4.6 from 504 votes
Creamy Spinach and Cheese Green Chile Enchiladas
This recipe creates creamy green chile enchiladas filled with a mixture of sautéed spinach, onion, and green chiles, combined with sour cream and fresh seasonings. Flour tortillas are stuffed with the filling and a blend of Monterey Jack and cheddar cheeses, then rolled and covered with enchilada sauce and more cheese before baking. The result is a rich, flavorful casserole with a creamy interior and melted cheese topping.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
8
Calories:
383 kcal
Course:
Main Course
Cuisine:
Mexican
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 383
% 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.