Creamy Spinach and Cheese Green Chile Enchiladas

Two Peas and Their PodReviews(15)
Joanna VonSeggern: "Delicious recipe! Was only able to fill 6 tortill…" Read More


  • 1 tablespoon olive oil
  • 1 small yellow onion (diced)
  • 1 clove garlic (minced)
  • 10 cups fresh spinach leaves
  • 1 tablespoon fresh lime juice
  • 1/3 cup chopped cilantro
  • 4 1/2 ounces Old El Paso™ chopped green chiles
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder (ground)
  • 1/2 cup sour cream (or plain Greek yogurt)
  • salt
  • black pepper
  • 2 cans enchilada sauce (10 oz each Old El Paso Mild Green Chile)
  • 8 Old El Paso Flour Tortillas (Burrito size)
  • 2 cups shredded Monterey Jack cheese (divided)
  • 2 cups shredded cheddar cheese (divided)
  • green onions
  • fresh cilantro
  • avocado
Read Directions

NutritionView more



Calories290Calories from Fat210
Total Fat23g35%
Saturated Fat13g65%
Trans Fat
Calories from Fat210
Total Carbohydrate5g2%
Dietary Fiber2g8%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Delicious recipe! Was only able to fill 6 tortillas but stuffed 2 extra tortillas with organic jalapeño refried beans which was super yummy. I used hot green peppers instead of mild (I like it hot) Also topped with homemade guac.
Christine 1 Aug
Loved this dish super easy and quick to make i DID however purchase a rotisserie chicken and slices it up to add a definite make again!
Mariejose 14 Jul
Fantastic! I added onions for a crisp bite in lieu of mushrooms (which my daughter doesn’t eat).
ML 10 Jul
Omgoodness! These enchiladas are INCREDIBLE! I used green enchilada sauce because it's mild. I added rotisserie chicken because my body builder bf needed more protein (eye roll lol) Anyway, I splurged on some higher end cheese and followed everything else to a T. I can't wait to make these again. WOW
Very delicious! Went by the recipe exactly for the first time and served it with some refried black beans! Yum! I will definitely be making this one again and possibly adding beans or chicken to it as well
Very tasty! Needed to cook more like 45 - 50 minutes but I also used all of two 15oz cans of sauce. Just one would have been super dry. Will try with less sauce and corn tortillas next time. Also used more spices as I like things very well seasoned.
Spenser Slough 14 Nov 2017
Added chicken. Beans or rice would be good add ons too
alexandria le 30 Oct 2017
Delicious and easy to make. Made a pretty good portion and froze the left overs. I may try adding retried beans next time; probably my new favorite go to recipe if I am ever craving enchiladas !!
Meridith A. 2 Oct 2017
Yum! I add chicken too.
West 22 Sep 2017
OMG! I have two picky men in my household and both of them hate sour cream. So I made this when they were at work so it would be ready when they got home. They both loved it and said they would love to have this again in the near future. A+++++
Jacqueline G. 21 Mar 2017
I thought this would be a good way to add more vegetables to our diet. The flavor was fine. The texture, not so much. I'll just stick to my usual chicken enchiladas.
Cortney Halfaday 16 Jan 2017
My roommate and I make these all the time! She came home the other day begging for these and we love them! Don't let the ingredient list scare you, they're super easy, DELICIOUS and reheat well if needed! MUST TRY!
Mikal Linton 5 Nov 2016
omg it was amazing! it was so delicious and the recipe was perfect and the flavors were so good I accidentally even put the spices in before the spinach but it still turned out great and I added mushrooms and oh my goodness it was delicious!!
Janet G. 11 Sep 2016
This recipe was outstanding. Instead of green chiles, I used fresh diced jalapeños. I also had some habanero/lime flour tortillas from Trader Joes which added some extra flavor. the best cheese enchiladas I ever have made!
Adriene G. 23 Mar 2016
This was VERY tasty and flavorful and quick and easy to boot. My entire family enjoyed this dish. I used a 15 oz can of Hatch green enchilada sauce which was plenty. The only other alteration was the addition of shredded rotisserie chicken in a few of them to appease the carnivores in my family but I thoroughly enjoyed them sans meat. Thanks for the great recipe!