Joanna Gaines Spinach Enchiladas Recipe
If you love cheesy, healthy and flavorful meals, this Joanna Gaines Spinach Enchiladas Recipe is perfect for you.
Ingredients
- 8 small flour or corn tortillas
- 2 cups fresh spinach chopped
- 1 cup ricotta cheese or vegan alternative
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream or vegan sour cream
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup enchilada sauce
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
Preheat Oven
- Preheat oven to 375°F (190°C). Lightly grease a baking dish for enchiladas.
Sauté Vegetables
- Heat olive oil in a skillet. Add onion and garlic. Cook until soft and fragrant.
Cook Spinach
- Add chopped spinach to skillet. Cook until wilted and water evaporates.
Prepare Cheese Filling
- In a bowl, mix ricotta, half of shredded cheese, sour cream, chili powder, salt and pepper.
Combine Spinach and Cheese
- Add cooked spinach to cheese mixture. Stir well until evenly combined.
Fill Tortillas
- Place a spoonful of spinach-cheese mixture into each tortilla. Roll tightly and place in baking dish.
Add Sauce
- Pour enchilada sauce over the rolled tortillas. Sprinkle remaining shredded cheese on top.
Bake Enchiladas
- Bake for 20–25 minutes until cheese is melted and bubbly.
Cool Slightly
- Remove from oven and let rest for 5 minutes before serving.
Serve
- Serve hot with salsa, guacamole or a side salad.
Notes
- Add black beans for extra protein
- Use corn tortillas for gluten-free option
- Add roasted red peppers for flavor
- Top with fresh cilantro before serving
- Use vegan cheese for plant-based version
- Serve with lime wedges for a tangy twist
- Make ahead and refrigerate before baking