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–+ servings

Vegetarian Enchiladas Verdes with Spinach

Deliciously creamy, mildly spiced vegetarian green enchiladas! The spinach and green chili cream cheese filling keeps these enchiladas as green as can be - and extra nutritious too! They are simple to assemble with frozen spinach and sure to be an easy crowd pleaser!
4
Prep Time: 20 minutes
Cook Time: 35 minutes
5 from 1 rating
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Ingredients

Filling

  • olive oil, for cooking
  • 1 red or brown onion, sliced
  • 4 cloves garlic, crushed
  • ½ tsp coriander
  • ½ tsp cumin
  • 14 oz (400 g) frozen spinach, defrosted + water squeezed out
  • ¾ cup (170 g) cream cheese
  • 2 cups (200 g) shredded cheese
  • 4 oz (100 g) canned diced green chilis
  • 8 corn tortillas
  • 1 batch green enchilada sauce

Instructions 

  • Preheat the oven to 180C / 360F.
  • If you are preparing your own enchilada sauce, do that first and let it sit while you prepare the filling.
  • Saute the onions over a low-medium heat until soft. Add the garlic, cumin and coriander and saute for another minute, until fragrant.
    1 red or brown onion, 4 cloves garlic, 1/2 tsp coriander, 1/2 tsp cumin, olive oil
  • Add the spinach and use a wooden spoon to break it up and mix it in with the onions and garlic. Season well - the spinach filling benefits from a good amount of salt and pepper.
    14 oz frozen spinach
  • Add the cream cheese, green chilis and HALF of the shredded cheese. Mix through until the cream cheese has melted in. (The cheese doesn't need to be fully melted).
    3/4 cup cream cheese, 4 oz canned diced green chilis, 2 cups shredded cheese
  • Cover the bottom of a pan with a layer of enchilada sauce. Then fill 6-8 corn tortillas with the spinach filling, roll and place into the pan. (If your tortillas are smaller, you will use more.)
    1 batch green enchilada sauce, 8 corn tortillas
  • Pour the remaining enchilada sauce over the top and then cover the pan with foil and bake for 20 minutes.
  • Remove the foil, cover with the remaining cheese and bake (uncovered) for another 10-15 minutes, until the cheese is bubbling and browned.
    2 cups shredded cheese
  • Serve.
Cuisine: Mexican Inspired
Course: Dinner
Calories: 544kcal, Carbohydrates: 36g, Protein: 22g, Fat: 36g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 87mg, Sodium: 699mg, Potassium: 630mg, Fiber: 7g, Sugar: 5g, Vitamin A: 12719IU, Vitamin C: 18mg, Calcium: 520mg, Iron: 4mg