Creamy Spinach and Cheese Green Chile Enchiladas

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Quick Summary

Creamy Spinach and Cheese Green Chile Enchiladas-we love these creamy and cheesy vegetarian enchiladas. They are simple to make and freeze beautifully! 

Creamy Spinach and Cheese Green Chile Enchiladas Recipe on We love these easy enchiladas and they freeze well too!

Enchiladas are one of our favorite meals. We make our Stacked Roasted Vegetable Enchiladas, Chicken Enchiladas, and Beef Enchiladas all of the time. We also love these Creamy Spinach and Cheese Green Chile Enchiladas. They are easy, cheesy, and delicious!

The enchiladas make a great weeknight meal and are freezer friendly too! I also love taking these to family members and friends when they need a home cooked meal. Everyone loves this cheesy enchilada recipe!

Creamy Spinach and Cheese Green Chile Enchiladas Recipe on We love these easy enchiladas and they freeze well too! #vegetarian #dinner
Creamy Spinach and Cheese Green Chile Enchiladas Recipe on We love these vegetarian enchiladas! They freeze well too!

The enchiladas are loaded with cheese! I add in spinach too make them somewhat healthy:) I mix the spinach mixture with sour cream or Greek yogurt to make the enchiladas extra creamy. The enchiladas also have green chiles and green chile enchilada sauce. I top the enchiladas with avocado and cilantro so these enchiladas are green all around and that makes me happy because we all know I LOVE green!

If you are looking for a tasty dinner idea, make our Creamy Spinach and Cheese Green Chile Enchiladas. And don’t forget that you can freeze these enchiladas. You will do a happy dance when you remember that you have enchiladas in the freezer.

Creamy Spinach and Cheese Green Chile Enchiladas Recipe on Great for dinner recipe and they freeze well too!
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Creamy Spinach and Cheese Green Chile Enchiladas

Love these easy and cheesy vegetarian enchiladas! They freeze well too!
4.62 from 167 votes


  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • 10 cups fresh spinach leaves
  • 1 tablespoon fresh lime juice
  • 1/3 cup chopped cilantro
  • 4.5 oz can green chiles
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chili powder
  • 1/2 cup sour cream or plain Greek yogurt
  • Salt and black pepper, to taste
  • 20 oz mild green chile enchilada sauce
  • 8 flour tortillas
  • 2 cups shredded Monterey Jack cheese, divided
  • 2 cups shredded Cheddar cheese, divided
  • Toppings: Green onions, chopped, Fresh cilantro, chopped, Diced avocado


  • Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, green chiles, cumin, and chile powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.
  • To assemble, spread about ½ can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about ⅓ cup of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other ½ can of enchilada sauce and about ½ of the other can. We had some sauce leftover. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.
  • Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.
  • Note-these enchiladas freeze well. Cool completely, without toppings, and place in a tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!


Calories: 383kcal, Carbohydrates: 26g, Protein: 20g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.001g, Cholesterol: 54mg, Sodium: 1289mg, Potassium: 358mg, Fiber: 4g, Sugar: 7g, Vitamin A: 4576IU, Vitamin C: 19mg, Calcium: 517mg, Iron: 3mg
Keywords enchiladas

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Maria these are so pretty! I love the avocado, the green chiles and of course, YES to freezer meals! Post-baby, yes, they are like salvation in frozen form 🙂

  2. Hi there, just like to say i love your blog and your recipes.

    As a fellow food blogger, i was wondering whether you would be at all interested in entering my blog’s recipe competition? On Chef Mel’s Kitchen ( You just have to follow my blog and email a recipe to be in with a chance to win the prize! Thanks very much,

    Melanie Booth

  3. Wow. I love all the green too. I definitely need to add these to the menu plan. Hoping the kids love them as much as I know I will.
    Happy Monday!

  4. I am going to make these this week! thanks for the recipe. Approx. how much does 10 cups of spinach weigh? Would I buy a one pound package of fresh spinach to make this?

    1. We used two bunches of fresh spinach. I am not sure how many cups are in the bag. Look at the bag to be safe! Enjoy!

  5. Love these! I could eat Mexican food all day every day, love and the addition of spinach is fab, one of my favourite veggies!

