Enchiladas Verde
Creamy, cheesy green enchiladas packed with spinach and chilies, perfect for a comforting family dinner or casual gathering with vibrant flavors.
Ingredients
Instructions
- Blend spinach, cream of chicken soup, sour cream, chopped green chilies, and green onion in a blender until smooth.
- Soften the corn tortillas in the microwave for 20 to 40 seconds.
- Spoon a tablespoon of grated Monterey Jack cheese and green onion onto each tortilla.
- Roll up each tortilla and place them seam-side down in a lightly greased 8 x 12-inch dish.
- Once all tortillas are rolled and in the dish, spoon the blended mixture over the top.
- Sprinkle the remaining cheese over the enchiladas.
- Bake uncovered for 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese to the blender mixture. If you want to add more flavor, try incorporating some cumin or garlic powder. You can substitute the Monterey Jack cheese with pepper jack for a spicy kick or use a dairy-free cheese for a vegan option. Make sure to drain the spinach well to avoid a watery filling.
Serving Suggestions
Serve the enchiladas with a dollop of sour cream, fresh cilantro, and a sprinkle of sliced jalapeños for added flavor. They pair wonderfully with a side of Mexican rice or a fresh avocado salad. For a complete meal, consider serving with Nancie'S Chicken Calupa for a delightful mix of flavors.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for about 20 minutes or until heated through. You can also microwave individual servings, but the oven will help maintain the texture of the tortillas.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas Verde contains roughly 791 calories, with 36g protein, 106g carbohydrates, and 27g fat. It is an excellent source of protein (72% of the Daily Value), calcium (59% of the Daily Value), and dietary fiber (53% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1223mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make enchiladas verde ahead of time?
Yes, you can prepare the enchiladas up to the baking step and store them in the refrigerator for up to 24 hours. Just cover tightly with foil or plastic wrap. When ready to bake, remove the cover and bake as directed, adding a few extra minutes if needed to ensure they are heated through.
What can I use instead of corn tortillas?
If you prefer, you can use flour tortillas instead of corn tortillas. They will give a different texture but will still be delicious. For a gluten-free option, look for gluten-free tortillas made from corn or rice flour that can work well in this recipe.
How do I prevent the tortillas from tearing?
To prevent the tortillas from tearing, it’s important to soften them before filling. Microwaving them briefly, as mentioned in the instructions, helps. You can also wrap them in a damp paper towel while microwaving to keep them moist and pliable. This will make rolling them much easier.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).