So let me paint the picture: it’s one of those gray, chilly evenings — the kind that makes your bones feel older than they are. I was staring down a half-wilted bunch of spinach in the fridge, wondering if I could stretch it into something warm and comforting without making another boring salad.
And then I remembered this creamy, cheesy enchilada dish I had years ago at a friend’s potluck. It was rich, it was green, and it had that perfect little zip of heat that kind of snuck up on you. I’ve been tinkering with my own version ever since, and folks — this one is it.
These Spinach and Cheese Enchiladas are cozy food with a little sass. Like your favorite aunt who brings a casserole and a little gossip.
Why You’ll Love These (Even If You’re Not a “Spinach Person”)
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Creamy and cheesy — but still full of veggie goodness
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That mellow heat from the green chiles and cayenne? Chef’s kiss
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Feeds a crowd, or just you for the next 3 days (win-win)
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Super freezer-friendly — perfect for meal prep or “future you”
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Feels indulgent but still sneaks in a leafy green? I mean, c’mon
What You’ll Need (And What to Use If You Don’t Have It All)
No fancy ingredients here — just your basics with a little flavor bump.
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Olive oil – Or honestly, butter if you’re feelin’ frisky.
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Yellow onion – Sweet, mellow, lovely. White or red works in a pinch.
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Garlic – The more the merrier, but don’t burn it!
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Fresh spinach – Looks like a mountain, cooks down to nothing. Frozen works too — just thaw and squeeze the heck outta it.
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Lime juice – Adds that little pop of brightness. Lemon will do.
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Cilantro – Totally optional. I know it’s controversial.
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Green chiles – Canned is easiest. Hatch brand if you can find it.
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Spices: chili powder, cayenne, cumin – Adjust based on your spice level. No shame in leaving out the cayenne.
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Cream cheese & sour cream – The creamy heart of the whole operation. Greek yogurt can work, but it’s not quite the same hug.
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Green enchilada sauce – Store-bought is great. Trader Joe’s, Hatch, or Las Palmas are all solid.
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Flour tortillas – Burrito-size, soft and pliable. Corn works too, but warm them up so they don’t crack.
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Mexican shredded cheese – Or whatever’s lurking in your cheese drawer. You know you’ve got one.
Alright, Let’s Cook
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Get your oven going at 375°F. That way it’s hot and ready when you are.
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In a big ol’ skillet, cook your onions in olive oil until they’re soft and smell like dinner’s finally happening. Add the garlic — just a minute or two, until you get that oh hello aroma.
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Dump in your spinach. All of it. Yes, it’s gonna look like too much. It’s not. It’ll wilt down in no time.
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Once it’s cooked down, stir in lime juice, cilantro, green chiles, and spices. Give it all a good toss and turn off the heat.
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Now comes the fun part — stir in the cream cheese and sour cream until melty and smooth. Add 2 cups of shredded cheese. Salt and pepper to taste. Taste it! That filling is half the show.
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Pour a little enchilada sauce into a 9×13 baking dish — just enough to coat the bottom.
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Fill and roll: Scoop a bit of the spinach mix into each tortilla (about ⅓ cup), roll it up snug, and lay them seam side down in the pan.
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Top it all with the rest of the enchilada sauce (you might not need every drop — just enough to coat) and sprinkle the remaining cheese on top like a generous grandmother.
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Bake 25–30 minutes until it’s golden, bubbly, and irresistible.
Pull it out, let it sit a few minutes (hardest part), then pile on your favorite toppings. Personally? I go for chopped green onions, avocado, and a handful of olives if I’ve got them.
Make It Your Own
This recipe’s flexible — like yoga pants after Thanksgiving. Try these ideas:
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Toss in a can of black beans or corn to stretch the filling
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Add leftover rotisserie chicken for a heartier dish
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Swap spinach for kale or sautéed mushrooms
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Use pepper jack for more kick or sharp cheddar for depth
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Add jalapeños or a splash of hot sauce if you like it fiery
