Spinach Enchiladas
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 Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: Enchiladas
Servings: 8
Calories: 207kcal
Author: Emily Walker
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.
- 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.
Calories: 207kcal | Carbohydrates: 27g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 351mg | Potassium: 706mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3764IU | Vitamin C: 34mg | Calcium: 88mg | Iron: 3mg