Spinach Enchiladas Verde

Spinach Enchiladas Verde

260
NICEGIRL512 4

"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."
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Ingredients

35 m servings 321 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

260
  1. 362 Ratings

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Most helpful positive review

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 b...

Most helpful critical review

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...

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 b...

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 cal...

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...

So good, so easy. Perfect winter comfort food! I followed it almost as is except I stir fried 1 1/2 onion + 1/2 a red pepper + 1 cup of mushrooms with some cumin powder, salt, pep, paprika, garl...

Made a few changes in that we used low fat yogurt instead of sour cream and added some shredded roasted chicken in with the spinach. It was fantastic! The flavors blend perfectly, the Salsa Ve...

Yummy! This stuff is GOOD! Also GREAT reviews from my fiance. Followed the ingredients for the most part (except using a different type of tortilla) but got off a little on the propotions. D...

Excellent recipe, my husband and I both loved it! I've aded sauteed mushrooms and onions, as someone suggested, and it turned out great! This recipe also works great with chicken (I use rotisser...

We're trying to eat vegetarian and this recipe was a hit, from my pure Texan husband to my 4 year old and 2 year old twins. Really tasty. I served it with Mexican rice, beans, and guacamole. ...

Excellent flavor, followed other reviewers' advice and added some more flavor to filling -- cumin, dried onion flakes, and a lot more garlic -- it was so easy and very good. I served it with Mex...