Can I use frozen spinach instead of fresh?

Yes! Thaw completely and squeeze out excess moisture before adding to the filling. You'll need about 5-6 ounces of frozen spinach to equal the fresh amount in this recipe. The flavor will be slightly more concentrated with frozen spinach.

My enchiladas are getting soggy on the bottom. How can I prevent this?

Try lightly frying your tortillas in a bit of oil for about 10 seconds per side before filling them. This creates a barrier that prevents them from absorbing too much moisture. Also, make sure your filling isn't too wet by allowing any excess moisture to evaporate during cooking.

Can I make this recipe dairy-free?

Absolutely! Replace the sour cream with dairy-free yogurt or cashew cream, and use your favorite plant-based cheese alternative. The salsa verde and vegetable filling already have so much flavor that the dish will still be delicious.

How can I tell when the enchiladas are done baking?

The enchiladas are ready when the cheese is completely melted, the edges of the tortillas are slightly crispy, and the sauce is bubbling around the sides of the dish. If you insert a knife into the center, it should come out hot to the touch.

Spinach Enchiladas Recipe - LazyDayRecipes

This flavorful Spinach Enchiladas recipe is a vegetarian delight that will satisfy even the most dedicated meat-lovers at your table. Packed with sautéed mushrooms, fresh spinach, and melty cheese all wrapped in warm tortillas and smothered in tangy salsa verde, these enchiladas deliver restaurant-quality taste with minimal effort. Perfect for busy weeknights when you want something impressive without spending hours in the kitchen!

Why You’ll Love This Recipe

Vegetarian Friendly: These enchiladas pack so much flavor and texture that you won’t miss the meat at all. The mushrooms provide a wonderful earthy, meaty quality.
Quick to Prepare: From start to finish, you can have these enchiladas on the table in just 45 minutes, making them perfect for weeknight dinners.
Customizable: This recipe serves as a fantastic base that you can easily adapt to your taste preferences or what you have in your fridge.
Make-Ahead Friendly: You can prepare the filling or even assemble the entire dish ahead of time, making dinner prep a breeze when you’re ready to eat.

Ingredients You’ll Need

Olive Oil: The foundation for sautéing your vegetables, adding a subtle richness to the filling.
Mushrooms: These provide a meaty texture and absorb all the delicious flavors in the dish. I recommend cremini for their deeper flavor, but white button mushrooms work perfectly too.
White Onion: Adds sweetness and depth to the filling. The finer you dice it, the more it will melt into the sauce.
Garlic: Fresh minced garlic brings essential aromatic flavor. Don’t skip this – it makes all the difference!
Fresh Spinach: The star of the show! It wilts down significantly, so what looks like a mountain of spinach will cook down to just the right amount.
Spices: Salt, cumin, and black pepper form the simple but effective seasoning base. The cumin adds that classic Mexican flavor profile.
Sour Cream: Creates a creamy, tangy binding for the filling that holds everything together beautifully.
Mexican-Blend Cheese: This convenient pre-shredded mix usually contains cheddar, Monterey Jack, and sometimes queso quesadilla for the perfect melt and flavor.
Salsa Verde: The tomatillo-based green sauce adds brightness and a gentle tang that complements the earthy filling perfectly.
Tortillas: Your choice of corn or flour works here, depending on your preference for authenticity (corn) or ease of rolling (flour).

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to put your own spin on these enchiladas? Here are some delicious options:

Protein Boost: Add black beans, pinto beans, or even some crumbled tofu to increase the protein content.
Heat Level: Incorporate diced jalapeños or a pinch of cayenne pepper into the filling for those who like it spicy.
Cheese Options: Swap the Mexican blend for pepper jack to add some heat, or use Oaxaca cheese for authentic stretchiness.
Sauce Switch: Try red enchilada sauce instead of salsa verde for a completely different flavor profile.
Veggie Additions: Corn kernels, diced zucchini, or bell peppers make wonderful additions to the filling.

How to Make Spinach Enchiladas

Step 1: Prepare the Filling

Preheat your oven to 350°F. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and onion, sautéing for 6-7 minutes until they soften and begin to brown. The mushrooms will release moisture then reabsorb it, developing deeper flavor.

Step 2: Add Aromatics and Spinach

Stir in the minced garlic and cook for just 30 seconds until fragrant (be careful not to burn it!). Add the fresh spinach, salt, cumin, and black pepper, stirring to combine. Cook until the spinach has completely wilted, about 5 minutes. You’ll be amazed at how much it shrinks down!

