Amazing Mexican Spinach Enchiladas

Spinach prepared the Mexican vegetarian style.

Here’s a Mexican dish that is as mouth-watering as it is healthy. If you are a fan of Spinach and you also love Mexican dishes then this recipe is meant for you.

I love how spinach tastes. For me, it actually has this flavor that I don’t really get from other green leafy veggies. And to have it in a recipe like this is such a big indulgence for me. The best past I love about this is the sour cream. It gives out that flavor you just don’t get tired of. It makes you go for a second and even a third round of the dish.

For those who are very cautious with their diet and especially for vegetarians, this is something you guys have to try. It is not only delicious but also great for the waist line.

We love having this during small parties or a drinking session at home with friends. It is actually a great match with drinks. Try it out and tell us what you think.

Check out the recipe below.

Spinach Enchiladas



Butter – 1 tbsp

Green onion, sliced – 1/2 cup

Garlic cloves – you’ll need 2 of these (minced).

Frozen chopped spinach – 10 ounces (thawed, drained and squeeze dried)

Ricotta cheese – 1 cup

Sour cream – 1/2 cup

Monterey Jack cheese – 2 cups (shredded)

Corn Tortillas (the 6 inch ones) – 10

Enchilada sauce – single can/tin (19 ounce)



To begin preheat the oven to 375 degrees F (190 degrees C). Once complete:

  • Melt butter in a saucepan over medium heat.
  • Add garlic and onion; cook for a few minutes until fragrant. Stop before they brown.
  • Stir in spinach, and cook for 5 more minutes.
  • Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
  • In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds.
  • Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9×13 inch baking dish.
  • Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.

Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

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Follow up with a dessert

You know what goes great with Mexican food? A good flapjack. And we’ve got all of the best vegan flapjack recipes in one place.