality good. So simple, and yet…smazing! Thanks for the recipe (and the quick help)!
Yay! I am so glad you liked it!
This looks amazing! Two questions though. Do you mean an 8 oz. brick of cheese or 16 oz.? If you haaaad to sub green enchilada sauce, how much would you need? I’m just thinking I could make these tonight or tomorrow and not even have to go to the store! I promise I’ll make it with your enchilada sauce next time. 🙂
Go with the 16 oz. cheese! And of course you can use the store bought green enchilada sauce, I have when I am short on time as well. Get the large can.