How to Make Cheesy Spinach Enchiladas with Homemade Sauce

Simple Summary

Indulge in these creamy Spinach and Cheese Enchiladas, a delightful fusion of Mexican flavors and healthy greens. This comforting dish combines tender spinach with melty cheese, all wrapped in soft tortillas and smothered in a zesty enchilada sauce.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 5 (2 enchiladas per serving)
• Difficulty: Intermediate

Ingredients

• 10 corn tortillas
• 3 cups fresh spinach, chopped
• 2 cups shredded Monterey Jack cheese
• 1 cup crumbled queso fresco
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

For the enchilada sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 2 cups vegetable broth
• 1 (8 oz) can tomato sauce
• Salt to taste

Instructions

1. Preheat the oven to 375°F (190°C).

2. Start by making the enchilada sauce. In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add flour and whisk for 1 minute.

3. Add chili powder, cumin, garlic powder, and oregano. Whisk to combine and cook for 30 seconds.

4. Gradually add vegetable broth and tomato sauce, whisking constantly to prevent lumps. Simmer for 5-7 minutes until the sauce thickens. Season with salt to taste. Set aside.

5. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened, about 3-4 minutes.

6. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with cumin, salt, and pepper. Remove from heat and let cool slightly.

7. In a mixing bowl, combine the spinach mixture with 1 1/2 cups of Monterey Jack cheese and 1/2 cup of queso fresco.

8. Warm the tortillas in the microwave for 30 seconds to make them pliable.

9. Spread a thin layer of enchilada sauce in a 9x13 inch baking dish.

10. Fill each tortilla with about 1/4 cup of the spinach and cheese mixture. Roll up and place seam-side down in the baking dish.

11. Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely.

12. Sprinkle the remaining Monterey Jack cheese and queso fresco over the top.

13. Bake for 20-25 minutes, until the cheese is melted and bubbly.

14. Let cool for 5 minutes before serving.

Chef's Notes

• For a spicier version, add diced jalapeños to the spinach mixture or use pepper jack cheese instead of Monterey Jack.
• You can prepare the enchiladas ahead of time and refrigerate for up to 24 hours before baking.
• To make this recipe gluten-free, use corn tortillas and substitute the all-purpose flour in the sauce with cornstarch.
• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes.

Nutritional Info

Per serving (2 enchiladas): Approximately 450 calories, 20g protein, 30g carbohydrates, 30g fat. This dish is a good source of calcium, iron, and vitamin A from the spinach and cheese. The corn tortillas provide fiber, while the cheese offers protein and calcium.

Serving Suggestions

Serve these Cheesy Spinach Enchiladas with a side of Mexican rice and refried beans for a complete meal. Garnish with fresh cilantro, diced avocado, and a dollop of sour cream. For a refreshing beverage pairing, try a classic margarita or a chilled horchata. These enchiladas are perfect for a family dinner, Cinco de Mayo celebrations, or any time you're craving a comforting Mexican-inspired meal.