Spinach Enchiladas

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Author:

Isabel

Published:

October 15, 2016

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These Spinach Enchiladas are covered in a red enchilada sauce and stuffed with spinach, mushrooms and onions for a tasty Mexican dinner!

Spinach Enchiladas - Isabel Eats {Easy Mexican Recipes} (1)

Say hello to these spinach enchiladas – your new favorite Mexican dinner!

Remember that Authentic Enchilada Sauce recipe I posted earlier this week? Well it’s time we put it to good use! Say hello to these super easyvegetarian and gluten free enchiladas filled with spinach, mushrooms and caramelized onions. Because the filling is pretty healthy, I topped it with a TON of cheese.

They say it’s all about balance, right?

Spinach Enchiladas - Isabel Eats {Easy Mexican Recipes} (2)

Seriously though. How amazing does this filling look?! It’s one of my favorites. However, in case you don’t like mushrooms, there’s plenty of other things you can fill the enchiladas with. Here are few ideas.

diced sweet potatoes
cilantro cauliflower rice
Mexican rice
diced eggplant
sauteed peppers and onions

So many possibilites!

Once you’ve got your filling, you’ll need tortillas. I used store-bought corn tortillas I got at my local grocery store, but you could also use flour tortillas if you prefer.

If you want to go homemade all the way, here are all the tortilla options you could use:

Homemade Corn Tortillas
Easy Flour Tortillas
Paleo Tortillas

Then just fill ‘er up!

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Next, you’ll need to top them with some red enchilada sauce.

I highly recommend making your own. It’s super easy and the complex flavors you get don’t even compare to any store-bought enchilada sauce I’ve ever tried.

Here are all the homemade enchilada sauce options that you can use:

Authentic Enchilada Sauce (made from whole dried chiles and Mexican chocolate)
Easy Enchilada Sauce (made from pantry ingredients like chile powder and broth)
Green Enchilada Sauce (made from green chiles and onions)

Spinach Enchiladas - Isabel Eats {Easy Mexican Recipes} (4)

Finally, you’ll need some shredded cheese! I used a Colby and Monterey Jack blend, but you could use Mozzarella, Chihuahua or whatever you have on hand.

Spinach Enchiladas - Isabel Eats {Easy Mexican Recipes} (5)

Then just bake in the oven for 20 minutes, top with some diced onions, cilantro and cotija cheese and go to town!

Spinach Enchiladas - Isabel Eats {Easy Mexican Recipes} (6)

I really hope you love these Spinach Enchiladas as much as I do!

More Enchilada recipes to try

Chicken Enchilada Soup
Weeknight Enchiladas Verdes
Red Chicken Enchiladas
Enchiladas Suizas
Quinoa Enchilada Bake

4.70 from 39 votes

servings: 5 servings (2 enchiladas each)

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Prep: 10 minutes minutes

Cook: 35 minutes minutes

Total: 45 minutes minutes

These Spinach Enchiladas are covered in a red enchilada sauce and stuffed with spinach, mushrooms and onions for a tasty Mexican dinner!

Ingredients

▢ 10 ounce box frozen chopped spinach
▢ 1 1/2 tablespoons olive oil
▢ 1 large yellow onion, diced
▢ 16 ounces sliced mushrooms (baby bella or cremini)
▢ 1/2 teaspoon kosher salt
▢ 1/4 teaspoon freshly ground black pepper
▢ 1/4 teaspoon garlic powder
▢ 1/2 teaspoon ground cumin
▢ 2 cups Mexican blend shredded cheese
▢ 2 1/4 cups enchilada sauce (authentic enchilada sauce, easy enchilada sauce or 2 10-oz cans store-bought sauce)
▢ 10 corn tortillas (homemade corn tortillas, flour tortillas, paleo tortillas or your favorite store-bought brand)
▢ for topping: cilantro, onions, cotija cheese

Instructions

Preheat oven to 350°F.
Thaw frozen spinach in microwave by heating for 2 to 3 minutes. Ring out as much water as possible.
Heat large skillet with olive oil over medium-high heat.
Add in diced onions and cook for 7 minutes or until the onions soften and the edges begin to caramelize.
Lower heat to medium and add in sliced mushrooms, spinach, salt, garlic powder and cumin powder. Cook for about 8 more minutes, until mixture has cooked down.
Warm corn tortillas in the microwave in 30 seconds until soft and pliable.
In a 2-quart baking dish, begin to assemble the enchiladas. Spoon some of the spinach mixture into a warm tortilla. Top mixture with a sprinkle of shredded cheese and roll up like a taquito and place in baking dish, seam side down. Continue until all tortillas have been filled.
Pour the red enchilada sauce evenly on top of the enchiladas. Top with remaining shredded cheese.
Bake for 20 minutes or until cheese starts to bubble.
Serve with chopped cilantro, onions and cotija cheese.

