Restaurant Style Spinach Enchiladas

5 from 9 votes
16 Comments

This post may contain affiliate links. See our disclosure policy.

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.

Plate of Spinach Enchiladas with avocados, cilantro, sour cream and tomatoes.
Featured with this recipe
  1. Ingredients in Spinach Enchiladas
  2. Homemade Green Enchilada Sauce
  3. Assembling the Enchiladas
  4. What makes an Enchilada an Enchilada?
  5. Frequently Asked Questions about Spinach Enchiladas
  6. Make a Mexican Feast
  7. How to Make Spinach Enchiladas
  8. Spinach Enchiladas Recipe

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:

  • 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.
  • avocados – slice the avocados just before serving so they don’t brown beforehand. Avocados are delicious, but a rather finicky ingredient.
  • tomatoes – diced
  • Lime juice – just a squeeze or top as a garnish.
Cheese, spices, spinach, cilantro, tomatillos, spinach, broth, sour cream, green chilies, onion, garlic, pepper, tomatoes, avocados and flour tortillas to make Spinach Enchiladas.


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:

Cutting board with tortilla topped with spinach and cheese. Baking dish with rolled spinach enchiladas above.

Assembling the Enchiladas

  1. First, layer the bottom of a baking dish with about half a cup of the green enchilada sauce.
  2. 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.
  3. Next, pour enchilada sauce over the top of the whole dish and sprinkle with more cheese.
  4. 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.

Baked Spinach Enchiladas in a baking dish.

Frequently Asked Questions about Spinach Enchiladas

Are enchiladas better with corn or flour tortillas?

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.

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.

Why do my enchiladas come out mushy?

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.

How to Make Spinach Enchiladas

Plate of Spinach Enchiladas with avocados, cilantro, sour cream and tomatoes.

Spinach Enchiladas

5 from 9 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 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Mexican/Spanish
Servings 8

Video

Ingredients

  • 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

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.
    Green sauce simmering in pot for Spinach Enchiladas.

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.
    Baking dish with green enchilada sauce layered on the bottom.
  • 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.
    Cutting board with tortilla topped with spinach and cheese. Baking dish with rolled spinach enchiladas above.
  • 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.
    Baked Spinach Enchiladas in a baking dish.

Notes

  • 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.

Nutrition Information

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

Love this recipe?

We want to hear from you! Please leave a review.

Rate and Review



Share This With the World

PinYummly

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.

More about Emily Walker
5 from 9 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. 5 stars
    Truly delicious! First time I ever worked with tomatillos and so easy and flavorful! I made my regular beef enchiladas, Texas caviar, salad with red onions and mandarin oranges. All was a hit. I’d definitely make the spinach enchiladas again and again!

  2. 5 stars
    THIS is the best spinach enchilada recipe ever! It tastes exactly like my favorite restaurant recipe! I have no experience cooking with tomatillos and it was not an issue. I did doctor it up a little bit by putting some shredded rotisserie chicken breast mixed in with a couple of the spinach and cheese to add more protein. It too was GREAT!!!

  3. 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

  4. 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!

  5. 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!!!!

  6. 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)!

  7. 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.