Creamy Spinach Enchiladas
Indulge in the comforting goodness of Creamy Spinach Enchiladas, a perfect blend of vibrant flavors and creamy textures that's guaranteed to elevate your dinner table. This vegetarian recipe features tender, sautéed spinach combined with cream cheese and Monterey Jack for a luscious filling, all wrapped in soft flour tortillas. Generously smothered in a tangy, spiced sour cream sauce with green chilies, each bite melts in your mouth with cheesy decadence. Baked to golden perfection and optionally garnished with fresh cilantro, these enchiladas are as beautiful as they are delicious. With a quick prep time of just 20 minutes, it's a satisfying weeknight dinner that feels like a gourmet treat. Whether you're serving family or impressing guests, this dish will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 6 cups Fresh spinach
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 units Garlic cloves, minced
- 8 ounces Cream cheese, softened
- 2 cups Shredded Monterey Jack cheese
- 1 cup Sour cream
- 0.5 cup Milk
- 1 4-ounce can Canned green chilies, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 units Flour tortillas (8-inch)
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the fresh spinach to the skillet in batches, cooking until wilted. Remove the skillet from heat and let the mixture cool slightly.
In a large mixing bowl, combine the softened cream cheese, 1 cup of shredded Monterey Jack cheese, and the cooked spinach mixture. Stir well to create the filling.
In a separate bowl, whisk together the sour cream, milk, diced green chilies, ground cumin, salt, and black pepper to make the creamy sauce.
Spread 1/2 cup of the sauce evenly over the bottom of the prepared baking dish.
Spoon approximately 1/4 cup of the spinach mixture down the center of each flour tortilla. Roll the tortillas tightly and place them seam-side down in the baking dish.
Pour the remaining sauce evenly over the rolled tortillas, ensuring all are well-coated. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with chopped cilantro, if desired, before serving.
Nutrition Facts
Calories |
3653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.1 g | 324% | |
| Saturated Fat | 132.3 g | 662% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 7939 mg | 345% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 46.2 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 3027 mg | 233% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1413 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
