Spinach Enchiladas with Salsa Verde
Creamy, cheesy, and packed with vibrant flavors, these Spinach Enchiladas with Salsa Verde are a vegetarian delight that’s perfect for busy weeknights or casual entertaining. Fresh spinach is sautéed with garlic, then combined with silky cream cheese and Monterey Jack for a luscious filling, all wrapped in soft corn or flour tortillas. A tangy, zesty salsa verde blankets the enchiladas, adding a burst of flavor, while a final layer of melted cheese creates the perfect golden topping. Ready in under an hour, this crowd-pleasing dish is as easy to make as it is delicious. Garnished with fresh cilantro and paired with a dollop of sour cream, these enchiladas are a hearty and satisfying meal loaded with Mexican-inspired goodness. Perfect for vegetarians and a great way to enjoy leafy greens in an irresistibly cheesy form!
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Recipe Information
Ingredients
- 10 cups Fresh spinach
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 8 ounces Cream cheese, softened
- 2 cups Monterey Jack cheese, shredded
- 8 Corn or flour tortillas (6-inch)
- 2 cups Salsa verde
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Cilantro, chopped (optional, for garnish)
- 0.5 cups Sour cream (optional, for serving)
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 minute until fragrant.
Add the spinach to the skillet and cook for 4-5 minutes, stirring occasionally, until wilted. Season with salt and black pepper. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine the softened cream cheese, 1 cup of shredded Monterey Jack cheese, and the cooked spinach. Mix thoroughly until well combined.
Grease a 9x13-inch baking dish. Spread 1/2 cup of salsa verde evenly over the bottom of the dish.
Place a tortilla flat on a clean surface. Spoon 1/3 cup of the spinach-cheese mixture down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Once all the enchiladas are in the dish, pour the remaining 1.5 cups of salsa verde evenly over the top. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let cool for 5 minutes. Garnish with chopped cilantro, if desired.
Serve with sour cream on the side and enjoy your Spinach Enchiladas with Salsa Verde!
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1599 mg | 70% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 7.4 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 653 mg | 50% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 460 mg | 10% | |
*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.
