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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 

  1. Preheat the oven to 180C / 360F.
  2. If you are preparing your own enchilada sauce, do that first and let it sit while you prepare the filling.
  3. 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
  4. 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
  5. 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
  6. 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
  7. Pour the remaining enchilada sauce over the top and then cover the pan with foil and bake for 20 minutes.
  8. 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
  9. 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