Spinach and Cheese Enchiladas: The Creamy, Cheesy Vegetarian Dream Dinner

There are some meals that feel like a warm hug. Enchiladas are one of them. Those tender corn tortillas wrapped around a savory filling, all nestled together in a pan, smothered in sauce and cheese, baked until bubbly and golden. It’s comfort food at its finest.

Now imagine that same comforting experience, but with a filling that’s creamy, cheesy, and packed with nutritious spinach. These Spinach and Cheese Enchiladas are exactly that—a vegetarian dinner that even meat-eaters will crave. They’re rich without being heavy, satisfying without being complicated, and absolutely delicious straight from the oven.

I developed this recipe years ago when I was looking for a meatless dinner that would still satisfy my family’s cravings for something hearty and indulgent. The first time I made them, I was a little skeptical—would spinach really be enough? Would people miss the meat?

One bite answered all my questions. The creamy spinach filling, the melty cheese, the tangy enchilada sauce, all wrapped in soft corn tortillas—it was perfection. My family asked for seconds. Then they asked when I was making them again.

Since then, these enchiladas have become a regular in our dinner rotation. They’re what I make on busy weeknights when I need something reliable. They’re what I make for friends who are vegetarian, to prove that meatless meals can be just as satisfying. They’re what I make for myself when I need comfort food that also makes me feel good.

Today, I’m sharing this recipe with you, along with everything I’ve learned about making it perfect every single time.

Why You’ll Love These Spinach and Cheese Enchiladas

Creamy, cheesy, and satisfying. The filling is rich and luscious, thanks to cream cheese and plenty of Monterey Jack. You won’t miss the meat at all.

Packed with nutrition. Spinach adds iron, vitamins, and fiber. This is comfort food that’s actually good for you.

Vegetarian-friendly. A perfect meatless Monday option that even carnivores will love.

Customizable. Add beans, corn, mushrooms, or any vegetables you like. Make it your own.

Make-ahead friendly. Assemble ahead of time and bake when ready. Perfect for busy nights.

Freezer-friendly. Stock your freezer with a batch for emergency dinners.

Crowd-pleasing. I’ve served these at potlucks and family gatherings. They disappear every time.

Budget-friendly. Simple ingredients, affordable, and feeds a crowd.

The Complete Ingredient Breakdown

For the Spinach Filling:

1 tablespoon olive oil or butter

For sautéing the aromatics.

½ cup onion, finely chopped

Adds savory depth. Yellow or sweet onion works best.

2 cloves garlic, minced

Essential for flavor.

2 packages (10 ounces each) frozen chopped spinach, thawed and well-drained

Frozen spinach is convenient and consistent. Thaw completely and squeeze out every drop of excess water—this is crucial for preventing watery enchiladas.

4 ounces cream cheese, softened

The secret to the creamy filling. It melts into the spinach, creating a luscious, cohesive texture.

1 cup sour cream

Adds tanginess and creaminess.

2 cups shredded Monterey Jack cheese, divided

Monterey Jack melts beautifully and has a mild, buttery flavor. You’ll use some in the filling and some on top.

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon nutmeg (optional but traditional with spinach)

A tiny pinch of nutmeg enhances the spinach flavor beautifully.

For the Enchilada Sauce:

You can use canned enchilada sauce (about 19 ounces) for convenience. But homemade is easy and so much better.

2 tablespoons vegetable oil

2 tablespoons all-purpose flour

2 tablespoons chili powder

2 cups vegetable or chicken broth

1 can (8 ounces) tomato sauce

½ teaspoon cumin

½ teaspoon garlic powder

½ teaspoon onion powder

Salt to taste

For Assembly:

12-14 corn tortillas

Corn tortillas are traditional and hold up better than flour in enchiladas. They can crack if not handled properly—see tips below.

Additional shredded cheese for topping (Monterey Jack, cheddar, or a mix)

Optional garnishes: chopped cilantro, diced onion, sliced jalapeños, sour cream, avocado

Step-by-Step Instructions

Step 1: Prep the Spinach

Thaw the frozen spinach completely. Place it in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible. This step is crucial—excess water will make your enchiladas soggy.

