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Meatless Monday - Green Cheese Enchiladas

Enchiladas are so versatile. You can make them in a wide variety of different ways. Here's a meat free, bean free version that is really tasty and different.


1 package (6 ounces) fresh baby spinach
2 tablespoons butter
2 to 2-1/2 tablespoons all-purpose flour
2 cups milk
1 can (4 ounces) chopped green chilies, drained; or 3 serrano chilies finely chopped
3 green onions, chopped
1/3 cup minced fresh cilantro
1 large garlic clove, minced
1-3/4 teaspoons ground cumin

2-1/2 cups (10 ounces) shredded cheddar cheese
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1/2 cup finely chopped onion
1 tablespoon minced fresh cilantro
12 corn tortillas (6 inches), warmed


  • In a large skillet, saute spinach until wilted. Drain and remove. In same pan, melt butter. Stir in flour until smooth; gradually add cream and milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened.
  • Stir in chilies, green onions, cilantro, garlic, cumin and spinach. Remove from heat; cool slightly. If desired, transfer to a food processor; cover and process until pureed. We left it chunky.
  • Preheat oven to 375. In a large bowl, combine cheeses; set aside 1 cup for topping. Add onion and cilantro to remaining cheese mixture; toss to combine. Place about 1/4 cup cheese-onion mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish.
  • Pour sauce over top. Sprinkle with reserved cheese mixture. Bake, uncovered, 25-30 minutes or until heated through. Yield: 6 servings.

Green Cheese Enchiladas
Check out the gallery page - Future Relics Gallery by Lori Buff


  1. Yum! I bet they would be good with corn tortillas as well.

  2. HOLEEEEEE CATS, yep, sure does look brilliant!!!!!!

    1. They're good, you could probably sub with vegan cheese.

  3. got me searchin', mmm mmm :)

  4. these look fantastic! I must make them soon.


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