Vegetarian Enchiladas
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
399 kcal
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Course
Main Course
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Cuisine
Mexican
Vegetarian Enchiladas
Description
This recipe begins by preparing a simple homemade enchilada sauce made by thickening butter and flour, then stirring in canned enchilada sauce and taco seasoning before simmering. The sauce balances mild or medium spice with familiar taco flavors.
Large flour tortillas are filled evenly with shredded Mexican blend cheese and roughly chopped baby spinach leaves, then rolled and placed seam-side down in a baking dish coated with sauce. The remaining sauce covers the top, with extra reserved cheese sprinkled on, creating a cheesy, saucy bake.
Baked at 375°F for 15 to 20 minutes, the enchiladas come out warm and bubbly, with melted cheese encasing the spinach and soft tortillas. Optional fresh chopped cilantro adds brightness when serving. These enchiladas can be complemented with toppings like sour cream, avocado, olives, green onions, salsa, or hot sauce.
They keep well refrigerated for several days and freeze adequately, though freshly made is preferable for best texture and flavor.
Ingredients
- 1 tablespoon butter
- 1 tablespoon flour
- 2 ounce cans enchilada sauce mild or medium
- 1 tablespoon taco seasoning
- 8 large flour tortillas
- 4 cups Mexican blend cheese shredded
- 4 cups baby spinach leaves roughly chopped
- cilantro optional, chopped
Instructions
- Preheat oven to 375. Grease a large rectangular casserole dish or 9x13 inch pan.
- Melt butter over medium heat in a medium sauce pan. Stir in flour. Add enchilada sauce. Stir in taco seasoning. Bring to a boil, then reduce heat to and allow to simmer while you prepare the enchiladas.
- Lay tortillas out on a clean, flat surface. Reserve 1 cup of cheese. Distribute remaining cheese and the chopped spinach between each tortilla.
- Spread 2/3 cup of your enchilada sauce in the bottom of your prepared baking pan. Roll up tortillas and place side by side seam-side-down in the pan. Spread remaining sauce over enchiladas. Sprinkle with reserved cheese. Bake for 15-20 minutes until cheese is completely melted.
- Sprinkle enchiladas with cilantro if desired and serve warm.
Notes
- Keep cooked enchiladas refrigerated in an airtight container for up to 5 days.
- Freeze portions for up to 3 months, but fresh preparation is recommended for best taste and texture.
- Serve with preferred toppings such as sour cream, avocado, olives, green onions, salsa, or hot sauce to add flavor variety.
- Garnish with fresh chopped cilantro after baking for added freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 71mg | 24% |
| Sodium | 849mg | 35% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2413IU | 48% |
| Vitamin C | 6mg | 7% |
| Calcium | 557mg | 56% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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