Spinach Enchiladas

I’m always looking for more ways to incorporate veggies into my meals, and my go-to way to do this is by making vegetarian versions of recipes I already love, like enchiladas.

One of my family’s favorites (including my in-laws) is my vegetarian black bean enchiladas, so I’ve decided to make another vegetarian version and came up with these creamy spinach enchiladas. Here’s why I love this recipe:

• It’s quick. This spinach enchilada recipe comes together in under an hour and is great for meal prep or a quick weeknight dinner. 
• It’s packed with flavor. Spinach and mushrooms are sautéed with onions and garlic and mixed with creamy sour cream for a rich filling that’s packed with flavor in each bite. 

Ingredients in Spinach Enchiladas

• Mushrooms: I used sliced brown mushrooms that I then chopped into bite-size pieces. You can use white mushrooms or any variety you like. 
• Onion and garlic: White onion and garlic add some sweet notes and savoriness to the filling. 
• Spinach: Fresh spinach has a stronger flavor and is less watered down than frozen spinach. You can use regular large leaves or baby spinach.
• Seasonings: A simple mix of kosher salt, cumin, and black pepper adds flavor to the filling while letting vegetables shine. 
• Sour cream: What makes this filling delicious and rich is adding some sour cream. The creaminess compliments the acidity of the salsa verde so well.
• Salsa verde: You can make this easy salsa verde recipe or use your favorite store-bought brand. 
• Shredded cheese: I used a Mexican-blend shredded cheese to top the enchiladas, but Colby jack or mozzarella cheese also works. 
• Tortillas: I used flour tortillas, but you can use corn tortillas if you prefer. Feel free to use your favorite store-bought variety or make your own by following my flour tortilla recipe or corn tortilla recipe.

How to Make Spinach Enchiladas

Make the spinach and mushroom filling by sautéing the mushrooms, onion, and garlic in some olive oil, then stirring in the fresh spinach, salt, cumin, and black pepper until the spinach has wilted. Stir in the sour cream, then remove from the heat.

Assemble the enchiladas by spooning some of the spinach and mushroom filling into warm tortillas and rolling it up. Transfer them to a baking dish seam side down.

Pour the salsa verde on top and sprinkle with shredded cheese.

Bake for 15-20 minutes until the cheese has melted and the salsa is bubbling.

Serving Suggestions

To make the best enchilada dinner, serve these spinach enchiladas with a side of authentic Mexican rice and refried beans, or add even more veggies by pairing it with roasted Mexican vegetables or avocado salad.

Storing, Freezing, and Reheating

• To store, place them in an airtight container and refrigerate them for up to 5 days.
• To freeze, let them cool completely in the fridge. Transfer them to a freezer-safe container or freezer bag and freeze for up to 3 months. You can also wrap the enchiladas completely in aluminum foil and freeze them.
• To reheat, heat them in the microwave for 1-2 minutes until warm and steamy. You can also place them in the oven at 350℉ for 15 minutes or until warmed through. 

More Vegetarian Recipes

• Black Bean Soup
• Sofritas

If you tried this Spinach Enchiladas Recipe or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!

This post was originally published in October 2016 and has been updated with new photos, more helpful tips, and an overall better recipe.

Photography by Ashley McLaughlin.