Several times a week we enjoy eating meatless meals. Finding a recipe that the whole family enjoys can often be a challenge. This delicious recipe for creamy spinach enchiladas feeds four but could easily be doubled. It’s just as good the next day for leftovers!

Creamy Spinach Enchiladas


1 – 10oz pkg of frozen chopped spinach, thawed and squeezed dry
1 cup corn (fresh or frozen)
6 oz cheddar cheese, grated
2 – 4.5oz cans chopped green chilies
1 cup heavy cream
Salt and pepper
8 – 6” corn tortillas, warmed


Heat your oven to 400 degrees F. In a medium bowl, mix together the thawed spinach, the corn, 1 cup of the cheddar cheese and 1 can of the chilies.

Combine filling ingredients.

In another small bowl, stir together the cream, the remaining can of chilies, ¾ tsp salt and ¼ tsp pepper.

Dividing the mixture evenly, roll up the spinach mixture in the tortillas. Works out to about 1/3 cup per tortilla.

Filling the tortillas.

Place the tortillas seam side down in a shallow baking dish. Top with the cream sauce and the remaining ½ cup of cheese. Cover with foil and bake until bubbling, 15-20 minutes. Uncover and bake until golden, another 10-15 minutes.

If you want you can fill the tortillas early in the day, cover and place in the refrigerator. Top with the cream sauce and remains cheese just before placing in the oven.

Don’t you just love a meal that doesn’t have a lot of fancy ingredients but instead can be made with ingredients you probably have on hand? This is one of those recipes and I usually always have these ingredients in our pantry and freezer. Plus it’s a recipe that the family enjoys.

Creamy Spinach Enchiladas


Creamy Spinach Enchiladas

Creamy Spinach Enchiladas

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