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.
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.
- 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
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.