Spinach Enchiladas

Indulge in the rich, creamy goodness of Spinach Enchiladas, a vegetarian delight that’s equal parts comforting and flavorful. Packed with fresh wilted spinach and a luscious homemade cream cheese sauce, these enchiladas are wrapped in soft corn tortillas and smothered with zesty red enchilada sauce. A generous sprinkle of melted Mexican cheese blend crowns each bite, while optional cilantro adds a touch of bright freshness to this Tex-Mex classic. Easy to prepare in just under an hour, this recipe is perfect for weeknight dinners or cozy gatherings, offering a satisfying meatless meal that’s high in flavor and bursting with nutrients.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 10 cups fresh spinach
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1.5 cups milk
• 4 ounces cream cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 12 corn tortillas
• 2 cups red enchilada sauce
• 2 cups shredded Mexican blend cheese
• 0.25 cups chopped cilantro (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the fresh spinach thoroughly and pat it dry.

Step 3

Heat a large skillet over medium heat. Add the spinach and cook until wilted, about 3 minutes. Remove the spinach from the skillet and set it aside in a bowl.

Step 4

In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes until slightly golden.

Step 5

Slowly whisk in the milk, ensuring there are no lumps. Cook for 3-4 minutes until the sauce begins to thicken.

Step 6

Add the cream cheese to the sauce and stir until fully melted and creamy. Season the sauce with garlic powder, onion powder, salt, and black pepper.

Step 7

Chop the cooked spinach finely and mix it into the sauce. This will be your spinach filling.

Step 8

Warm the corn tortillas in the microwave or in a dry skillet to make them pliable.

Step 9

Spoon 2-3 tablespoons of the spinach filling onto each tortilla, then roll them tightly and place them seam-side down in a greased 9x13 baking dish.

Step 10

Pour the red enchilada sauce evenly over the rolled tortillas, making sure they are completely covered.

Step 11

Sprinkle the shredded Mexican blend cheese on top.

Step 12

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

Step 13

Remove the dish from the oven and let it cool slightly for 5 minutes.

Step 14

Garnish with chopped cilantro if desired, and serve immediately.

Nutrition Facts

Serving size	(2176.9g)

Amount per serving	% Daily Value*
Calories	3298.5

Total Fat 158.9g	0%
Saturated Fat 82.7g	0%
Polyunsaturated Fat 2.6g
Cholesterol 413.3mg	0%
Sodium 9749.4mg	0%
Total Carbohydrate 351.4g	0%
Dietary Fiber 47.7g	0%
Total Sugars 43.5g
Protein 112.4g	0%

Vitamin D 165.5IU	0%
Calcium 2811.2mg	0%
Iron 26.2mg	0%
Potassium 2025.3mg	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: 43.5%

Protein: 13.7%

Carbs: 42.8%