  6. Oooh, your pre-baby freezer meals are far more impressive than ours are (read: a few bags of black beans for quick tacos and a couple pureed soups). I may have to get industrious and make this now though 🙂

  7. These enchiladas look wonderful…I love that they’re vegetarian and are made with spinach and green chilies. The yogurt is an additional plus…thanks for sharing!

  8. These look very yummy! I will have to try when it gets cooler around here. Please give Josh our best. Tried calling him as we’ve been very concerned. So glad he’s better! That is scary stuff!!!!!hope you get some rest one of these dues soon?

  9. I love, love, all your veggie recipes – so simple and yet delicious. Made my very first Mexican dish using your recipe and it was a super hit with everyone at home. My kids think I’m a gourmet cook now 🙂 Thank you so much.

  10. Cheesy enchiladas are one of my favorite dishes! I can only imagine what joy it must be to have them in the freezer ready to be heated up in a few minutes!

  11. Thank you for posting, made these tonight! Just added some chicken for my meat eaters. LOVED the recipe! Everyone enjoyed.

  12. Great news about Josh! Thanks for sharing an update:) Loving these enchiladas and that they can be frozen for later. Thank you for the recipe!

  13. These look fantastic and I can’t wait to try them. I have been looking for a great vegetarian enchilada recipe for a long time. Sending good thoughts about the tiredness; it is nonstop with two little ones, but it does get easier as time goes on. I hope you get some rest.

  14. These sing to the part of my heart that loves Mexican! These enchiladas look incredible. Freezing them for later is a great idea! Perfect for a quick lunch or week dinner.

  15. Yay! Meatless enchiladas! Growing up, my mom always made us her special chicken enchiladas using a roasted whole chicken from the deli, and topped them with olives. I try to keep my meat intake to a minimum these days, so your recipe is definitely happening in my kitchen this week. Childhood comfort food!! Eating a bunch of delicious cheese on top is totally okay cause there is 10 cups of spinach. Balance, right?! 😉

  16. Finally got around to making these last night. All I can say, is OMG! They were absolutely delicious!!!!! Quick, easy and very tasty. We didn’t have any left over to freeze, so maybe next time I’ll make a double batch and eat one, freeze the other.
    Will absolutely make them again! Thanks for the recipe!

  17. I think next time I will add a bit more of substantial ingredients, like possibly meat or beans. I got 7 filled tortillas following this recipe. They turned out good, but I just think they’d be better with a few more substantial ingredients. Thanks!

  18. I was wondering:) do you have any posts on freezer meals. I am going to have baby #2 in March, so I have plenty of time, but I would like to prepare a bunch of meals for the deep freeze. Take some of the heat off of B-Day!! Thanks sooo much!

  19. I made this last night for Meatless Monday and everybody enjoyed it. A few minor changes – I used whole wheat tortillas, and used 1/4 c Greek yogurt, 1/4 cream cheese, I also used 1/2 salsa, 1/2 green chile enchilada sauce on the bottom as I wasn’t sure how my son would like the green sauce. I used just enough to cover the dish and the enchiladas were very moist. Used just a tsp or two of the chiles in the spinach mixture and put the remaining as toppings on half of the enchiladas. I also only used about half the cheese -using a Mexican blend and it was plenty. We turned it into a kid’ s Cook Monday also with my son adding the cheese to the filling, me rolling up and him putting all the toppings on. Thank you for a great recipe- yum! This will become a staple for our meatless Mondays I can tell.

  20. My daughter made these and they were delicious. A tad salty, but so good that I will have again. Will check the salt content of whatever I put in it when I make it so see if I can lower it a bit. My husband loved them.

  21. I just made this for dinner tonight and it was great! I added 2 canned chipotle peppers in adobo sauce for spice, 2 packs of chopped frozen spinach instead of fresh, and black beans for protein. I also made it lasagna style (layered) and only used 6 whole wheat tortillas instead of 8. I would definitely make it again!

  22. I made these and froze them prior to baking. I used plain Fat free Greek yogurt instead of sour cream and made my own green enchilada sauce with a few poblano and anaheim chiles ( so easy to make sauce and better than canned green sauce). These had some kick and were amazing. Tasted fantastic cooked and even better reheated. Home made enchilada sauce is the icing on the cake. Thanks !~

  23. Great recipe! Five star favorite with these changes: add black beans and/or cooked shredded chicken with the spinach mixture. We will make these often. Thanks for another great recipe.

