Creamy Spinach and Cheese Green Chile Enchiladas
If you’re looking for a comforting, flavorful dish that’s both satisfying and easy to make, look no further than these Creamy Spinach and Cheese Green Chile Enchiladas. Bursting with vibrant flavors and creamy goodness, this recipe brings together fresh spinach, savory cheeses, and a zesty green chile sauce, all wrapped in soft tortillas. Perfect for a weeknight dinner or a gathering with friends, these enchiladas are sure to impress.
Why It Works Every Time
The beauty of this recipe lies in its balance of flavors and textures. The fresh spinach adds a pop of color and nutrition, while the combination of Monterey Jack and Cheddar cheeses creates a rich, gooey filling that pairs perfectly with the creamy sour cream or yogurt. The green chiles introduce a mild heat that lingers pleasantly without overpowering the dish. Moreover, the lime juice and cilantro brighten up the flavors, making every bite a delightful experience. This recipe is adaptable and can be made ahead of time, making it a go-to for busy weeknights.
Ingredients at a Glance
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 10 cups fresh spinach leaves
- 1 tablespoon fresh lime juice
- 1/3 cup chopped cilantro
- 4.5 oz can green chiles
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground chili powder
- 1/2 cup sour cream or plain Greek yogurt
- Salt and black pepper, to taste
- 20 oz mild green chile enchilada sauce
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups shredded Cheddar cheese, divided
Cook’s Kit
- Large skillet: For sautéing the vegetables.
- Mixing bowl: To combine the filling ingredients.
- 9×13 inch baking dish: To assemble and bake the enchiladas.
- Measuring cups and spoons: For precise ingredient measurements.
- Wooden spoon or spatula: For mixing and spreading the filling.
Step-by-Step: Creamy Spinach and Cheese Green Chile Enchiladas
Step 1: Sauté the Aromatics
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Step 2: Add the Spinach
Gradually add the fresh spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted and reduced in volume, about 3-5 minutes.
Step 3: Mix the Filling
Remove the skillet from heat. In a mixing bowl, combine the sautéed spinach mixture with fresh lime juice, chopped cilantro, green chiles, ground cumin, chili powder, sour cream (or Greek yogurt), salt, and black pepper. Mix until well combined, then stir in 1 cup of shredded Monterey Jack cheese and 1 cup of shredded Cheddar cheese.
Step 4: Prepare the Enchiladas
Preheat your oven to 350°F (175°C). Spread half of the enchilada sauce on the bottom of a 9×13 inch baking dish. Take a flour tortilla and spoon a generous amount of the spinach and cheese mixture along the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Step 5: Top with Sauce and Cheese
Once all the tortillas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining Monterey Jack and Cheddar cheeses evenly over the sauce.
Step 6: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
Step 7: Serve
Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Serve warm, topped with chopped green onions, fresh cilantro, and diced avocado for an extra burst of flavor and color.
Seasonal Spins
- Spring: Incorporate fresh herbs like basil or dill for a unique twist.
- Summer: Add diced tomatoes or corn for a fresh, vibrant addition.
- Fall: Mix in roasted butternut squash for a seasonal touch.
- Winter: Top with a warm, spicy salsa for a hearty meal.
Mistakes That Ruin Creamy Spinach and Cheese Green Chile Enchiladas
- Not squeezing excess moisture from the spinach: This can make the filling too watery.
- Overfilling the tortillas: This can lead to tearing and messy enchiladas.
- Skipping the resting time after baking: Letting them sit for a few minutes helps them set and makes serving easier.
- Using stale tortillas: Fresh tortillas roll better and taste better!
Prep Ahead & Store
You can prepare these Creamy Spinach and Cheese Green Chile Enchiladas ahead of time for a quick meal later. Assemble the enchiladas, cover them tightly, and refrigerate for up to 24 hours before baking. You can also freeze them unbaked for up to 3 months. Just be sure to thaw in the fridge overnight before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Quick Q&A
Can I use other types of cheese in this recipe?
Absolutely! Feel free to experiment with different cheeses such as Pepper Jack for a bit of spice or Queso Fresco for a milder flavor.
What can I serve with these enchiladas?
These enchiladas pair well with a simple side salad, Mexican rice, or refried beans for a complete meal.
Can I make these enchiladas vegetarian?
This recipe is already vegetarian as it uses spinach and cheese. Ensure your sauces and tortillas are also vegetarian-friendly.
How do I make these enchiladas spicier?
To add heat, consider using hot green chiles, adding jalapeños to the filling, or topping with a spicy salsa before serving.
Save & Share
If you love these Creamy Spinach and Cheese Green Chile Enchiladas as much as I do, be sure to save this recipe and share it with your friends and family. They’re bound to become a favorite in your household!
Enjoy the comforting flavors and creamy textures of these enchiladas, and don’t forget to get creative with the ingredients based on what you have on hand. Whether you’re serving them at a gathering or enjoying them on a cozy night in, these enchiladas are sure to bring smiles to every table. Happy cooking!
Creamy Spinach and Cheese Green Chile Enchiladas
Ingredients
Equipment
Method
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Gradually add the fresh spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted and reduced in volume, about 3-5 minutes.
- Remove the skillet from heat. In a mixing bowl, combine the sautéed spinach mixture with fresh lime juice, chopped cilantro, green chiles, ground cumin, chili powder, sour cream (or Greek yogurt), salt, and black pepper. Mix until well combined, then stir in 1 cup of shredded Monterey Jack cheese and 1 cup of shredded Cheddar cheese.
- Preheat your oven to 350°F (175°C). Spread half of the enchilada sauce on the bottom of a 9x13 inch baking dish. Take a flour tortilla and spoon a generous amount of the spinach and cheese mixture along the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Once all the tortillas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining Monterey Jack and Cheddar cheeses evenly over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
- Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Serve warm, topped with chopped green onions, fresh cilantro, and diced avocado for an extra burst of flavor and color.
Notes
- Make ahead by assembling enchiladas and refrigerating for up to 24 hours.
- Freeze unbaked enchiladas for up to 3 months; thaw in the fridge before baking.
- Leftovers can be stored in an airtight container for up to 3 days.
