Enjoy this easy and healthy vegetarian spinach enchilada recipe made with green enchilada sauce and fresh spinach.
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.
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.
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.
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 the tortillas (I used whole wheat) in the sauce will also keep them from drying out in the oven.
More cheese! After they are cooked you can set the dish uncovered under the broiler to toast the cheese.
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
I really enjoyed making this spinach enchilada recipe and I know we will be having them for dinner again very soon.
Spinach Enchilada Recipe
- 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
- 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.
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.