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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
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.