Spinach and Cheese Enchiladas
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
10 enchiladas
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Course
Main Course
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Cuisine
American
Spinach and Cheese Enchiladas
Description
These Spinach and Cheese Enchiladas start by sautéing onions until translucent before adding fresh spinach and a splash of chicken broth to wilt the greens gently, seasoned simply with salt and pepper. The sauce is prepared separately by cooking a mixture of flour and spices—chili powder, cumin, oregano, and garlic powder—in oil, then gradually whisking in chicken broth and vinegar until thickened and fragrant. This sauce provides a flavorful base for the enchiladas.
The tortillas are filled with the spinach mixture and a blend of Monterey Jack and sharp cheddar cheeses, then covered with the chili sauce and additional cheese before baking. The resulting dish combines smoky, savory, and mild leafy flavors with a soft yet slightly spiced texture.
Although optional, fresh toppings like sour cream, avocado slices, and chopped tomatoes add contrasting textures and brightness that enhance the overall experience. The enchiladas can serve as a hearty main dish for lunch or dinner.
When assembling, ensure the sauce is thick to coat the enchiladas well without making them soggy. Adjust seasoning according to taste, and the chili powder amount can be modified for desired heat.
Ingredients
Spinach Mixture:
- 1 teaspoon neutral cooking oil generic cooking oil
- ½ onion chopped
- 9 ounces spinach fresh
- 1-2 tablespoons chicken broth or water
- salt to taste
- black pepper to taste
Spice Mixture:
- 1 ½ tablespoons neutral cooking oil generic cooking oil
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 tablespoon cumin ground
- 2 teaspoons oregano dried
- 2 teaspoons garlic powder
- 2 cups chicken broth low-sodium
- 2 teaspoons white vinegar
- salt to taste
- black pepper to taste
For Assembling:
- 1 cup Monterey jack cheese shredded
- 1 cup cheddar cheese sharp, shredded
- 10 corn tortillas
- sour cream avocado, chopped tomatoes for serving, if desired
Instructions
- For the spinach mixture, in a large 12-inch nonstick skillet, heat the 1 teaspoon oil over medium heat. Add the onion and cook, stirring occasionally, for 3-4 minutes until the onion starts to turn translucent. Add the spinach, broth and salt and pepper (start with about 1/4 teaspoon each and add more to taste). Cover the skillet and cook 2-3 minutes until the spinach is wilted. Scrape the mixture to a plate and return the skillet to medium heat.
- For the spice mixture, heat the 1 1/2 tablespoons oil until hot. Add the flour, chili powder, cumin, oregano and garlic powder and whisk to combine. The mixture will be crumbly. Continue stirring and moving it about the skillet for 1-2 minutes until it is fragrant.
- Slowly add one cup of the broth whisking vigorously to avoid clumps. Once the first cup of broth has been incorporated, whisk in the last of the broth gradually. Cook, whisking constantly, until the mixture is thick and bubbling, 3-4 minutes. Stir in the vinegar and salt and pepper to taste.
- Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan.
- Spread half of the sauce in the prepared pan. Place a damp paper towel on a microwave-safe plate, stack 3-4 tortillas on the plate and cover with another damp paper towel. Microwave for 30-40 seconds until the tortillas are hot and pliable. (You'll repeat this process while filling the tortillas.)
- Place about some of the spinach mixture (scoop just the spinach, leaving excess liquid on the plate) and cheese in each tortilla and roll up - right around 1/4 cup of each give or take. Place seam side down in the baking dish.
- Pour the rest of the sauce over the enchiladas and sprinkle the remaining cheese over the top. Bake for 15-20 minutes until hot and bubbling. Let the enchiladas rest for 5-10 minutes before serving.
Notes
- Serve enchiladas with fresh toppings like sour cream, avocado, and chopped tomatoes for added texture and flavor contrast.
- Adjust salt and pepper to taste during spinach cooking to ensure balanced seasoning.
- For a thicker sauce, cook the flour and spice mixture carefully before adding broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10enchiladas
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Enchilada | |
| Calories | 200kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 210mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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