Zesty Spinach Enchiladas
These vegetarian enchiladas feature sautéed spinach, creamy cheese, and a vibrant homemade enchilada sauce wrapped in warm corn tortillas.
Equipment
- Large Skillet
- Cutting Board
- Knife
- 9x13 baking dish
- Measuring Cups
- Measuring Spoons
- Mixing Spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 cups fresh spinach roughly chopped
- 1 cup crumbled queso fresco or shredded Monterey Jack
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- 12 corn tortillas warmed slightly
- 1.5 cups enchilada sauce verde or red
- ½ cup sour cream optional, for extra creaminess
- ¼ cup chopped cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté for 3–4 minutes until soft and fragrant.
- Stir in chopped spinach and cook until wilted, about 3–5 minutes. Season with cumin, oregano, salt, and pepper.
- Remove from heat and mix in half the queso fresco or cheese blend until slightly melted.
- Spoon the spinach mixture into each warmed tortilla, roll them up, and place seam-side down in a greased 9x13 baking dish.
- Pour enchilada sauce evenly over the tortillas, then swirl in sour cream if using. Top with remaining cheese.
- Bake uncovered for 15–20 minutes, or until bubbling and heated through.
- Garnish with chopped cilantro and serve warm.
Notes
For added texture, try topping with crispy tortilla strips or roasted pumpkin seeds after baking. Substitute Greek yogurt for sour cream if desired.
Nutrition
Calories: 310kcalCarbohydrates: 28gProtein: 12gFat: 18gSaturated Fat: 9gCholesterol: 30mgSodium: 520mgPotassium: 480mgFiber: 6gSugar: 4gVitamin A: 120IUVitamin C: 25mgCalcium: 220mgIron: 3mg
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