How To Make Restaurant Style Spinach Enchiladas At Home

Spinach Enchiladas are my favorite thing to order at the Mexican restaurant near our house. Loaded with a fresh spinach mixture, cheese and spicy enchilada sauce, they are packed with flavor and always a crowd pleaser. So naturally, I wanted to replicate this recipe in my own kitchen. This version turned out absolutely delicious and much cheaper to make at home. Not to mention, at the restaurant they really go light on the avocado, so now I can top it with as much as I want.

Ingredients in Spinach Enchiladas

Fresh ingredients and a homemade green enchilada sauce combine together to make a baking dish of the BEST enchiladas you’ve ever tasted. Here’s what you need:

8 flour tortillas – I like to use the uncooked tortillas from Costco. They cook up as they bake so there’s no need to pre-cook them. They just taste better than the other pre-packaged flour tortillas at the grocery store. 1 bag fresh spinach – for this recipe ONLY use fresh baby spinach, don’t use frozen spinach. Monterrey Jack cheese – You can use cheddar, pepper jack, or any other cheese you like. I prefer to shred a block of cheese myself, rather than buy pre-shredded cheese. It melts better and tastes better, trust me. Sour cream – use as little or as much as you like, plus more on the table for serving. 2 avocados – slice the avocados just before serving so they don’t brown beforehand. Avocados are delicious, but a rather finicky ingredient. 2 tomatoes – diced Lime juice – just a squeeze or top as a garnish.

Homemade Green Enchilada Sauce

For the Enchilada Sauce, 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. It’s so easy and tastes BETTER than the canned stuff from the store. Here’s what you need:

1 cup chicken broth – I like to use low sodium broth to control the level of sodium going into my recipe. 5 medium tomatillos – husked and rinsed 7 oz diced green chiles – Keep the juice and add the entire can into the mixture. 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 black pepper – to taste

Assembling the Enchiladas

What makes an Enchilada an Enchilada?

A lot of people only think of cheese, chicken, beef, or some other meat when they think of enchiladas. But clearly, there are other flavors that are fabulous and are definitely considered enchiladas. So what makes it an enchilada? The main difference between an enchilada and a burrito, for example, has to do with the tortilla. Enchiladas generally feature corn tortillas wrapped around a filling — of all kinds — and covered with a savory sauce. Enchiladas can be filled with all kinds of meat, potatoes, cheese, beans, vegetables and more. Burritos, on the other hand are usually made with flour tortillas. READ MORE: 75+ Best Mexican Recipes

Make a Mexican Feast

Turn these Spinach Enchiladas into a delicious Mexican feast by pairing them with some of these great dishes.

Shredded Beef Taquitos are a tasty lunch or snack and a perfect way to use up leftover pot roast. Crisp on the outside, tender on the inside. Grilled Mexican Street Corn is flavored with Cotija cheese, chili powder and lime. So flavorful and amazing! Cheesy Grilled Mexican Chicken and Rice is a fiesta in every bite! Spicy, bold flavors give your mouth something to get excite about. Cheater Restaurant Style Refried Beans gives your refried beans a creamy consistency and flavor. The perfect side for any Mexican meal.