Spinach Enchiladas

Spinach Enchiladas
I have been wanting to attempt to duplicate this recipe for months, Spinach Enchiladas are my favorite thing to order at the Mexican restaurant near our house.  They turned out awesome and much cheaper to make at home.  Not to mention, at the restaurant they really skimp on the avocado, and now I can top it with as much as I want.  🙂

Spinach Enchiladas

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  • 8 flour tortillas (I like to use the uncooked tortillas from Costco, no need to pre-cook, they cook up as they bake)
  • 1 bag of fresh spinach (don't use the frozen)
  • 1 brick of Monterrey Jack cheese, shredded
  • sour cream
  • 2 to 3 avocados, sliced (just before serving)
  • 2 to 3 tomatoes, diced
  • Green Enchilada Sauce
  • 1 cup chicken broth
  • 5 medium tomatillos (husked and rinsed)
  • 1 (7 oz.) can diced green chilis, undrained
  • 3 Tbsp yellow onion
  • 1 green onion
  • 1 clove garlic
  • 3 Tbsp cilantro
  • 1/2 Poblano pepper
  • 1/2 lime, juiced
  • 2 tsp sugar
  • 1/2 tsp cumin
  • Salt and pepper to taste


    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 9x13 pan with about 1/2 c. of the green enchilada sauce.
  • Roll each tortilla with 1/2 cup fresh spinach and 1/3 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.

Green Enchilada Sauce Recipe from Cooking Classy  http://www.cookingclassy.com/2011/11/chicken-enchiladas-with-green-sauce/


  1. k says:

    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. 🙂

    • Emily says:

      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.

  2. k says:

    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)!

    • Emily says:

      Yay! I am so glad you liked it!

  3. Tina Velasquez says:

    Can corn tortillas be used?

    • Emily says:

      I haven’t used corn tortillas, but I don”t see why not!

  4. Kami says:

    How much spinach?

    • Emily says:

      Just a small handful, about 3/4 cup.

  5. Emma C. says:

    Out of curiosity, which restaurant??

    • Emily says:

      Hey Emma, it’s Fiesta Guadalajara (the one on Fairview). 🙂

  6. Lee says:

    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!!!!

  7. Ali says:

    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!

  8. Melissa says:

    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

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