Step 2: Make the Filling

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

Add the well-drained spinach and stir to combine with the onion and garlic. Cook for 2-3 minutes to warm through and evaporate any remaining moisture.

Reduce heat to low. Add the softened cream cheese and stir until melted and fully incorporated. The spinach mixture should become creamy and cohesive.

Remove from heat. Stir in the sour cream, 1 cup of the shredded Monterey Jack cheese, salt, pepper, and nutmeg (if using). Taste and adjust seasoning. Set aside.

Step 3: Make the Enchilada Sauce (or Open a Can)

If using canned sauce, skip to step 4. If making your own:

In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour and chili powder and cook for 1-2 minutes, stirring constantly. This cooks out the raw flour taste.

Gradually whisk in the broth, stirring constantly to prevent lumps. Add the tomato sauce, cumin, garlic powder, and onion powder.

Bring to a simmer and cook for 10-15 minutes until slightly thickened. Season with salt to taste.

Step 4: Preheat and Prep

Preheat your oven to 350°F (175°C). Spread about ½ cup of enchilada sauce in the bottom of a 9×13-inch baking dish. This prevents the tortillas from sticking.

Step 5: Warm the Tortillas

Corn tortillas need to be warmed before rolling, or they’ll crack. There are several methods:

· Microwave: Stack tortillas between damp paper towels and microwave for 30-60 seconds until pliable.
· Skillet: Heat a dry skillet over medium heat and warm each tortilla for 15-20 seconds per side.
· Oven: Wrap a stack in foil and warm in a 350°F oven for 10-15 minutes.

Keep warmed tortillas covered with a clean kitchen towel to stay pliable.

Step 6: Assemble the Enchiladas

Spoon about ⅓ cup of the spinach filling onto each warm tortilla. Roll tightly and place seam-side down in the prepared baking dish. Continue until all filling is used, arranging the enchiladas snugly in the pan.

Step 7: Top with Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled enchiladas, spreading to cover all the tortillas.

Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top. Add any other cheese you like—cheddar, pepper jack, or a Mexican blend all work beautifully.

Step 8: Bake

Bake at 350°F for 20-25 minutes, until the enchiladas are hot and bubbly and the cheese is melted and lightly golden.

For extra browning, switch to broil for the last 1-2 minutes, watching carefully to prevent burning.

Step 9: Rest and Serve

Let the enchiladas rest for 5-10 minutes before serving. This allows them to set slightly and makes serving easier.

Garnish with chopped cilantro, diced onion, sliced jalapeños, sour cream, or avocado as desired.

Serve hot and watch them disappear.

The Science Behind Perfect Enchiladas

Draining spinach is crucial: Frozen spinach contains a tremendous amount of water. If you don’t squeeze it out thoroughly, that water will leach into your enchiladas during baking, creating a watery, soggy mess.

Cream cheese magic: Cream cheese adds richness and helps bind the filling. Its mild flavor lets the spinach and other cheeses shine while providing luscious texture.

Warming tortillas: Corn tortillas are prone to cracking when cold. Warming them makes them pliable and rollable without breaking.

Sauce on the bottom: A thin layer of sauce under the enchiladas prevents sticking and ensures every bite has flavor.

Seam-side down: Placing the seam against the bottom of the pan keeps the enchiladas rolled during baking.

Troubleshooting Common Issues

My Enchiladas Are Soggy

The most common culprit is insufficiently drained spinach. Next time, squeeze harder! Also, make sure your sauce isn’t too thin—if making homemade, simmer until thickened.

My Tortillas Cracked When Rolling

They weren’t warm enough. Next time, warm them more thoroughly and keep them covered while working.

The Filling Is Too Runny

Either the spinach wasn’t drained enough or the cream cheese didn’t fully incorporate. Cook the filling a little longer to evaporate excess moisture.

My Enchiladas Fell Apart

They may have been overfilled, or the sauce was too thin. Use about ⅓ cup filling per tortilla and don’t overstuff.

The Cheese Didn’t Melt Smoothly

Shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can affect melting.

They’re Too Bland

Add more salt to the filling, or use a spicier enchilada sauce. A pinch of cayenne or some diced green chiles can also help.

