Spinach and Cheese Enchiladas

 

🌯 Spinach and Cheese Enchiladas – A Creamy, Cheesy, Vegetarian Delight

If you’re looking for a hearty, flavor-packed vegetarian dish that even meat-lovers will crave, these Spinach and Cheese Enchiladas are it. Creamy, cheesy, and full of tender spinach, this recipe transforms simple ingredients into a satisfying comfort meal that’s perfect for weeknights, meal prep, or entertaining guests.

Wrapped in soft tortillas and smothered with a rich enchilada sauce, these enchiladas deliver all the classic Tex-Mex flavors you love—with a fresh, wholesome twist.

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🌟 Why You’ll Love This Recipe

• Vegetarian comfort food: No meat, but every bite is rich, filling, and flavorful.

• Creamy & cheesy: Melty cheese and tender spinach wrapped in saucy perfection.

• Quick to make: Ready in under an hour from start to finish.

• Perfect for meal prep: Makes great leftovers and reheats beautifully.

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🧾 Ingredients

(Serves 4–6)

For the Filling:

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 4 cups fresh spinach (or 1 package frozen spinach, thawed and drained)

• 1 cup ricotta or cottage cheese

• 1½ cups shredded Monterey Jack or mozzarella cheese

• ½ cup shredded cheddar cheese

• Salt and pepper to taste

For the Enchiladas:

• 8 small flour or corn tortillas

• 1 can (10 oz) enchilada sauce (red or green—your choice!)

• ½ cup sour cream or Greek yogurt (optional, for extra creaminess)

• ½ cup shredded cheese (for topping)

• Fresh cilantro or green onions, for garnish

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🍳 Directions

1. Prepare the Filling

Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook another 30 seconds until fragrant.
Add spinach and cook until wilted (or heated through if using frozen). Season with salt and pepper. Remove from heat and let cool slightly.

In a mixing bowl, combine the spinach mixture with ricotta and shredded cheeses. Mix well until creamy and evenly blended.

2. Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Spread a few spoonfuls of enchilada sauce across the bottom of the dish.

Spoon a generous portion of the spinach and cheese filling onto each tortilla, roll it up tightly, and place seam-side down in the dish. Repeat with all tortillas.

3. Add Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled tortillas. If desired, mix sour cream or Greek yogurt into the sauce for added creaminess. Sprinkle the top with extra shredded cheese.

4. Bake

Bake uncovered for 20–25 minutes, or until bubbly and golden around the edges.

5. Serve

Let cool slightly before serving. Garnish with fresh cilantro, green onions, or a drizzle of sour cream.

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🍽️ Serving Suggestions

Serve your Spinach and Cheese Enchiladas with:

• Mexican rice or cilantro lime rice

• Refried beans or black bean salad

• Guacamole and fresh salsa for dipping

They also pair beautifully with a crisp green salad for a lighter meal.

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💡 Tips & Variations

• Add protein: Mix in shredded chicken, ground turkey, or black beans for extra heartiness.

• Go green: Try using green enchilada sauce for a fresh, tangy flavor.

• Extra creamy: Add a handful of cream cheese or a splash of heavy cream to the filling.

• Make ahead: Assemble the enchiladas up to a day in advance, cover, and refrigerate until ready to bake.

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❤️ Final Thoughts

These Spinach and Cheese Enchiladas are everything you want in a comfort meal—warm, creamy, and loaded with flavor. The combination of tender spinach, melty cheese, and zesty enchilada sauce creates a dish that’s both wholesome and indulgent.

It’s an easy, crowd-pleasing recipe that proves vegetarian food can be every bit as satisfying as its meaty counterparts. Whether you’re serving it for a family dinner, potluck, or meatless Monday, this dish is guaranteed to earn a permanent place in your recipe collection.

So grab your tortillas, fire up the oven, and get ready to fall in love with this cheesy, saucy classic!