Spinach Enchiladas
Indulge in the rich, creamy goodness of Spinach Enchiladas, a vegetarian delight that’s equal parts comforting and flavorful. Packed with fresh wilted spinach and a luscious homemade cream cheese sauce, these enchiladas are wrapped in soft corn tortillas and smothered with zesty red enchilada sauce. A generous sprinkle of melted Mexican cheese blend crowns each bite, while optional cilantro adds a touch of bright freshness to this Tex-Mex classic. Easy to prepare in just under an hour, this recipe is perfect for weeknight dinners or cozy gatherings, offering a satisfying meatless meal that’s high in flavor and bursting with nutrients.
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Recipe Information
Ingredients
- 10 cups fresh spinach
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 4 ounces cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 corn tortillas
- 2 cups red enchilada sauce
- 2 cups shredded Mexican blend cheese
- 0.25 cups chopped cilantro (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash the fresh spinach thoroughly and pat it dry.
Heat a large skillet over medium heat. Add the spinach and cook until wilted, about 3 minutes. Remove the spinach from the skillet and set it aside in a bowl.
In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes until slightly golden.
Slowly whisk in the milk, ensuring there are no lumps. Cook for 3-4 minutes until the sauce begins to thicken.
Add the cream cheese to the sauce and stir until fully melted and creamy. Season the sauce with garlic powder, onion powder, salt, and black pepper.
Chop the cooked spinach finely and mix it into the sauce. This will be your spinach filling.
Warm the corn tortillas in the microwave or in a dry skillet to make them pliable.
Spoon 2-3 tablespoons of the spinach filling onto each tortilla, then roll them tightly and place them seam-side down in a greased 9x13 baking dish.
Pour the red enchilada sauce evenly over the rolled tortillas, making sure they are completely covered.
Sprinkle the shredded Mexican blend cheese on top.
Bake the enchiladas in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool slightly for 5 minutes.
Garnish with chopped cilantro if desired, and serve immediately.
Nutrition Facts
Calories |
3298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 9749 mg | 424% | |
| Total Carbohydrate | 351.4 g | 128% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 43.5 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 2811 mg | 216% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2025 mg | 43% | |
*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.
