Spinach Enchilada Shopping Tips
How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.
Spinach Enchilada Cooking Tips
There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.
Cheesy Spinach Enchilada Recipe - Vegetarian Mexican Enchiladas
Enchiladas are the most favourite Mexican dish among all. Here is a lip smacking enchilada filled with spinach tossed along with Mexican Chilli cheese spread and then baked along with more cheese on top. This dish is a treat and will surely become a hit with your family.
Cheesy Spinach Enchilada Recipe is a simple recipe to make and tastes amazing. Tortillas are filled with a sauteed Spinach and Mexican Chilli cheese spread. This spread gives it that creaminess and the delicious taste of Mexican cuisine.
The secret why these Cheese Spinach Enchiladas stand apart is because of the special homemade spicy sauce. The sauce is flavoured with cumin powder and spiced with chili powder and tabasco sauce.
Grated Britannia Cheezza is topped on the Spinach Enchilada and then baked till the cheese is melted and bubbling.
They are a crowd favourite and everyone who tries them will come back for a second helping. They make a great meal for a comforting weekend dinner. For dinner parties you can make the sauce and filling ahead of time and keep it refrigerated. Simply assemble and bake and serve.
Serve these Cheesy Spinach Enchilada Recipe along with Kiwi Basil Lemonade Recipe for dinner and Salted Caramel Ice Cream Recipe With Salted Roasted Almonds as a dessert for your next get together with friends and family.
Ingredients for Black Bean Spinach Enchiladas
For the enchilada filling, you will need:
- Black beans
- Sweet corn (frozen, cooked fresh, canned, or fire-roasted)
- Fresh baby spinach
- Green onions (scallions)
- Fresh cilantro
- Ground cumin
- Vegan cheese shreds (or substitute nutritional yeast)
There are some really great dairy-free cheeses on the market now, but our current favorites are Miyoko's and Follow Your Heart. For this recipe, I enjoy Miyoko's mozzarella and Follow Your Heart's fiesta blend (which is cheddar & pepper jack).
We also love pairing this meal with Cilantro Lime Rice on the side.
Chicken & Spinach Enchiladas
Combining chicken breast and fresh spinach with a sour cream sauce, these enchiladas are light yet flavorful!
- 10 pieces Corn Tortillas
- 3 Tablespoons Cooking Oil
- 6 pieces Chicken Breast Tenderloin
- 1 Tablespoon Olive Oil
- ½ cups Chopped Onion
- 2 cloves Garlic, Minced
- 1 whole Jalapeno, Seeded And Chopped
- 3 cups Fresh Spinach, Roughly Chopped
- ¼ teaspoons Salt
- ¼ teaspoons Cumin
- ¼ teaspoons Chili Powder
- ¼ teaspoons Black Pepper
- 1 cup Grated Cheddar Cheese
- 1 cup Sour Cream
- 2 Tablespoons Butter (not Margarine)
- 2 Tablespoons Flour
- 1-½ cup Chicken Broth
This recipe makes enough for the two of us with a few enchiladas left over!
Fry corn tortillas in vegetable oil, about 15 seconds per side, and drain on paper towels. Discard the extra oil from skillet and set the skillet aside (you’ll need it in a minute).
In a medium saucepan, cover chicken pieces with water, bring to boil and cook over medium heat until cooked through, about 10 minutes.
While chicken cooks, heat some more olive oil in your skillet over medium heat and saute onion about 3 minutes. Add garlic, jalapeno and spinach to skillet and saute another 3 minutes. Transfer cooked veggies to mixing bowl.
Once chicken is cooked, shred it into small pieces and add to your veggies in the mixing bowl. (I usually lay the chicken on a cutting board one piece at a time and shred it using two forks, pulling in opposite directions).
Season the chicken and veggies with salt, cumin, chili powder and pepper. (I eyeball it with my spices but 1/4 teaspoon is a good place to start. Add more to your liking. And add a dash of cayenne if you like things spicy). Add in 1/2 cup of shredded cheddar and 1/2 cup sour cream and mix well.
Assemble enchiladas by scooping 1/4 cup (approximate) into the center of each tortilla. Roll the tortilla up and place seam side down in a greased (or sprayed with Pam) 9吉 pan.
In a small saucepan melt butter over medium heat. Add flour and stir well, cook about 1 minute. Stir in chicken broth and bring to boil. Once the broth has thickened remove from heat and stir in the remaining 1/2 cup shredded cheddar and 1/2 cup sour cream until smooth.
Pour sauce over enchiladas (sprinkle with a little more cheese if you have it) and bake 20-25 minutes until bubbly.
Chicken and Spinach Enchiladas
We love enchiladas of all kinds at my house! Which means I’m always trying out new enchilada recipes, and these Chicken and Spinach Enchiladas are definitely a new favorite.
With no canned soups and a healthy dose of greens, I feel good about feeding them to my family (just try not to think about all that cheese and sour cream).
We love these! We first made them for Cinco de Mayo, and they have quickly become a staple!
One of my favorite things about enchiladas is that they can almost always be made ahead of time. So if I know I’ll have a busy evening, I can get these ready in the morning and just pop them in the oven when it’s time for dinner.
I like to use a supermarket rotisserie chicken when I make enchiladas to save on prep time, but you could certainly cook your own chicken.
Enchiladas also make great leftovers, and they freeze well too. If you have the time, I highly recommend doubling the recipe and putting a pan in the freezer for later.
The homemade, creamy sauce is the perfect accompaniment to the chicken, spinach and mozzarella cheese.
