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Easy Spinach Enchilada Casserole

Looking for an easy and delicious weeknight dinner? Look no further than this Easy Spinach Enchilada Casserole! It’s simple to make and is sure to please the whole family. Plus, it’s a great way to use up any leftover spinach you might have. So what are you waiting for? Give this casserole a try today!

This hearty Mexican casserole is a real crowd pleaser. Who can resist corn tortillas and fresh spinach topped with a mix of Monterey Jack and cheddar cheeses? You can really sink your teeth into these enchiladas. So satisfying!

Enchilada Casserole

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Recipe Ingredients For Easy Spinach Enchilada Casserole

Enchilada Sauce: 

How To Make Easy Spinach Enchilada Casserole?

  1. Preheat the oven to 375 degrees. 
  2. In a large skillet, saute onions in olive oil over medium heat until softened. Add garlic and cook for a minute or two. 
  3. Add fresh spinach to the skillet and cook until the spinach has wilted and shrinks in size. 
  4. Add lime juice, green chiles, sour cream, and spices and stir to combine. 
  5. Remove from heat and set aside. 
  6. Fry each corn tortilla in just a bit of oil until softened and slightly browned. 
  7. Add green enchilada sauce and sour cream to a small pan over medium heat and whisk to combine. 
  8. In a mixing bowl, combine the shredded Monterey Jack cheese and cheddar and toss together to mix.
  9. In a 9 x 13 casserole dish, pour about 1 cup of the sauce mixture to coat the bottom of the dish. 

How to assemble: 

  1. Fill each tortilla with about 2 – 3 tbsp of the spinach mixture and about 2 tbsp of the cheese mixture. Roll up the tortilla (it will be very full) and place seam side down in the casserole dish. Repeat until all the tortillas and filling have been used. 
  2. Top the enchiladas with 1 cup of enchilada sauce. You may find you have a little sauce leftover. Place in the fridge to use another time. 
  3. Sprinkle the rest of the shredded cheese over the top of the casserole dish and bake in the oven for 30 minutes or until the cheese has melted and starts to turn golden brown and the sauce is bubbling. 

Why You’ll Love This Spinach Enchilada Casserole

  • Hearty satisfying meal
  • Combination of flavors and textures with just a little spice 
  • Pure comfort food

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All About Enchiladas

Enchiladas are corn tortillas filled with either beans, meat, cheese or vegetables. These filled corn tortillas are then placed in a casserole dish and covered with an enchilada sauce and cheese and baked until bubbly. 

Enchiladas are not to be confused with burritos which are flour based tortillas filled with the same toppings. Burritos are not baked in casseroles as enchiladas are. 

Both are Mexican dishes that can be served with guacamole, salsa and/or sour cream. 

Spinach Enchilada Casserole Variations

Change up the spinach filling and use any of the following:

  • Ground beef or steak
  • Beans like black or pinto
  • Roasted vegetables 
  • Chicken or turkey
  • Tofu

Add some toppings to the baked casserole:

  • Green onions
  • Red onions
  • Jalapenos

Use a different kind of sauce:

  • Roasted tomato sauce
  • Tomatillo sauce

Use different cheeses:

  • Shredded Mexican cheese
  • Queso fresco
  • Smoked cheddar

Tips and Tricks

  • lightly fry the corn tortillas so they don’t get soggy
  • roll the tortillas with the filling while the tortilla is still warm or it will break
  • if the cheese is browning turn on the broiler for a minute or two

FAQs

Why Are My Enchiladas Soggy?


Sometimes the corn tortillas get soggy. This could be due to the fact there was too much sauce poured over them.   Frying the tortillas will also help keep them from getting soggy. 

Can I Use Flour Tortillas Instead Of Corn?

You can use flour tortillas instead of corn though corn tortillas are traditional. Changing the tortilla will change the overall flavor of the enchilada but if you aren’t a fan of corn tortillas then choose one that you like.

Are Enchiladas Gluten Free?

Corn tortillas are naturally gluten free so if you are using 100% corn tortillas the enchiladas will be gluten free. You can also substitute gluten free tortillas however the taste of the enchilada casserole will not be the same. 

Can I Make My Own Enchilada Sauce?

Yes, absolutely. Homemade enchilada sauce works well however I sometimes use canned sauce to save myself some time.

How Do I Store The Leftovers?

Store leftover spinach enchiladas in the fridge. You can also freeze any leftovers to eat at a later date. 

Casseroles are such a great comfort food. If you are looking for other comfort food options try this Low Carb Green Chile Chicken Casserole, this Sweet Potato Casserole or this Chicken Cordon Bleu Casserole

Need a new casserole dish

So there you have it – an easy, delicious spinach enchilada casserole that will please the whole family. This dish is perfect for a weeknight meal, and it can easily be tailored to your own taste preferences. Be sure to let us know how it turns out if you give it a try!

Easy Spinach Enchilada Casserole

Easy Spinach Enchilada Casserole

Yield: 1
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

This hearty Mexican casserole is a real crowd pleaser. Who can resist corn tortillas and fresh spinach topped with a mix of Monterey Jack and cheddar cheeses? You can really sink your teeth into these enchiladas.

Ingredients

  • 1 tbsp oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 16 oz bag of fresh spinach
  • 1 tbsp lime juice
  • 4 ounce can of chopped mild green chiles
  • ½ cup sour cream
  • ¾ tsp cumin
  • ¼ tsp chili powder
  • Salt and pepper to taste
  • 10 - 12 corn tortillas
  • 2 cups shredded Monterey jack cheese
  • 2 cups shredded cheddar cheese
  • Oil for frying
  • Sauce:
  • 2 cups mild green enchilada sauce
  • ½ cup sour cream

Instructions

  1. Preheat oven to 375 degrees. In a large skillet, saute onions in olive oil over medium heat until softened. Add garlic and cook for a minute or two. 
  2. Add fresh spinach to the skillet and cook until the spinach has wilted and shrinks in size. 
  3. Add lime juice, green chiles, sour cream, and spices and stir to combine. Remove from heat and set aside. 
  4. Fry each corn tortilla in just a bit of oil until softened and slightly browned. 
  5. Add green enchilada sauce and sour cream to a small pan over medium heat and whisk to combine. 
  6. In a mixing bowl, combine the shredded Monterey Jack cheese and cheddar and toss together to mix.
  7. In a 9 x 13 casserole dish, add about 1 cup of the sauce mixture and coat the bottom of the dish. 
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 577Total Fat 39gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 15gCholesterol 93mgSodium 1100mgCarbohydrates 36gFiber 7gSugar 7gProtein 25g

I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.

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