  24. Hi Maria!

    I am so happy I found your site. I made these enchiladas tonight. My hubby, the carnivore, LOVED them! I am always looking for meatless meals. This one does not disappoint. So Tasty! Thanks for sharing!


  25. Wanted to share that I made these the other day for our newly implemented “meatless monday” and I think I’m in love. This is definitely going into regular rotation.

  26. This was fantastic! I used 1lb of spinach for those of you curious about how much 10 cups is. Bought from the farmers market so reading the bag was not possible. I might consider adding mushrooms next time as well. Thank you for this recipe!

  27. Hi Maria
    can this dish be made and assembled in the pan and put directly into freezer uncooked?
    How about your other freezer friendly dishes?
    Btw- I just love your website

  28. Made these today. Added some black beans to make it a bit more filling, but otherwise followed directions exactly. These were delicious. Will definitely make again.

  29. Made these tonight and they were excellent. Two things that I think might make them a little healthier.

    1. There is no way I used 4 cups I cheese. I sort of just eyeballed it but think I used 1 cup at most and they were still very creamy thanks to the sour cream.

    2. I wish I wouldn’t have salted the spinach mixture. There is plenty of salt in the enchilada sauce.

    Still delicious and so full of flavor.

  30. These are in the oven now! Can’t wait. My only confusion was the tortilla size. Feeling rather foolish bc I bought “burrito” size but they are GIANT. Like 13″ diameter. I had to fit them lengthwise and only got 4 in the baking dish. What diameter is best?

  31. Made this tonight and my husband and I both loved them!! So good I will definitely be making these again! Thanks for the recipe!! =)

  32. Sounds so yummy!! Can not wait to make these. I love freezer meals. I have a question. How do you measure the spinach? do you pack it in the cup? Can I use a pkg os fresh spinach instead of measuring 10 cups? What size(oz) spinach? Thanks for your help and sharing these recipes.

  33. I just tried this recipe tonight. It was awesome. I added a can of black beans to the spinach mixture and used half the cheese just because I don’t like a lot of cheese. It was delicious! Thanks!

  34. There is a restaurant in Sacramento CA, called “ON the Border” and they serve these spinach type of enchilada… only they don’t add cilantro, or green chilies, but they do add mushrooms. I loved those enchaladas….but yours sound so-o-oo much better. Can’t wait to try them. Thank you for a great sounding recipe,

  35. Made this tonight and it was delicious!!! Only change I made was to the cheese and used a combination of what I had available: Colby Jack, Mild Cheddar and Mozzarella. Will definitely be making this again!!

  36. Your recipes look delicious. For me, a one person household, do you have simpler recipes. I don’t like so many ingredients. Thanks.

  37. Wow. The spinach green chili enchilada recipe was awesome. I forgot to put the Greek yogurt in and will look forward to my next tine making this wonderful recipe. I added 3 chicken breasts that I cooked up in the cast iron skillet. Shredded the chicken real well and man what an awesome recipe you have shared with us. Thank you very much. Rhonda and Sean happy in Texas

  38. I’ve made these over and over adding different ingredients. I even shared with friends at work (egg free vegetarians as well as eat-anything types). Tofu crumbles can make this meal the most filling for even the most carnivorous!

  39. I tried this for the first time last night and they were a hit! They came out so delicious. I will definitely be using this recipe again. The only things I changed were the tortillas (I used corn) and I added shredded chicken to the mixture. Great recipe; yum!!

  40. Made these last night for a group of ladies and they were delicious! I’m a native Texan so it’s always hard to find a recipe that even comes close to the flavor of a restaurant, and these were pretty darn close! The only change I made was to use one can of Old El Paso mild and one jar of a medium green enchilada sauce I found at Central Market in the Hispanic foods aisle. I tasted the Old El Paso sauce when I poured it in the bottom and it was a little bland. I like more of a kick/zing flavor so I went to the store to find a substitution for the sauce on top. Overall, very good and easy! I baked it for 25 minutes and it was perfect. Also – I made these in the morning through the tortilla assembly step, and then finished the prep by pouring the sauce/cheese on top for dinner that night before baking. Turned out great.