Any time I can feed my kids spinach without complaining, I know I’ve got a winning recipe on my hands, and my whole family loved these enchiladas!
You can definitely add more spinach to these enchiladas if you’d like. And while you’re at it, why not more cheese?
I like to sprinkle my finished enchiladas with some chopped fresh cilantro, but sliced red onions and even chopped tomatoes are also wonderful.
These enchiladas will definitely be making a regular appearance on my menu. I hope you love them as much as we did.
Can you make ahead and freeze these?
Yes! Once you&rsquore done marinating and cooking, the chicken is then simply mixed with cheese and spinach for the enchilada filling, then rolled in flour tortillas and smothered in sauce and more cheese.
To save time, you can make the chicken/spinach/cheese mixture ahead of time and assemble the enchiladas later (or, you can assemble them completely and refrigerate or freeze- see recipe notes below).
Thank goodness I have some of these chicken and spinach enchiladas verdes stashed away in my freezer right now. Otherwise, I&rsquod probably be crying (or running to the grocery store so I could make them again!).
- 1 15.5-ounce can black beans, rinsed
- 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
- 1 cup frozen corn
- ½ teaspoon ground cumin
- 8 ounces sharp Cheddar, grated (2 cups)
- kosher salt and black pepper
- 2 16-ounce jars salsa (3 1/2 cups)
- 8 6-inch corn tortillas, warmed
- 1 medium head romaine lettuce, chopped (6 cups)
- 4 radishes, cut into matchsticks
- ½ cup grape tomatoes, halved
- ½ cucumber, halved and sliced
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- sliced scallions, for serving
In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.
Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.
Cover and cook until heated through, on low for 2½ to 3 hours.
Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.
Creamy Spinach Enchiladas
Anyone else feel like enchiladas are ALWAYS a good idea? I love a good cheesy enchilada, but I love it even more when it’s packed full of nutrient-dense spinach and mushrooms.
I usually don’t love meatless meals, but this vegetarian enchiladas recipe is one meal I will make over and over again.
How to make Creamy Spinach Enchiladas:
- Preheat oven to 375 degrees.
- In a large bowl mix together green onions, spinach, cottage cheese, ricotta cheese, 1/2 cup Mozzarella cheese, mushrooms, and garlic salt.
- Spoon 1/4 cup filling down center of each tortilla and roll up. Place each one seam side down in an un-greased 9吉-inch glass baking dish. Pour enchilada sauce evenly over tortillas sprinkle with 1 cup of remaining cheese.
- Bake at 375 degrees for 20 minutes, just until it’s slightly bubbly and heated through.
- Top by sprinkling with sliced green onions and shredded spinach.
Vegetarian EnchiladaS: Fresh vs Frozen Spinach
Either type of spinach can be used for this recipe.
If using frozen spinach, be sure to thaw it first, and squeeze out as much moisture as possible.
If using fresh spinach, you may want to wilt it slightly by sautéing it before adding it to your mixture.
Flour VS corn tortillas for enchiladas
While most traditional enchilada recipes are made with corn tortillas, we prefer this recipe using white flour tortillas. However, if you only have corn tortillas on hand, they will still work.
Other vegetarian enchiladas add-ins:
If you love the idea of these vegetarian spinach and cheese enchiladas, but want to add in a bit more heartiness to them, try adding any of these to your mixture.
- Mexican rice
- black beans
- sweet potatoes
- ground beef or turkey
- diced chicken or shredded rotisserie chicken
How to freeze enchiladas:
These Enchiladas can be made ahead of time (up to 24 hours in advance) by assembling them, covering them with plastic wrap, and refrigerating until it’s time to bake. Be sure to remove plastic wrap before baking.
Leftovers can be stored in an airtight container for 2-3 days and reheated in the microwave as needed.
To freeze, cover enchiladas tightly with plastic wrap and then wrap with aluminum foil. Freeze for up to 30 days (we like to freeze them in disposable foil containers so clean up is even easier).
To bake, remove from freezer and remove plastic wrap. Cover and bake for 30 minutes at 375 degrees. Uncover and continue baking for about 10 minutes, until cheese is bubbly and enchiladas are cooked through.
Spinach and Mushroom Enchiladas Recipe
These spinach and enchilada mushrooms are a fixture on the menu at Fonda, which just opened its second location in NYC’s East Village. For the chef, the key to the enchilada isn’t what’s inside. “I think the most important thing to focus when you’re doing enchiladas is that sauce,” he tells Food Republic in a recent interview. “That sauce is going to be going on top of tortillas and other stuffings, or whatever it is you want to put inside. So that sauce needs to be very well seasoned. If it’s not that whole dish is going to become really flat.”
Follow the recipes here and that won’t be a problem. The roasted tomato salsa with chipotle and habanero peppers is the most complicated part, but the smoky flavor of the sauce, mixed with the mouth-feel of the tortillas, cheese and fillings coming together will make this a favorite Mexican main for enchilada lovers. (Note: you can make this dish vegetarian if you sub out the optional chicken stock with water.)
Bake for 8-10 minutes in a pre-heated 425* oven…don’t worry, I didn’t forget about the topping…
after you take them out of the oven, lower oven temperature to 400*
pour the remaining enchilada sauce over the tortillas and then top with the remaining cheese & sprinkle with 1 tablespoon of the chopped cilantro .
Lightly cover pan with foil and bake for 20 minutes. Carefully remove the foil and bake for another 5 minutes.
Remove from oven and let stand for 10 minutes before serving and add a dollop each of sour cream and guacamole, if you want…I do!
Add Cilantro Lime Rice. You can that recipe here. I also serve with Mexican salad and corn bread!