Delicious Variations

Once you’ve mastered the basic recipe, try these variations.

Spinach and Mushroom Enchiladas

Add 8 ounces sliced mushrooms, sautéed with the onions. Mushrooms add earthy depth.

Spinach and Black Bean Enchiladas

Add 1 can drained black beans to the filling. The beans add protein and texture.

Spinach and Corn Enchiladas

Add 1 cup corn kernels (fresh, frozen, or canned) to the filling. Corn adds sweetness and color.

Spinach and Ricotta Enchiladas

Replace half the cream cheese with ricotta for a different texture and flavor profile.

Spicy Spinach Enchiladas

Add 1 diced jalapeño to the onion mixture and use pepper jack cheese instead of Monterey Jack.

Chicken and Spinach Enchiladas

Add 2 cups cooked, shredded chicken to the filling for a non-vegetarian version.

Green Chile Spinach Enchiladas

Add 1 can diced green chiles to the filling and use green enchilada sauce.

Sour Cream Enchilada Sauce

For a creamy white sauce version, replace the red sauce with a sour cream sauce (melted butter, flour, broth, and sour cream).

What to Serve With Spinach and Cheese Enchiladas

Mexican rice: The classic side. Fluffy, tomatoey rice is perfect.

Refried beans: Creamy beans complete the meal.

Black beans: Simmered with garlic and cumin.

Mexican street corn: Elote or esquites are incredible alongside.

Simple salad: With a lime vinaigrette to cut through the richness.

Guacamole and chips: Because guacamole makes everything better.

Sour cream and salsa: For topping at the table.

Storage and Make-Ahead Tips

Refrigerator: Store in an airtight container in the refrigerator for up to 4 days.

Freezer (unbaked): Assemble completely but do not bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to baking time.

Freezer (baked): Cool completely, wrap tightly, and freeze for up to 3 months. Thaw and reheat in a 350°F oven until hot.

Make-ahead for busy nights: Assemble the enchiladas completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to baking time since starting from cold.

Reheating leftovers: Reheat individual portions in the microwave. For larger portions, cover with foil and reheat in a 350°F oven for 15-20 minutes.

The Story Behind Enchiladas

Enchiladas have a long and rich history in Mexican cuisine. The basic concept—corn tortillas dipped in chili sauce and filled with various ingredients—dates back to Aztec times. The word “enchilada” means “in chile,” referring to the chili sauce that coats the tortillas.

Regional variations abound throughout Mexico. Some use red sauce, some green. Some are filled with cheese, some with meat, some with potatoes. But the essential idea remains the same: tender tortillas, savory filling, and plenty of sauce.

This spinach and cheese version is a modern variation, but it honors the spirit of enchiladas while offering a delicious vegetarian option. It’s proof that traditional dishes can evolve while remaining deeply satisfying.

Why This Recipe Deserves a Permanent Place in Your Rotation

These Spinach and Cheese Enchiladas represent everything I want in a family meal. They’re comforting and satisfying enough for cold winter nights. They’re light and fresh enough for spring dinners. They’re make-ahead friendly for busy weeks. And they’re vegetarian without being “healthy food” that people resist.

I’ve made these enchiladas for family dinners and for company. I’ve made them for potlucks where they disappeared alongside meat-heavy options. I’ve made them for myself on nights when I needed something warm and comforting.

Every single time, they deliver. Every single time, people are surprised at how satisfying a meatless meal can be. Every single time, I’m reminded why this recipe is a keeper.

The creamy spinach filling, the melty cheese, the tangy sauce, the tender tortillas—it all comes together into something greater than the sum of its parts. It’s comfort food that also happens to be good for you. It’s vegetarian food that meat-eaters crave. It’s simple food that tastes anything but.

This recipe has become a staple in my kitchen for good reason. It’s reliable, versatile, and always delicious. It turns a few simple ingredients into a meal that feels special.

And now it can be that for you too.

So thaw that spinach. Squeeze it well. Get that cream cheese softening. And get ready to discover your new favorite vegetarian dinner.

Your family is about to ask for seconds.

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Have you made these Spinach and Cheese Enchiladas? What variations did you try? I’d love to hear about your experience in the comments below!

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