These Spinach Enchiladas are covered in a red enchilada sauce and stuffed with spinach, mushrooms and onions for a tasty Mexican dinner!
Say hello to these spinach enchiladas – your new favorite Mexican dinner!
Remember that Authentic Enchilada Sauce recipe I posted earlier this week? Well it’s time we put it to good use! Say hello to these super easy vegetarian and gluten free enchiladas filled with spinach, mushrooms and caramelized onions. Because the filling is pretty healthy, I topped it with a TON of cheese.
They say it’s all about balance, right?
Seriously though. How amazing does this filling look?! It’s one of my favorites. However, in case you don’t like mushrooms, there’s plenty of other things you can fill the enchiladas with. Here are few ideas.
- diced sweet potatoes
- cilantro cauliflower rice
- Mexican rice
- diced eggplant
- sauteed peppers and onions
So many possibilites!
Once you’ve got your filling, you’ll need tortillas. I used store-bought corn tortillas I got at my local grocery store, but you could also use flour tortillas if you prefer.
If you want to go homemade all the way, here are all the tortilla options you could use:
Then just fill ‘er up!
Next, you’ll need to top them with some red enchilada sauce.
I highly recommend making your own. It’s super easy and the complex flavors you get don’t even compare to any store-bought enchilada sauce I’ve ever tried.
Here are all the homemade enchilada sauce options that you can use:
- Authentic Enchilada Sauce (made from whole dried chiles and Mexican chocolate)
- Easy Enchilada Sauce (made from pantry ingredients like chile powder and broth)
- Green Enchilada Sauce (made from green chiles and onions)
Finally, you’ll need some shredded cheese! I used a Colby and Monterey Jack blend, but you could use Mozzarella, Chihuahua or whatever you have on hand.
Then just bake in the oven for 20 minutes, top with some diced onions, cilantro and cotija cheese and go to town!
I really hope you love these Spinach Enchiladas as much as I do!
More Enchilada recipes to try
- Chicken Enchilada Soup
- Weeknight Enchiladas Verdes
- Red Chicken Enchiladas
- Enchiladas Suizas
- Quinoa Enchilada Bake
Ingredients
- 10 ounce box frozen chopped spinach
- 1 1/2 tablespoons olive oil
- 1 large yellow onion, diced
- 16 ounces sliced mushrooms (baby bella or cremini)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 2 cups Mexican blend shredded cheese
- 2 1/4 cups enchilada sauce (authentic enchilada sauce, easy enchilada sauce or 2 10-oz cans store-bought sauce)
- 10 corn tortillas (homemade corn tortillas, flour tortillas, paleo tortillas or your favorite store-bought brand)
- for topping: cilantro, onions, cotija cheese
Instructions
- Preheat oven to 350°F.
- Thaw frozen spinach in microwave by heating for 2 to 3 minutes. Ring out as much water as possible.
- Heat large skillet with olive oil over medium-high heat.
- Add in diced onions and cook for 7 minutes or until the onions soften and the edges begin to caramelize.
- Lower heat to medium and add in sliced mushrooms, spinach, salt, garlic powder and cumin powder. Cook for about 8 more minutes, until mixture has cooked down.
- Warm corn tortillas in the microwave in 30 seconds until soft and pliable.
- In a 2-quart baking dish, begin to assemble the enchiladas. Spoon some of the spinach mixture into a warm tortilla. Top mixture with a sprinkle of shredded cheese and roll up like a taquito and place in baking dish, seam side down. Continue until all tortillas have been filled.
- Pour the red enchilada sauce evenly on top of the enchiladas. Top with remaining shredded cheese.
- Bake for 20 minutes or until cheese starts to bubble.
- Serve with chopped cilantro, onions and cotija cheese.
Nutrition Information
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/
I left a comment a while back having made the sauce but before I had assembled and cooked the dish! I was SO wrong that it was bitter.
It is absolutely delicious. My husband raves about it and keeps saying “ this is the real deal” and I’ve made it for friends and they loved it too. Made a chicken version with the same sauce also. This is a hit!!
Aw thank you so much! I’m so happy to hear that you and your husband love it 🙂 The enchilada sauce is my absolute favorite.
Question- is there a reason the recipe calls for frozen spinach? Would fresh work just as well? TIA
Hi Megan! You can absolutely use fresh spinach. I just had frozen spinach on hand so that’s what I used.
Isabel these are sooo good! I had to leave out the onion and top them with pepper jack because that’s all I had, but wooeee they came out great! Thanks for the great, creative recipe!
Thanks, Amanda! I’m so glad you liked them! And more cheese is never a bad thing, haha
These look wonderful! That red sauce sounds amazing! Pinned that, too!
Thanks, Carol! 🙂 Hope you enjoy them!
One of these days I’m going to get around to making my own enchilada sauce. Definitely will have to try it out with this recipe!
Yes, you totally should! I highly recommend it.
LOVE these enchiladas! They look fantastic and the flavor is spot on! Great recipe, great pictures! Happy New Year!
Thank you so much, Nicoletta! I’m so happy you loved them! 🙂 Happy New Year!
That sounds wonderful! We’ve always liked the spinach mushroom combination, but I’ve never used it in enchiladas – that has to happen.
Absolutely – it’s such a good combo and a pretty great way to hide some veggies 🙂
I love most veggies, but this combination rocks! I love using mushrooms and spinach in almost anything. I can’t wait to try this.
Yummy. I love enchiladas and these look so delicious! I need to make them now!
Thanks, Elaine!
I have a feeling that this is the one. The one recipe that will prove to my children that veggies really ARE delicious! These look SO darn good… they’re going to be a new family favorite, mark my words!!
Aww thank you! I hope that’s true about your kids loving veggies after this!