Spinach and Cream Cheese Enchiladas

"I created this recipe by trying to recreate these great enchiladas I had at LaFrontera in Salida, Co. They are a yummy vegetarian main course and also make a good side dish."
photo by kingeatsanddrinks photo by kingeatsanddrinks
photo by kingeatsanddrinks
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by aylett photo by aylett
photo by aylett photo by aylett
Ready In:




  • Mix spinach, garlic, green onions, cream cheese, and monterey jack cheese in large bowl.
  • Place approximately 3 tbsp of spinach mixture into the center of each tortilla and roll them up.
  • Place filled tortillas side by side seam side down in casserole dish.
  • Bake at 350 degrees for approximately 30 minutes.
  • Meanwhile mix enchilada sauce and sour cream in small saucepan simmer over low to medium heat stirring frequently.
  • Cover with Shredded Pepper Jack cheese and return to oven until cheese is melted and bubbly.
  • Remove enchiladas from oven and cover with sauce mixture serve immediately.

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  1. I used flour tortillas and thought these were great! I did add some spice to it by adding about 2-3 TBSP of jarred sliced jalepenos to the enchilada sauce/sour cream mixture adn used the new Sargento Spicy Mexican Cheese in the filling! It was great! I think you could easily shred two chix breasts into this or use a pre done rotisserie chicken in the filling!
  2. I thought these tasted good, but my DH thought they were just okay, as did my roommate (who had requested spinach enchiladas). Also, I would like to tell others who might be making this that the pan you should use is a 9"x13" baking dish. I used my casserole dish (as the recipe says), and was frustrated when the 8"x8" pan only held half the filling. I wanted to update this, as I had made a double batch to freeze OAMC style, before baking. Since I had problems with the size of the recipe, I ended up with one 9"x13" pan's worth, and one 8"x8" pan's worth in the freezer. Yesterday, I pulled the smaller batch out and cooked it for dinner. It was still a little frozen, so I ended up baking it for 40 minutes, topping with cheese, and then only pouring half the sauce amount on top. It was really really good, and everyone enjoyed it much more this time! I figured since we changed our mind about this, I should update the rating I gave to reflect this.
  3. I used work at La Frontera Mexican Restaurant in Salida, Colorado. That was close to 20 years ago. I also was looking to Replicate the recipe for the spinach and cream cheese enchiladas that we made there and I stumbled on your recipe. I found it ironic that you mentioned the same exact restaurants menu item. How cool! As I recall the recipe for the filling was quite simple but they had the best creamy chipotle sauce that made the dish really come together! I’m looking forward to trying your recipe!
  4. What a fantastic & easy recipe!! I've made this several times & each time I do I forget how good it tastes. I just made this a few weeks ago & served just two. The remainders I froze for a good, quick meal (& to see how well they do in the freezer) & I couldn't have been happier. Thanks for this 'will stay in my permanent rotation' recipes.
  5. 10 stars aren't even enough for this phenomenal recipe! I can't say enough good things about it! The only change I made was using red enchilada sauce as opposed to green. DH and picky daughter absolutely loved it! My daughter is 7 and she gobbled down 2 and asked for a 3rd. My husband ate 5! These will definitely be a regular for us. Thanks for a terrific recipe!
    • Review photo by aylett


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