These vegetarian, creamy spinach enchiladas are delicious and nutritious, and loaded with vegetables and three types of cheeses.
This post may contain affiliate links. Read our disclosure policy.
Anyone else feel like enchiladas are ALWAYS a good idea? I love a good cheesy enchilada, but I love it even more when it’s packed full of nutrient-dense spinach and mushrooms. I usually don’t love meatless meals, but this vegetarian enchiladas recipe is one meal I will make over and over again.
Recipe Ingredient Notes
To make our creamy spinach enchiladas, you need the following ingredients:
- Green Onions
- Frozen or fresh spinach
- Cottage Cheese
- Ricotta Cheese
- Shredded Mozzarella Cheese
- Mushrooms
- Garlic Salt
- Flour Tortillas
- Enchilada Sauce
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Creamy Spinach Enchiladas
- Heat oven to 375℉.
- In a large bowl mix together green onions, spinach, cottage cheese, ricotta cheese, ½ cup Mozzarella cheese, mushrooms, and garlic salt.
- Spoon ¼ cup filling down center of each tortilla; roll up. Place, seam side down, in an un-greased 9×13-inch glass baking dish. Repeat for each tortilla.
- Pour enchilada sauce evenly over tortillas; sprinkle with 1 cup of remaining cheese.
- Bake at 375° F for 20 minutes or until bubbly and heated through.
- Sprinkle with sliced green onions.
Recipe Ingredient Notes
- You can use either fresh or frozen spinach for this recipe. If using frozen spinach, be sure to thaw it first, and squeeze out as much moisture as possible. If using fresh spinach, you make want to wilt it slightly before adding it to your mixture.
- While most traditional enchilada recipes are made with corn tortillas, we prefer this recipe using white flour tortillas. However, if you only have corn tortillas on hand, they will still work.
- You can customize this recipe by adding the following to your enchilada filling: Mexican rice, black beans, or sweet potatoes. If you want to add an animal-protein to this recipe, you can add ground beef, ground turkey, or diced or shredded chicken.
Storage Suggestions & Make Ahead Prep
These enchiladas can be made ahead of time (up to 24 hours in advance) by assembling them, covering them with plastic wrap, and refrigerating until it’s time to bake. Be sure to remove plastic wrap before baking. Leftovers can be stored in an airtight container for 2-3 days and reheated in the microwave as needed.
- To freeze, cover enchiladas tightly with plastic wrap and then wrap with aluminum foil. Freeze for up to 30 days (we like to freeze them in disposable foil containers so clean up is even easier).
- To bake, remove from freezer and remove plastic wrap. Cover and bake for 30 minutes at 375 degrees. Uncover and continue baking for about 10 minutes, until cheese is bubbly and enchiladas are cooked through.
Enjoy More Delicious Meatless Meals
Meatless doesn’t have to mean that it isn’t full of flavor. Check out our comprehensive collection of meatless main dishes here.
- 7 Layer Dip Burritos
- Crispy Bean and Cheese Burritos
- Instant Pot Three Bean Enchilada Casserole
- Mediterranean Bowls
- Sweet Potato Taco Bowls
- Three Bean Enchiladas
Creamy Spinach Enchiladas Recipe
These vegetarian, creamy spinach enchiladas are delicious and nutritious, and loaded with vegetables and three types of cheeses.
Serving servings
Ingredients
- ½ cup sliced green onions
- 9 ounces frozen spinach, (thawed, well drained)
- 1 cup cottage cheese
- 1 cup ricotta cheese
- 1 ½ cups shredded Mozzarella cheese, divided
- 1 (4 ounce) can mushrooms
- ½ teaspoon garlic salt
- 8 flour tortillas
- 10 ounces enchilada sauce
- sliced green onions, for topping
Instructions
- Heat oven to 375℉.
- In a large bowl mix together green onions, spinach, cottage cheese, ricotta cheese, ½ cup Mozzarella cheese, mushrooms, and garlic salt.
- Spoon ¼ cup filling down center of each tortilla; roll up. Place, seam side down, in an un-greased 9×13-inch glass baking dish. Repeat for each tortilla.
- Pour enchilada sauce evenly over tortillas; sprinkle with 1 cup of remaining cheese.
- Bake at 375° F for 20 minutes or until bubbly and heated through.
- Sprinkle with sliced green onions.
Notes
- You can use either fresh or frozen spinach for this recipe. If using frozen spinach, be sure to thaw it first, and squeeze out as much moisture as possible. If using fresh spinach, you make want to wilt it slightly before adding it to your mixture.
- While most traditional enchilada recipes are made with corn tortillas, we prefer this recipe using white flour tortillas. However, if you only have corn tortillas on hand, they will still work.
- You can customize this recipe by adding the following to your enchilada filling: Mexican rice, black beans, or sweet potatoes. If you want to add an animal-protein to this recipe, you can add ground beef, ground turkey, or diced or shredded chicken.
Nutrition
Calories: 261 kcal · Carbohydrates: 23 g · Protein: 16 g · Fat: 12 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Cholesterol: 37 mg · Sodium: 937 mg · Potassium: 294 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 4354 IU · Vitamin C: 4 mg · Calcium: 269 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Yum – these sound so good. Have a Great Day and Week.
Would it still turn out if I used fresh instead of frozen spinach?
It should work fine with fresh spinach.
The 1/2 C green onion slices go into mixture too?
Yes, the green onions go into the mixture too, and then some extra for topping.
Can we use paneer in toppings?
We haven’t tried this recipe with paneer. But if it is something you have cooked with before and you are familiar with it, give it a try! Keep us posted!
Do you use flour or corn tortillas?
We used flour tortillas when making these enchiladas.
Made these as my vegetarian option for Christmas dinner meetup!!! Everyone loved them, and all of my family eats meat besides me :~)
There were none left at the end of the day, even with soup, fajitas, carnitas, and tacos! Delicious and filling.
Would these feed 4 people or should I up the recipe?
This makes 8 enchiladas. So it will definitely feed 4 people.
Can this be made ahead and frozen?
I have never tried freezing them – my only concern is that the tortillas might become soggy when unthawed.
Hello do you have nutrition facts?
Might be good to add to chop the frozen spinach. Not sure if that was implied but as a person who is new to cooking it would have been helpful. The enchiladas ended up being difficult to eat because of the spinach being stringy and long (from frozen-I defrosted all day).
Please tell me what size tortillas you used I want to make this tomorrow, but only have burrito sized tortillas.
We usually use 7- to 10-inch tortillas for these