Nutrition Information

Serving: 2enchiladas, Calories: 413kcal (21%), Carbohydrates: 37g (12%), Protein: 17g (34%), Fat: 19g (29%), Monounsaturated Fat: 3g, Cholesterol: 40mg (13%), Potassium: 864mg (25%), Fiber: 8g (32%), Sugar: 8g (9%), Vitamin A: 3850IU (77%), Vitamin C: 5mg (6%), Calcium: 400mg (40%), Iron: 2.7mg (15%)

Author: Isabel Orozco-Moore

Category: Mexican

Christine Razo
October 15, 2022

Made the sauce and enchiladas and very delicious! I used fresh spinach since that is what I had on hand. Next time my daughter said to add some black beans.
Reply
Dr. Ruth
August 27, 2022
Looks great and will try the recipe. Wondering though why you do not use fresh spinach from the garden. I am sure you have a good reason. 🙂
Reply
1. Ana @ Isabel Eats
  August 31, 2022
  Hello! Using frozen spinach was mainly out of convenience, but you can definitely use fresh spinach if you have some!
  Reply
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Christy Jones
February 12, 2022

These turned out fantastic. We used warmed flour tortillas and 1 can each of red and green sauce, mixed. Added chopped red bell peppers on top as an accent color. Thank you!
Reply
Trevor
February 1, 2022

Me and my veggie girlfriend loved them
Reply
Dana M.
August 5, 2020
Hi, I love this recipe! I made it for my family in Christmas Eve and it was a hit. I’m wondering if they can be made ahead of time? If so, would I need to bake them upon preparing and then re-bake them later to heat and serve?
Reply
1. Ana @ Isabel Eats
  February 28, 2022
  Hi Dana! Yes these can be made ahead of time. That method of preparing and reheating should work!
  Reply
Shelli
July 12, 2020
Can this be frozen after baking in individual portions
Reply
1. Ana @ Isabel Eats
  February 3, 2022
  Hi Shelli! Yes, it can.
  Reply
Jenn
July 6, 2020

Just made this…delicious! Sometimes enchiladas are lacking flavor, but the were great!
Reply
Juan
October 1, 2018
If you stuff them with diced sweet potatoes, do you prepare those in any way before sticking them in the oven?
Reply
1. Isabel
  November 1, 2018
  I think I would prepare the sweet potatoes similarly to this sweet potato hash recipe – https://www.isabeleats.com/kale-and-sweet-potato-breakfast-hash/. I think that would be really good!
  Reply
jana jackson
June 18, 2018
If using fresh spinach, about how much?
Reply
1. Isabel
  See Also
  Warm Bacon Spinach Salad - A Great Fall Salad Recipe
  August 8, 2018
  About 1 pound of fresh spinach – https://www.trialandeater.com/how-to-substitute-fresh-spinach-for-frozen/
  Reply
Miss B
April 27, 2018

I left a comment a while back having made the sauce but before I had assembled and cooked the dish! I was SO wrong that it was bitter.
It is absolutely delicious. My husband raves about it and keeps saying “ this is the real deal” and I’ve made it for friends and they loved it too. Made a chicken version with the same sauce also. This is a hit!!
Reply
1. Isabel
  April 30, 2018
  Aw thank you so much! I’m so happy to hear that you and your husband love it 🙂 The enchilada sauce is my absolute favorite.
  Reply
Megan
March 4, 2018

Question- is there a reason the recipe calls for frozen spinach? Would fresh work just as well? TIA
Reply
1. Isabel
  March 6, 2018
  Hi Megan! You can absolutely use fresh spinach. I just had frozen spinach on hand so that’s what I used.
  Reply
Amanda
December 18, 2017

Isabel these are sooo good! I had to leave out the onion and top them with pepper jack because that’s all I had, but wooeee they came out great! Thanks for the great, creative recipe!
Reply
1. Isabel
  December 26, 2017
  Thanks, Amanda! I’m so glad you liked them! And more cheese is never a bad thing, haha
  Reply
Carol Borchardt
January 1, 2017
These look wonderful! That red sauce sounds amazing! Pinned that, too!
Reply
1. Isabel
  January 2, 2017
  Thanks, Carol! 🙂 Hope you enjoy them!
  Reply
Christine
December 31, 2016
One of these days I’m going to get around to making my own enchilada sauce. Definitely will have to try it out with this recipe!
Reply
1. Isabel
  January 2, 2017
  Yes, you totally should! I highly recommend it.
  Reply
Nicoletta @sugarlovespices
December 31, 2016
LOVE these enchiladas! They look fantastic and the flavor is spot on! Great recipe, great pictures! Happy New Year!
Reply
1. Isabel
  January 2, 2017
  Thank you so much, Nicoletta! I’m so happy you loved them! 🙂 Happy New Year!
  Reply
Anne Murphy
December 30, 2016

