Vegetarian Spinach Enchiladas are covered in a homemade red enchilada sauce and stuffed with spinach and green onions for a tasty flavor-packed dish! 

I have been trying to include more meatless meals in our weekly rotation because it’s not only better for our bodies but also better for the environment. Using dairy as a protein source while going meatless is really get because not only does it taste delicious, but it is cheap, and contains a good bit of protein! If you’re interested in more meatless meals, be sure to give my Vegan Pad Thai and Avocado Fettucine a try. 

Here’s what you’ll need to make Spinach Enchiladas: 

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• Chef Knife
• Large Skillet
• Medium Saucepan
• Spatula
• 9×13 Glass Baking Dish

How to make Spinach Enchiladas

Make your spinach enchilada filling

First, you’ll make your filling. Sautee the spinach and green onions until wilted, then stir in the ricotta, yogurt, and salt. The Greek yogurt can also be replaced with sour cream, but I like to use yogurt for an extra punch of protein! 

Make the homemade enchilada sauce

It’s actually very easy to make your own enchilada sauce. If you don’t feel like doing this step, you can easily buy a large can of pre-made enchilada sauce at the store. I like to make mine at home because I can control the amount of salt and spices that go into it. You’ll make a roux out of oil, flour, broth, and tomato sauce. Then you’ll add the seasonings: chili powder, garlic powder, onion powder, cumin, and oregano. After it comes to a boil, reduce to a simmer for about five minutes until thickened.

Roll the enchiladas

Finally, you’ll place about 1/4-cup filling into a corn tortilla and roll, placing seam side down in a baking dish (with a little sauce poured into the bottom to prevent sticking). If you’d like, wrap your tortillas in a damp paper towel and microwave for about 30 seconds. This will make it easier to roll without cracking. Once you’ve finished rolling, you’ll pour the rest of the enchilada sauce on top and cover with shredded cheese. 

Quick tips for making Spinach Enchiladas

• Feel free to mix up the veggies — zucchini and summer squash would make a great addition. 
• Like I mentioned above, you can skip the homemade enchilada sauce if you’re in a hurry. Buy a large can of pre-made sauce at the store (but homemade tastes better I promise!) 
• Swap out corn for flour tortillas if that’s also your preference! 

Here’s the recipe for Spinach Enchiladas: 

Vegetarian Spinach Enchiladas

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• Author: Emily Weeks, RDN, LD
• Prep Time: 10
• Cook Time: 25
• Total Time: 35 minutes

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Description

Vegetarian Spinach Enchiladas are covered in a homemade red enchilada sauce and stuffed with spinach and green onions for a tasty flavor-packed dish! 

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Ingredients

• 2 (5 oz) pkgs baby spinach, roughly chopped
• 2 small bunches green onions (scallions), chopped
• ¼ cup + 2 tsp extra virgin olive oil
• ¼ cup all-purpose flour
• 24 fl oz (3 cups) chicken or vegetable broth
• 15oz can tomato sauce
• ¼ cup chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• ½ tsp oregano
• ½ (8 oz) block mozzarella cheese, shredded
• 1 (15 oz) pkg ricotta cheese
• ½ cup plain Greek yogurt
• 1 tsp salt
• 12 small corn tortillas

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Instructions

1. Preheat oven to 400°F.
2. Preheat a large skillet over medium heat. Once the skillet is hot, add 2 tsp olive oil and swirl to coat the bottom.
3. Add spinach and half of the green onions to the skillet. Cook, stirring occasionally until spinach is wilted, 4-6 minutes. Remove from heat.
4. Heat another large pot over medium-high heat. Once hot, add 1/4 cup olive oil. Let the oil heat up for about 30 seconds, then whisk in the flour. Continuing to whisk, cook the flour for another 2 minutes.
5. Slowly whisk in the broth and tomato sauce. Stir in the chili powder, garlic powder, onion powder, cumin, and oregano. Bring to a boil, then reduce heat and simmer the enchilada sauce for 4-5 minutes, until thick. Remove from heat.
6. In a large bowl, combine the spinach mixture, ricotta, yogurt, and salt.
7. Spoon ¼-cup of the spinach mixture onto the center of each tortilla. Roll up and place seam side down in a baking dish. Pour enchilada sauce over top and sprinkle with the cheese.
8. Place in the oven and bake for 10 minutes, until cheese is melted.
9. To serve, divide enchiladas between plates and top with remaining green onions. 

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• Category: Bakes, Enchiladas
• Cuisine: Mexican

Keywords: cheese, enchiladas, spinach enchiladas