Vegetarian Enchiladas
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
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
Report
Cheesy spinach Vegetarian Enchiladas are a Mexican-inspired dish that combines vibrant spinach with ooey-gooey cheese wrapped in warm flour tortillas. Smothered in a flavor-packed enchilada sauce, these enchiladas are a flavorful and super easy meal to whip up on those busy weeknights!
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Ingredients
- 1 tablespoon butter
- 1 tablespoon flour
- 2 ounce cans mild or medium enchilada sauce
- 1 tablespoon taco seasoning
- 8 large flour tortillas
- 4 cups shredded Mexican-blend cheese
- 4 cups baby spinach leaves roughly chopped
- optional: chopped cilantro
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
- Serve with your favorite toppings like sour cream, sliced avocado or guacamole, sliced black olives, more cilantro, green onions, salsa, and hot sauce.
- These vegetarian enchiladas will keep in the fridge for up to 5 days in an airtight container.
- These will freeze well for up to 3 months. But, honestly, it's easier (and faster) to just make up a whole new batch than to thaw and reheat. (And tastier, too!)
- Serve with your favorite toppings like sour cream, sliced avocado or guacamole, sliced black olives, more cilantro, green onions, salsa, and hot sauce.
- These vegetarian enchiladas will keep in the fridge for up to 5 days in an airtight container.
- These will freeze well for up to 3 months. But, honestly, it's easier (and faster) to just make up a whole new batch than to thaw and reheat. (And tastier, too!)
Nutrition Information
Show Details
Calories
399kcal
(20%)
Carbohydrates
24g
(8%)
Protein
22g
(44%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Cholesterol
71mg
(24%)
Sodium
849mg
(35%)
Potassium
241mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2413IU
(48%)
Vitamin C
6mg
(7%)
Calcium
557mg
(56%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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