Vegetarian Enchiladas with Spinach and Cheese

Introduction

Enchiladas are one of the most beloved Mexican comfort foods, featuring tortillas filled with delicious ingredients, rolled up, and baked with sauce and cheese. This vegetarian enchilada recipe with spinach and cheese is both wholesome and indulgent—packed with nutrients from fresh spinach while still delivering that cheesy, saucy comfort we crave.

The creamy cheese filling pairs beautifully with tender spinach, all wrapped in tortillas and smothered in a tangy enchilada sauce. This recipe is satisfying enough for meat lovers yet light and nourishing for vegetarians. It’s a perfect dish for weeknight dinners, potlucks, or family gatherings.

Why I Love This Recipe

I love this recipe because it proves vegetarian dishes can be rich, hearty, and absolutely delicious. The spinach adds freshness and nutrition, while the melty cheese gives that gooey indulgence everyone loves. Each bite is a perfect mix of soft tortillas, savory filling, and tangy sauce.

Another reason I adore it is its flexibility—you can add beans, mushrooms, or other vegetables to customize it to your taste. Plus, it’s a dish that feels comforting yet healthy, making it one of my go-to recipes when I want something cozy without being too heavy.

Why It’s a Must-Try Dish

This recipe is a must-try because:

• It’s vegetarian-friendly, satisfying, and full of flavor.
• It’s a crowd-pleaser—great for both weeknight dinners and gatherings.
• It’s nutritious, loaded with spinach, fiber, and calcium from cheese.
• It’s versatile—you can make it mild or spicy, depending on your preference.

Whether you’re vegetarian or simply looking for a lighter take on classic enchiladas, this dish is sure to win you over.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4–6 servings (8 enchiladas)
• Calories: ~320 calories per serving
• Cuisine: Mexican
• Course: Main Course

Ingredients

For the Filling

• 8 flour or corn tortillas
• 4 cups fresh spinach, chopped
• 1 cup ricotta cheese (or cottage cheese)
• 1 cup shredded mozzarella cheese
• ½ cup crumbled queso fresco (or feta)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper

For the Enchilada Sauce

• 2 cups canned tomato sauce
• 1 tbsp olive oil
• 1 tbsp flour
• 2 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 cup vegetable broth
• Salt and pepper, to taste

For Topping

• 1 cup shredded cheddar or Monterey Jack cheese
• Fresh cilantro, chopped (optional)
• Sour cream (optional)

Simple Cooking Directions

1. Sauté spinach with garlic.
2. Mix spinach with ricotta, mozzarella, and queso fresco.
3. Prepare enchilada sauce.
4. Fill tortillas with spinach mixture, roll, and place in a baking dish.
5. Top with sauce and cheese, then bake until bubbly.

Step-by-Step Preparation

Step 1: Make the Spinach Filling

1. Heat olive oil in a skillet, sauté garlic until fragrant.
2. Add chopped spinach, cook until wilted (2–3 minutes).
3. Remove from heat and cool slightly.
4. Mix spinach with ricotta, mozzarella, queso fresco, salt, and pepper.

Step 2: Prepare the Sauce

1. Heat olive oil in a saucepan, whisk in flour to form a roux.
2. Stir in chili powder, cumin, paprika.
3. Slowly add tomato sauce and broth, whisking until smooth.
4. Simmer 10 minutes until slightly thickened.

Step 3: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Spread ½ cup sauce on the bottom of a greased baking dish.
3. Place 2–3 tbsp filling in each tortilla, roll tightly, and arrange seam-side down in the dish.
4. Pour remaining sauce over enchiladas.
5. Sprinkle with shredded cheese.

Step 4: Bake

• Bake uncovered for 20–25 minutes until cheese is melted and bubbly.

How to Serve

• Serve enchiladas hot, topped with fresh cilantro and sour cream.
• Pair with Mexican rice, refried beans, or a fresh salad.
• Offer lime wedges on the side for a zesty touch.

Additional Recipe Tips

• Warm tortillas before rolling to prevent cracking.
• Drain spinach well so the filling isn’t watery.
• For extra flavor, roast or char tortillas before filling.
• Make extra sauce—it’s great spooned on top before serving.

Variations

• Spinach & Mushroom Enchiladas: Add sautéed mushrooms to the filling.
• Spicy Enchiladas: Add diced jalapeños or hot sauce to the filling.
• Bean & Spinach Enchiladas: Mix black beans into the filling for more protein.
• Cheese Lovers: Use a mix of cheddar, pepper jack, or Oaxaca cheese.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Assemble enchiladas without baking, wrap tightly, and freeze up to 2 months. Bake directly from frozen (covered) for 40–45 minutes.
• Reheating: Warm in oven at 350°F (175°C) for 15 minutes or microwave single portions.

Special Equipment Needed

• Skillet (for spinach)
• Saucepan (for enchilada sauce)
• Baking dish (9×13-inch works best)
• Oven

Conclusion

Vegetarian Enchiladas with Spinach and Cheese are a delicious, comforting, and nourishing dish that shows how satisfying vegetarian meals can be. With cheesy filling, tangy sauce, and soft tortillas, they’re perfect for family dinners, gatherings, or meal prep.

This recipe combines comfort and health in one dish, making it a must-try whether you’re vegetarian or simply looking for a fresh twist on classic enchiladas.

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Vegetarian Enchiladas with Spinach and Cheese

Author: admin Cuisine: Mexican Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Servings: 6 Calories: 320 calories per serving

Description

Enchiladas are one of the most beloved Mexican comfort foods, featuring tortillas filled with delicious ingredients, rolled up, and baked with sauce and cheese. This vegetarian enchilada recipe with spinach and cheese is both wholesome and indulgent—packed with nutrients from fresh spinach while still delivering that cheesy, saucy comfort we crave.

Ingredients

Scale

1/2x 1x 2x 3x

For the Filling

• 8 flour or corn tortillas
• 4 cups fresh spinach, chopped
• 1 cup ricotta cheese (or cottage cheese)
• 1 cup shredded mozzarella cheese
• ½ cup crumbled queso fresco (or feta)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper

For the Enchilada Sauce

• 2 cups canned tomato sauce
• 1 tbsp olive oil
• 1 tbsp flour
• 2 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 cup vegetable broth
• Salt and pepper, to taste

For Topping

• 1 cup shredded cheddar or Monterey Jack cheese
• Fresh cilantro, chopped (optional)
• Sour cream (optional)

Instructions

1. Step 1: Make the Spinach Filling : Heat olive oil in a skillet, sauté garlic until fragrant. Add chopped spinach, cook until wilted (2–3 minutes). Remove from heat and cool slightly. Mix spinach with ricotta, mozzarella, queso fresco, salt, and pepper.
2. Step 2: Prepare the Sauce : Heat olive oil in a saucepan, whisk in flour to form a roux. Stir in chili powder, cumin, paprika. Slowly add tomato sauce and broth, whisking until smooth. Simmer 10 minutes until slightly thickened.
3. Step 3: Assemble the Enchiladas : Preheat oven to 375°F (190°C). Spread ½ cup sauce on the bottom of a greased baking dish. Place 2–3 tbsp filling in each tortilla, roll tightly, and arrange seam-side down in the dish. Pour remaining sauce over enchiladas. Sprinkle with shredded cheese.
4. Step 4: Bake : Bake uncovered for 20–25 minutes until cheese is melted and bubbly.

Keywords: Vegetarian Enchiladas with Spinach and Cheese