  41. Would not recommend this, def do not freeze it. I am actually a pretty good cook. I was looking for meals without meat. These turned out so soggy. The tortilla were all doughy. The flavor not good at all. And I followed direction exactly as written

  42. I’m 37 weeks and just made this with a friend in order to freeze for when the baby comes.  Thank you!!  I just didn’t put it in the oven and into the freezer so hopefully will turn out and not be soggy.  Thank you for the vegetarian freezer meal idea! One dinner meal off the list!

  43. I made these last night and they were amazing! Next time I”ll try with corn tortillas because flour tortillas tend to stick to the pan and get soggy. I also added some frozen corn to spinach.

  44. When you prepare this to be frozen do you make any changes to the cooking time or recipe in general?? When you’re ready to eat it how long do you put it in the oven??

  45. I made this today and my boyfirend hi-fived me after his first bite. Lol. They were so good. Thanks for the recipe!

  46. These were my dinner tonight and I really enjoyed them. Mine were not as pretty as yours, perhaps because I used whole wheat tortillas, and I got 6 instead of 8 enchiladas, but one was plenty for a serving. Thanks for a great recipe that encouraged me to try something different!

  47. It’s really a cool and helpful bit of info. I’m happy that you shared this useful info around.
    Please keep us informed such as this. Thanks a lot for sharing.

  48. Just finding this gem of a recipe and I’m hoping to make it in advance for a girls weekend. Is it better to bake then freeze or freeze without baking? Love, love, love your recipes! Thanks!

  49. I love enchiladas, and these look like heaven. But I have 1 question: Why flour tortillas and how do you stop them from getting soggy? I always use corn tortillas because they dont get soggy the way flour ones do. (I dont like soggy anything).

  50. These were delicious! I fed them to my Mexican fiancé, and he really liked them too! I added tomato and queso fresco to the mixture, and the mixed cheese on top. 

  51. 5 stars
    Very nice enchilada recipe! Love the addition of spinach. I was afraid that the burrito sized tortillas would be too big, but they were the perfect size to hold the contents of the enchilada. I ended up using the Frontera brand green chile enchilada sauce as that is what I had in my pantry and it turned out great. Thank you for the recipe!

  52. Have made this recipe a couple times and my whole family has enjoyed it. I have added some extra veggies (mushrooms, red/yellow/orange peppers), which has been delicious. My daughter suggested I add black beans, too. I may try that tonight for Cinco de Mayo!

  53. 5 stars
    Loved it! I could eat this all day long, and it was easy to make.  The only thing I would do different next time is use corn tortillas because flour tortillas always turn mushy for me.  

  54. Prepping some freezer meals for post -baby and these look delicious! Do you have specific storage and reheat options? is a glass container frozen OK to put in the oven to reheat? What temp? thank you!!!

  55. Hello! This recipe looks delicious, but I have one concern. Is there any better description you can give regarding the amount of spinach? Like the container or bag size in ounces? I wouldn’t know how to begin to guess what 10 handfuls is. Thank you!

    1. I buy the big tub from Costco and it is more than enough! I think two bags of spinach at the store should do it too, just look at the serving size on the bags. I hope that helps!

  56. 4 stars
    I just made this tonight. So easy and delicious!!! Thanks, will make it again, double the recipe and freeze half! Yummy thanks!

  57.  Do you defrost the enchiladas before reheating them? Or do you put them in the oven frozen? What is the temperature and  recommended time for reheating?  I do not have a microwave. Thank you! 

    1. If you defrost them, they will heat up quicker, but you can just put them in the oven at 350 degrees. Times will vary depending on how frozen they are and your oven.

  58. I make these wonderful enchiladas for my family all the time. I also add sautéed muchrooms to the spinach mixture. Wow!  So delicious!!

  59. 5 stars
    Great recipe! The hubs + I rarely eat meat*, so we LOVE recipes like this that are easy, meatless + OH SO TASTY! Thanks for sharing. I will for SURE be making and freezing this meal before baby comes!

