This recipe for Spinach and Cheese Enchiladas is a vegetarian classic. It’s creamy, cheesy, and packed with flavor, making it a satisfying meal even for meat-eaters. Covered in a rich enchilada sauce and baked until bubbly, it’s pure comfort food.
Here is a complete guide to making them from scratch, along with tips for success and variations.
The Classic Spinach and Cheese Enchiladas Recipe
This recipe serves about 4-6 people.
Ingredients:
For the Filling:
-
1 tbsp olive oil or butter
-
½ cup chopped onion (white or yellow)
-
2-3 cloves garlic, minced
-
2 (10 oz) packages frozen chopped spinach, thawed and squeezed completely dry
-
4 oz (half a block) cream cheese, softened and cut into cubes
-
4 oz (about 1 cup) shredded Monterey Jack cheese
-
4 oz (about 1 cup) shredded cheddar cheese (or use all Monterey Jack)
-
4 oz (about ½ cup) ricotta cheese or small curd cottage cheese (adds creaminess)
-
¼ teaspoon salt
-
¼ teaspoon black pepper
-
¼ teaspoon nutmeg (optional, but highly recommended—it brightens the spinach flavor)
For Assembly:
-
10-12 corn or flour tortillas (6-inch size)
-
1 (19 oz) can red or green enchilada sauce (about 2 ½ cups)
-
1 cup shredded Monterey Jack or cheddar cheese (for topping)
For Serving (Optional):
-
Chopped fresh cilantro
-
Sour cream
-
Diced avocado or guacamole
-
Sliced green onions
Instructions:
-
Preheat & Prep: Preheat your oven to 375°F (190°C). Spread about ½ cup of the enchilada sauce evenly over the bottom of a 9×13 inch baking dish. This prevents the tortillas from sticking.
-
Prepare the Spinach: This is the most important step! Thaw the frozen spinach and then place it in a clean kitchen towel or several layers of paper towels. Squeeze over the sink until absolutely no more water comes out. Wet spinach will make your enchiladas soggy.
-
Make the Filling:
-
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
-
Remove the skillet from the heat. Add the squeezed-dry spinach, cubed cream cheese, 4 oz of Monterey Jack, 4 oz of cheddar, the ricotta cheese, salt, pepper, and nutmeg.
-
Stir everything together until the cream cheese melts and all ingredients are well combined. Taste and adjust seasoning if needed.
-
-
Soften the Tortillas: (Essential for corn tortillas to prevent cracking)
-
Microwave method: Wrap the stack of tortillas in damp paper towels and microwave for 30-45 seconds until they are soft and pliable.
-
Stovetop method: Heat a small amount of oil in a skillet and lightly fry each tortilla for a few seconds per side. Drain on paper towels.
-
-
Assemble the Enchiladas:
-
Place a tortilla on a flat surface. Spoon about ¼ to ⅓ cup of the spinach and cheese filling in a line down the center.
-
Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, nestling them together snugly in the dish.
-
-
Top and Bake:
-
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Use a spoon to make sure the sauce gets into the ends and crevices.
-
Sprinkle the final 1 cup of shredded cheese over the sauced tortillas.
-
Bake uncovered for 20-25 minutes, until the enchiladas are heated through and the cheese on top is melted, bubbly, and starting to turn golden.
-
-
Rest and Serve: Let the enchiladas stand for 5-10 minutes before serving. This helps them set so they don’t fall apart when you plate them. Garnish with fresh cilantro and serve with sour cream and avocado on the side.
Tips for the Best Spinach Enchiladas
-
Squeeze the Spinach: I cannot stress this enough. Frozen spinach holds a tremendous amount of water. If you don’t squeeze it dry, your filling will be watery, and your enchiladas will be a soupy mess.
-
Corn vs. Flour: Corn tortillas are traditional for enchiladas and hold up well to the sauce. Flour tortillas are easier to roll and have a softer texture. Both work great—use your favorite.
-
Warm the Tortillas: Cold corn tortillas will crack and break when you try to roll them. Warming them makes them pliable.
-
Don’t Overfill: It’s tempting to stuff them, but overfilling makes them hard to roll and they may burst during baking.
-
Seam-side Down: Always place the rolled tortilla with the seam touching the bottom of the pan. The weight of the tortilla and the sauce will hold it closed.
Variations
-
Chicken & Spinach Enchiladas: Add 1-2 cups of cooked, shredded chicken to the spinach filling for extra protein.
-
Black Bean & Corn Enchiladas: Add a drained can of black beans and a cup of frozen corn (thawed) to the filling mixture for more texture and heartiness.
-
Green Chile Spinach Enchiladas: Add a 4 oz can of diced green chiles to the filling for a mild kick of flavor.
-
Sour Cream Sauce: For a creamy, mild version, replace the red enchilada sauce with a homemade or store-bought sour cream sauce (typically a mixture of sour cream, green chiles, and Monterey Jack cheese).