Spinach Enchiladas
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
8
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Calories
207 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Spinach Enchiladas
Description
Spinach Enchiladas feature fresh spinach and Monterey Jack cheese wrapped inside flour or corn tortillas, which are then baked in a vibrant green enchilada sauce made from tomatillos, green chilies, and aromatic ingredients like poblano pepper, garlic, and cilantro. The sauce is blended smooth, boiled briefly, and simmered until slightly thickened, providing a tangy and herbaceous layer around the enchiladas. Baking melds the cheese and sauce while softening the tortillas for a comforting texture.
The dish offers a balance of mild creaminess from the cheese and sour cream toppings with the brightness of the avocado and fresh tomatoes. The tortillas provide a soft, pliable texture that holds the filling, which is mainly fresh spinach for a green, leafy element. The option to fry the tortillas before baking adds a slight crispness and prevents them from becoming overly soft.
This recipe is suitable as a vegetarian main course, with toppings adding freshness and creaminess. It can be customized by including cooked shredded chicken for added protein. The enchiladas can be assembled ahead of time and frozen for convenient future meals.
Ingredients
- 8 flour tortillas (I like to use the uncooked tortillas from Costco. Or 10 corn tortillas, warmed.)
- 1 bag spinach don't use the frozen, fresh
- 16 oz Monterey jack cheese shredded
- sour cream
- 2 avocado sliced (just before serving
- 2 tomato diced
Green Enchilada Sauce
- 1 cup chicken broth
- 5 tomatillo husked and rinsed, medium
- 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
- black 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. 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.
For the Enchiladas
- Preheat oven to 350 degrees. Layer the bottom of a 9x13 pan with about 1/2 c. of the green enchilada sauce.
- 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. Top with remaining enchilada sauce and sprinkle with more shredded cheese, to taste.
- 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.
Notes
- For firmer enchiladas, fry tortillas briefly in olive oil before filling and baking to prevent sogginess.
- Add cooked shredded chicken to the filling to increase protein content.
- Assemble and freeze enchiladas in a freezer-safe container for up to two months for convenient make-ahead meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 351mg | 15% |
| Potassium | 706mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 3764IU | 75% |
| Vitamin C | 34mg | 38% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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