Creamy Spinach and Cheese Green Chile Enchiladas

Creamy Spinach and Cheese Green Chile Enchiladas

Creamy Green Chile Enchiladas with Spinach & Cheese: We adore these cheesy, creamy vegetarian enchiladas. They freeze well and are really easy to make!


  1. One tablespoon of olive oil
  2. One little yellow onion, chopped
  3. one minced garlic clove
  4. Ten cups of fresh spinach
  5. One tablespoon of newly squeezed lime juice
  6. one-third cup finely chopped cilantro
  7. Can of green chilies, 4.5 ounces
  8. half a teaspoon of cumin powder
  9. 1/4 tsp ground chili powder
  10. Half a cup of plain Greek yogurt or sour cream
  11. To taste, add salt and black pepper.
  12. 20 oz of enchilada sauce with mild green chilis
  13. Eight tortillas made with flour
  14. Two cups of Monterey Jack cheese, divided into two equal portions Cheddar cheese in two parts


  • Green onions, chopped, diced avocado, chopped fresh cilantro,


  • Set oven temperature to 375°F. Heat the olive oil in a big skillet over medium-high heat. Add the onion and simmer for 3–4 minutes, or until softened. Cook the garlic for a further two minutes after adding it. When the spinach leaves begin to shrivel and wilt, add them and simmer. Add the chile powder, cumin, cilantro, lime juice, and green chilies. Take off the stove and mix in the sour cream. To taste, add salt and pepper for seasoning.
  • To assemble, line the bottom of a 9 x 13 baking dish with about ½ can of enchilada sauce. Spoon roughly ⅓ cup of the spinach mixture onto each tortilla. Combine both varieties of shredded cheese in a medium-sized bowl. About 3 tablespoons of cheese should be sprinkled over the spinach mixture per enchilada. Place seam side down in the baking dish after rolling. After rolling each enchilada and putting it in the pan, cover with roughly ½ of the other can and the remaining ½ can of enchilada sauce. There was some sauce left over. Top enchiladas with remaining shredded cheese. Bake for 20 to 30 minutes, or until the sauce is bubbling around the edges and the cheese is melted.
  • preferred, garnish the enchiladas with avocado, cilantro, and green onions. Warm up and serve.


  • Be aware that these enchiladas freeze nicely. After completely cool, transfer to a tupperware container without adding any toppings. When ready to eat, reheat individual servings in the microwave! Additionally, a whole pan can be frozen and then reheated in the oven!

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