Spinach Enchiladas

Frozen spinach is a good buy; it takes a lot of spinach to cook down to 10 ounces, and all the work is done for you. Be sure it’s well drained before using in this or any recipe.

Serves: 6Hands-on: 25 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 2 cans (10 oz.) enchilada sauce
  • 1 package (10 oz.) frozen spinach
  • 2 Tbsp. butter
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 serrano chili, minced
  • 4 green onions, chopped
  • 1 package (3 oz.) cream cheese, softened
  • 1 cup sour cream
  • 2 cups shredded queso enchilada
  • 12 flour tortillas


  • Bring enchilada sauce to a simmer in a small saucepan. Thaw spinach and drain in colander. Press down on the spinach to get rid of liquid. Place spinach in a kitchen towel and press again to dry. Set aside.
  • In heavy skillet, melt butter and add onion, garlic, serrano chili, and green onions. Cook and stir over medium heat for 4 to 5 minutes until onions are crisp-tender. Stir in drained spinach; cook and stir for 3–4 minutes. Remove from heat and stir in cream cheese and sour cream until cheese melts. Stir in 1 cup queso enchilada.
  • Preheat oven to 350°F. Coat bottom of 13-by-9-inch glass baking dish with a few spoonfuls of the enchilada sauce. Using tongs, dip each tortilla briefly into the hot enchilada sauce and place on work surface. Top with a spoonful of spinach filling and roll up; place in casserole. Repeat using remaining tortillas, sauce, and filling. Pour remaining enchilada sauce over all and sprinkle with remaining 1 cup cheese.
  • Bake at 350°F for 25 to 35 minutes until casserole is bubbly and cheese melts.