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

Ingredients

  • 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

Instructions

  1. Preheat oven to 375. Grease a large rectangular casserole dish or 9x13 inch pan.

  2. Melt butter over medium heat in a medium sauce pan. Stir in flour. Add enchilada sauce. Stir in taco sauce. Bring to a boil, then reduce heat to and allow to simmer while you prepare the enchiladas.

  3. Lay tortillas out on a clean, flat surface. Reserve 1 cup of cheese. Distribute remaining cheese and the chopped spinach between each tortilla.

  4. 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.

  5. Sprinkle enchiladas with cilantro if desired and serve warm.

 

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Comments

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!! 🙂