Easy Weeknight Spinach and Cheese Enchiladas

A baking dish filled with Easy Weeknight Spinach and Cheese Enchiladas, ready for the oven.

Imagine this: you walk in after a long day, ready to unwind and refuel. But the idea of slaving away in the kitchen is enough to zap your remaining energy. Fear not, for a culinary hero awaits! Easy Weeknight Spinach and Cheese Enchiladas are here to tantalize your taste buds and save the day.

These enchiladas are a symphony of textures and flavors. The creamy, cheesy filling bursts with fresh spinach, while the warm tortillas and tangy enchilada sauce create a harmonious melody in every bite. Plus, the best part? This recipe comes together in a flash, transforming your weeknight dinner from a chore into a delightful experience.

So, ditch the takeout menus and preheat your oven. Let’s create a dish that’s as easy on you as it is satisfying for your soul.

Why You’ll Love This Recipe

This recipe for Easy Weeknight Spinach and Cheese Enchiladas isn’t just about convenience; it’s about creating a well-rounded, crowd-pleasing meal. Here’s what makes it a winner:

  • Quick and Easy: We get it, weekdays are hectic. This recipe uses simple ingredients and requires minimal prep work, ensuring a stress-free dinner on the table in under 30 minutes.

  • Packed with Flavor: The combination of creamy cheese, fresh spinach, and vibrant spices creates a flavor explosion that will tantalize your taste buds.

  • Dietary Flexibility: This recipe is naturally vegetarian and can be easily adapted for gluten-free diets by using corn tortillas.

  • Family-Friendly: These enchiladas are a guaranteed crowd-pleaser, perfect for feeding hungry families or whipping up for a casual potluck.

  • Endless Variations: We’ll explore some exciting customization options later, but for now, just know this recipe is a blank canvas for your creativity.

Gathering the Goodies: Ingredients for Easy Weeknight Spinach and Cheese Enchiladas

Now that your taste buds are tingling, let’s gather the ingredients to bring this recipe to life. Here’s what you’ll need:

  • For the Filling:

    • Olive oil
    • Yellow onion
    • Garlic cloves
    • Fresh spinach
    • Lime juice
    • Cilantro
    • Canned chopped green chiles
    • Chili powder
    • Cayenne pepper (optional)
    • Cumin
    • Cream cheese
    • Sour cream
    • Mexican blend shredded cheese
  • For the Enchiladas:

    • Enchilada sauce (your favorite brand works!)
    • Burrito-size flour tortillas
  • For Toppings (Optional):

    • Additional cilantro
    • Chopped green onions
    • Black olives
    • Sliced avocado

With these simple ingredients on hand, you’re just a few steps away from enjoying a delicious and satisfying weeknight meal.

Step-by-Step Simplicity: Instructions for Easy Weeknight Spinach and Cheese Enchiladas

Creating these enchiladas is as easy as 1, 2, 3! Follow these simple steps, and you’ll be a weeknight dinner hero in no time:

  1. Preheat your oven to 375°F (190°C).

  2. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until fragrant, about 4 minutes. Then, add the minced garlic and cook for another minute or two.

  3. Wilt the spinach: Add the fresh spinach to the pan and cook until wilted. This should only take a few minutes.

  4. Spice it up!: Stir in the lime juice, chopped cilantro, canned green chiles, chili powder, cayenne pepper (if using), and cumin. Let everything simmer for a minute or two, allowing the flavors to meld.

  5. Create a creamy dream: Remove the skillet from heat and stir in the cream cheese, sour cream, and 2 cups of the shredded cheese. Season with salt and pepper to taste.

  6. Assemble the enchiladas: Pour a thin layer of enchilada sauce into the bottom of a 9×13 inch baking dish. Spoon approximately ⅓ cup of the spinach filling into each tortilla and roll them tightly. Place the filled tortillas seam-side down in the baking dish.

  7. Enchilada symphony: Cover the enchiladas with the remaining enchilada sauce and sprinkle with the remaining shredded cheese.

  8. Bake to melty perfection: Bake the enchiladas for 25-30 minutes, or until the cheese is melted and bubbly.

  9. The grand finale: Take your enchiladas out of the oven and let them cool slightly before serving. Garnish with your favorite toppings like chopped cilantro, green onions, olives, or sliced avocado.

Taking it Over the Top: Tips and Variations for Easy Weeknight Spinach and Cheese Enchiladas

This recipe is a fantastic foundation, but feel free to unleash your inner chef and explore some exciting variations! Here are some ideas:

  • Kick it up a notch: Love a bit of heat? Add diced jalapenos or a dash of sriracha to the filling for a spicy kick.

  • Protein power: Want to make it a heartier meal? Add shredded cooked chicken or black beans to the filling.

  • Cheese extravaganza: Feeling extra cheesy? Experiment with different cheese combinations like Monterey Jack, cheddar, or queso fresco.

  • Veggie fiesta: For an extra dose of veggies, add chopped mushrooms, bell peppers, or corn

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A baking dish filled with Easy Weeknight Spinach and Cheese Enchiladas, ready for the oven.

Easy Weeknight Spinach and Cheese Enchiladas


Weeknight dinner gets a makeover! Spinach & Cheese Enchiladas are ready in 30 minutes, vegetarian, and bursting with flavor.


  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 12 cups fresh spinach
  • juice of half a lime
  • ¼ cup cilantro, chopped
  • 1 4.5 oz canned chopped green chiles
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 8oz cream cheese
  • 1/2 cup sour cream
  • salt and pepper to taste
  • 1 28 oz can green enchilada sauce
  • 8 burrito size flour tortillas
  • 4 cups Mexican blend shredded cheese, divided
  • Optional toppings: additional cilantro, green onions, olives, avocado


  1. Preheat oven to 375 degrees F.
  2. Heat olive oil in a large skillet over medium heat. Add the diced onions until fragrant, about 4 minutes. Add minced garlic to skillet and cook for another 1-2 minutes.
  3. Add spinach and cook down until wilted. Add the lime juice, cilantro, chiles, chili powder, cayenne pepper, and cumin. Stir until thoroughly combined.
  4. Remove skillet from heat and mix in the cream cheese, sour cream, 2 cups of the cheese, and salt and pepper to taste.
  5. Pour about ⅓ of the enchilada sauce in the bottom of a 9×13 inch baking dish and spread into an even layer.
  6. Spoon about ⅓ cup of spinach filling into a tortilla, roll tightly, and place in the baking dish seam side down. Repeat until dish is full.
  7. Top the rolled enchiladas with the remaining sauce (you may have sauce leftover) and sprinkle the remaining 2 cups of cheese on top.
  8. Bake for 25-30 minutes or until cheese is fully melted and the sauce begins to bubble.
  9. Serve warm and top with desired garnishes.


These Easy Weeknight Spinach and Cheese Enchiladas are more than just a meal; they’re a celebration of flavor and convenience. With minimal prep work and a symphony of textures and tastes, this recipe is sure to become a weeknight staple in your household.

So, the next time you’re craving a satisfying meal without the hassle, whip up a batch of these enchiladas. They’re perfect for feeding yourself, your family, or even a group of friends. And with the endless possibilities for customization, you can personalize them to your taste preferences every time.

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