Spinach Enchiladas

5 from 5 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.

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 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.

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.

Make a Mexican Feast

Turn these Spinach Enchiladas into a delicious Mexican feast by pairing them with some of these great dishes.

Spinach Enchiladas

Spinach Enchiladas

5 from 5 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 mins
Cook Time 15 mins
Total Time 45 mins
Course Dinner, Main Course
Cuisine Mexican/Spanish
Servings 8


  • 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
  • 1 brick Monterrey Jack cheese shredded
  • sour cream
  • 2 avocados sliced (just before serving)
  • 2 tomatoes diced

Green Enchilada Sauce


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.

Nutrition Information

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

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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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  1. 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

  2. 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!

  3. 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!!!!

  4. 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)!

  5. 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.