Spinach Enchiladas are a great way to celebrate all the fresh Spring produce. Full of spinach, peas, asparagus, and lots of cheese, these are an easy weeknight vegetarian meal.
Lately I’ve been playing this super fun game called How Many Episodes of Fixer Upper Can I Watch In a Row. Another game I like to play: How Many Iterations of Enchiladas Can I Make.
I’m great at both games! As a person who lives in LA and deals with housing prices that make me want to cry (especially for what you get), this show makes me want to move to Waco, Texas allllll the time. (Except I’m not sure if I could live in Waco, even tho a craftsmen for 30k looks amazing!)
The other game, the enchilada one, has proven to be pretty delicious. This one is filled with your favorite spring vegetables: asparagus, fresh peas, baby spinach and tons of flavaaaa.
I made this super easy by using store-bought red enchilada sauce but of course, you could make your own—it’s super easy but I was feeling lazy and wanted enchiladas rn.
The other thing you always have to do with enchiladas is top them with hella hella cheese. Like more cheese than you think is necessary. You won’t regret it.
How to make spinach and cheese enchiladas:
- Sauté the filling. Heat up some olive oil in a pan then add the veggies and cook until tender.
- Add the spices. A little coriander and cumin help add some extra flavor to the filling.
- Fill the tortillas. Add some cheese and veggies to each tortilla then roll it up.
- Prep the pan. Add a little bit of enchilada sauce to the bottom of your pan so you don’t have dry enchiladas.
- Fill the pan. As you fill each tortilla roll it up and place it seam side down in the pan.
- More sauce and cheese. After you fill up the pan, top with more enchilada sauce and a bunch of cheese.
- Bake. Bake the enchiladas until the cheese it nice and melted and the sauce is bubbly.
- Let cool slightly and serve. Once the enchiladas have baked let them cool for 5-10 minutes so they’re easier to serve.
How to put vegetables in enchiladas:
You can really add any vegetables you want to enchiladas, the key is just to make sure that you cook them first since they’re not really cooking in the oven.
How to freeze enchiladas:
To freeze enchiladas, assemble the enchiladas up until they go in the oven. Make sure everything is cool then cover with aluminum foil and freeze. When you’re ready to eat, leave the foil on the pan for about 20 minutes in the oven then remove and cook until the cheese is melted and the sauce is bubbly.
Tips and Tricks for Spinach Enchiladas:
- If you’re having issues rolling up the tortillas it’s probably because they’re too cold. Just reheat them in a very low oven or in the microwave until they’re pliable enough to roll.
- Switch up the filling with whatever you want! Swap in mushrooms for the asparagus, add chicken if you want, use kale in place of spinach. The possibilities are endless!
- 1 teaspoon olive oil
- 1 pound asparagus, trimmed and chopped into 2-inch pieces (2 cups)
- 1/2 cup freshly shucked peas, or frozen!
- 1 green onion, thinly sliced
- 1 garlic clove, peeled and minced
- 2 cups fresh baby spinach
- 1/2 teaspoon salt
- 1/2 teaspoon chile powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 6 flour or corn tortillas, I used flour
- 1 14-ounce can of red enchilada sauce
- 1 1/2 cup shredded Mexican cheese, divided
- Cilantro, chopped, as garnish
- 1/4 white onion or green onion, as garnish
- In a medium saucepan, set over medium heat, warm the olive oil. When warm, add the asparagus and cook for 2 to 3 minutes, until bright green. Mix in the peas, green onion, garlic clove, spinach, salt, chile powder, cumin and coriander. Give it a good mix and cook for an additional 2 to 3 minutes, until the spinach has wilted.
- Fill flour tortillas with a handful of cheese and a few spoonfuls of filling. Roll and place in pan, seam side down, top with enchilada sauce and cheese. Bake at 350 for 15 to 20 minutes, until melty and warmed throughout. Garnish the enchiladas with chopped cilantro and diced onion.
Did you make these spinach enchiladas? Let me know on Instagram!
Looking for more vegetarian recipes? Here are some of my favorites: