Spinach Enchiladas Verde

Spinach Enchiladas Verde


"This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it. You can substitute yogurt for the sour cream if you want a lighter version."

Ingredients 35 m {{adjustedServings}} servings 321 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
  3. Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.
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Reviews 260

  1. 362 Ratings


We loved this recipe! I made homemade green sauce (look for a recipe for salsa verde...it's really easy to make), and the trick to keeping the corn tortillas from falling apart is to dip them briefly in hot oil in a pan (drain them on paper towels on a plate after doing this). It's tricky, but it makes the tortillas flexible enough to roll. Will probably make more salsa verde to use on them next time, too. Edited on 1/3/09: Making the separate enchiladas became too much of a hassle, so now I make this as a casserole (layering the spinach, the cheese/sour cream, and the corn tortillas, ending with the sauce on top). Much easier, and we make it more often now! Yum!


This recipe was AMAZING. No Joke. I made it for my family tonight (I'm 19), and everyone loved them. I don't follow recipes too well though, I'm pretty sure I added a lot more cheese than called for. I also ran out of green sauce for the top and was too lazy to go to the store so I made some more up with just regular salsa and made stripes on top and it looked great and tasted really well also. Like the previous reviewer though, my tortillas fell apart a little so next time I may try frying them in oil a little before hand. I really didn't mind them falling apart though because it tasted the same. But yeah, I registered on this site just so I could write a review for this recipe. That's how good it is....so go make it...now.


Ok, actually I'd give this 3 1/2 stars. I followed the recipe as written but since I couldn't find a mild green salsa, I increased the sour cream a bit to cut the heat. The corn tortillas taste great but are a pain to work with. They unroll and tear. I tried putting them seam side down and that didn't work either. Whoever suggested making this as layered enchiladas was smart! I like spinach, but I did find these a bit too spinachy. If I make this again, I'd probably add chicken and/or beans and maybe some corn or mushrooms or something. The sour cream/salsa mix is tasty. The monterrey jack cheese is also excellent. Bottom line: I suggest adding more things to the filling and layering rather than rolling the tortillas.