Creamy Spinach and Cheese Green Chile Enchiladas

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Creamy Spinach and Cheese Green Chile Enchiladas

Yield: Serves 8

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


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
1 can (4.5 ounces) chopped 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
2 cans (10 oz each)  Mild Green Chile Enchilada Sauce
8  Flour Tortillas
2 cups shredded Monterey Jack cheese

Green onions, chopped
Fresh cilantro, chopped
Diced avocado


1. Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, green chiles, cumin, and chile powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.

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2. To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture.  Sprinkle cheese over spinach mixture. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce and about 1/2 of the other can. Sprinkle remaining shredded cheese on top of enchiladas (optional). Bake 20-30 minutes or until the sauce is bubbling around the edges.

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3. Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.

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***Side notes:

Always read the labels when you are purchasing tortillas or the enchilada sauce.  The fewer the ingredients, the better.  If I don’t make homemade, I purchase these items at Whole Foods.

These enchiladas freeze well. Cool completely, without toppings, and place in a container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!

I also added chicken to ours, which is great if you want some added protein!

If you are not wanting to use flour tortillas, then make the mixture up and put on top of a sliced up avocado and that is great too!



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