Spinach and Cheese Enchiladas

Ingredients

For the Filling

8 flour or corn tortillas
5 cups fresh spinach, roughly chopped
1½ cups shredded Monterey Jack or mozzarella cheese
½ cup shredded cheddar cheese
½ cup cream cheese, softened
½ small onion, finely chopped
2 cloves garlic, minced
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil

For the Sauce

2 cups red or green enchilada sauce
½ cup sour cream, optional

For Topping

½ cup shredded cheese
Fresh cilantro or chopped green onions, optional

Instructions

1. Prepare the Oven

Preheat your oven to 190°C (375°F).

Lightly grease a 9 × 13-inch baking dish.

2. Cook the Spinach

Heat the olive oil in a large skillet over medium heat.

Add the onion and cook for 3–4 minutes, until softened.

Add the garlic and cook for about 30 seconds.

Add the spinach and cook until wilted, about 2–3 minutes.

Remove from the heat and allow it to cool slightly.

3. Make the Filling

Place the cooked spinach mixture in a bowl.

Add the cream cheese, 1 cup of shredded Monterey Jack or mozzarella, cheddar, cumin, chili powder, salt, and black pepper.

Mix until everything is well combined.

4. Prepare the Tortillas

Warm the tortillas briefly in a microwave or skillet so they’re soft and easy to roll.

Spread a thin layer of enchilada sauce over the bottom of the baking dish.

5. Fill and Roll

Place a few tablespoons of the spinach-and-cheese mixture in the center of each tortilla.

Roll each tortilla tightly and place it seam-side down in the baking dish.

Repeat with the remaining tortillas and filling.

6. Add the Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled tortillas.

Sprinkle the remaining shredded cheese over the top.

7. Bake

Cover the dish loosely with aluminum foil.

Bake for 20 minutes.

Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.

8. Serve

Let the enchiladas rest for 5 minutes.

Top with chopped cilantro or green onions if desired.

Serve with:

Avocado
Sour cream
Salsa
Mexican-style rice
Black beans
Fresh salad

Tips

Squeeze excess moisture from cooked spinach so the filling isn’t watery.
Corn tortillas provide a more traditional enchilada texture, while flour tortillas are softer and easier to roll.
Add diced green chilies or jalapeños for extra heat.
For more protein, add cooked black beans or shredded chicken.
Don’t add too much sauce inside the tortillas, or they can become soggy.

Storage

Cover leftovers and refrigerate for 3–4 days.

Reheat individual portions in the microwave or cover the casserole and warm it in a 175°C (350°F) oven until heated through.