Spinach Enchiladas with Cilantro Cream Sauce

Creamy, indulgent, and packed with vibrant flavors, these Spinach Enchiladas with Cilantro Cream Sauce are a delightful twist on classic Mexican comfort food. Sautéed fresh spinach is combined with cream cheese and Monterey Jack to create a rich, velvety filling, all wrapped in soft corn tortillas. The enchiladas are bathed in a luscious, homemade cilantro cream sauce infused with lime juice and cumin for a tangy, aromatic finish. Baked to perfection with a bubbly layer of melted cheese, this dish is both visually stunning and irresistibly delicious. Perfect for weeknight dinners or entertaining, these vegetarian enchiladas are easy to prepare and sure to impress every guest at your table. Garnish with fresh cilantro for a pop of color and extra freshness!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 cups Fresh spinach
• 2 tablespoons Olive oil
• 3 Garlic cloves, minced
• 8 ounces Cream cheese, softened
• 2 cups Shredded Monterey Jack cheese
• 12 Corn tortillas
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1.5 cups Vegetable broth
• 1 cup Heavy cream
• 1 cup Cilantro, chopped
• 2 tablespoons Lime juice
• 1 teaspoon Cumin powder
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 0.25 cup Additional cilantro, for garnish

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 3

Add the fresh spinach to the skillet and cook until wilted (about 3-4 minutes). Remove from heat and set aside to cool slightly.

Step 4

Once cooled, mix the cooked spinach with the softened cream cheese in a bowl. Stir in half of the shredded Monterey Jack cheese and combine thoroughly to create the filling.

Step 5

Warm the corn tortillas in the microwave for 20-30 seconds to make them pliable. Spoon about 2-3 tablespoons of the spinach mixture into each tortilla, roll it up, and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 6

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1 minute.

Step 7

Gradually whisk in the vegetable broth, ensuring no lumps form. Cook for 2-3 minutes until the mixture thickens slightly.

Step 8

Reduce heat to low and stir in the heavy cream, chopped cilantro, lime juice, cumin powder, salt, and pepper. Cook for another 2 minutes, allowing the flavors to meld. Remove from heat.

Step 9

Pour the cilantro cream sauce evenly over the enchiladas. Sprinkle the remaining Monterey Jack cheese on top.

Step 10

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

Step 11

Remove from the oven and let the enchiladas cool slightly before serving.

Step 12

Garnish with additional chopped cilantro and serve warm. Enjoy!

Nutrition Facts

Serving size	(2282.3g)

Amount per serving	% Daily Value*
Calories	4494.7

Total Fat 297.6g	0%
Saturated Fat 156.0g	0%
Polyunsaturated Fat 4.4g
Cholesterol 756.9mg	0%
Sodium 5922.4mg	0%
Total Carbohydrate 340.4g	0%
Dietary Fiber 56.3g	0%
Total Sugars 22.4g
Protein 124.6g	0%

Vitamin D 52.5IU	0%
Calcium 2535.3mg	0%
Iron 25.1mg	0%
Potassium 2721.4mg	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: 59.0%

Protein: 11.0%

Carbs: 30.0%