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Spinach Cheese Enchiladas Recipe


Spinach Cheese Enchiladas Recipe


Psst, don’t tell people about this recipe! It’s too good and so easy to make! We like to repair it often.

Enjoy the blend of nutrient-dense spinach and creamy cheese wrapped in soft tortillas with this easy-

to-make spinach and cheese enchiladas recipe. Paying homage to rich Mexican cuisine, these

enchiladas offer a vegetarian twist on a classic, making them an ideal choice for vegetarians and


cheese lovers alike.Enchiladas have long held a treasured place in Mexico’s culinary tradition and are

celebrated for their versatility and regional variations. This recipe particularly highlights the irresistible

combination of spinach and cheese and promises a dish full of flavor and enjoyment.

To complement these delicious enchiladas, serve them alongside seasoned Mexican rice and bold

vegetables to add some extra complexity to your meal. A crisp salad with fresh lettuce, ripe tomatoes


and a dash of salsa verde can provide a refreshing balance to the richness of the dish. For even more

indulgence, top your enchiladas with a dollop of sour cream or guacamole to enhance their creamy



Spinach Cheese Enchiladas Recipe


8 ounces cream cheese


1/2 cup sour cream

1 yellow onion, finely chopped

3 garlic cloves, minced

11 cups fresh spinach leaves

Juice of 1/2 lemon


1 can (4.5 ounces) diced green chiles

½ teaspoon ground cayenne pepper and chili powder

1 teaspoon ground cumin

1 can (28 oz) green enchilada sauce

8 large flour tortillas

4 cups grated Mexican blend cheese, divided

Salt and pepper to taste

2 tablespoons oil

¼ cup chopped fresh cilantro


Spinach Cheese Enchiladas Recipe new york times recipes

Preheat and Prepare: Start by preheating the oven to 375°F (190°C).

Cook onions and garlic: In a pan, fry the onions and garlic in oil until they become translucent.

Let the spinach wilt: Add the spinach to the pan, season with salt and pepper and cook until it wilts.

Mix flavors: In a separate bowl, stir cream cheese, sour cream, lemon juice, green chilies and spices

until smooth. Add spinach mixture.Assemble the enchiladas: Spread a thin layer of enchilada sauce in

a baking dish. Pour the spinach and cheese mixture over each tortilla, add a pinch of cheese, roll up

and place seam side down on plate.

Add sauce and cheese: Cover the enchiladas with the remaining sauce and sprinkle with the remaining


Baking: Cover the tin with aluminum foil and bake for 20 minutes. Remove the foil and continue

baking until the cheese is bubbling and golden brown, about 5 to 10 minutes more.Once the

enchiladas have cooled slightly, garnish with fresh cilantro and serve. This spinach and cheese

enchilada dish is sure to be a valuable addition to your culinary repertoire, combining simple

ingredients into a feast for the senses.

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