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Spinach Enchiladas


"If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach."
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40 m servings 578 cals
Original recipe yields 5 servings

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
  3. 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 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
  4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Nutrition Facts

Per Serving: 578 calories; 39.9 g fat; 34.8 g carbohydrates; 23.8 g protein; 111 mg cholesterol; 415 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 804
  1. 1159 Ratings

Most helpful positive review

I enjoyed this recipe, only changed a few things to make it a little healthier/lower fat. I used red onion in place of the green ones and sauteed them in olive oil instead of butter. I also us...

Most helpful critical review

Except for the enchilada sauce and the tortillas, there wasn't anything remotely "Mexican" about this recipe, and nothing comparable to the stuffing of a mexican enchilada. This has an Italian c...

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Least positive

I enjoyed this recipe, only changed a few things to make it a little healthier/lower fat. I used red onion in place of the green ones and sauteed them in olive oil instead of butter. I also us...

I am reviewing my revised recipe, because I had a feeling this would be bland if made as is. Here were my changes- sautéed one diced poblano, half of a jalapeno, half of a red bell pepper, three...

This is a wonderful spinach enchilada recipe. I followed the filling part exactly - only changing the store-bought red enchilada sauce to a homemade creamy white garlic sauce, as I prefer a whi...

I really liked these, but, like another reviewer, I added seasonings to the spinach / cheese filling, like onion powder, garlic salt, cumin, chili powder, red pepper flakes, and pepper. This wa...

Everyone I have made these for loves them except for two of my sons who don't like even the thought of eating spinach and I have served them to a lot of people. I have never made them with ricot...

I love the enchiladas de espinaca at the local mexican restaurant and tried to copy them at home. To add color and flavor use tomatoes, add them part way through cooking the garlic and onions. ...

I printed this recipe knowing it would be good. I decided to add a little more of a mexican touch to it. Try this and you'll love them too. I took the sour cream and blended it with a roasted ca...

Ohhhhhh MY GOOODNESS!!! i got this in my email, and made it as soon as i got it! perfect, should be a 10 - for perfection! MMM. Note - i have been making green chili enchiladas for 20 years -- s...

I thought these were just terrific. I did sub a medium sweet onion for the green and added some seasonings to the spinach/cheese mix like cumin, salt, chili powder and hot pepper flakes. Thank...