Cheesy Spinach Enchiladas wrapped in tortillas and smothered in ramped-up enchilada sauce! All with nutrient-loaded goodness of spinach stuffed inside!
So enchiladas. They’re kind of wonderful, no?
I declare that many of life’s greatest joys are the simplest ones. The ones with a few key stellar ingredients and a lot of love. Like cheesy spinach-loaded enchiladas. Chicken enchiladas, pork enchiladas, pumpkin enchiladas (what the…??) – all of those things are fine and dandy but sometimes life just needs simplicity. The kind of simplicity you get from spinach and CHEEEEEEESE wrapped in a tortilla and smothered with enchilada sauce.
Now let’s talk business. My secret for awesome-tasting enchilada sauce? Taco seasoning. Add some taco seasoning to any canned variety for restaurant-worthy sauce. If you can make it yourself, GREAT, I love you for it. If you’re just not feeling up to whipping up your own batch, grab a couple of cans and stir in some taco seasoning. Easy peasy cheesy.
Speaking of cheesy…
Now, I didn’t feed these to kids because… well there just weren’t any to be found at the time I was ready to serve these enchiladas, but I did feed them to a husband who is historically a “meat and potatoes” kind of guy and he had no problem-o with the spinach. So sneak it into your enchiladas and see if your kids or spouse even notice. I think it take the old cheese enchilada to a whole new level of tasty.
Look at those beauties ^^^ !
Oh and hey, don’t worry about having your enchiladas look “perfect”. It’s like a sloppy joe. or ribs. or chicken wings.
If they’re not a total mess, you’re not doing it right.
Cheesy Spinach Enchiladas
- 1 tablespoon butter
- 1 tablespoon flour
- 2 15-ounce cans mild or medium enchilada sauce
- 1 tablespoon taco seasoning
- 8 large flour tortillas
- 4 cups shredded Mexican-blend cheese
- 4 cups baby spinach leaves - roughly chopped
- optional: chopped cilantro
- Preheat oven to 375. Grease a large rectangular casserole dish or 9x13 inch pan.
- Melt butter over medium heat in a medium sauce pan. Stir in flour. Add enchilada sauce. Stir in taco seasoning. Bring to a boil, then reduce heat to and allow to simmer while you prepare the enchiladas.
- Lay tortillas out on a clean, flat surface. Reserve 1 cup of cheese. Distribute remaining cheese and the chopped spinach between each tortilla.
- Spread 2/3 cup of your enchilada sauce in the bottom of your prepared baking pan. Roll up tortillas and place side by side seam-side-down in the pan. Spread remaining sauce over enchiladas. Sprinkle with reserved cheese. Bake for 15-20 minutes until cheese is completely melted.
- Sprinkle enchiladas with cilantro if desired and serve warm.
Made this tonight. I did take the suggestions about switching the red pepper flakes with cayenne pepper and decreasing the cumin. But this was absolutely amazing!! Thank you ❤️
Very easy & very good! I had a bag of spinach I needed to use up so I googled “what to cook with a bag of spinach” lol! Your recipe was one that caught my eye immediately. I had everything except the enchilada sauce. BTW, my grocery store only carries 10 oz cans not 15 oz so I grabbed the large 28 oz & used it. Even though I was 2 oz short, it turned out great. Also, I used low-carb flour tortillas. Thank you for sharing ❤️
Great meal to make when trying to incorporate meatless dishes into weeknight meal planning. I was nervous the spinach would lack flavor, but I was wrong. Will be adding to my rotation. I’m new to your website and so far have loved your recipes. Thanks!