Spinach and Cheese Enchiladas

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READY IN: 30mins
Recipe by Poor College Kid

Another smash hit with my oh-so-picky roommate. Canned enchilada sauce and frozen spinach make it super easy- use soy cheese to make it vegan if you want!

Ingredients Nutrition

  • 15 ounces enchilada sauce
  • 3 cups spinach, chopped, steamed and drained
  • 4 ounces cheese, shredded (I prefer Pepperjack, but mexican cheese blend works too)
  • 4 tortillas

Directions

  1. Mix spinach, 1/2 of the enchilada sauce, and 3/4 of the cheese together in microwave safe bowl.
  2. Heat mixture until cheese melts.
  3. Place 1/4 of mixture inside tortilla, roll up and place seam-down in medium-size baking dish. Do the same for the other three tortillas, laying the rolled up enchiladas next to each other snugly.
  4. Cover enchiladas with remaining sauce and sprinkle with remaining cheese.
  5. Place lid on dish and bake for 20 minutes on 375.
  6. Serve with rice and beans!

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