Creamy Spinach and Cheese Green Chile Enchiladas
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8
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Calories
383 kcal
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Course
Main Course
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Cuisine
Mexican
Creamy Spinach and Cheese Green Chile Enchiladas
Description
Creamy Spinach and Cheese Green Chile Enchiladas combine sautéed onion, garlic, and fresh spinach with canned mild green chiles, seasoned with cumin and chili powder, then blended with sour cream for a smooth, tangy filling. The mixture is placed inside flour tortillas along with a mix of shredded Monterey Jack and cheddar cheeses, providing a layered cheese flavor.
Assembly involves spreading half the enchilada sauce in a baking dish, rolling the filled tortillas, and arranging them seam-side down. The remaining sauce is poured over the top, followed by a final sprinkle of cheese. Baking until the cheese melts creates a cohesive dish with a golden topping and soft, creamy interior.
This casserole functions as a hearty vegetarian main or side. Toppings like diced avocado, chopped green onions, and fresh cilantro add fresh contrast and texture. Lime juice incorporated in the filling brightens the flavor profile, balancing the richness.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, small, yellow
- 1 clove garlic minced
- 10 cups spinach fresh leaves
- 1 tablespoon lime juice fresh
- 1/3 cup cilantro chopped
- 4.5 oz green chiles canned
- 1/2 teaspoon cumin ground
- 1/4 teaspoon ground chili powder
- 1/2 cup sour cream or plain Greek yogurt
- salt to taste
- black pepper to taste
- 20 oz mild green chile enchilada sauce
- 8 flour tortillas
- 2 cups Monterey jack cheese divided, shredded
- 2 cups cheddar cheese divided, shredded
- green onion chopped, Fresh cilantro, chopped, Diced avocado, for topping
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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