Spinach Enchiladas
Creamy spinach enchiladas feature tender tortillas filled with a flavorful spinach mixture, topped with rich sauce and cheese. Perfect for a comforting, family-friendly Mexican-inspired meal.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a saucepan, whisk together chicken broth, tomato paste, and chili powder.
- Simmer, uncovered, for 5 minutes.
- In a bowl, combine spinach, chopped green onions, sour cream, and drained cottage cheese; stir in 1 cup shredded cheese.
- Spoon 1/2 cup sauce into a greased 11 x 7 x 2-inch baking dish.
- Dip tortillas into the remaining sauce.
- Spoon 1/4 cup spinach mixture down the center of each tortilla.
- Roll up tortillas and place, seam side down, in the baking dish.
- Top with remaining sauce and shredded cheese.
- Bake, uncovered, at 350°F for 20 minutes or until bubbly.
Tips & Substitutions
For added flavor, consider sautéing garlic and onion before mixing with the spinach. If you don't have Colby cheese, Monterey Jack or a Mexican blend can be great substitutes. To make it spicier, add diced jalapeños to the spinach mixture or increase the chili powder. For a lighter version, use Greek yogurt instead of sour cream.
Serving Suggestions
These spinach enchiladas pair beautifully with a side of Mexican rice or a fresh green salad. Consider serving them with a dollop of guacamole or salsa for added flavor. Enjoy with a refreshing beverage like a margarita or a light beer. For more variations, explore dishes like Chicken Enchiladas In Cream or Mock Enchilada Casserole.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave individual servings for 1-2 minutes, but the oven method helps maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Enchiladas contains roughly 609 calories, with 37g protein, 88g carbohydrates, and 15g fat. It is an excellent source of protein (73% of the Daily Value), vitamin A (50% of the Daily Value), and iron (48% of the Daily Value). Note that it is relatively high in sodium, at 1699mg per serving (74% 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 these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Simply prepare them up to the baking step, cover tightly, and refrigerate. When ready to bake, remove from the fridge and let sit at room temperature for about 30 minutes before baking to ensure even cooking.
Can I freeze the spinach enchiladas?
Yes, these enchiladas freeze well. Assemble them in a freezer-safe dish without baking, cover tightly with foil, and freeze for up to 3 months. To bake from frozen, preheat the oven to 350°F and bake for about 40-50 minutes, covered, until heated through and bubbly.
What can I use instead of tortillas?
If you're looking for a gluten-free option, use corn tortillas or even thinly sliced zucchini as a substitute. For a low-carb alternative, you can also try using large lettuce leaves to wrap the filling. The flavors will still be delicious, even with these variations!
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).