Vegetarian Enchiladas

5 from 21 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Servings: servings

Author: Tiffany Azure

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.

Video

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!)

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