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.
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 are much cheaper to make at home. Not to mention, at the restaurant they really go light on the avocado, now I can top it with as much as I want. 🙂
How to Make Spinach Enchiladas
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.