Best Spinach Enchiladas

Here’s my go-to spinach enchiladas recipe, with soft corn tortillas, a creamy green filling made from fresh spinach and cheese, all topped with a homemade tomatillo sauce.

These enchiladas have become my weeknight dinner hero – my kids actually ask for seconds when I make them! I usually prep extra filling on the weekend so I can whip these up in no time when we’re craving Mexican food at home.

What Kind of Spinach Should I Use?

Fresh spinach is the way to go for these enchiladas – you’ll want to skip the frozen stuff since it can be too watery and mushy. Baby spinach leaves work great because they’re tender and mild-flavored, but regular spinach leaves are perfectly fine too, just remove any tough stems before using. When shopping, look for bright green leaves that are crisp and free from any yellow spots or wilting. If you buy your spinach in a bag, give it a good rinse before using, even if it says “pre-washed” – it’s always better to be on the safe side with leafy greens.

Options for Substitutions

This recipe has some wiggle room when it comes to ingredients. Here’s what you can swap:

• Flour tortillas: You can use corn tortillas instead – just warm them slightly before rolling to prevent cracking. If using corn tortillas, you might need 10-12 since they’re usually smaller.
• Monterey Jack cheese: Feel free to use Oaxaca cheese, Chihuahua cheese, or even a mix of Mozzarella and mild Cheddar. Just avoid strongly flavored cheeses that might overpower the other ingredients.
• Tomatillos: If you can’t find fresh tomatillos, canned ones work too – use about 1 cup. In a real pinch, you could use green tomatoes plus a splash of lime juice, though the flavor will be different.
• Poblano pepper: An Anaheim or even a green bell pepper can work instead. If using bell pepper, add a small jalapeño for heat if you’d like.
• Fresh spinach: This is one ingredient you shouldn’t substitute – frozen spinach has too much water and will make your enchiladas soggy.
• Sour cream: Mexican crema or plain Greek yogurt can work as alternatives. The yogurt will be tangier, so you might want to add a tiny bit more sugar to balance it.

Watch Out for These Mistakes While Cooking

The biggest challenge when making spinach enchiladas is dealing with excess moisture, which can make your tortillas soggy – be sure to thoroughly drain your spinach after cooking by pressing it against a fine-mesh strainer or squeezing it in a clean kitchen towel. A common mistake is overloading the tortillas with filling, which can cause them to tear or become difficult to roll – stick to about 3-4 tablespoons of filling per enchilada for the perfect balance. When preparing the tomatillo sauce, avoid the temptation to skip the blending step or rush through it, as a smooth, well-blended sauce is key to the dish’s success – blend until no large chunks remain, then strain if needed for extra smoothness. For the best texture, warm your tortillas slightly before rolling (about 20 seconds in the microwave between damp paper towels) to make them more pliable and prevent cracking.

What to Serve With Spinach Enchiladas?

These cheesy spinach enchiladas pair perfectly with classic Mexican side dishes that’ll round out your meal nicely. Mexican rice or cilantro-lime rice makes an excellent base, while refried or black beans add that extra bit of heartiness to the plate. I love serving these enchiladas with a simple corn salad – just toss some fresh corn kernels with diced bell peppers, red onion, and a squeeze of lime juice. For a fresh contrast to the warm, cheesy enchiladas, try a simple cabbage slaw dressed with lime juice and a pinch of salt, or set out some pickled red onions and extra lime wedges for people to add as they like.

Storage Instructions

Keep Fresh: These spinach enchiladas will stay good in the fridge for up to 3 days when stored in an airtight container. Just keep in mind that the tortillas might soften a bit more over time, but they’ll still taste great! It’s best to store any extra avocado slices and fresh toppings separately.

Freeze: You can freeze these enchiladas before or after baking. Place them in a freezer-safe container and they’ll keep for up to 3 months. If freezing before baking, wait to add the sauce until you’re ready to cook them. Pro tip: I like to wrap them individually in foil first – this makes it super easy to grab just what you need!

Reheat: To warm up refrigerated enchiladas, pop them in the oven at 350°F for about 15-20 minutes, or until heated through. If they’re frozen, add an extra 10-15 minutes and cover with foil to prevent the top from browning too much. The microwave works too, but the tortillas might not be as crispy.

Preparation Time	15-20 minutes
Cooking Time	40-60 minutes
Total Time	55-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 60-70 g
• Fat: 120-130 g
• Carbohydrates: 150-160 g

Ingredients

For the sauce:

• 2 tsp sugar
• 1/2 poblano pepper
• 3 tbsp chopped cilantro
• 3 tbsp chopped yellow onion
• pepper
• 1 cup chicken broth
• salt
• 1 garlic clove
• 5 medium tomatillos (husks removed and washed)
• 7 oz canned diced green chilies (I use Hatch brand)
• 1 green onion
• juice from 1/2 lime
• 1/2 tsp ground cumin (freshly ground preferred for more flavor)

For the enchiladas:

• 16 oz shredded Monterey Jack cheese (or a Mexican blend for convenience)
• 1 bag fresh spinach (about 5-6 oz)
• 8 flour tortillas (6-inch size works best)

For the topping:

• sour cream
• 2 tomatoes (diced for garnish)
• 2 avocados (sliced or diced)

Step 1: Prepare the Enchilada Sauce

Combine all of the sauce ingredients in a blender.

Blend for a minute or two until everything is very well blended.

Once smooth, pour the sauce into a medium saucepan and bring it just to a boil over medium-high heat.

Reduce the heat to a simmer and let it cook for about 20 minutes, until the sauce thickens to your desired consistency.

Step 2: Preheat the Oven

While the sauce is simmering, preheat your oven to 350 degrees Fahrenheit.

This ensures that the oven is ready for baking once the enchiladas are prepared.

Step 3: Prepare the Baking Pan

Layer the bottom of a 9×13 inch baking pan with about 1/2 cup of the green enchilada sauce.

This prevents the enchiladas from sticking and adds flavor to the base.

Step 4: Assemble the Enchiladas

Take each tortilla and fill it with 1/2 cup of fresh spinach and 1/3 cup of shredded cheese.

Roll the tortilla firmly and place it, seam side down, into the prepared pan.

Continue this process with the remaining tortillas until the pan is filled.

Step 5: Add Sauce and Cheese

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-covered.

Sprinkle more shredded cheese on top, to taste, to create a cheesy, bubbly topping once baked.

Step 6: Bake and Serve

Bake the enchiladas in the preheated oven for 15 to 20 minutes, or until the cheese is bubbly and the enchiladas are heated through.

Once baked, remove from the oven and let cool slightly.

Serve the enchiladas topped with sour cream, sliced avocados, and diced tomatoes for added flavor and freshness.