Creamy Spinach and Cheese Green Chile Enchiladas

Jump to Recipe

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!

Before we had Maxwell, we made a few freezer meals so we would have something good to eat on the days when we were too tired to cook. I am so glad we did because the days of being too tired to cook is pretty much every day. Life has been a little hectic at our house!

Last week, I opened the fridge to try and find something to fix for dinner, but it was slim pickens. I could have gotten creative, but my brain was fried due to lack of sleep so I turned to the freezer instead. I pulled out the Creamy Spinach and Cheese Green Chile Enchiladas we made in our pre-baby #2 days. The days when we had energy, time, and motivation to cook dinner.

Thank goodness for freezer meals! These enchiladas saved the day!

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

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


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 Old El Paso 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. I did and so did Josh when he sat down at the dinner table. I think he was getting tired of cereal:)

We did make a few other freezer meals before we had the baby and we will be sharing those soon! Stay tuned! And thank you for all of your well wishes and concern for Josh. He went to the Dr. on Friday and no longer has to be on an IV or any antibiotics. His MRSA is all cleared up! YAY! We are lucky he caught it early.

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

Creamy Spinach and Cheese Green Chile Enchiladas

Love these easy and cheesy vegetarian enchiladas! They freeze well too!
4.79 from 33 votes
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes


  • 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
  • 1 can 4.5 ounces Old El Paso chopped 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
  • 2 cans 10 oz each Old El Paso Mild Green Chile Enchilada Sauce
  • 8 Old El Paso Flour Tortillas Burrito size
  • 2 cups shredded Monterey Jack cheese divided
  • 2 cups shredded Cheddar cheese divided
  • Toppings: Green onions chopped, Fresh cilantro, chopped, Diced avocado


  1. 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.
  2. To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 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 1/2 can of enchilada sauce and about 1/2 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.
  3. Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.
  4. 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!

Disclosure-this post is in partnership with Old El Paso, but our opinions are our own.

Creamy Spinach and Cheese Green Chile Enchiladas-we love these creamy and cheesy vegetarian enchiladas. They are simple to make and freeze beautifully! #vegetarian #dinner Visit for more simple, fresh, and family friendly meals.
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. #vegetarian #dinner Visit for more simple, fresh, and family friendly meals.
Time and energy saving enchilada suited for your busy and hectic nights! This enchilada recipe with cheese, green chili, and creamy spinach is so good, plus it can be a freezer meal. It goes deliciously with avocado and cilantro as a healthy vegan meal for dinners!

Maria Lichty

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!
Read More

CommentsLeave a reply

  1. 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!

  2. 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).

  3. 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. 

  4. 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!

  5. 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!

  6. 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.  

  7. 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!!!

  8. 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!

  9. 4 stars
    I just made this tonight. So easy and delicious!!! Thanks, will make it again, double the recipe and freeze half! Yummy thanks!

  10.  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.

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

  12. 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! 😉

  13. 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.

  14. 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!!

  15. 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!

  16. 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 

  17. 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!

  18. 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!

  19. 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.

  20. 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

  21. 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.

  22. 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.

  23. 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!

  24. 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating