Forget everything you thought you knew about enchiladas! We’re swapping traditional fillings for a decadent, savory blend of tender spinach and nutty, melted Swiss cheese. But the real star? A velvety, homemade green chili cream sauce that smothers each tortilla in pure comfort. This is the vegetarian enchilada recipe that will have everyone asking for seconds. It’s rich, satisfying, and surprisingly easy to whip up for a weeknight dinner or a special occasion. Let’s get cooking!
Ingredients
• (Serves 5)For the Spinach Filling
• 1½ lbs / 680 g fresh spinach, trimmed
• 3 Tbs / 45 ml olive oil
• 1 Tbs / 14 g butter
• ½ large onion, chopped
• 2 cloves garlic, minced
• Salt to taste
• For the Sauce & Assembly
• ¾ lb / 340 g Swiss cheese, grated
• 10 fresh corn tortillas
• Vegetable oil, for brushing
• 1 Tbs / 14 g butter
• 1 Tbs / 8 g all-purpose flour
• 1 cup / 240 ml milk, heated
• 1 cup / 240 g sour cream, at room temperature
• ½ cup / 115 g diced green chilis
• Salt and black pepper to taste
• Optional Garnish
• Sour cream
• Hot sauce
Instructions
1. Prepare the filling: Wash spinach leaves thoroughly and chop. In a large skillet over medium-high heat, heat the olive oil and 1 Tbs. butter. Sauté the onion and garlic until golden and fragrant. Add the chopped spinach in batches, tossing until it is all wilted. Season with salt and continue to cook, stirring frequently, until all the excess liquid has evaporated.
2. Assemble the enchiladas: Preheat your oven to 350°F / 175°C. Lightly oil a large, shallow casserole dish. Grate the Swiss cheese, reserving about 1 cup for the sauce. Brush a corn tortilla lightly with vegetable oil and warm it in a hot skillet for 15-20 seconds per side until soft and flexible. Place a line of grated cheese down the center, top with a heaping tablespoon of the spinach filling, then roll it up tightly and place it seam-side down in the prepared casserole dish. Repeat with the remaining tortillas and filling.
3. Make the cream sauce: In a saucepan, melt 1 Tbs. butter over medium-low heat. Whisk in the flour and cook for one minute, stirring constantly, to form a roux. Slowly pour in the heated milk, whisking continuously until the sauce is smooth and slightly thickened. Remove from heat and stir in the room-temperature sour cream, diced green chilis, and the reserved 1 cup of Swiss cheese. Stir until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
4. Bake the enchiladas: Pour the finished sauce evenly over the rolled enchiladas in the casserole dish. Cover with foil and bake for 20-25 minutes, or until the sauce is bubbly and the enchiladas are heated through. For a golden-brown top, remove the foil for the last few minutes or place the casserole under the broiler for 1-2 minutes, watching carefully to prevent burning.
5. Serve and enjoy: Let the enchiladas rest for a few minutes before serving. Garnish with an extra dollop of sour cream and a dash of your favorite hot sauce, if desired.
Nutritional Information
• Serving Size: 2 Enchiladas | Calories: 580 kcal (approximate) | Protein: 25g | A rich source of Calcium and Vitamin A from the cheese and spinach.
Pro Tips
• for Perfect Enchiladas
• For a non-soggy filling, squeeze the cooked spinach in a clean kitchen towel or cheesecloth to remove as much excess water as possible before assembling.
• To keep tortillas from cracking, warm them just until they are soft and pliable. A quick 15-20 seconds per side in a hot, lightly oiled skillet is all you need.
• Ensure your sour cream is at room temperature before adding it to the hot sauce base. This prevents the sauce from curdling and ensures a silky-smooth texture.
• Assemble the enchiladas (without the sauce) up to a day in advance and refrigerate. When ready to eat, prepare the sauce, pour it over, and add 5-10 minutes to the baking time.
FAQ
Q: Can I make these spinach enchiladas vegan
A: Yes, you can easily make this recipe vegan with a few substitutions. Use a high-quality, meltable vegan Swiss-style cheese, replace the butter with vegan butter or olive oil, and use unsweetened plant-based milk (like oat or soy) and vegan sour cream for the sauce. The results will be just as creamy and delicious.
Q: How can I add more protein to this vegetarian recipe
A: To boost the protein content, consider adding one cup of cooked black beans, pinto beans, or crumbled firm tofu to the spinach filling. These additions will increase the protein and fiber without altering the core flavor of the dish.
Q: Are these spinach and Swiss enchiladas gluten-free
A: This recipe can be made gluten-free very easily. The corn tortillas are naturally gluten-free. The only ingredient to swap is the all-purpose flour in the cream sauce. Simply replace it with an equal amount of a gluten-free all-purpose flour blend or use a cornstarch slurry to thicken the sauce instead.
Q: What’s the best way to store and reheat leftover enchiladas
A: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.