    *we are actually vegan, but in this pregnancy, I’ve been more “vegetarian” than “vegan”… gotta eat what the body craves! 😉

  60. 5 stars
    I made these for dinner tonight and they were delicious! I didn’t change a thing on the recipe. We are looking forward the leftovers tomorrow.

  61. 5 stars
    This was a crowd pleaser for my family of picky meat  eaters.  I’m not so sure about freezing these but they were very easy to make and delicious. Thank you for sharing this… it will be in out rotation!!

  62. 5 stars
    Incredibly tasty! I made my green chile sauce from green chile powder that I already had on hand but I can see using the jarred sauce in the future if I needed to. Next time I think I’d throw some frozen corn in. Fabulous!

  63. 5 stars
    Loved these. I left out the sour cream and added black beans and a bit of portbella. Cut the recipe in half and no problems what so ever. Def  will do again 

  64. 5 stars
    I was nervous to try this as I have a tried and true enchilada recipe I’ve been making for years. However, I gave it a go and it was AWESOME!! So easy, delicious, and a whole-family pleaser! Thank you for another fantastic recipe to add to my repertoire!

  65. 5 stars
    I have made these enchiladas twice already, and my fiance specifically asked for them for dinner tonight…which is a big deal because he usually isn’t much of a vegetarian meal kind of person. We use greek yogurt for some extra protein, and I am thinking about adding some black beans to the filling tonight. They are easy and so yummy! My favorite part is how well the leftovers reheat. Just wanted to let you know that this recipe has made it in to my regular rotation!

  66. I thought it was very good. I steamed broccoli and cauliflower and mixed into a fine mixture and added that to the recipe. It also took more sour cream along with some extra spices that I added. Will make it again.

  67. We’re featuring your Creamy Spinach and Cheese Enchiladas on this weeks Budget Friendly Meal Plan. My family loves this recipe, we’ve eaten it several times. Because of how delicious it is and how inexpensive it is to make it was perfect to include in the meal plan. We’d love to share some of your other budget friendly recipes in future meal plans. Just email us the link!
    Robin | Fluster Buster

  68. 4 stars
    Really good recipe. I followed it to a t with the exception of adding a little bit more spice and a tad more of the greek yogurt. I will make this again but next time I will use corn tortillas because the flour got a little bit soggy. Oh and also, I only got 7 enchiladas instead of 8, which is okay because my pan wouldn’t have fit another one.

    1. Hi,
      Did you bake it before you put it in the freezer or did you just prep the enchiladas and froze it?

  69. 5 stars
    These were yummy! I made them ahead of time and put them in the fridge until it was time to bake. I baked them for 40 minutes, removed the foil, bumped up the temperature to 400 and baked for another 20 minutes.

    The only thing I did differently was add some grated Cojita cheese (just because I had it on hand) to the top before baking. After removing the foil, it crisps up and gives it a great texture and more cheesy goodness. Thanks for the great recipe.

  70. 5 stars
    We entertained a new, vegetarian co-worker. Not being very meatless myself, I went in search of a vegetarian enchilada recipe and found this one. It was a HIT with everyone! The only thing I changed was I tossed in 4oz (half a block) of cream cheese. I also made a chicken enchilada recipe that called for 4 oz, so I figured why not. I mixed it up with the sour cream to make them EXTRA creamy. We’ll definitely be adding these enchiladas into the regular rotation. Delicious! Thanks for the recipe!

  71. 3 stars
    These are very tasty but I struggled with too much liquid after sauteing the spinach. I had to strain the mixture prior to adding the sour cream. Anyone else have this issue? Any suggestions? Thanks

  72. 5 stars
    Love this dish! Made for the first time this last week. Planned on freezing some, but they were too yummy and we ate them all over the course of a few days. Served with a side of pinto beans and sour cream. Will be adding this to our favorites file. Thank you.

  73. These Enchiladas were AWESOME ! made them exactly by the recipe and my wife and I loved them. Served with a Mexican rice side dish. We will definitely add these to our dinner menu rotation. Next time I may add more onion and cilantro as we both love those ingredients. Overall an excellent dish.

  74. 5 stars
    THis was delicious although I only used half the amount of cheese and added a fresh chili since my family likes spicy food. I’ll definitely make this again.

