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Spinach and Cheese Enchiladas

Prepare to embark on a flavorful journey with our Spinach and Cheese Enchiladas recipe! These enchiladas are a harmonious blend of tender spinach, melted cheese, and zesty sauce, all wrapped in warm tortillas. Whether you’re a vegetarian looking for a satisfying meal or a cheese lover in search of the ultimate comfort food, these enchiladas are a delightful choice. Get ready to savor each bite of this cheesy, spinach-filled masterpiece.

Exciting Story: Let me share a tale of culinary inspiration and the joy of experimenting in the kitchen – the story of our Spinach and Cheese Enchiladas. It all began with a desire to create a vegetarian dish that was not only nutritious but also bursting with flavor. As I combined the earthy spinach, the richness of cheese, and the zingy sauce, a delicious idea took shape. The moment I took my first bite of these enchiladas, I knew I had discovered a recipe that would become a regular feature on our family’s menu.

Why These Spinach and Cheese Enchiladas: Unveiling Why This Recipe Is a Must-Try Cheesy Delight!

Selling Points:

  • Vegetarian Bliss: Delight in a meatless meal that’s hearty, satisfying, and packed with greens.
  • Cheese Lover’s Dream: Enjoy the ooey-gooey, melty embrace of cheese that’s a hallmark of this dish.
  • Zesty Sauce: Savor the bold flavors of the enchilada sauce that complements the spinach and cheese perfectly.
  • Customizable: Make it your own by adding extras like diced tomatoes, onions, or black beans for a personalized touch.
  • Family Favorite: Share a meal that’s loved by all, whether they’re vegetarians or simply craving cheesy goodness.


  • You can use corn tortillas for a gluten-free option.
  • Customize your enchiladas by adding extras like diced tomatoes, black beans, or sliced olives.
  • Adjust the level of spice by using mild or hot enchilada sauce and adding more or less chili powder to the filling.

Frequently Asked Questions

Can I make these enchiladas ahead of time?

Absolutely! You can assemble the enchiladas and refrigerate them until you’re ready to bake. Just add a few extra minutes to the baking time if they’re chilled.
Can I freeze leftover enchiladas?

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Yes, you can freeze them for up to three months. Wrap them tightly in plastic wrap or foil and place them in an airtight container. Thaw in the refrigerator before reheating.
What can I serve with these enchiladas?

These enchiladas are satisfying on their own, but you can pair them with rice, a simple salad, or refried beans for a complete meal.

Savor the cheesy goodness and greens in each bite of Spinach and Cheese Enchiladas – a delightful fusion of comfort and flavor that’s sure to become a beloved favorite. Whether you’re enjoying them for a weeknight dinner or a special occasion, these enchiladas are a delicious journey into the world of savory, cheesy delights.

Spinach and Cheese Enchiladas

Spinach and Cheese Enchiladas

Recipe by Alexandra
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  • For the Enchiladas:
  • 1 tablespoon 1 olive oil

  • 1 small 1 onion, finely chopped

  • 2 cloves 2 garlic, minced

  • 10 oz 10 fresh spinach, chopped

  • 2 cups 2 shredded Monterey Jack cheese

  • 8 8 (8-inch) flour tortillas

  • Salt and pepper to taste

  • For the Enchilada Sauce:
  • 1 1 can red enchilada sauce

  • 1 teaspoon 1 chili powder

  • 1/2 teaspoon 1/2 ground cumin

  • 1/2 teaspoon 1/2 garlic powder

  • Salt and pepper to taste

  • Optional Garnishes:
  • Chopped fresh cilantro

  • Sliced green onions

  • Sour cream or Greek yogurt


  • For the Filling:
  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
  • Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  • Add the chopped spinach and sauté until wilted and any excess moisture has evaporated, about 3-4 minutes.
  • Season the spinach mixture with salt and pepper to taste.
  • Remove the skillet from heat and let the spinach mixture cool slightly.
  • Stir in 1 cup of shredded Monterey Jack cheese.
  • For the Sauce:
  • In a separate bowl, combine the red enchilada sauce, chili powder, ground cumin, garlic powder, salt, and pepper. Mix well.
  • Assembling the Enchiladas:
  • Preheat your oven to 375°F (190°C).
  • Spoon a small amount of enchilada sauce into the bottom of a 9×13-inch baking dish to coat it.
  • Place a tortilla on a clean surface and spoon some of the spinach and cheese mixture down the center.
  • Roll up the tortilla and place it seam-side down in the baking dish.
  • Repeat this process with the remaining tortillas.
  • Pour the remaining enchilada sauce over the rolled tortillas.
  • Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly over the top.
  • Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through, and the cheese is bubbly and slightly golden.
  • Garnish with chopped cilantro, sliced green onions, and a dollop of sour cream or Greek yogurt, if desired.

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