Description
Cheese and spinach enchiladas bring comfort right to your dinner table with a delightful twist on classic Mexican flavors. Packed with melty cheese and fresh spinach, these enchiladas make weeknight meals simple and satisfying.
Ingredients
Scale
Cheese and Main Ingredients:
- 2 cups shredded Monterey Jack cheese
- 1 cup crumbled queso fresco
- 6 cups fresh spinach
Main Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 small onion
- 3 cloves garlic
- 8–10 flour or corn tortillas
- 2 cups red enchilada sauce
- Fresh cilantro
- 1 sliced avocado
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté 1 small chopped onion for 5 minutes until translucent.
- Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Gradually add 6 cups chopped spinach to the skillet, stirring until it wilts completely in 3-4 minutes.
- Sprinkle 1 teaspoon each of cumin, chili powder, and smoked paprika over the spinach. Season with salt and pepper.
- Remove skillet from heat and let spinach mixture cool for 2-3 minutes.
- Mix cooled spinach with 2 cups Monterey Jack cheese and 1 cup queso fresco in a large bowl.
- Preheat oven to 375°F.
- Warm 8-10 tortillas in a dry skillet for 30 seconds on each side to make them pliable.
- Spoon ⅓ cup spinach-cheese mixture into the center of each tortilla. Roll tightly and place seam-side down in a greased baking dish.
- Pour 2 cups red enchilada sauce evenly over rolled tortillas.
- Sprinkle additional shredded cheese on top of the sauce.
- Bake for 20-25 minutes until sauce bubbles and cheese browns.
- Let enchiladas rest for 3-4 minutes after removing from oven.
- Serve with fresh cilantro and sliced avocado as garnish.
Notes
- Corn tortillas can crack easily, so warm them gently in a skillet or microwave to make rolling smoother and prevent splitting.
- Drain excess liquid from spinach after cooking to keep the filling from becoming watery and prevent soggy enchiladas.
- Queso fresco and Monterey Jack create a perfect cheese blend, but feel free to swap with similar mild, melting cheeses based on what’s in your refrigerator.
- Let enchiladas rest for 5 minutes after baking to help them hold their shape and make serving easier without falling apart.
- Prep Time: 20-25 minutes
- Cook Time: 20-25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg