Creamy Spinach and Cheese Green Chile Enchiladas
Updated January 14, 2024
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!
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!
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
Ingredients
- 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
Instructions
- 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!
Nutrition
Have you tried this recipe?
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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!
Glad you loved the recipe!
Hi Maria! I’m trying these now. I added chicken too. They smell so good. I can’t wait!
Enjoy!
You never said anything about adding sour cream.
See step one.
Do you freeze the entire pan after baking or before? And do you need to defrost before cooking or cook from frozen?
You can do either. If you have leftovers, you can freeze them! You don’t have to defrost before putting in the oven, it will just take longer in the oven.
I love this recipe! I always order enchiladas when I eat at a Mexican restaurant so I decided to try making at home. Everything is spot on with this recipe! I made it for a neighbor and they declared it the best enchiladas they had ever eaten.
Wow, thanks for sharing! I am so glad you loved the recipe!
Can you provide more detailed directions for freezing? I would like to make some freezer meals for my friend to have after she delivers her baby. Thank you for your help!
How far in advance do you think these could be made without cooking them?
You can make the filling and keep it in the fridge until you are ready to roll and bake. I would say three days for the filling in the fridge.