That sounds wonderful! We’ve always liked the spinach mushroom combination, but I’ve never used it in enchiladas – that has to happen.
Reply
1. Isabel
  January 2, 2017
  Absolutely – it’s such a good combo and a pretty great way to hide some veggies 🙂
  Reply
Amanda
December 29, 2016

I love most veggies, but this combination rocks! I love using mushrooms and spinach in almost anything. I can’t wait to try this.
Reply
Elaine @ Dishes Delish
December 28, 2016
Yummy. I love enchiladas and these look so delicious! I need to make them now!
Reply
1. Isabel
  January 2, 2017
  Thanks, Elaine!
  Reply
Karly
December 8, 2016
I have a feeling that this is the one. The one recipe that will prove to my children that veggies really ARE delicious! These look SO darn good… they’re going to be a new family favorite, mark my words!!
Reply
1. Isabel
  December 11, 2016
  Aww thank you! I hope that’s true about your kids loving veggies after this!
  Reply

Spinach Enchiladas - Isabel Eats {Easy Mexican Recipes} (17)

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FAQs

What is the secret to good enchiladas? ›

Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

Do enchiladas taste better with corn or flour tortillas? ›

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.

Should I fry tortillas before making enchiladas? ›

Tip. It's important to pre-cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas. As the tortillas brown a little, remove them to a plate.

Discover More ›

What is traditional enchilada sauce made of? ›

The Best Enchilada Sauce

It comes from a combination of dried spices, which are sautéed in oil to bring out their best, and umami-rich tomato paste. The cinnamon is optional since some people just don't like it in savory applications, but just a pinch adds some lovely warmth and complexity.

Discover More ›

What makes enchiladas taste better? ›

Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!

Learn More ›

Which sauce is better for enchiladas? ›

Las Palmas makes the best green enchilada sauce at the grocery store. It's a little tangy, super savory, and it tastes very fresh, even though it's canned enchilada sauce. If you're a green sauce lover, you will be thrilled with this premade enchilada sauce. You won't just want to stop at enchiladas!

Read The Full Story ›

Should you bake enchiladas covered or uncovered? ›

Bake uncovered 15 to 20 minutes or until hot.

Learn More ›

What cheese is best for enchiladas? ›

Use a shredded Mexican cheese blend for the best melting and flavor. A rustic cut blend of 4 cheese is the best all-around cheese for enchiladas. Look for one that includes Montery Jack, Cheddar, Asadero and Queso Quesadilla Cheese. Avoid using all cheddar as it can be too oily.

See Details ›

Should enchiladas be covered when baking? ›

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Serve. Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings.

Explore More ›

Why did my enchiladas get mushy? ›

If you are actually following a quality enchilada recipe, you should have already dipped your tortillas into your chosen sauce before baking. This process softens the tortilla and infuses it with flavor, so if you just dump the rest of the good stuff on top of your dish before baking, you are begging for a soggy mess.

Why do my tortillas fall apart when I fry them? ›

They crack when too cold, either didn't get heated up enough or have cooled back down. Heat corn tortillas thoroughly over a flame or on a griddle, this takes some patience. Flip them over a few times so they don't burn. Microwaves are right out.

Explore More ›

How to keep flour tortillas from getting soggy when making enchiladas? ›

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

View Details ›

What can I add to canned enchilada sauce to make it better? ›

Add stock - Chicken, beef, or vegetable, stocks pack a ton of flavor - because they are prepared by simmering bones and vegetables in water for hours, often with herbs and spices until the flavor is extracted - and can instantly elevate the flavor of canned enchilada sauce.

View Details ›

What is the difference between Mexican and New Mexican enchiladas? ›

In New Mexico, enchiladas are traditionally stacked, rather than rolled. They consist of a red chile sauce and cheese. Meat is not traditional- and there should never be any tomato in the sauce. A fried egg is served on top- it helps cut the heat.

Learn More Now ›

What is the difference between American and Mexican enchiladas? ›

Enchiladas. The American and Mexican enchiladas closely resemble each other, which is some point of agreement between the two cuisines. The US version has more ground beef and may use gravy. The original has less meat and goes perfectly with vegetables.

Know More ›

Is it better to cook enchiladas covered or uncovered? ›

It isn't necessary to cover enchiladas while baking. All of an enchiladas components are cooked and you are just heating them through when you bake them. Ideally your ingredients will be room temperature, not ice cold, when you assemble the enchiladas.

Tell Me More ›

Do you put sauce on enchiladas before or after baking? ›

Once you get them all into a baking dish (this one's on the small side, so I had to use a second to fit in all the enchiladas I made), pour THE SAUCE over the top. If you like a lot of sauce, and I do, really lay it on thick. If you like things a little less over the top, well, take it easy.

View Details ›

Spinach Enchiladas - Isabel Eats {Easy Mexican Recipes} (2024)

More Enchilada recipes to try