Spinach and Cheese Enchiladas


Spinach and Cheese Enchiladas are a delightful twist on traditional enchiladas, offering a flavorful and satisfying vegetarian option for dinner. Packed with fresh spinach, creamy cheese, and a blend of spices, these enchiladas are easy to make and perfect for enjoying as leftovers throughout the week. Whether you’re looking for a hearty weeknight meal or planning a cozy dinner for two, this recipe is sure to become a favorite in your kitchen.

Spinach and Cheese Enchiladas Recipe


  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 12 cups fresh spinach
  • Juice of half a lime
  • ¼ cup cilantro, chopped
  • 1 4.5 oz can chopped green chiles
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 8 oz cream cheese
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • 1 28 oz can green enchilada sauce
  • 8 burrito size flour tortillas
  • 4 cups Mexican blend shredded cheese, divided
  • Optional toppings: additional cilantro, green onions, olives, avocado

How To Make Spinach and Cheese Enchiladas:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Prepare Filling: Heat olive oil in a large skillet over medium heat. Add diced onions and cook until fragrant, about 4 minutes. Add minced garlic and cook for another 1-2 minutes. Add spinach and cook until wilted. Stir in lime juice, cilantro, green chiles, chili powder, cayenne pepper, and cumin. Remove from heat and mix in cream cheese, sour cream, 2 cups shredded cheese, salt, and pepper until creamy.

𝐂𝐨𝐧𝐭𝐢𝐧𝐮𝐞𝐬 𝐎𝐧 𝐍𝐞𝐱𝐭 𝐏𝐚𝐠𝐞...

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