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Spinach Enchiladas


"If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach."
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40 m servings 578 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 578 kcal
  • 29%
  • Fat:
  • 39.9 g
  • 61%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
  3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
  4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

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Read all reviews 757
  1. 1082 Ratings

Most helpful positive review

I enjoyed this recipe, only changed a few things to make it a little healthier/lower fat. I used red onion in place of the green ones and sauteed them in olive oil instead of butter. I also us...

Most helpful critical review

Except for the enchilada sauce and the tortillas, there wasn't anything remotely "Mexican" about this recipe, and nothing comparable to the stuffing of a mexican enchilada. This has an Italian c...

Most helpful
Most positive
Least positive

I enjoyed this recipe, only changed a few things to make it a little healthier/lower fat. I used red onion in place of the green ones and sauteed them in olive oil instead of butter. I also us...

I am reviewing my revised recipe, because I had a feeling this would be bland if made as is. Here were my changes- sautéed one diced poblano, half of a jalapeno, half of a red bell pepper, three...

This is a wonderful spinach enchilada recipe. I followed the filling part exactly - only changing the store-bought red enchilada sauce to a homemade creamy white garlic sauce, as I prefer a whi...

I really liked these, but, like another reviewer, I added seasonings to the spinach / cheese filling, like onion powder, garlic salt, cumin, chili powder, red pepper flakes, and pepper. This wa...

I love the enchiladas de espinaca at the local mexican restaurant and tried to copy them at home. To add color and flavor use tomatoes, add them part way through cooking the garlic and onions. ...

Everyone I have made these for loves them except for two of my sons who don't like even the thought of eating spinach and I have served them to a lot of people. I have never made them with ricot...

I printed this recipe knowing it would be good. I decided to add a little more of a mexican touch to it. Try this and you'll love them too. I took the sour cream and blended it with a roasted ca...

Ohhhhhh MY GOOODNESS!!! i got this in my email, and made it as soon as i got it! perfect, should be a 10 - for perfection! MMM. Note - i have been making green chili enchiladas for 20 years -- s...

I thought these were just terrific. I did sub a medium sweet onion for the green and added some seasonings to the spinach/cheese mix like cumin, salt, chili powder and hot pepper flakes. Thank...