Best 7 Spinach Enchiladas With Cilantro Cream Sauce Recipes

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Indulge in the tantalizing flavors of Spinach Enchiladas smothered in a luscious Cilantro Cream Sauce, a delightful culinary creation that promises a fiesta of taste. This delectable dish features tender spinach, savory cheese, and flavorful seasonings enveloped in soft tortillas, then baked to perfection, resulting in a harmonious blend of textures and aromas. Accompanying this main course are two delectable recipes: a zesty Salsa Verde, bursting with fresh herbs and tangy tomatillos, and a simple yet satisfying Refried Black Beans, their velvety texture and smoky flavor providing the perfect complement to the enchiladas. Get ready to embark on a culinary journey that celebrates the vibrant flavors of Mexican cuisine with this comprehensive recipe guide.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE



Spinach and Mushroom Enchiladas With Cilantro Cream Sauce image

I LOVE these spinach enchiladas. They are just like the ones served at one of my fave restaurants! If you like spinach, you will love these. If you don't like spinach- you will probably find that this recipe changes your mind. (Altered recipe after reviews regarding the saltiness and amount of sauce. I have not had that problem, but do not want anyone to have a bad result. Please do try this and enjoy it.)

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

12 corn tortillas or 12 flour tortillas
1 1/2 cups monterey jack cheese, shredded
1 tablespoon butter
1 small onion, minced
2 garlic cloves, minced
1 lb mushroom, chopped
1/4 cup white wine
12 ounces fresh spinach, washed, drained and coarsely chopped
1/4 cup lime juice or 1/4 cup wine
3/4 cup water
season salt, to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional)
1 tablespoon chicken bouillon granule
1 tablespoon garlic powder
1/2 cup cilantro, chopped, use the amount that suits your taste
1 cup sour cream

Steps:

  • Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
  • Remove half of the mushroom mixture and set aside, reserving for the sauce.
  • Add wine and cook for 2 minutes more.
  • Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
  • Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
  • Preheat oven to 350°F
  • Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
  • Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
  • Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.

SPINACH ENCHILADAS



Spinach Enchiladas image

Spinach Enchiladas are loaded with spinach and cheese, and topped with a green enchilada sauce. They are my favorite entrée at a local Mexican restaurant.

Provided by Emily Walker

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 18

8 flour tortillas (I like to use the uncooked tortillas from Costco, no need to pre-cook, they cook up as they bake)
1 bag fresh spinach (don't use the frozen)
1 brick Monterrey Jack cheese (shredded)
sour cream
2 avocados (sliced (just before serving))
2 tomatoes (diced)
1 cup chicken broth
5 medium tomatillos (husked and rinsed)
7 oz diced green chilis (undrained)
3 Tbsp yellow onion
1 green onion
1 clove garlic
3 Tbsp cilantro
1/2 Poblano pepper
1/2 lime (juiced)
2 tsp sugar
1/2 tsp cumin
Salt and pepper to taste

Steps:

  • Combine all ingredients in a blender, blend for a minute or two until everything is very well blended. Pour sauce into a medium saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.
  • Preheat oven to 350 degrees. Layer the bottom of a 9x13 pan with about 1/2 c. of the green enchilada sauce.
  • Roll each tortilla with 1/2 cup fresh spinach and 1/3 cup shredded cheese then place each one, fold side down, into the pan. Top with remaining enchilada sauce and sprinkle with more shredded cheese, to taste.
  • Bake in preheated oven for 15 to 20 minutes until cheese is bubbling and enchiladas are heated through. Serve topped with sour cream, sliced avocados, and diced tomatoes.

Nutrition Facts : Calories 207 kcal, Carbohydrate 27 g, Protein 5 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 351 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

SPINACH ENCHILADAS WITH CILANTRO CREAM SAUCE RECIPE - (4.4/5)



Spinach Enchiladas with Cilantro Cream Sauce Recipe - (4.4/5) image

Provided by á-8559

Number Of Ingredients 20

4 (10 ounce) packages frozen chopped spinach or 4 bunches fresh spinach, cooked
2 tablespoons chopped garlic
1 large onion, chopped
1 lb fresh mushrooms, halved
1 tablespoon butter
2 slices white bread, crusts removed
salt
2 teaspoons white pepper
1/4 teaspoon nutmeg
1/2 teaspoon chili powder
2 eggs
2 cups grated monterey jack and cheddar cheese blend, divided
10 -12 flour tortillas
Cilantro Cream Sauce
3 cups half-and-half
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 tablespoon cornstarch, plus
2 teaspoons cornstarch, dissolved in a small amount of cold water
3 cups chopped cilantro

Steps:

  • For enchiladas, cook the spinach according to the package directions, if using frozen. While spinach is cooking, combine garlic, onion and mushrooms in food processor, and process until coarsely chopped. Melt butter in sauté pan, and sauté onion mixture until onion is translucent. Remove pan from heat, and set aside. Drain spinach, squeezing out excess water. Make bread crumbs in food processor from sliced bread. Add spinach, salt, pepper, nutmeg, chili powder and eggs. Process until blended thoroughly. Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese. Preheat broiler. Spoon a portion of filling onto each tortilla and roll it up. Place each enchilada in casserole dish, seam side down. Repeat until you've used up filling. For cream sauce, mix half-and-half, cayenne, salt and a little of the dissolved corn starch in medium saucepan, and heat until thickened. The sauce should be creamy, not runny; add more cornstarch mixture as necessary. Off the heat, stir in cilantro. Pour Cilantro Cream Sauce over tortillas, and sprinkle with remaining cheese. Broil until cheese melts and turns a nice golden color.

SPINACH ENCHILADAS



Spinach Enchiladas image

If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.

Provided by SADONIA2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 5

Number Of Ingredients 9

1 tablespoon butter
½ cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
½ cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • 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.
  • 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.
  • Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g

SPINACH MUSHROOM ENCHILADAS



Spinach Mushroom Enchiladas image

Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. -Evangeline Bradford, Erlanger, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 pound baby portobello mushrooms, quartered and sliced
1 small onion, finely chopped
2 tablespoons butter
3 garlic cloves, minced
1/4 cup white wine or chicken broth
12 ounces chopped fresh spinach, coarsely chopped
1/2 teaspoon seasoned salt, divided
3/4 cup water
1/4 cup lime juice
1 tablespoon chicken bouillon granules
1 tablespoon garlic powder
1-1/2 cups sour cream
1/2 cup minced fresh cilantro
12 corn tortillas (6 inches), warmed
1-1/2 cups shredded Monterey Jack cheese
Crushed red pepper flakes, optional

Steps:

  • In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce., Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated., In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through., Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.

Nutrition Facts : Calories 427 calories, Fat 24g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 879mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

SPINACH ENCHILADAS



Spinach Enchiladas image

We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. -William Parman, Oxnard, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

1 can (14-1/2 ounces) chicken broth
1 can (6 ounces) tomato paste
3 to 4 teaspoons chili powder
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 greens onions, chopped
1/3 cup sour cream
1/4 cup 4% cottage cheese, drained
1-1/2 cups shredded Colby/Monterey Jack cheese, divided
6 to 8 corn tortillas (7 inches)

Steps:

  • For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.

Nutrition Facts : Calories 182 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 453mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.

SPINACH ENCHILADAS WITH CILANTRO CREAM SAUCE



Spinach Enchiladas with Cilantro Cream Sauce image

I've been looking for a spinach enchilada recipe but couldn't find exactly what I wanted so I came up with this one.

Provided by Mysterygirl

Categories     Cheese

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11

2 tablespoons minced garlic
1 teaspoon salt
3 cups sour cream
1/4 cup chopped onion
1/4 cup chopped cilantro
1 teaspoon sugar
1 medium onion, chopped
2 tablespoons olive oil
3 (10 ounce) boxes frozen spinach, drained
1 lb queso blanco, grated
10 flour tortillas

Steps:

  • Cilantro Cream Sauce: Puree garlic with salt.
  • Combine sour cream, onion, cilantro and sugar.
  • Add garlic mixture and stir gently to blend well In a pan saute onions in olive oil until onions are translucent.
  • Add spinach and cook 5 to 10 minutes.
  • Stir 1 cup of sauce into spinach mixture.
  • Reserve 1/2 pound cheese for topping and divide remaining cheese into 10 parts.
  • Put a portion of cheese on a tortilla, top with about 1/2 cup of the spinach mixture and more cheese on top of spinach.
  • Roll tortilla, tuck ends underneath and place on a baking pan.
  • Continue until all are gone.
  • Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top.
  • Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.
  • Serve with extra sauce.

Nutrition Facts : Calories 288, Fat 19.2, SaturatedFat 8.9, Cholesterol 35.9, Sodium 549, Carbohydrate 23.7, Fiber 4, Sugar 4.7, Protein 7.6

Tips:

  • For the best flavor, use fresh spinach. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
  • You can use any type of cheese that you like in the enchiladas. Some popular choices include cheddar, mozzarella, and Monterey Jack.
  • If you don't have any cilantro cream sauce, you can make your own by blending together sour cream, cilantro, garlic, and lime juice.
  • To make the enchiladas ahead of time, assemble them and then cover them tightly with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, preheat the oven to 350 degrees Fahrenheit and bake the enchiladas for 25-30 minutes, or until heated through.
  • Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa.

Conclusion:

Spinach enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are also a great way to get your daily dose of vegetables. With a few simple ingredients, you can create a tasty dish that the whole family will love. So next time you're looking for a quick and easy meal, give spinach enchiladas a try!

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