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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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Spinach Enchiladas are my favorite thing to order at the Mexican restaurant near our house. Loaded with a fresh spinach mixture, cheese and spicy enchilada sauce, they are packed with flavor and always a crowd pleaser. So naturally, I wanted to replicate this recipe in my own kitchen. This version turned out absolutely delicious and much cheaper to make at home. Not to mention, at the restaurant they really go light on the avocado, so now I can top it with as much as I want.
Ingredients in Spinach Enchiladas
Fresh ingredients and a homemade green enchilada sauce combine together to make a baking dish of the BEST enchiladas you’ve ever tasted. Here’s what you need:
- 8 flour tortillas – I like to use the uncooked tortillas from Costco. They cook up as they bake so there’s no need to pre-cook them. They just taste better than the other pre-packaged flour tortillas at the grocery store.
- 1 bag fresh spinach – for this recipe ONLY use fresh baby spinach, don’t use frozen spinach.
- Monterrey Jack cheese – You can use cheddar, pepper jack, or any other cheese you like. I prefer to shred a block of cheese myself, rather than buy pre-shredded cheese. It melts better and tastes better, trust me.
- Sour cream – use as little or as much as you like, plus more on the table for serving.
- 2 avocados – slice the avocados just before serving so they don’t brown beforehand. Avocados are delicious, but a rather finicky ingredient.
- 2 tomatoes – diced
- Lime juice – just a squeeze or top as a garnish.
Homemade Green Enchilada Sauce
For the 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. It’s so easy and tastes BETTER than the canned stuff from the store. Here’s what you need:
- 1 cup chicken broth – I like to use low sodium broth to control the level of sodium going into my recipe.
- 5 medium tomatillos – husked and rinsed
- 7 oz diced green chiles – Keep the juice and add the entire can into the mixture.
- 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 black pepper – to taste
Assembling the Enchiladas
- First, layer the bottom of a baking dish with about half a cup of the green enchilada sauce.
- In the center of each tortilla, add half cup spinach leaves and a third cup of shredded cheese, roll up and and place seam side down in the casserole dish.
- Next, pour enchilada sauce over the top of the whole dish and sprinkle with more cheese.
- Finally, bake until the cheese is bubbling and the enchiladas are headed through. Serve topped with sour cream, sliced avocados, diced tomatoes and a side of black beans.
What makes an Enchilada an Enchilada?
A lot of people only think of cheese, chicken, beef, or some other meat when they think of enchiladas. But clearly, there are other flavors that are fabulous and are definitely considered enchiladas. So what makes it an enchilada?
The main difference between an enchilada and a burrito, for example, has to do with the tortilla. Enchiladas generally feature corn tortillas wrapped around a filling — of all kinds — and covered with a savory sauce. Enchiladas can be filled with all kinds of meat, potatoes, cheese, beans, vegetables and more. Burritos, on the other hand are usually made with flour tortillas.
Frequently Asked Questions about Spinach Enchiladas
Corn tortillas are the more traditional tortillas used for enchiladas, but flour are just as delicious. It’s a personal preference, depending on which flavor you enjoy more.
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.
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.
READ MORE:75+ Best Mexican Recipes
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.
How to Make Spinach Enchiladas
- 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 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 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 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.
- 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.
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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!!!!
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?
I haven’t used corn tortillas, but I don”t see why not!
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.