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Shocking 3-Step Four Cheese Spinach Enchiladas

Four Cheese Spinach Enchiladas
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Enjoy these unbelievably cheesy and satisfying Four Cheese Spinach Enchiladas. This recipe brings together a creamy filling wrapped in soft tortillas and baked until bubbly. It is a comforting dish perfect for sharing.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 8 ounces cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup crumbled cotija cheese (or substitute with Parmesan)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 corn or flour tortillas
  • 2 (10 ounce) cans red enchilada sauce
  • 1 cup shredded Asadero cheese (or substitute with Mozzarella)

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat.
  3. In a medium bowl, combine the softened cream cheese, Monterey Jack, cheddar, cotija, salt, and pepper. Mix well.
  4. Stir in the cooked onion and garlic mixture and the thoroughly squeezed dry spinach until everything is evenly combined. This is your filling.
  5. Warm the tortillas slightly in a dry skillet or microwave to make them pliable.
  6. Dip each tortilla briefly into the enchilada sauce to coat lightly, then lay flat. Spread about 1/4 cup of the cheese and spinach filling down the center of each tortilla.
  7. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  8. Pour the remaining enchilada sauce evenly over the rolled enchiladas.
  9. Sprinkle the Asadero cheese evenly over the top.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • Squeezing the liquid out of the spinach is crucial for a thick, creamy filling. Use a clean kitchen towel or sturdy paper towels.
  • If your tortillas tear easily, warming them briefly makes rolling much simpler.
  • Sasha suggests adding a pinch of smoked paprika to the filling for extra depth.

Nutrition

Find it online: https://savorsensations.com/four-cheese-spinach-enchiladas-recipe/