5 from 2 votes
Spinach and cheese enchiladas are a healthier twist on a Mexican favorite. Spinach and cheese filling wrapped in a corn tortilla and doused with an authentic red enchilada sauce.
Spinach & Cheese Enchiladas
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Yields 8 enchiladas
Course: Main Course
Cuisine: Mexican
Serving Size: 8 enchiladas
Calories per Serving: 1621 kcal
Author: Patty K-P
  • 8 corn tortillas
  • 1 cup enchilada sauce, divided (recipe below)
  • ¼ cup water
  • 3 cups fresh spinach leaves*, chopped
  • 2 ¼ cups Mexican cheese blend, divided
  1. Preheat oven to 350°F and have ready a casserole or baking dish.
  2. Warm a nonstick skillet over medium heat. Cook the tortilla one at a time on both sides. When the tortilla has opaque white spots and some brown spots, transfer to a clean dish and set aside. Repeat with the remaining tortillas. 

  3. In the same skillet over low heat add ½ cup of the sauce and mix in the water to thin out. Warm the sauce for about 2 minutes and then off the heat.

  4. In a medium bowl, combine the spinach and 2 cups of cheese.
  5. To assemble, coat both sides of a tortilla in the sauce. Let the excess drip off. Transfer the coated tortilla to a clean plate and add a few tablespoons of the spinach and cheese filling down the center. Tightly roll the tortilla. Transfer to the baking dish.

  6. Repeat with the remaining tortillas.

  7. Pour over the remaining enchilada sauce.

  8. Sprinkle with the remaining ¼ cup of cheese.

  9. Cover with foil and bake for 20 minutes until the cheese has melted. 

Recipe Notes

*You can also use frozen spinach in the same amount. Just make sure to thaw and squeeze out the liquid.