Step 3: Incorporate Creaminess

Stir the sour cream into the vegetable mixture until it evenly coats everything, creating a rich, creamy filling. Remove from heat and let it cool slightly for easier handling.

Step 4: Assemble the Enchiladas

Warm your tortillas slightly to make them more pliable (30 seconds wrapped in damp paper towels in the microwave works perfectly). Spoon about 2 tablespoons of filling onto each tortilla and roll it up. Place each rolled enchilada seam-side down in a baking dish, arranging them snugly together.

Step 5: Add Sauce and Cheese

Pour the salsa verde evenly over the enchiladas, making sure to cover them completely. This prevents the tortillas from drying out while baking. Sprinkle the shredded cheese generously over the top.

Step 6: Bake to Perfection

Bake for 15-20 minutes until the cheese has melted into a golden blanket and the sauce is bubbling around the edges. Let them rest for 5 minutes before serving to allow the flavors to settle.

Pro Tips for Making the Recipe

Tortilla Trick: If your tortillas are breaking when you roll them, try warming them in a dry skillet for 10-15 seconds per side before filling.
Filling Distribution: Don’t overstuff the enchiladas – using about 2 tablespoons of filling per tortilla allows for easy rolling and even cooking.
Make-Ahead Strategy: You can prepare the filling up to 2 days ahead and refrigerate until ready to assemble and bake.
Sauce Coverage: Reserve about ¼ cup of salsa verde to spread on the bottom of the baking dish before adding enchiladas to prevent sticking.
Cheese Technique: For the most even melting, let your cheese come to room temperature before sprinkling it on top of the enchiladas.

How to Serve

These enchiladas stand beautifully on their own, but these accompaniments take them to the next level:

Perfect Pairings:

Serve with Mexican rice and refried or black beans for a complete meal
A simple green salad with lime vinaigrette adds freshness
Corn on the cob with chili-lime butter makes a fantastic seasonal side

Toppings Bar:

Create a DIY topping station with diced avocado, extra sour cream, chopped cilantro, sliced jalapeños, and lime wedges to let everyone customize their plate.

Make Ahead and Storage

Storing Leftovers

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight, making them even more delicious the next day!

Freezing

These enchiladas freeze beautifully! You can freeze them either before or after baking:

Unbaked: Assemble the enchiladas but don’t add sauce or cheese. Wrap tightly and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, add sauce and cheese, then bake as directed.
Baked: Cool completely, wrap tightly, and freeze for up to 2 months.

Reheating

For refrigerated leftovers, reheat in a 350°F oven for about 20 minutes until heated through. From frozen, bake covered at 350°F for 30 minutes, then uncover and bake 10-15 minutes more until bubbling hot.

FAQs

Can I use frozen spinach instead of fresh?

Yes! Thaw completely and squeeze out excess moisture before adding to the filling. You’ll need about 5-6 ounces of frozen spinach to equal the fresh amount in this recipe. The flavor will be slightly more concentrated with frozen spinach.
My enchiladas are getting soggy on the bottom. How can I prevent this?

Try lightly frying your tortillas in a bit of oil for about 10 seconds per side before filling them. This creates a barrier that prevents them from absorbing too much moisture. Also, make sure your filling isn’t too wet by allowing any excess moisture to evaporate during cooking.
Can I make this recipe dairy-free?

Absolutely! Replace the sour cream with dairy-free yogurt or cashew cream, and use your favorite plant-based cheese alternative. The salsa verde and vegetable filling already have so much flavor that the dish will still be delicious.
How can I tell when the enchiladas are done baking?

The enchiladas are ready when the cheese is completely melted, the edges of the tortillas are slightly crispy, and the sauce is bubbling around the sides of the dish. If you insert a knife into the center, it should come out hot to the touch.

Final Thoughts

These Spinach Enchiladas bring together simplicity and incredible flavor in one satisfying dish. They’re the perfect answer to “what’s for dinner?” when you want something that feels special without requiring hours in the kitchen. The combination of earthy mushrooms, fresh spinach, and tangy salsa verde creates layers of flavor that will have everyone asking for seconds. Whether you’re a vegetarian looking for a hearty meal or simply trying to incorporate more meatless options into your routine, this recipe is sure to become a regular in your dinner rotation!