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Spinach Enchiladas
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5 from 6 votes

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 mins
Cook Time15 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: Enchiladas
Servings: 8
Calories: 207kcal
Author: Emily Walker


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 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.


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