Spinach Enchiladas With Cilantro Cream Sauce Recipe

Name: Spinach Enchiladas With Cilantro Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cilantro Cream Sauce; 2 tablespoons minced garlic; 1 teaspoon salt; 3 cups sour cream; 1/4 cup chopped onion; 1/4 cup chopped cilantro; 1 teaspoon sugar; Enchilada stuffing; 1 medium onion, chopped; 2 tablespoons olive oil; 3 (10 ounce) boxes frozen spinach, drained; 1 lb queso blanco, grated; 10 flour tortillas

Servings: persons

Cilantro Cream Sauce
2 tablespoons minced garlic
1 teaspoon salt
3 cups sour cream
1/4 cup chopped onion
1/4 cup chopped cilantro
1 teaspoon sugar
Enchilada stuffing
1 medium onion, chopped
2 tablespoons olive oil
3 (10 ounce) boxes frozen spinach, drained
1 lb queso blanco, grated
10 flour tortillas

1
Cilantro Cream Sauce: Puree garlic with salt.
2
Combine sour cream, onion, cilantro and sugar.
3
Add garlic mixture and stir gently to blend well In a pan saute onions in olive oil until onions are translucent.
4
Add spinach and cook 5 to 10 minutes.
5
Stir 1 cup of sauce into spinach mixture.
6
Reserve 1/2 pound cheese for topping and divide remaining cheese into 10 parts.
7
Put a portion of cheese on a tortilla, top with about 1/2 cup of the spinach mixture and more cheese on top of spinach.
8
Roll tortilla, tuck ends underneath and place on a baking pan.
9
Continue until all are gone.
10
Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top.
11
Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.
12
Serve with extra sauce.

1374

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cilantro Cream Sauce, 2 tablespoons minced garlic, 1 teaspoon salt, 3 cups sour cream, and more.

Yes, Spinach Enchiladas With Cilantro Cream Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Enchiladas With Cilantro Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions