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Plate with two green sauce spinach enchiladas garnished with sliced avocado, sour cream, tomatoes and cilantro.
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5 from 11 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 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: Enchiladas
Servings: 8
Calories: 476kcal
Author: Emily Walker

Ingredients

  • 8 flour tortillas or 10 corn tortillas warmed
  • 5 ounces fresh spinach
  • 16 ounces Monterey Jack cheese shredded
  • 1 cup sour cream
  • 2 avocados sliced just before serving
  • 2 tomatoes diced

Green Enchilada Sauce

  • 1 cup chicken broth
  • 5 medium tomatillos husked and rinsed
  • 7 ounces diced green chilis undrained
  • 3 tablespoons yellow onion
  • 1 green onion
  • 1 clove garlic
  • 3 tablespoons cilantro
  • 1/2 Poblano pepper
  • 1/2 lime juiced
  • 2 teaspoons sugar
  • 1/2 teaspoon cumin
  • salt and pepper

Instructions

For The Green Enchilada Sauce

  • Combine all ingredients in a blender, blend for a minute or two until everything is very well blended.
    Blender with green sauce.
  • 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.
    Saucepan with green sauce and wooden spoon on the side.

For the Enchiladas

  • Preheat oven to 350 degrees. Layer the bottom of a 9x13 pan with about 1/2 cup of the green enchilada sauce.
    Baking dish with green enchilada sauce on the bottom.
  • If using raw tortillas, cook the tortillas. If using corn tortillas warm them in a saucepan with a little oil. 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.
    Cutting board with flour tortilla, spinach and cheese. Baking dish of enchiladas on the side.
  • Top with remaining enchilada sauce and sprinkle with more shredded cheese, to taste.
    Baking dish with unbaked rolled spinach enchiladas covered with green sauce and grated Monterey cheese.
  • 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.
    Baking dish with baked spinach enchiladas and garnished with cilantro.

Video

Notes

  • Use fresh spinach. There is no need to cook it before filling the tortillas. It will wilt as the enchiladas bake.
  • Warm corn tortillas before rolling to help keep them from cracking. Lightly frying them in a little oil can also keep them from becoming too soft in the sauce.
  • For flour tortillas, use approximately 1/2 cup spinach and 1/3 cup cheese per enchilada.
  • Shredding Monterey Jack from a block will give you the smoothest melted cheese.
  • Store-bought green enchilada sauce can be substituted for the homemade sauce when you are short on time.
  • Add shredded cooked chicken or rotisserie chicken to the filling for extra protein.
  • To make the enchiladas vegetarian, substitute vegetable broth for the chicken broth.
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Freeze tightly covered for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Reheat leftovers in a 350°F oven for about 15 to 20 minutes, or until heated through.

Nutrition

Calories: 476kcal | Carbohydrates: 28g | Protein: 20g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 67mg | Sodium: 892mg | Potassium: 695mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2716IU | Vitamin C: 27mg | Calcium: 539mg | Iron: 3mg