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Spinach Enchilada Casserole in a Bowl
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Spinach Enchilada Casserole

Spinach Enchilada Casserole is one of those quick casseroles that are easy to assemble early and then bake just before dinner. I served the dinner with Spanish rice, salsa, and refried beans.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: dinner, Festival Recipes
Cuisine: Mexican
Diet: Vegetarian
Servings: 8 Pieces
Calories: 205kcal


  • Oven
  • saute pan


  • 8 Tortilla Medium size
  • 2 cups Enchilada sauce
  • 1 ½ cups Mexican blend cheese
  • 8 oz. Spinach Thawed if frozen
  • 1 medium Onion Finely chopped
  • ½ cup Corn kernels Optional
  • 1 tsp Jalapeno Finely minced
  • 1 tsp Cumin powder
  • ½ tsp Taco seasoning Optional
  • 2 tsp Oil
  • to taste Salt



  • Heat oil in a pan and fry the onions until translucent. Add the corn, jalapeno, and spinach and mix well.
  • Let the vegetables cook for 5 minutes and then add the salt and cumin powder. If you are not using jalapenos, add about ½ tsp of chili powder at this stage. Mix well and let it cook until the moisture is all dried up and the filling is dry.
  • Let it cool down a bit.


  • Prepare the enchilada sauce as per package instructions. Roughly divide the spinach filling into 8 parts. Grease a baking tray and keep it ready
  • Preheat the oven to 375 F.
  • Warm the tortillas in the microwave wrapped in slightly damp paper towels. This step enables the tortillas to get soft and this allows easy folding.
  • Working with one tortilla at a time, spread about a tablespoon of sauce over it.
  • Now add about 2 tbsp of cheese to one half of the tortilla. Add 1 part of the filling over the cheese.
  • Now roll the enchilada once over the filling. Fold over the two sides to form an envelope. Now roll the enchilada completely and place it seam side down on a greased baking tray. Refer to the pictorial below for the folding technique.
  • Repeat the same with the rest of the tortillas and place them on the tray.
  • Pour the remaining sauce evenly over the prepared enchiladas to cover them completely.
  • Cover with foil and bake in a preheated oven for 20 minutes.
  • Now spread a little (or more) cheese over the cooked enchiladas and then broil to brown the cheese for about 2 minutes.
  • Remove from oven and let it rest for 5 minutes.
  • Serve with rice and beans.


Calories: 205kcal | Carbohydrates: 25g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 932mg | Potassium: 262mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3188IU | Vitamin C: 11mg | Calcium: 306mg | Iron: 2mg