Jalapenos Spinach Enchiladas

Spice up your dinner routine with these irresistible Jalapenos Spinach Enchiladas—a vibrant fusion of bold jalapeño heat and creamy, cheesy goodness! This quick and easy vegetarian recipe features tender spinach, sautéed with garlic and jalapeños, then blended with luscious cream cheese and Monterey Jack for a rich, savory filling. Rolled in soft flour tortillas, smothered in enchilada sauce, and baked to golden perfection, these enchiladas are a flavor-packed meal perfect for weeknight dinners or special occasions. Garnished with fresh cilantro and served with a dollop of sour cream and zesty lime wedges, this dish bursts with Tex-Mex flair. Ready in just 45 minutes and packed with wholesome ingredients, these enchiladas are as satisfying as they are delicious! Perfect for spice lovers and enchilada enthusiasts alike.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 cups Fresh spinach
• 3 medium Jalapenos
• 2 tablespoons Olive oil
• 3 large Garlic cloves
• 8 ounces Cream cheese
• 2 cups Shredded Monterey Jack cheese
• 8 medium Flour tortillas
• 2 cups Enchilada sauce
• 0.25 cup Cilantro
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Sour cream
• 2 pieces Lime wedges

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little olive oil.

Step 2

Rinse the fresh spinach and pat dry. Chop the jalapenos into small pieces, removing the seeds for less heat if desired.

Step 3

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds or until fragrant.

Step 4

Add chopped jalapenos and sauté for another 2 minutes, stirring frequently.

Step 5

Gradually add spinach to the skillet, stirring as it wilts. Cook until all the spinach is wilted, about 3 minutes.

Step 6

Reduce the heat to low and stir in the cream cheese. Cook until fully melted and combined with the spinach mixture.

Step 7

Add 1 cup of shredded Monterey Jack cheese to the skillet. Stir until melted and the mixture is creamy. Season with salt and black pepper. Remove from heat.

Step 8

Spoon the spinach-jalapeno mixture evenly onto the center of each tortilla. Roll up tightly and place them seam-side down in the prepared baking dish.

Step 9

Pour the enchilada sauce evenly over the rolled tortillas, making sure they are fully covered.

Step 10

Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top of the enchiladas.

Step 11

Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.

Step 12

Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro.

Step 13

Serve the enchiladas hot, with a dollop of sour cream and lime wedges on the side. Enjoy!

Nutrition Facts

Serving size	1655.9 grams (1655.9g)

Amount per serving	% Daily Value*
Calories	3119

Total Fat 217.90g	279%
Saturated Fat 118.10g	590%
Polyunsaturated Fat 7.50g
Cholesterol 487mg	162%
Sodium 9775mg	425%
Total Carbohydrate 214.20g	78%
Dietary Fiber 17.70g	63%
Total Sugars 27.10g
Protein 107.00g	214%

Vitamin D 48IU	240%
Calcium 2715mg	209%
Iron 21mg	115%
Potassium 1177mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.4%

Protein: 13.2%

Carbs: 26.4%