These Creamy Spinach Enchiladas are a dreamy blend of comfort and flavor, ready in just 35 minutes. Tender tortillas cradle a rich filling of velvety spinach and gooey cheese, smothered in a luscious, creamy sauce. Every bite delivers a perfect balance of earthy greens and indulgent creaminess, with a hint of Tex-Mex spice to keep things exciting.
Golden and bubbling from the oven, these enchiladas are a feast for the senses—creamy, cheesy, and packed with nutrients. The vibrant spinach adds a fresh, slightly sweet note, while the sauce ties it all together with its smooth, decadent texture. Quick to make yet deeply satisfying, this dish is a weeknight hero that feels like a treat.
What You’ll Need for Creamy Spinach Enchiladas
- ½ cup sliced green onions (plus extra for topping)
- 9 ounces frozen spinach (thawed and well-drained)
- 1 cup cottage cheese (substitute with Greek yogurt for a tangier flavor)
- 1 cup ricotta cheese
- 1½ cups shredded Mozzarella cheese, divided (reserve 1 cup for topping)
- 1 (4 ounce) can mushrooms (optional, or use fresh sautéed mushrooms)
- ½ teaspoon garlic salt (or substitute with ¼ teaspoon garlic powder + ¼ teaspoon salt)
- 8 flour tortillas (use whole wheat or gluten-free tortillas if preferred)
- 10 ounces enchilada sauce (store-bought or homemade)
How to Make Creamy Spinach Enchiladas
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine green onions, spinach, cottage cheese, ricotta cheese, ½ cup Mozzarella cheese, mushrooms, and garlic salt. Mix until well combined.
- Spoon ¼ cup of the filling down the center of each tortilla. Roll them up tightly and place them seam side down in an ungreased 9×13-inch glass baking dish.
- Pour enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining 1 cup of Mozzarella cheese on top.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let cool for 2-3 minutes. Sprinkle with additional sliced green onions before serving.
Perfect Pairings: Sauce and Topping Ideas
While the enchilada sauce in this recipe is delicious, you can switch things up with green salsa or a creamy avocado sauce for a fresh twist. For toppings, try adding a dollop of sour cream, a sprinkle of crumbled queso fresco, or even a handful of chopped cilantro for extra flavor and texture.
Make It a Meal: Serving Suggestions
These creamy spinach enchiladas pair beautifully with cilantro-lime rice or a simple black bean salad. For a lighter option, serve with a crisp green salad dressed with lime vinaigrette. Don’t forget a side of guacamole and tortilla chips for dipping!
Leftovers Made Easy: Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place enchiladas in a baking dish, cover with foil, and warm in a 350°F oven for 15-20 minutes. For a quicker option, microwave individual portions on medium power for 1-2 minutes, stirring halfway through.
Mix It Up: Recipe Variations
Feel free to customize these enchiladas to suit your taste! Swap the spinach for kale or Swiss chard, or add roasted red peppers for a sweet kick. If you’re not a fan of mushrooms, try diced zucchini or leave them out entirely. For a spicier version, mix in some chopped jalapeños or a dash of hot sauce.
Quick Tips for Busy Cooks
Save time by using pre-shredded cheese and pre-sliced mushrooms. You can also prep the filling a day ahead and store it in the fridge—just assemble and bake when you’re ready. If you’re short on oven space, these enchiladas can even be cooked in an air fryer at 375°F for about 10-12 minutes.
Creamy Spinach Enchiladas
Ingredients
- ½ cup sliced green onions
- 9 ounces frozen spinach thawed, well drained
- 1 cup cottage cheese
- 1 cup ricotta cheese
- 1½ cups shredded Mozzarella cheese divided
- 1 can mushrooms 4 ounce
- ½ teaspoon garlic salt
- 8 flour tortillas
- 10 ounces enchilada sauce
- sliced green onions for topping
Instructions
- Heat oven to 375 degrees.
- In a large bowl mix together green onions, spinach, cottage cheese, ricotta cheese, 1/2 cup Mozzarella cheese, mushrooms, and garlic salt.
- Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in an un-greased 9×13-inch glass baking dish.
- Pour enchilada sauce evenly over tortillas; sprinkle with 1 cup of remaining cheese.
- Bake at 375° F. for 20 minutes or until bubbly and heated through. Sprinkle with sliced green onions.