Creamy Spinach and Cheese Green Chile Enchiladas

Name: Creamy Spinach and Cheese Green Chile Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving
Ingredients: 1 tablespoon olive oil; 1 small yellow onion; 1 clove garlic; 10 cups Fresh Spinach Leaves; 1 tablespoon fresh lime juice; 1/3 cup chopped cilantro; 4.5 oz can green chiles; 1/2 teaspoon ground cumin; 1/4 teaspoon ground chili powder; 1/2 cup sour cream or plain Greek yogurt; salt and black pepper; 20 oz mild green chile enchilada sauce; 8 flour tortillas; 2 cups shredded Monterey Jack cheese; 2 cups shredded cheddar cheese; Toppings: Green onions

User Reviews

4.6

504 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8
Calories
383 kcal
Course
Main Course
Cuisine
Mexican

Creamy Spinach and Cheese Green Chile Enchiladas

Iris Warren

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Love these easy and cheesy vegetarian enchiladas! They freeze well too!

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Ingredients

Servings

1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, minced
10 cups Fresh Spinach Leaves
1 tablespoon fresh lime juice
1/3 cup chopped cilantro
4.5 oz can green chiles
1/2 teaspoon ground cumin
1/4 teaspoon ground chili powder
1/2 cup sour cream or plain Greek yogurt
salt and black pepper, to taste
20 oz mild green chile enchilada sauce
8 flour tortillas
2 cups shredded Monterey Jack cheese, divided
2 cups shredded cheddar cheese, divided
Toppings: Green onions, chopped, Fresh cilantro, chopped, Diced avocado

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Instructions

Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, green chiles, cumin, and chile powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.
To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce and about 1/2 of the other can. We had some sauce leftover. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.
Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.
Note-these enchiladas freeze well. Cool completely, without toppings, and place in a tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!

Nutrition Information

Show Details

Calories 383kcal (19%) Carbohydrates 26g (9%) Protein 20g (40%) Fat 23g (35%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.001g Cholesterol 54mg (18%) Sodium 1289mg (54%) Potassium 358mg (10%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 4576IU (92%) Vitamin C 19mg (21%) Calcium 517mg (52%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 383 kcal

% Daily Value*

Calories	383kcal	19%
Carbohydrates	26g	9%
Protein	20g	40%
Fat	23g	35%
Saturated Fat	12g	60%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.001g	0%
Cholesterol	54mg	18%
Sodium	1289mg	54%
Potassium	358mg	8%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	4576IU	92%
Vitamin C	19mg	21%
Calcium	517mg	52%
Iron	3mg	17%