Spinach and Cheese Enchiladas

Spinach and Cheese Enchiladas are a creamy, cozy, veggie-packed dish that’s perfect for weeknight dinners or meatless meals that still feel hearty. Wilted spinach gets mixed with tangy cream cheese, sour cream, and warm spices, then wrapped in soft flour tortillas and baked under a generous blanket of melty cheese and green enchilada sauce. The result is rich, comforting, and bursting with flavor—ideal for feeding a crowd or enjoying leftovers the next day.

Ingredients

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

Directions

1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add onions and cook 4 minutes.
3. Add garlic and cook 1–2 minutes more.
4. Add spinach and cook until wilted.
5. Stir in lime juice, cilantro, green chiles, chili powder, cayenne, and cumin.
6. Remove from heat and mix in cream cheese, sour cream, 2 cups cheese, and salt and pepper.
7. Spread 1/3 of the enchilada sauce over the bottom of a 9×13-inch baking dish.
8. Spoon about 1/3 cup filling into each tortilla, roll tightly, and place seam-side down in the dish.
9. Pour remaining sauce over enchiladas and top with remaining 2 cups cheese.
10. Bake 25–30 minutes, until bubbly and melted.
11. Serve warm with your favorite garnishes.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: ~430 kcal per serving | Servings: 8

Tips

• Drain excess liquid after wilting spinach to keep the filling from getting watery.
• Warm tortillas briefly to prevent cracking while rolling.

FAQ

Can I use frozen spinach?
Yes—use 1 to 1 1/2 cups thawed, well-drained spinach.

Can I swap flour tortillas for corn?
Corn works but may tear—soften them first in the microwave or skillet.

Can I make these ahead?
Assemble up to a day in advance; cover and refrigerate, then bake when ready.

Can I add beans or veggies?
Black beans, corn, or sautéed mushrooms make great additions.