Spinach and Cream Cheese Enchiladas
Dive into a creamy, cheesy delight with these Spinach and Cream Cheese Enchiladas, a vegetarian recipe that blends rich, velvety textures with zesty enchilada flavors. Fresh spinach sautéed with garlic is folded into a luscious cream cheese and mozzarella filling, then wrapped in soft flour tortillas, smothered in your choice of red or green enchilada sauce, and topped with golden, bubbly cheddar cheese. Ready in just 45 minutes, this dish is perfect for a comforting weeknight dinner, while its vibrant presentation makes it a standout for casual entertaining. Serve these indulgent enchiladas with a sprinkle of fresh cilantro for an extra pop of color and flavor. Whether you're catering to vegetarians or simply looking to try something new, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 8 cups Fresh spinach
- 8 ounces Cream cheese
- 1 cup Shredded mozzarella cheese
- 1 cup Shredded cheddar cheese
- 2 tablespoons Olive oil
- 2 cloves Minced garlic
- 8 pieces Flour tortillas
- 2 cups Enchilada sauce (red or green)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the fresh spinach to the skillet and cook, stirring frequently, until wilted (about 3-4 minutes). Season the spinach with salt and black pepper. Remove from heat and set aside to cool slightly.
In a medium mixing bowl, combine the cream cheese and shredded mozzarella. Stir until smooth and well mixed.
Once the spinach has cooled slightly, chop it roughly and stir it into the cream cheese mixture until fully combined.
Spoon about 1/3 cup of the spinach and cream cheese mixture onto the center of each flour tortilla. Roll each tortilla tightly and place seam-side down in a greased 9x13-inch baking dish.
Once all tortillas are filled and arranged in the dish, pour the enchilada sauce evenly over the top, ensuring all tortillas are covered.
Sprinkle the shredded cheddar cheese over the top of the enchiladas.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro, if desired, and serve hot.
Nutrition Facts
Calories |
2921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 8009 mg | 348% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 16.5 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2622 mg | 202% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 726 mg | 15% | |
*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.
