Vegetarian Enchiladas
Cheesy spinach Vegetarian Enchiladas are a Mexican-inspired dish that combines vibrant spinach with ooey-gooey cheese wrapped in warm flour tortillas. Smothered in a flavor-packed enchilada sauce, these enchiladas are a flavorful and super easy meal to whip up on those busy weeknights!
Servings:6 servings
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
- 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.
Notes
- Serve with your favorite toppings like sour cream, sliced avocado or guacamole, sliced black olives, more cilantro, green onions, salsa, and hot sauce.
- These vegetarian enchiladas will keep in the fridge for up to 5 days in an airtight container.
- These will freeze well for up to 3 months. But, honestly, it's easier (and faster) to just make up a whole new batch than to thaw and reheat. (And tastier, too!)
Nutrition
Calories: 399 kcal, Carbohydrates: 24 g, Protein: 22 g, Fat: 24 g, Saturated Fat: 13 g, Cholesterol: 71 mg, Sodium: 849 mg, Potassium: 241 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 2413 IU, Vitamin C: 6 mg, Calcium: 557 mg, Iron: 2 mg