Spinach Enchiladas

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5 from 11 votes
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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.

Plate of Spinach Enchiladas with avocados, cilantro, sour cream and tomatoes.
Table of Contents
  1. The Best Spinach Enchiladas Recipe
  2. Ingredients in Spinach Enchiladas
  3. How to Make Spinach Enchiladas
  4. What Makes an Enchilada an Enchilada?
  5. Questions about Spinach Enchiladas
  6. Storing Leftovers
  7. Make a Mexican Feast
  8. Spinach Enchiladas Recipe

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.

Plate of two Spinach Enchiladas topped with tomatoes, avocados, limes next to baking dish of enchiladas.

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.
Cheese, spices, spinach, cilantro, tomatillos, spinach, broth, sour cream, green chilies, onion, garlic, pepper, tomatoes, avocados and flour tortillas to make Spinach Enchiladas.

How to Make Spinach Enchiladas

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Cutting board with tortilla topped with spinach and cheese. Baking dish with rolled spinach enchiladas above.

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!

Baked Spinach Enchiladas in a baking dish.

Questions about Spinach Enchiladas

What kind of tortillas are best for 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.

Do I cook enchiladas covered or uncovered?

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.

Are these enchiladas gluten-free?

Yes, as long as you make them with corn tortillas.

Can I add protein to these enchiladas?

Absolutely! Try adding grilled chicken, black beans, or even sautéed mushrooms for extra protein and texture.

Plate with two Spinach Enchiladas topped with avocados, sour cream and tomatoes.

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.

Plate with two Spinach Enchiladas topped with avocados, sour cream and tomatoes.

Spinach Enchiladas

5 from 11 votes
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.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Mexican/Spanish
Servings 8

Video

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.
    Green sauce simmering in pot for Spinach Enchiladas.

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.
    Baking dish with green enchilada sauce layered on the bottom.
  • 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.
    Cutting board with tortilla topped with spinach and cheese. Baking dish with rolled spinach enchiladas above.
  • 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.
    Baked Spinach Enchiladas in a baking dish.

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

Calories: 207kcalCarbohydrates: 27gProtein: 5gFat: 10gSaturated Fat: 2gCholesterol: 1mgSodium: 351mgPotassium: 706mgFiber: 6gSugar: 6gVitamin A: 3764IUVitamin C: 34mgCalcium: 88mgIron: 3mg

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Rate and Review

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! 🌮🥑🇲🇽

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. 5 stars
    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!

  2. 5 stars
    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!!!

  3. 5 stars
    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

  4. 5 stars
    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!

  5. 5 stars
    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!!!!

  6. 5 stars
    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)!

  7. 5 stars
    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. 🙂

    1. 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.