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    Home » Recipes

    Easy Spinach Enchilada Recipe with Green Sauce

    August 21, 2020 by Patti Estep Leave a Comment

    Jump to Recipe
    A serving of spinach enchiladas on a plate.
    A serving of two enchilada on top with a full dish below.

    Enjoy this easy and healthy vegetarian spinach enchilada recipe made with green enchilada sauce and fresh spinach.

    Pan of spinach enchiladas

    My daughter often orders spinach enchilada at our local Mexican restaurant. I always order chicken enchiladas but in an effort to eat healthily I decided to try making some this vegetarian style with whole wheat tortillas.

    Green enchilada sauce in bottom of pan.

    One thing I like to do when making any kind of enchiladas is to pour a little of the sauce in the bottom of the pan to keep the enchiladas from sticking. I used green enchilada sauce in this recipe but if you love red then by all means use it. I know they will be just as good.

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    Sauteed spinach leaves and onions.

    This recipe uses fresh spinach. Can you use frozen? Of course, but I really think fresh tastes better in this recipe, especially because it is the main ingredient.

    Spinach is one of those superfood vegetables with tons of nutrients like calcium, iron, and magnesium to name a few and I really love the way it tastes.

    Spinach enchilada filling in a pan

    A truly vegetarian dish, however, it does have quite a bit of cheese. I don't know if I can ever rid my diet of cheese.

    Dipping whole wheat tortillas in enchilada sauce.

    Dipping the tortillas (I used whole wheat) in the sauce will also keep them from drying out in the oven.

    Pan of spinach enchiladas before baking.

    More cheese! After they are cooked you can set the dish uncovered under the broiler to toast the cheese.

    13 x 9 inch baking pan of spinach enchiladas from the oven.

    Spinach Enchiladas Extras

    • guacamole or just chopped avocado
    • pico de gallo
    • salsa of all kinds
    • cilantro or Italian parsley if you're a cilantro hater
    • chopped tomatoes
    • chopped romaine lettuce
    • sour cream
    • chopped black olives
    • chopped fresh, grilled or pickled jalapenos or other peppers
    Serving of two enchiladas on a plate with sour cream, tomatoes and cilantro.

    I really enjoyed making this spinach enchilada recipe and I know we will be having them for dinner again very soon.

    Two spinach enchiladas on a plate garnished with sour cream, diced tomatoes and a sprig of cilantro.
    Two spinach enchiladas with sour cream, tomatoes and cilantro on top.

    Spinach Enchilada Recipe

    Enjoy this easy and healthy vegetarian spinach enchilada recipe made with green enchilada sauce and fresh spinach.
    4 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Additional Time 5 mins
    Total Time 1 hr
    Course Dinner Recipes
    Cuisine Mexican
    Servings 4
    Calories 377 kcal

    Ingredients
      

    • 1 pound fresh spinach
    • 2 tablespoons olive oil
    • 1 cup diced onion
    • 1 large clove of garlic crushed
    • salt and pepper to taste
    • 1 4 oz can of green chilies
    • 1 28 oz can of green enchilada sauce
    • 3 cups of shredded Mexican cheese blend
    • 8 whole wheat tortillas

    Instructions
     

    • Saute onions and garlic in the olive oil in a large skillet.
    • Add spinach, salt, and pepper and stir until slightly wilted.
    • Remove from heat and add the can of green chilies, 1/2 cup of the enchilada sauce, and 2 cups of cheese.
    • Coat the bottom of a 9x13 inch baking pan with some of the green enchilada sauce.
    • In a separate low bowl add some of the enchilada sauce.
    • Dip each tortilla into the bowl of sauce lightly coating it.
    • Then add the spinach and cheese filling.
    • Roll up the tortilla and place it into the baking pan with the seam side down.
    • Continue with the remaining tortillas using up all of the filling.
    • Pour the remaining green enchilada sauce over all the tortillas.
    • Top with the remaining 1 cup of cheese.
    • Cover with foil and bake for 25 mins at 350 degrees.
    • Remove foil and broil for 2 - 5 minutes to brown the cheese topping.
    • Let sit for 15 minutes.
    • Serve with sour cream, chopped tomatoes, and cilantro.

    Nutrition

    Serving: 1gCalories: 377kcalCarbohydrates: 32gProtein: 17gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 40mgSodium: 1032mgFiber: 8gSugar: 7g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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