This post may contain affiliate links. Please read our disclosure policy.
Delicious vegetarian spinach enchiladas made with a creamy and rich spinach and mushroom filling that pairs perfectly with bright and tangy salsa verde. Perfect for an easy and comforting weeknight dinner the whole family will love.
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.
Recipe Tips
- If using corn tortillas, be sure to keep them warm. Keeping corn tortillas warm and pliable is key to assembling the enchiladas and preventing breakage. You can heat them in a skillet, comal, or wrapped in a damp paper towel in the microwave. I also like to stick them in a tortilla warmer while I work.
- Prep ahead of time. You can make the spinach and mushroom filling ahead of time and then assemble and bake when you’re ready to eat.
- Make red enchiladas. You can make a red version of this recipe by using my easy enchilada sauce or my authentic enchilada sauce.
- Add more veggies. Get creative and add more veggies like corn or zucchini to the filling to make it extra nutritious.
- Add protein. You can easily add in your favorite plant-based protein to the filling to make it a little heartier. Beans, chickpeas, and crumbled crispy tofu are great options.
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
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!
Spinach Enchiladas
Ingredients
- 2 tablespoons olive oil
- 2 cups chopped mushrooms
- 1 white onion, finely diced
- 3 garlic cloves, minced
- 5 ounces fresh spinach
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- 1 cup sour cream
- 2 cups shredded Mexican-blend cheese
- 2 cups salsa verde
- 8-12 corn or flour tortillas, warmed
Instructions
- Preheat oven to 350℉. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and onion and sauté for about 6-7 minutes until they soften.
- Stir in the garlic cloves and cook for 30 seconds until fragrant.
- Add the fresh spinach, salt, cumin, and black pepper and stir to combine. Cook until the spinach has wilted, about 5 minutes.
- Stir in the sour cream until it evenly coats the spinach and mushroom filling. Remove from the heat and set aside.
- Assemble the enchiladas by spooning about 2 tablespoons of the spinach and mushroom filling onto a corn or flour tortilla and rolling it up.
- Place the enchilada on the baking dish seam side down. Continue filling and rolling until all the enchiladas are assembled.
- Pour the salsa verde on top and sprinkle with the shredded cheese.
- Bake for 15-20 minutes until the cheese has melted and the salsa is bubbling.
Notes
- Tortillas. If using large flour tortillas, you’ll need 8. If using small corn tortillas, you’ll need about 12.
- Add more veggies. Feel free to add more veggies to the filling like corn, black beans, or chopped zucchini.
- Use red enchilada sauce. If you want to use a red enchilada sauce (like my easy enchilada sauce or authentic enchilada sauce), I recommend leaving out the sour cream in the filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
This was delicious! I made the 10 minute enchilada sauce to make these enchiladas. I used 8 oz of mushrooms instead of 16 and I added a can of black beans. I used vegan pepperjack cheese to make this vegan. It was all so good! Thank you!
Made the sauce and enchiladas and very delicious! I used fresh spinach since that is what I had on hand. Next time my daughter said to add some black beans.
Looks great and will try the recipe. Wondering though why you do not use fresh spinach from the garden. I am sure you have a good reason. 🙂
Hello! Using frozen spinach was mainly out of convenience, but you can definitely use fresh spinach if you have some!
These turned out fantastic. We used warmed flour tortillas and 1 can each of red and green sauce, mixed. Added chopped red bell peppers on top as an accent color. Thank you!
Me and my veggie girlfriend loved them
Hi, I love this recipe! I made it for my family in Christmas Eve and it was a hit. I’m wondering if they can be made ahead of time? If so, would I need to bake them upon preparing and then re-bake them later to heat and serve?
Hi Dana! Yes these can be made ahead of time. That method of preparing and reheating should work!
Can this be frozen after baking in individual portions
Hi Shelli! Yes, it can.
Just made this…delicious! Sometimes enchiladas are lacking flavor, but the were great!
If you stuff them with diced sweet potatoes, do you prepare those in any way before sticking them in the oven?
I think I would prepare the sweet potatoes similarly to this sweet potato hash recipe – https://www.isabeleats.com/kale-and-sweet-potato-breakfast-hash/. I think that would be really good!
If using fresh spinach, about how much?
About 1 pound of fresh spinach – https://www.trialandeater.com/how-to-substitute-fresh-spinach-for-frozen/