Spinach Enchiladas are a delicious vegetarian take on the classic Mexican dish, featuring tender tortillas filled with sautéed spinach, creamy cheese, and aromatic spices, all smothered in a rich enchilada sauce and baked until bubbly. These enchiladas prove that meatless meals can be just as satisfying and flavorful as their meaty counterparts. The combination of fresh spinach, tangy cream cheese, and melted monterey jack creates a creamy filling that’s perfectly balanced by the spiced tomato sauce. Whether you’re vegetarian, trying Meatless Mondays, or simply love spinach, these enchiladas are comforting, crowd-pleasing, and come together easily for weeknight dinners or casual entertaining. Serve them with rice, beans, and all your favorite Mexican toppings for a complete meal that everyone will love.
Serving Quantity: 6 servings (12 enchiladas)
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 12 flour or corn tortillas (8-inch)
- 1 pound fresh spinach (or 16 ounces frozen, thawed)
- 8 ounces cream cheese (softened)
- 2 cups shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- 1 can (15 ounces) black beans (drained and rinsed)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 1 can (19 ounces) red enchilada sauce
- 1 can (4 ounces) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Half teaspoon paprika
- 1 teaspoon salt
- Half teaspoon black pepper
- Sour cream (for serving)
- Fresh cilantro (chopped, for garnish)
- Sliced jalapeños (for topping)
- Lime wedges (for serving)
Nutrition Information (Per Serving, 2 Enchiladas):
- Calories: 565
- Protein: 26g
- Carbohydrates: 48g
- Fat: 31g
- Sugar: 6g
- Sodium: 1245mg
- Fiber: 8g
- Cholesterol: 75mg
- Calcium: 585mg
- Iron: 4mg
1. Prepare the Spinach
If using fresh spinach, wash it thoroughly and remove any tough stems. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the fresh spinach in batches, stirring as it wilts down. This takes about 4 to 5 minutes total. Once wilted, transfer the spinach to a colander and press firmly to remove excess moisture. The spinach should be as dry as possible to prevent watery enchiladas. Chop the cooked spinach roughly. If using frozen spinach, thaw it completely and squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Set the prepared spinach aside.
2. Sauté the Aromatics
Heat the remaining tablespoon of olive oil in the same skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent. The onion should be tender and starting to turn golden at the edges. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic or it will taste bitter. The combination of sautéed onion and garlic creates the aromatic base that flavors the entire filling.
3. Make the Spinach Filling
Add the prepared spinach back to the skillet with the onions and garlic. Add the diced green chilies, ground cumin, chili powder, paprika, half teaspoon of salt, and black pepper. Stir everything together and cook for 2 minutes to let the spices bloom and coat the spinach. Add the softened cream cheese in chunks and stir until it melts completely and creates a creamy sauce that coats all the spinach. Add the drained black beans and one cup of shredded monterey jack cheese. Stir until the cheese melts and everything is well combined. Remove from heat and let cool slightly. The filling should be thick, creamy, and cohesive.
4. Prepare the Baking Dish
Preheat your oven to 375 degrees Fahrenheit. Pour one cup of the enchilada sauce into the bottom of a 9 by 13 inch baking dish, spreading it evenly to cover the entire bottom. This layer of sauce prevents the tortillas from sticking and adds flavor. Reserve the remaining enchilada sauce for topping the rolled enchiladas later. Having the sauce-lined dish ready makes assembly quick and efficient.
5. Warm the Tortillas
Warm the tortillas to make them pliable and easier to roll without cracking. You can do this several ways: wrap them in damp paper towels and microwave for 30 to 45 seconds, warm them individually in a dry skillet for 15 seconds per side, or wrap in foil and place in the oven for 5 minutes. Warm tortillas are essential for easy rolling. Cold tortillas crack and tear, making assembly frustrating. Keep the warmed tortillas covered with a clean kitchen towel to retain heat and moisture while you work.
6. Fill and Roll the Enchiladas
Working with one tortilla at a time, spoon about a third cup of the spinach filling down the center of each tortilla. Don’t overfill or they’ll be difficult to roll and seal. Roll the tortilla tightly around the filling, then place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling, arranging the enchiladas snugly in a single layer. They should fit tightly together, which helps them hold their shape during baking. Pour the remaining enchilada sauce evenly over all the rolled enchiladas, making sure each one is coated. Sprinkle the remaining monterey jack cheese and all the cheddar cheese over the top.
7. Bake Until Bubbly
Cover the baking dish with aluminum foil and bake for 20 minutes. The foil traps steam and helps the enchiladas heat through evenly without drying out. Remove the foil and continue baking for another 10 minutes until the cheese is melted, bubbly, and starting to turn golden brown in spots. The sauce should be bubbling around the edges. Remove from the oven and let rest for 5 minutes before serving. This brief resting period allows the cheese to set slightly and makes serving easier. Garnish with fresh cilantro, serve with sour cream, sliced jalapeños, and lime wedges.
Tips for Perfect Spinach Enchiladas
Use fresh spinach for the best flavor and texture, but frozen is a convenient alternative. If using frozen, thorough draining is crucial to prevent watery enchiladas.
Warm tortillas before rolling to prevent cracking. This step is non-negotiable for success. Cold, stiff tortillas will tear and ruin your presentation.
Corn tortillas are traditional and gluten-free, but flour tortillas are easier to work with and less likely to crack. Choose based on preference and dietary needs.
Don’t overfill the tortillas. Too much filling makes them impossible to roll tightly and they’ll fall apart or burst open during baking.
Make your own enchilada sauce for fresher, more authentic flavor. Store-bought works perfectly fine for convenience, but homemade takes it to the next level.
Add cooked quinoa or rice to the filling for extra substance and protein. This makes the enchiladas more filling and stretches the recipe further.
These enchiladas can be assembled completely up to 24 hours ahead. Cover tightly and refrigerate, then bake when ready, adding 5 to 10 extra minutes.
Freeze unbaked enchiladas for up to 3 months. Wrap the dish tightly in plastic wrap then foil. Bake from frozen, adding 20 to 30 minutes to the covered baking time.
Different cheeses create different flavors. Try pepper jack for heat, queso fresco for authenticity, or a Mexican cheese blend for convenience.
Green enchilada sauce (salsa verde) makes a delicious variation with brighter, tangier flavor. Use the same amount as red sauce.
For vegan enchiladas, use vegan cream cheese and omit the dairy cheese or use vegan cheese alternatives. The filling is still creamy and delicious.
Add sautéed mushrooms, bell peppers, or zucchini to the filling for extra vegetables and varied texture. Just make sure to cook out excess moisture first.
Leftover enchiladas keep covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave or the whole dish covered in a 350-degree oven.
Serve with classic Mexican sides like cilantro lime rice, refried beans, Mexican street corn, or a simple green salad with lime vinaigrette.
Top with sliced avocado, pickled red onions, or a drizzle of crema mexicana for restaurant-style presentation and extra flavor.
For spicier enchiladas, add diced jalapeños to the filling, use hot enchilada sauce, or serve with hot sauce on the side.
The cream cheese can be replaced with ricotta or cottage cheese for different texture and slightly lighter filling. Both work beautifully.
Make mini enchiladas using small tortillas for appetizers or portion control. Adjust baking time to 15 minutes covered, 8 minutes uncovered.
Different bean varieties work equally well. Try pinto beans, white beans, or a combination. You can also omit beans entirely for pure spinach enchiladas.
Broil for the last 2 minutes if you want extra browning and crispiness on the cheese topping. Watch carefully to prevent burning.
