Spinach Enchiladas

These Spinach Enchiladas are filled with fresh spinach and melty Monterey Jack cheese, then covered in a homemade green enchilada sauce made with tomatillos, green chiles, poblano pepper, lime, and cilantro. Add sour cream, avocado, and fresh tomatoes on top for an easy dinner that tastes like something you would order at your favorite Mexican restaurant.

Why I Love These Spinach Enchiladas

Spinach enchiladas are one of my all-time favorite things to order when we go out for Mexican food. This recipe started as my way of recreating the spinach enchiladas I love at Fiesta Guadalajara (a local Mexican restaurant). I wanted that same combination of fresh spinach, melted cheese, green enchilada sauce, avocado, and tomatoes at home.

After making them myself, I realized I may like the homemade version even more. The homemade green enchilada sauce makes such a difference, and it is much easier to make than you might think. Several readers have told me this recipe was their first time cooking with tomatillos and they were surprised at how simple it was.

I also like that the filling doesn’t require any precooking. The fresh spinach goes straight into the tortillas with the cheese and cooks as the enchiladas bake. And when I make them at home, nobody can tell me how much avocado I am allowed to put on top!

❤️ Emily

Table of Contents

• Why I Love These Spinach Enchiladas
• Ingredients in Spinach Enchiladas
• Ingredient Additions and Substitutions
• How to Make Spinach Enchiladas
• Best Toppings for Enchiladas
• Frequently Asked Questions
• Storing Leftovers
• Pairing Ideas
• More Enchilada Recipes
• Spinach Enchiladas Recipe

Ingredients in Spinach Enchiladas

• Tortillas – I love using the uncooked flour tortillas from Costco, but corn tortillas work well too and are the more traditional choice for enchiladas.
• Fresh spinach – Use fresh baby spinach for this recipe. It cooks right inside the enchiladas, so there is no need to sauté it first.
• Monterey Jack cheese – This is a mild, creamy cheese that melts beautifully. I like shredding it myself from a block.
• Sour cream, avocado, and tomatoes – These cool, fresh toppings are a big part of what I love about these enchiladas, especially plenty of avocado.
• Chicken broth – This is the liquid base for the homemade green enchilada sauce. Vegetable broth can be substituted if you want to make the enchiladas vegetarian.
• Tomatillos and green chiles – Tomatillos give the sauce its fresh, tangy flavor while canned green chiles add mild chile flavor.
• Yellow onion, green onion, garlic, and cilantro – These give the green sauce lots of fresh flavor without making it complicated.
• Poblano pepper – Poblanos have a mild chile flavor and add a little more depth to the sauce.
• Lime juice, sugar, and cumin – Lime adds freshness, a little sugar balances the tart tomatillos, and cumin adds warmth.
• Salt and black pepper – Season the sauce to taste after it has simmered and thickened.

Ingredient Additions and Substitutions

One reason I like these spinach enchiladas is that they are easy to change depending on what I have on hand.

• Use store-bought green enchilada sauce. I love the homemade version, but I have used canned green enchilada sauce when I am short on time. Use a large can so you have plenty for the bottom and top of the pan.
• Try another cheese. Pepper Jack is a good choice if you want a little heat. Cheddar or a Mexican cheese blend also works.
• Add chicken. Shredded rotisserie chicken or any leftover cooked shredded chicken can be added to the spinach and cheese filling.
• Add black beans. Drain and rinse them well before adding a small amount to each tortilla.
• Add mushrooms. Sauté sliced mushrooms first so they don’t release extra moisture into the enchiladas.
• Make them vegetarian. The enchiladas contain chicken broth as written, so substitute vegetable broth in the green sauce for a vegetarian version.
• Make them gluten-free. Use corn tortillas and double-check the labels on your broth and canned green chiles.
• Stick with fresh spinach if possible. I prefer fresh spinach for this particular recipe. Frozen spinach changes the texture and can add too much moisture if it isn’t drained extremely well.

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. Prepare the baking dish: Spread about ½ cup of the enchilada sauce on the bottom of a baking dish.

3. Assemble the Enchiladas: Fill each tortilla with fresh spinach and shredded cheese, then fold in the ends and roll the tortilla.

4. Place the filled tortillas seam-side down in the prepared baking dish.

5. Bake: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with more cheese.

6. Bake at 350°F for 15-20 minutes. Cheese should be bubbly and enchiladas heated through.

Best Toppings for Enchiladas

My favorite toppings for Spinach Enchiladas are avocado slices, diced tomatoes, sour cream, cilantro, and lime wedges. Feel free to customize them according to your own tastes.

More topping ideas: salsa or pico de gallo, guacamole, diced onions, sliced olives, shredded lettuce, thinly sliced radishes, pickled onion, crumbled Cotija cheese, Mexican crema.

Frequently Asked Questions

Do I need to cook the spinach before putting it in the enchiladas?

No, that’s one of the things that makes this recipe so easy. I put the fresh spinach directly into the tortillas with the cheese. It wilts and cooks while the enchiladas are in the oven.

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.

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.

Pairing Ideas

I usually serve spinach enchiladas with Restaurant Style Mexican Rice and Cheater Restaurant Style Refried Beans for an easy Mexican-inspired dinner. Grilled Mexican Street Corn is another great side, especially during grilling season. And if you want something sweet afterward, our Baked Strawberry Empanadas are a fun way to finish the meal.

More Enchilada Recipes

If you love enchiladas, here are a few more of our family favorites:

Dinner

Sour Cream Chicken Enchiladas

Dinner

Honey Lime Chicken Enchiladas

Dinner

Easy Cheese Enchiladas

Dinner

Sweet Pork Enchiladas

Spinach Enchiladas

5 from 11 votes

Prep Time: 30 minutes mins

Cook Time: 40 minutes mins

Total Time: 45 minutes mins

Servings: 8

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.

By Emily Walker

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Ingredients 

1x2x3x

• ▢ 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

• Use fresh spinach. There is no need to cook it before filling the tortillas. It will wilt as the enchiladas bake.
• Warm corn tortillas before rolling to help keep them from cracking. Lightly frying them in a little oil can also keep them from becoming too soft in the sauce.
• For flour tortillas, use approximately ½ cup spinach and ⅓ cup cheese per enchilada.
• Shredding Monterey Jack from a block will give you the smoothest melted cheese.
• Store-bought green enchilada sauce can be substituted for the homemade sauce when you are short on time.
• Add shredded cooked chicken or rotisserie chicken to the filling for extra protein.
• To make the enchiladas vegetarian, substitute vegetable broth for the chicken broth.
• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze tightly covered for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat leftovers in a 350°F oven for about 15 to 20 minutes, or until heated through.

Nutrition

Calories: 207kcal, Carbohydrates: 27g, Protein: 5g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 351mg, Potassium: 706mg, Fiber: 6g, Sugar: 6g, Vitamin A: 3764IU, Vitamin C: 34mg, Calcium: 88mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Course: Dinner, Main Course

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