  75. 5 stars
    This recipe is so good! I used plain Greek yogurt instead of sour cream and it was great. I also used standard corn tortillas and got about 12 enchiladas.

  76. I made the enchilada today ,l cock it for 40 minutes and it was very on done in the bottom .it need more time to cock . Maybe 1 hours more then 20 minutes

  77. 4 stars
    Made this last night. It was well received but I made changes – sorry. I added pinot beans. I think there just isn’t enough “there there” without any beans or additional veggies.

    I didn’t use all the cheese – just too cheesy – and I used greek yogurt in place of the sour cream. I didn’t increase the sour cream despite adding beans so it wasn’t so creamy (the way I wanted it).

    We always use corn tortillas (GF)

  78. 5 stars
    Filling was delicious–I did, however, use the more traditional enchilada vehicle, corn tortillas. Because of their smaller size, the recipe made 15 generously filled enchiladas, so I will cut it in half for my small family next time. The leftovers are in the freezer. Fast and easy! This is similar to the spinach enchiladas I enjoyed for decades in Austin, and since those frequently had mushrooms added, I put in a few, sliced and sauteed. This would also be delicious with diced chicken. Sauteed red bell pepper would add some color. I love recipes that provide a strong backbone and let my imagination step right out.

  79. 5 stars
    This is REALLY good! I make my own sauce by just roasting 10 tomatillos, 1 poblano and 2 jalapenos then pureeing them but other than that followed the recipe. This is so much better than what our local restaurant offers. It should be just as good with leftover rotisserie chicken. I’ll try that next time.

  80. 5 stars
    These are sooo good!! I’ve made the recipe as is and have added black beans as well….both delish! Cooked for 30 minutes and was golden. Loads of avocado on top, a winner!

  81. I’m quarantining with a vegetarian so we tried these for the first time. They were perfect! The only change we made was lightly fried corn tortillas as I am not a fan of flour tortillas and I’m always looking for gf recipes for family members. We are repeating these for Cinco de Mayo with refried beans, street corn salad, and Margaritas. Thank you for an easy recipe that is so delicious.

  82. 5 stars
    I made these to freeze in separate containers for lunches coming up, and the bites I tried were delicious. When we are ready to eat them, do you suggest putting them out to thaw the night before? How long do you typically reheat them in the microwave? Thanks! 🙂

    1. 5 stars
      Hi! Cooking now! I froze one tray! How long and what temperature would you suggest? I didn’t see a reply to yours.

    1. Totally! But it would add a few extra steps: thaw the spinach and squeeze out the excess water before adding to the onions. You will probably have to let it cook longer than 3-4 mins to warm it up…. OR if you are like me (lazy and forgetful) I would throw the frozen block in a saucepan and let it heat up while I was cutting up the other veggies. I’d poke it around to break it up after a few minutes. By the time the prep work was done, the spinach would be ready for the added onions/garlic.

      10 cups of spinach “translates” to a 10oz box of the frozen stuff.

  83. Just made it. Looks delicious. I’ll update after I try it. But this recipe has a pet peeve I have about most recipes – the measurements. This one calls for ten cups of fresh spinach. Who buys spinach by the cup? And on top of that, I haven’t seen fresh spinach in my supermarket in years. How about real world measurements. Spinach is most commonly found frozen or in cans! Yes, I know it’s more watery than fresh, but you CAN squeeze the water out. An equivalent can or frozen amount would be helpful.

    1. Despite my having to guesstimate the amount of canned spinach, the dish was delicious! Will definitely make again.

  84. 5 stars
    These were delicious! I added riced sweet potato that I found in my freezer- just to give them a little more substance. My daughter loved them- and she is a picky eater!! Will definitely make again!

  85. 5 stars
    We visited a local Mexican restaurant recently and tried their spinach enchiladas. They were a little different than the ones we’ve had before. I scoured the internet for recipes to recreate them. I came across this one. We tried it tonight. High-fives across the board. My veg daughter even said it was better than the restaurant! Thank you for your time and effort to craft a delicious recipe! Do you have calorie info for this dish?
    Many thanks!

  86. How long do these bake at 375 if cooked from frozen? Thank you. I’m baking one pan for tonight and one for the freezer.

