Introduction
Spinach and Cheese Enchiladas are a delicious and comforting dish that combines the creaminess of cheese with the earthy flavor of spinach, all wrapped in a soft tortilla and smothered in a tangy green enchilada sauce. This vegetarian enchilada recipe is perfect for a family dinner or to impress guests at a potluck. With layers of cheese and a zesty blend of spices, these enchiladas offer a rich and flavorful meal that will satisfy even the most discerning palates. Plus, the optional toppings allow you to customize the dish to your liking, making it versatile and enjoyable for everyone.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
12 cups fresh spinach (about 3 large bunches)
Juice of half a lime
¼ cup fresh cilantro, chopped
1 (4.5 oz) can chopped green chiles
½ teaspoon chili powder
½ teaspoon cayenne pepper
1 teaspoon ground cumin
8 oz cream cheese, softened
½ cup sour cream
Salt and pepper to taste
1 (28 oz) can green enchilada sauce
8 burrito-size flour tortillas
4 cups Mexican blend shredded cheese, divided
Optional toppings: extra cilantro, sliced green onions, olives, avocado, or a dollop of sour cream
Instructions
Preheat the oven to 375°F (190°C).
Make the filling: In a large pan, place the olive oil and warm it up over medium heat. Add the diced onion and cook until translucent and fragrant, about 4 minutes. Add the minced garlic and sauté for another 1-2 minutes until aromatic.
Cook the spinach: Add the fresh spinach to the skillet in batches, stirring until wilted. Once all the spinach is wilted, stir in the lime juice, chopped cilantro, green chiles, chili powder, cayenne pepper, and cumin. Stir everything together and let it simmer for another 2 minutes.Add sauce and cheese: Pour the rest of the enchilada sauce over the rolled tortillas.
Make the creamy filling: Remove the skillet from heat.
Combine the cream cheese, the sour cream, 2 cups of the grated cheese, and Add salt and pepper for seasoning.
Ensure everything is evenly combined.
Assemble the enchiladas: Spread about ⅓ of the enchilada sauce across the bottom of a 9×13 inch baking dish. Using a spoon, place roughly ⅓ cup of the spinach mixture onto each tortilla. Roll them firmly, and lay them in a baking dish, putting the seam face down.Repeat with the remaining tortillas.
Add sauce and cheese: Coat the rolled tortillas with the remaining enchilada sauce. Sprinkle the remaining 2 cups of cheese evenly over the top.
Bake: Take the baking dish out of the preheated oven and set it up in the hot oven. Bake it for 25-30 minutes, or until the cheese is melted and starts bubbling.
Serve: Wait for a few minutes before serving the enchiladas.
Garnish with your choice of toppings like extra cilantro, green onions, olives, avocado, or sour cream.
Serving and Storage Tips
Serving: Serve the enchiladas warm, fresh from the oven. You can top them with additional garnishes like chopped cilantro, sliced green onions, diced avocado, olives, or a dollop of sour cream. Pair the dish with a side of rice, beans, or a fresh salad for a complete meal.
Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F until warmed through, or use a microwave for a quicker option.
Freezing: These enchiladas freeze well. Place individual portions in airtight containers or wrap them tightly in foil. Freeze for up to 3 months. To reheat, bake from frozen at 375°F for 35-40 minutes, or until heated thoroughly.
Tips for Success
Sauté the onion and garlic: Make sure the onions are softened before adding the spinach, as this step enhances the flavor.
Cook the spinach until wilted: Allowing the spinach to wilt completely ensures the filling isn’t too watery.
Mix in the cheese while the skillet is off the heat: This helps prevent the cheese from separating or becoming too oily.
Don’t overstuff the tortillas: About 1/3 cup of filling per tortilla ensures you can roll them tightly without the filling spilling out.
Cover with enough sauce: The enchiladas should be well-covered with sauce to prevent them from drying out during baking.
Health Benefits
Spinach: A nutrient-dense leafy green, spinach is rich in vitamins A, C, and K, as well as iron, magnesium, and calcium. It supports immune health, bone strength, and blood health.
Cheese and Sour Cream: While higher in calories, cheese and sour cream provide protein and calcium, which are essential for bone health and muscle function.
Green Chiles: Rich in vitamin C, green chiles add a touch of spice and a host of antioxidants that can boost metabolism and promote healthy skin.
Olive Oil: This heart-healthy fat is full of antioxidants and anti-inflammatory properties.
Nutritional Information (Approximate per serving, serves 8)
Calories: 450-500
Protein: 14g
Fat: 30g
Carbohydrates: 32g
Fiber: 4g
Sodium: 900mg
Variations and Substitutions
Tortilla Substitutes: Use corn tortillas instead of flour tortillas for a more traditional flavor and a gluten-free option.
Add Protein: Incorporate black beans, pinto beans, or shredded chicken to add protein to the filling.
Make it Spicier: Add chopped jalapeños or increase the cayenne pepper for extra heat.
Dairy-Free Option: Substitute the cream cheese and Mexican blend cheese with dairy-free cheese alternatives.
Sauce Variety: Use red enchilada sauce for a different flavor profile or mix red and green sauces for a festive look.
Conclusion
Spinach and Cheese Enchiladas offer a delightful balance of flavors and textures, making them a fantastic option for a comforting homemade meal. With a few easy substitutions and variations, you can customize this dish to suit dietary preferences or add a personal touch. These enchiladas are not only delicious but also provide nutritional benefits, thanks to the wholesome ingredients. Whether you’re making them for a quick weeknight dinner or a special occasion, they are sure to become a favorite go-to recipe.