Krystal's Spinach Enchiladas

Indulge in the comforting flavors of "Krystal's Spinach Enchiladas," a vegetarian delight that’s as wholesome as it is irresistible! This recipe features a creamy, seasoned filling of fresh sautéed spinach, softened cream cheese, and a blend of Mexican spices, all wrapped in warm corn tortillas and smothered with rich red enchilada sauce. Topped with bubbly, golden melted cheese, these enchiladas are baked to perfection in just 25 minutes. Perfect for a weeknight dinner or casual gathering, this dish is easy to prepare yet bursting with flavor. Garnish with fresh cilantro for a vibrant finish, and serve with your favorite sides for a meal that’s guaranteed to impress. With a hearty spinach filling and simple ingredients, these enchiladas are a satisfying blend of comfort food and vegetarian goodness!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 10 cups Fresh spinach
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 8 ounces Cream cheese, softened
• 2 cups Shredded Mexican blend cheese
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 12 small Corn tortillas
• 2 cups Red enchilada sauce
• 0.25 cup Fresh cilantro, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or olive oil.

Step 2

Heat the olive oil in a large skillet over medium heat. Sauté the onion and garlic until softened and fragrant, about 3 minutes.

Step 3

Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.

Step 4

In a large mixing bowl, combine the softened cream cheese, 1 cup of shredded Mexican blend cheese, ground cumin, chili powder, salt, and black pepper. Mix until smooth and well combined.

Step 5

Add the cooked spinach mixture to the bowl and gently stir to combine.

Step 6

Warm the corn tortillas in the microwave for 20-30 seconds, or until pliable. This will help prevent them from cracking while rolling.

Step 7

Spoon about 3 tablespoons of the spinach mixture into the center of each tortilla. Roll it tightly and place it seam-side down in the prepared baking dish.

Step 8

Once all the tortillas are filled and arranged in the dish, pour the enchilada sauce evenly over the top, making sure all the tortillas are coated.

Step 9

Sprinkle the remaining 1 cup of shredded Mexican blend cheese evenly over the top.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with fresh cilantro if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1806.2g)

Amount per serving	% Daily Value*
Calories	3036.2

Total Fat 190.7g	0%
Saturated Fat 93.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 451.1mg	0%
Sodium 8668.7mg	0%
Total Carbohydrate 237.6g	0%
Dietary Fiber 35.6g	0%
Total Sugars 32.5g
Protein 93.8g	0%

Vitamin D 0IU	0%
Calcium 2380.5mg	0%
Iron 25.8mg	0%
Potassium 1285.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 12.3%

Carbs: 31.2%