Dad’s Special: Spinach and Cheese Enchiladas

Embark on a nostalgic culinary journey with this cherished recipe of Spinach and Cheese Enchiladas, a creation straight from the heart of my dad’s kitchen. Every bite is a testament to the love and care he poured into making this delightful dish for our family dinners.


  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 12 cups fresh spinach
  • Juice of half a lime
  • ¼ cup chopped cilantro
  • 1 can (4.5 oz) chopped green chiles
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 8 oz cream cheese
  • ½ cup sour cream
  • Salt and pepper to taste
  • 1 can (28 oz) green enchilada sauce
  • 8 burrito-sized flour tortillas
  • 4 cups shredded Mexican blend cheese, divided
  • Optional toppings: additional cilantro, green onions, olives, avocado


1. Sauté Aromatics:

  • In a pan, heat olive oil over medium heat. Add finely diced onion and minced garlic. Sauté until the onion is translucent.

2. Spinach Infusion:

  • Incorporate fresh spinach into the pan. Sauté until the spinach wilts, and excess moisture evaporates.

3. Flavorful Blend:

  • Add lime juice, chopped cilantro, chopped green chiles, chili powder, cayenne pepper, and cumin. Stir to combine, infusing the mixture with vibrant flavors.

4. Creamy Goodness:

  • Introduce cream cheese and sour cream into the pan, creating a creamy and indulgent filling. Season with salt and pepper to taste.

5. Enchilada Assembly:

  • Preheat your oven to 375°F (190°C).
  • Pour a portion of green enchilada sauce into the bottom of a baking dish.
  • Spoon the spinach and cheese mixture into burrito-sized flour tortillas, roll them up, and place them seam side down in the dish.

6. Saucy Covering:

  • Pour the remaining green enchilada sauce generously over the rolled tortillas.

7. Cheesy Finale:

  • Sprinkle shredded Mexican blend cheese over the enchiladas, ensuring a gooey and golden finish.

8. Bake to Perfection:

  • Bake in the preheated oven for approximately 25-30 minutes or until the cheese is melted and bubbly.

9. Garnish and Serve:

  • Remove from the oven and garnish with additional cilantro, green onions, olives, and avocado if desired.


  • Tortilla Choice: Experiment with whole wheat or corn tortillas for a different texture and flavor.
  • Protein Boost: Enhance the dish by adding grilled chicken or black beans to the filling for an extra protein kick.
  • Make-Ahead Friendly: Prepare the enchiladas ahead of time, refrigerate, and bake when ready for a convenient meal.


1. Seafood Spin:

Add cooked shrimp or crab to the filling for a seafood twist.

2. Vegan Version:

Substitute dairy with plant-based alternatives for a delicious vegan rendition.

3. Spicy Kick:

Increase the cayenne pepper for those who love an extra spicy kick.


Q1: Can I use red enchilada sauce instead? A1: Certainly, feel free to swap green enchilada sauce with red if you prefer.

Q2: Can I freeze these enchiladas? A2: Yes, these enchiladas freeze well. Just ensure proper wrapping to maintain freshness.

Q3: What sides pair well with this dish? A3: Serve with Mexican rice, guacamole, or a crisp salad for a complete meal.


Relish the essence of family dinners with these Spinach and Cheese Enchiladas—a flavorful journey that transcends generations. May the aroma and taste bring warmth and joy to your kitchen, just as it did in mine!

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