Cheesy Spinach Enchiladas

Cheesy Spinach Enchiladas wrapped in tortillas and smothered in ramped-up enchilada sauce! All with nutrient-loaded goodness of spinach stuffed inside! 

Cheesy Spinach Enchiladas | Creme de la Crumb

So enchiladas. They’re kind of wonderful, no?

Cheesy Spinach Enchiladas | Creme de la Crumb

 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.

Cheesy Spinach Enchiladas | Creme de la Crumb

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

Cheesy Spinach Enchiladas | Creme de la Crumb

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.

Cheesy Spinach Enchiladas | Creme de la Crumb

Look at those beauties ^^^ !

Cheesy Spinach Enchiladas | Creme de la Crumb

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 | Creme de la Crumb

Cheesy Spinach Enchiladas

Cheesy goodness wrapped in tortillas and smothered in ramped-up enchilada sauce! All with nutrient-loaded spinach stuffed inside!
Course Main Course
Cuisine Mexican
Keyword cheese, enchilada, spinach
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tiffany


  • 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.


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So delicious! Thank you for this recipe. I made it tonight. It was easy and tasty!

this is a family favorite; super easy! We like to brown up about a pound of ground beef & add to the enchilada sauce. We usually use a green sauce & the results are soooo good!

    Thanks for your feedback! I love a good green sauce!! 🙂

Does the recipe even need the taco seasoning as listed
On the recipe list? The directions WEREN’T clear weren’t clear as others.

    Yes, you definitely need the taco seasoning! You add it after the enchilada sauce. Thanks for pointing out the typo- it’s fixed now!

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