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Easy Cheesy Spinach Enchiladas

Updated on July 17, 2015
VVanNess profile image

Victoria is a stay at home mom, author, food blogger, and educator. She currently lives in Prescott Valley, AZ with her family.

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5 stars from 1 rating of Easy Cheesy Spinach Enchiladas

This is one of those dishes I've been planning on making for a while, with the recipe sitting out on the counter, but either I get jests from my husband because he's not a big fan of veggies, or I end up using our spinach for something else, like salad or baby food.

Well, last night was finally my night! And surprise, surprise ... my husband loved it and requested it again!

I'm generally one of those cooks that take a recipe, look it over, and then cook the dish the way I want to anyway. It's just a suggestion, right? Well, this one should definitely be one to follow. It was incredible! Imagine your favorite spinach dip at a fancy restaurant, or even better, this reminded me of the spinach queso dip at our favorite Mexican restaurant no longer in our area.

Now stuff it into six flour tortillas and douse it in mozzarella cheese. Sounds like a dream, huh? Well, it doesn't have to be. Fresh spinach, cream cheese, caramelized onions and cheese ..... Stop drooling and get cooking!

Step One: Add your sour cream to a large mixing bowl
Step One: Add your sour cream to a large mixing bowl | Source
Step Two: Add your cream cheese
Step Two: Add your cream cheese | Source
Step Three: Add your milk
Step Three: Add your milk | Source
Step Four: Add dry Ranch mix
Step Four: Add dry Ranch mix | Source
Step Five: Wash and chop your fresh spinach
Step Five: Wash and chop your fresh spinach | Source
Step Six: Add your spinach to the mix
Step Six: Add your spinach to the mix | Source
Step Seven: Chop up 1/2 yellow onion
Step Seven: Chop up 1/2 yellow onion | Source
Step Eight: Add your olive oil to the pan and heat to medium heat
Step Eight: Add your olive oil to the pan and heat to medium heat | Source
Step Nine: Caramelize your onions
Step Nine: Caramelize your onions | Source

Cook Time

Prep time: 1 hour
Cook time: 13 min
Ready in: 1 hour 13 min
Yields: Serves 3 people 2 enchiladas each

Ingredients

  • 6 medium flour tortillas
  • 1/2 cup sour cream
  • 4 ounces cream cheese
  • 1/4 cup milk
  • 1 package dry Ranch mix
  • 5 ounces fresh spinach
  • 1/2 half yellow onion
  • 2 tablespoons olive oil
  • 1 1/4 cup shredded mozzarella cheese

Instructions

  1. Begin by preheating your oven to 375°F. Assemble your ingredients.
  2. Pull out a large mixing bowl and one ingredient at a time, combine all ingredients from sour cream through your spinach.
  3. First add your 1/2 cup of sour cream to your mixing bowl.
  4. Next, add your 4oz of cream cheese. For a typical rectangular Philadephia cream cheese package, this is half of the package.
  5. Then add your 1/4 cup of milk. It really doesn't matter what type of milk you choose to use. If you would prefer, feel free to add in a soy milk, almond milk, or any other milk of your choosing.
  6. Before adding in your spinach, dump in one packet of dry Ranch mix. This with the cream cheese are really going to seal the deal.
  7. At this time, wash, dry and chop your fresh spinach into small strips. I do this by piling it all on top of each other and cutting it into small strips, like shown. I chose to use fresh spinach because it's better for you in my mind. I always choose fresh if I can.
  8. Mix all of your ingredients together. Yum! It already looks yummy.
  9. Next, you are going to chop up 1/2 a yellow onion and dump these into a small saucepan on the stove. I feel like caramelized onions always add something to a dish.
  10. Cook with a little bit of olive oil on medium heat, stirring frequently, in order to brown, soften and caramelize your onions.
  11. When finished, pour these into your spinach and cream cheese mixture and mix thoroughly.
  12. Now it's time to prepare your dish. Spray a 9x13 (or mine is just a tad bit smaller) thoroughly with cooking spray so your enchiladas don't stick to the pan after cooking.
  13. Lay your tortillas out in the bottom of the pan to prepare for filling. If need be, pop them in the microwave for 30 seconds first. This will soften them a bit and make it easier to fold and roll them.
  14. Fill each tortilla with approximately 1/3 cup of spinach filling. In the end, just make sure each tortilla has about the same amount of filling. (Next time, I think I'm going to make twice the filling so I have some to pour over the top of my enchiladas as well.)
  15. Roll each of your tortillas by tucking one end inside and rolling it towards the other end so that the opening of each is pinned underneath your enchilada.
  16. Finally, pour your shredded mozzarella cheese over the whole dish, spreading evenly.
  17. Pop these babies into your preheated oven for about 10 minutes. Yes, that's all!
  18. When done, change your oven setting to low broil and broil your enchiladas for about 3 minutes more so they can brown on top. (Sorry no picture of the finished enchiladas in the pan. I was hungry. lol)
  19. Serve with my delicious Homemade Spanish Rice, some refried beans, or both. I can't wait to dig in.
Click thumbnail to view full-size
Step Ten: Add your onionsStep Eleven: Mix everything together wellStep Twelve: Spray your dish with cooking sprayStep Thirteen: Lay out your tortillas in preparation for fillingStep Fourteen: Fill each tortilla with approximately 1/3 cup of fillingYum!Step Fifteen: Roll each tortilla underStep Sixteen: Cover with cheese and bake for 10 minutesEnjoy!!
Step Ten: Add your onions
Step Ten: Add your onions | Source
Step Eleven: Mix everything together well
Step Eleven: Mix everything together well | Source
Step Twelve: Spray your dish with cooking spray
Step Twelve: Spray your dish with cooking spray | Source
Step Thirteen: Lay out your tortillas in preparation for filling
Step Thirteen: Lay out your tortillas in preparation for filling | Source
Step Fourteen: Fill each tortilla with approximately 1/3 cup of filling
Step Fourteen: Fill each tortilla with approximately 1/3 cup of filling | Source
Yum!
Yum! | Source
Step Fifteen: Roll each tortilla under
Step Fifteen: Roll each tortilla under | Source
Step Sixteen: Cover with cheese and bake for 10 minutes
Step Sixteen: Cover with cheese and bake for 10 minutes | Source
Enjoy!!
Enjoy!! | Source

