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A close-up of cheesy Black Bean and Spinach Enchiladas in a glass dish, topped with fresh pico de gallo and cilantro.

Creamy Spinach & Monterey Jack Enchiladas

These vegetarian enchiladas feature a luscious filling of sautéed spinach, garlic, onion, and creamy Monterey Jack cheese, all rolled in corn tortillas and baked in a rich, homemade red enchilada sauce.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Enchilada Sauce
  • 2 tbsp Olive oil
  • 2 tbsp All-purpose flour
  • 3 tbsp Chili powder
  • 1 tsp Ground cumin
  • 1/2 tsp Garlic powder
  • 1/4 tsp Dried oregano
  • 2 cups Vegetable broth
  • 1/2 cup Tomato sauce
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
For the Spinach Filling
  • 1 tbsp Olive oil
  • 1/2 medium Yellow onion finely diced
  • 3 cloves Garlic minced
  • 10 oz Fresh spinach roughly chopped
  • 1/2 cup Ricotta cheese part-skim recommended
  • 1.5 cups Monterey Jack cheese shredded, divided
  • 1/4 cup Cheddar cheese shredded
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
Assembly
  • 12 small Corn tortillas (6-inch)
  • 1/4 cup Fresh cilantro chopped, for garnish (optional)
  • 1/4 cup Sour cream or Greek yogurt for serving (optional)

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Saucepan
  • Mixing Bowl
  • Whisk

Method
 

Prepare the Enchilada Sauce
  1. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, creating a roux.
  2. Add chili powder, cumin, garlic powder, and oregano. Cook for another minute, stirring constantly, until fragrant.
  3. Gradually whisk in the vegetable broth and tomato sauce until smooth. Bring the sauce to a gentle simmer, then reduce heat to low and let it thicken for 5-7 minutes, stirring occasionally. Season with salt and pepper to taste. Remove from heat and set aside.
Prepare the Spinach Filling
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add the roughly chopped fresh spinach to the skillet in batches, if necessary. Cook, stirring, until all the spinach has wilted and most of the liquid has evaporated, about 5-7 minutes. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine the wilted spinach mixture, ricotta cheese, 1 cup of the shredded Monterey Jack cheese, and all of the shredded cheddar cheese. Season with salt and pepper. Mix well to combine.
Assemble and Bake the Enchiladas
  1. Preheat your oven to 375°F (190°C). Pour about 1/2 cup of the prepared enchilada sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.
  2. Lightly warm the corn tortillas to make them pliable (you can wrap them in a damp paper towel and microwave for 30-60 seconds, or quickly dip them in the warm enchilada sauce).
  3. Dip each warm tortilla briefly into the enchilada sauce, coating both sides. Place about 2-3 tablespoons of the spinach filling down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
  4. Repeat with the remaining tortillas and filling, arranging them snugly in the baking dish. Pour the remaining enchilada sauce evenly over the rolled enchiladas.
  5. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top of the enchiladas.
  6. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is heated through. For a slightly browned top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
  7. Remove from oven, let rest for 5 minutes. Garnish with fresh cilantro and serve with a dollop of sour cream or Greek yogurt, if desired.

Notes

For a spicier kick, add a pinch of cayenne pepper to the enchilada sauce or a dash of your favorite hot sauce to the spinach filling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.