Green Chile Spinach Enchiladas ~
Cheesy enchiladas stuffed with green chiles and fresh spinach.
Serve with Taco Rice or Black Beans.
Spinach Enchiladas Verdes
Spinach enchiladas verdes (enchiladas with green sauce) are a favorite of mine and one of the go-to dishes I order at our local Mexican restaurant. I love the combination of tender tortillas filled with a creamy spinach mixture and smothered in tangy green chile sauce. These enchiladas are cheesy, satisfying, and full of flavor, perfect for a weeknight dinner or as a hearty meal for guests.
Ingredients for Green Chile Spinach Enchiladas
You will need the following:
- 1 tablespoon olive oil
- 1/4 cup yellow onion, chopped
- 1 teaspoon garlic, minced
- 11-ounces baby spinach leaves, by weight
- 1/3 cup cilantro, + extra for garnish, destemmed and chopped
- 4-ounces diced green chiles
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground chili powder
- 1/2 cup sour cream
- 10 ounces green chile enchilada sauce
- 4 cups Mexican-blend cheese, divided
- 8 (8-inch) flour tortillas
Ingredient Notes
- Spinach:Fresh spinach works best here, as frozen spinach tends to release too much water, which can make the filling soggy.
- Cilantro:Fresh cilantro adds brightness and freshness to the enchiladas. You can omit it if you’re not a fan, or substitute with parsley for a different flavor.
- Savory Spices: In a pinch, you can swap the cumin and chili powder for taco seasoning. It will still taste great but may have a slightly different flavor profile.
- Sour Cream:Plain Greek yogurt works if you don’t have sour cream on hand. They both add a similar tang, though Greek yogurt has a thicker consistency.
- Green Enchilada Sauce: Adjust the heat level based on your preference by choosing mild or hot enchilada sauce. Homemade salsa verde can be used for a fresher flavor.
- Mexican-Blend Cheese: A pre-shredded blend of Monterey Jack cheese and cheddar cheese is convenient, but you could also use pepper jack cheese for a little bit more heat.
- Flour Tortillas:Flour tortillas are soft and pliable, making them easier to roll without tearing. Corn tortillas are more traditional but tend to be more fragile.
How to Make Green Chile Spinach Enchiladas
STEP ONE: Preheat and Prep. Preheat your oven to 375°F. Spray a 9×13-inch glass casserole dish with nonstick cooking spray.
STEP TWO: Cook the Onion and Garlic. Set a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the onion. Cook for about 3 minutes, stirring frequently, until softened. Add the garlic and cook for another 30 seconds.
STEP THREE: Add the Spinach. Add the spinach to the skillet and cook until wilted, about 2 minutes.
STEP FOUR: Mix the Enchilada Filling. Stir in the cilantro, green chiles, lime juice, cumin, and chili powder. Remove from heat, then mix in the sour cream and 2 cups of cheese.
STEP FIVE: Assemble the Enchiladas. Divide the enchilada filling into 8 portions. Spoon each portion onto a tortilla, roll it up, and place seam-side down in the prepared baking dish.
STEP SIX: Add the Sauce and Cheese. Pour the green enchilada sauce over the rolled tortillas and sprinkle the remaining 2 cups of cheese on top.
STEP SEVEN: Bake. Bake in the preheated oven for 30 minutes, or until the cheese is melted and the sauce is bubbling.
STEP EIGHT: Rest and Serve. Let the enchiladas stand for 10 minutes before serving. Sprinkle with extra cilantro and serve warm.
Optional Add-Ons
Customize your enchiladas with one of these favorite toppings:
- Green Onions: Garnish with sliced green onions for fresh crunch and a mild onion flavor.
- Pico de Gallo: Top the cooked enchiladas with this tangy salsa made from fresh tomatoes, onions, and lime juice.
- Tomatillo Salsa Verde – A homemade or store-bought green salsa spooned over the top before serving can enhance the flavors of green enchiladas.
FAQ
- Can I make these enchiladas ahead of time? Yes, you can assemble the enchiladas up to a day in advance. Just cover and refrigerate before baking. When you’re ready to eat, bake them as directed, though you may need to add a few extra minutes to account for the chill.
- What type of tortillas should I use? I prefer flour tortillas because they are softer and easier to roll without breaking. Corn tortillas are more traditional but can be tricky to handle as they tend to tear more easily.
- Can I use frozen spinach? For best results, fresh spinach is recommended, as frozen spinach releases too much moisture, which can make the filling watery. If you must use frozen, be sure to thaw and drain it thoroughly.
Storage
- Leftover enchiladas can be stored in an airtight container in the refrigerator. To reheat, warm them in the oven at 350°F for about 15 minutes, or microwave individual servings until hot.
More Mexican Recipes You’ll Love!
- Cilantro Lime Rice
- Rice and Bean Burritos
- Avocado Tomato Salad
- Pinto Bean Casserole
- Black Bean Cakes
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Green Chile Spinach Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1/4 cup yellow onion chopped
- 1 teaspoon garlic minced
- 11- ounces baby spinach leaves by weight
- 1/3 cup cilantro + extra for garnish, destemmed and chopped
- 4- ounces diced green chiles
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground chili powder
- 1/2 cup sour cream
- 10 ounces green chile enchilada sauce
- 4 cups Mexican-blend cheese divided
- 8 8-inch flour tortillas
Instructions
- Preheat your oven to 375°F. Spray a 9×13-inch glass casserole dish with nonstick cooking spray.
- Set a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the onion. Cook for about 3 minutes, stirring frequently, until softened. Add the garlic and cook for another 30 seconds.
- Add the spinach to the skillet and cook until wilted, about 2 minutes.
- Stir in the cilantro, green chiles, lime juice, cumin, and chili powder. Remove from heat, then mix in the sour cream and 2 cups of cheese.
- Divide the enchilada filling into 8 portions. Spoon each portion onto a tortilla, roll it up, and place seam-side down in the prepared baking dish.
- Pour the green enchilada sauce over the rolled tortillas and sprinkle the remaining 2 cups of cheese on top.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and the sauce is bubbling.
- Let the enchiladas stand for 10 minutes before serving. Sprinkle with extra cilantro and serve warm.
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