Nutritional Information

Nutrition Facts
Serving size: 1 enchilada
Calories 230
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 1 g5%
Unsaturated fat 0 g
Carbohydrates 40 g13%
Sugar 2 g
Fiber 3 g12%
Protein 9 g18%
Cholesterol 5 mg2%
Sodium 340 mg14%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Source

Personal Review

I think the one change I would have made to this dish would have been to make twice the filling and pour the second batch on top. I just couldn't get enough of it. Maybe I could even have made more for a dip on the side. Okay, maybe I'm overdoing it a bit, but it truly was delicious.

You know it's good when you can serve spinach enchiladas to your husband and he raves...

In his favor, I did add shredded chicken to his side of the enchiladas. You didn't see that did you?! I think pork or even turkey would have been great too. However, I truly am a big fan of veggies and didn't need the extra meat. In fact, I was considering tossing some asparagus spears into mine to tell you the truth, but I decided to keep this recipes (and my pictures) as clean as possible to make it easier on you.

Don't let this stop you from adding your own wonderful ingredients and making this recipe your own though. I hope you enjoy them as much as my family and I did!

Quick Poll

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© 2015 Victoria Van Ness

Comments

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    • teaches12345 profile image

      Dianna Mendez 2 years ago

      I do love chicken enchiladas with a good balance of veggies. Your personal review was interesting and a good add to your article. Now I may have to make enchiladas this week. Thanks for the recipe.

    • FlourishAnyway profile image

      FlourishAnyway 2 years ago from USA

      This looks good. I've discovered that spinach is not as bad as it tasted to me growing up. I even choose to eat it on occasion in salads or dips and this is worth a try.

    • VVanNess profile image
      Author

      Victoria Van Ness 2 years ago from Prescott Valley

      I agree wholeheartedly! :)

    • aviannovice profile image

      Deb Hirt 2 years ago from Stillwater, OK

      Sure sounds good to me, though I might add a few 'shrooms.

    • VVanNess profile image
      Author

      Victoria Van Ness 2 years ago from Prescott Valley

      Thank you Alicia! Victoria Lynn, don't bother ... I was thinking mushrooms too as I was eating them. Toss in the veggies!! Yum! :) Thank you both for the wonderful comments!

    • AliciaC profile image

      Linda Crampton 2 years ago from British Columbia, Canada

      This does sound tasty! I love the ingredients. Thanks for sharing the recipe.

    • Victoria Lynn profile image

      Victoria Lynn 2 years ago from Arkansas, USA

      Yummy! I love any type of enchiladas. I love spinach! Pinning this one. Definitely will try. I like your idea f asparagus. I'm thinking mushrooms, too! Maybe even a bell pepper softened with the onions. Yum! I'll try it by strictly following this recipe first! Like you, I tend to alter recipes!

    • VVanNess profile image
      Author

      Victoria Van Ness 2 years ago from Prescott Valley

      Hear hear! I've been eating these for lunch all week. I just feel bad that my husband hasn't gotten any leftovers. lol Thanks for the reply!

    • VVanNess profile image
      Author

      Victoria Van Ness 2 years ago from Prescott Valley

      Wonderful! I'm so glad you liked it! That's what's really great about cooking...You can mix it up how ever you'd like and make it your own. :) I don't think I've ever followed a recipe to the t. I like making each of them my own. Enjoy!! Next time I think I'm going to add more veggies. Mushrooms would have been wonderful in this dish!

    • bravewarrior profile image

      Shauna L Bowling 2 years ago from Central Florida

      These look delicious. I love anything with spinach in/on it. I would substitute plain Greek yogurt for the sour cream. It tastes the same, has the same texture but has the added benefit of probiotics. I also think I'd omit the ranch dressing. Maybe substitute with lemon juice or lemon zest or even a couple sprinkles of hot sauce.

      I'll definitely have to give this recipe a try. Looks yummy!

    • DzyMsLizzy profile image

      Liz Elias 2 years ago from Oakley, CA

      Sounds delish! Voted up +++ shared and pinned.

      I think the one change I would make would be to double the recipe all around: we like to have leftovers! ;-)