Creamy Spinach Green Chile Enchiladas with Monterey Jack
Rich flour tortillas filled with wilted spinach, green chiles, and creamy cheese blend, topped with mild green chile sauce. The sour cream adds luxurious texture while cumin and lime brighten the filling. Perfect for weeknight dinners or potluck gatherings, these vegetarian enchiladas satisfy without being heavy. The combination of Monterey Jack and Cheddar creates ideal melting properties, while fresh cilantro and green chiles provide authentic Southwestern flavor.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 10 cups fresh spinach leaves
- 1 tablespoon fresh lime juice
- ⅓ cup cilantro, chopped
- 4 ½ oz green chiles, canned
- ½ teaspoon ground cumin
- ¼ teaspoon ground chili powder
- ½ cup sour cream or plain Greek yogurt
- salt(optional)
- black pepper, to taste(optional)
- 20 oz mild green chile enchilada sauce
- 8 flour tortillas
- 2 cups Monterey Jack cheese, shredded, divided
- 2 cups Cheddar cheese, shredded, divided
- green onions, chopped(optional)
- fresh cilantro, chopped(optional)
- avocado, diced(optional)
Instructions
- 1
Preheat oven to 375 degrees F
- 2
Heat olive oil in large skillet over medium high heat
- 3
Add onion and cook until softened, about 3-4 minutes
- 4
Add garlic and cook for additional 2 minutes
- 5
Add spinach leaves and cook until wilted and shrunk down
- 6
Stir in lime juice, cilantro, green chiles, cumin, and chile powder
- 7
Remove from heat and stir in sour cream
- 8
Season with salt and pepper to taste
- 9
Spread about half of enchilada sauce in bottom of 9x13 baking dish
- 10
Fill each tortilla with about 1/3 cup spinach mixture
- 11
Combine both shredded cheeses in medium bowl
- 12
Sprinkle about 3 tablespoons cheese over spinach mixture in each tortilla
- 13
Roll up tortillas and place seam side down in baking dish
- 14
Top with remaining enchilada sauce
- 15
Sprinkle remaining cheese on top
- 16
Bake 20-30 minutes until cheese is melted and sauce bubbles around edges
- 17
Garnish with green onion, cilantro, and avocado if desired
- 18
Serve warm
Tips
Squeeze excess moisture from cooked spinach to prevent soggy enchiladas.
Reserve some enchilada sauce - you may not need the full amount for best texture.
Let enchiladas rest 5 minutes after baking for easier slicing and serving.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble enchiladas up to 1 day ahead, cover and refrigerate before baking
Serve immediately while cheese is melted and sauce is bubbling
Common Mistakes
Squeeze spinach dry to avoid watery filling
Don't overfill tortillas to prevent tearing during rolling
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze these enchiladas?
Yes, cool completely without toppings and freeze in container. Reheat individual portions in microwave or entire pan in oven.
What if I don't have green chile sauce?
Substitute with salsa verde or make quick sauce by blending green chiles with chicken broth and seasonings.
How long do leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in microwave or covered in oven until heated through.