Spinach Enchiladas

Dinner, Healthy, Healthy (ish), Quick and Easy, Spring, Vegetarian

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.

Spring Veggie Enchiladas

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.

Spring Veggie Enchiladas

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:

  1. Sauté the filling. Heat up some olive oil in a pan then add the veggies and cook until tender.
  2. Add the spices. A little coriander and cumin help add some extra flavor to the filling.
  3. Fill the tortillas. Add some cheese and veggies to each tortilla then roll it up.
  4. Prep the pan. Add a little bit of enchilada sauce to the bottom of your pan so you don’t have dry enchiladas.
  5. Fill the pan. As you fill each tortilla roll it up and place it seam side down in the pan.
  6. More sauce and cheese. After you fill up the pan, top with more enchilada sauce and a bunch of cheese.
  7. Bake. Bake the enchiladas until the cheese it nice and melted and the sauce is bubbly.
  8. 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.

Spring Veggie Enchiladas

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.

Spring Veggie Enchiladas

Spring Veggie Enchiladas

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!

Spring Veggie Enchiladas

Spinach Enchiladas

0 from 0 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serving Size: 4
Calories: 185kcal
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.


  • 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.
KeywordSpinach Enchiladas
Serving: 4g | Calories: 185kcal | Carbohydrates: 6g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 590mg | Potassium: 265mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1238IU | Vitamin C: 7mg | Calcium: 304mg | Iron: 3mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen


Did you make these spinach enchiladas? Let me know on Instagram!

Looking for more vegetarian recipes? Here are some of my favorites:

Previous Post Next Post

You Might Also Like


Leave a Reply

Recipe Rating

  • Reply Rege April 18, 2016 at 8:26 pm

    I made these for dinner today and they were soooo gooood!! I added black beans to the mix as well. Thanks for the recipe!

  • Reply Emily April 16, 2016 at 9:28 am

    This looks so good! I’m making these asap. And I feel you, bay area prices are depressing, too!

  • Reply Michelle @ O Blog Off April 15, 2016 at 10:19 am

    These look fabulous! I just checked my pantry and I have everything needed to make them! Thank you so much!

  • Reply Libby April 14, 2016 at 6:41 pm

    All my “veggie” enchiladas are usually just, like, black beans and corn. THIS! is a veggie enchilada. I’m going to make these for dinner next week FOR SURE!

  • Reply Angela April 14, 2016 at 3:05 pm

    These look amazing, I love burritos, but I’ve never had enchiladas. I’ll have to try them.

    Oh and I always binge watch TV. In the UK we have a programme called Grand Designs – you should watch that.

  • Reply Mel April 14, 2016 at 11:15 am

    Trader Joes Enchilada Sauce is so easy/cheap/good that I’ve abandoned making my own completely! If you haven’t tried it out, I recommend! (I cannot vouch if it is in any way authentic, but it’s good!)

    • Reply Adrianna Adarme April 18, 2016 at 11:06 pm

      i totally recommend trader joe’s enchilada sauce–it’s so legit!

  • Reply Kari April 14, 2016 at 10:52 am

    What a fun idea to put asparagus in there!

  • Reply Megan (Cozy Eats) April 14, 2016 at 10:16 am

    Yum!! I never get sick of Mexican food to be honest, it’s the best. 🙂 I’m going to Mexico next month, and I can’t wait to eat all the tacos.

  • Reply Ellie | Hungry by Nature April 14, 2016 at 8:58 am

    I’ve gotten really good at that game too! But then I think about actually having to live in Waco and I quickly snap back to reality… these looks so delicious!

  • Reply Rebecca April 14, 2016 at 7:22 am

    It’s a good thing I have a husband with self-control who makes me turn off the tv, or I’m pretty sure that Fixer Upper would be on constant repeat at my house. But the enchilada bandwagon is something I could definitely jump on. My heart will always be true to the cheese enchilada, but I love the veggie filling idea for a little bit of variety!

  • Reply Amber Harding April 14, 2016 at 12:56 am

    I’d really love to find recipes for the bread! I’d love it customized 🙂

  • Reply Vivian | Stay Alive and Cooking April 14, 2016 at 12:40 am

    Binge watching: I think we can all relate! These sound delicious, that’s one habit you definitely don’t have to lose 😉