  87. 5 stars
    I have to admit, I think this is an excellent base recipe. I’ve made the exact recipe which tasted great and I’ve also made this using a few modifications such as using fresh homemade salsa verde in lieu of old El Paso sauce which despite being the sponsor of this recipe, I don’t believe could ever top homemade. To those adding beans or meat, I just don’t see how that could improve a recipe on SPINACH enchiladas. I found the spinach mixture to be satisfying enough and served this alongside rice and roasted squash and zuchinni. This is one of those meals that no one eats and thinks “it’s good for being vegetarian”. It’s simply a great meal. My salsa verde is a lb of tomatillos, about 6 whole fresh jalapeños, 1-2 cloves of garlic and about 3/4 c water (just enough to boil the vegetables) until everything is dark green and soft enough to blend with an immersion blender (10-15 min). Season to taste with salt. You can also stir a little sour cream in this to make a milder, creamy version.

  88. 5 stars
    Great recipe! I added a can of black beans and a couple chopped jalapeños. (We love spicy food). Great reheated too. Not a bite went to waste!

  89. 5 stars
    These are delicious! I’ll definitely make them again. I made my own green chili sauce instead of the jar version.

  90. It was ok. I needs more seasoning. The tortillas were wet so I would only use 1 can green enchilada sauce and I would add chicken.

  91. 4 stars
    I just made these. They are delicious. I substituted Tofutti cream and corn tortillas, only needed 1 can of the green Chile enchilada sauce, and a small amount of sharp cheese. Yummy!!! Thank you

  92. 5 stars
    Just made these tonight after searching for recipes using spinach. Made it exactly as written minus the garlic and they were delicious. Thank you for sharing your recipe!

  93. 4 stars
    Super tasty recipe, I did omit the salt and used a blacking seasoning and chipotle chili powder and added extra spinach plus white beans!

  94. 5 stars
    This is my go to enchilada recipe! Ive made it several times and its always amazing!! Switched it up tonight and added left over tri tip and substituted red sauce!!! So good!!

  95. I made this for dinner last night and it was a huge hit!! I did add some chicken to a few for the meat eaters, and it was loved by all ! Thanks!

  96. One of the most tastiest chicken enchiladas ive ever had.
    I have celiac and cant have flour tortillas so I used corn tortillas. Corn tortillas add a little sweetness to it.
    I’m a meatatarian too, so I added some shredded cooked chicken to it.
    I forgot to add plain yogurt and realized it after they were assembled, so I dolluped some around edges in pan and it mixed in with cheese as it melted.
    Definitely passing this recipe on to friends and family.

  97. 5 stars
    I used siete taco size tortillas and a pre shredded Mexican cheese blend, and made my own green enchilada sauce. This was delicious and an excellent way to use the big Costco sized spinach bags. Recipe is amazing. Thank you!

  98. 5 stars
    A truly great recipe! Many thanks.
    May I make a suggestion? Please abbreviate your printing to the recipe only. I’ve got twenty pages of crap which attaches when you print.
    Thank you.

  99. Is it possible to make this in a slow cooker for a party?

    I’m guessing I could, but just don’t want it to turn into a mushy mess.


  100. 5 stars
    Made this a few times for my family! Everyone likes it although it’s too spicy for my 6 year old to eat without a bunch of sour cream. I usually double the recipe, add a little shredded chicken, and it makes about 20 enchiladas.i freeze some, which defrost and then bake nicely.

  101. 5 stars
    This is a great recipe. I made it exactly as written with the exception of substituting corn tortillas for the flour burrito and adding a cup of shredded chicken. Used a 15 oz can of green enchilada sauce so no leftover sauce. Made 15 enchiladas, froze half. Will be making this again and again!

    1. You can cook and freeze leftovers. Bake at 350 degrees F covered with foil for 30 minutes, then uncover and bake another 20 minutes or until the cheese is melted and bubbling. If the enchiladas are thawed, bake for 20 minutes, then uncover and bake until bubbling!

  102. 5 stars
    This is a lovely dish. I did make it into a casserole and layered it with corn tortillas instead of flour tortillas. It was so delicious. Everyone loved it. I put the spinach mix in the bottom, green salsa next, torn corn tortillas next and then cheese. Did a second layer. Love it! Thanks!