For more delicious vegetarian recipes, check out my reader-favorite recipes for Five-Bean Vegetarian Chili, Three Cheese Macaroni Stuffed Peppers, and my Vegetable Stir Fry. And if you’re an enchilada fan, try Creamy Chicken Enchilada Soup, Chicken Enchilada Casserole, Slow Cooker Enchilada Casserole, and Creamy White Chicken Enchiladas.
Expert Tips & Tricks
Serve with your favorite toppings like sour cream, sliced avocado or guacamole, sliced black olives, more cilantro, green onions, salsa, and hot sauce. These vegetarian enchiladas will keep in the fridge for up to 5 days in an airtight container. These will freeze well for up to 3 months. But, honestly, it’s easier (and faster) to just make up a whole new batch than to thaw and reheat. (And tastier, too!)
More Dinner Recipes to Try
Cheesy Macaroni Stuffed Peppers Easy Taco Casserole Easy Vegetarian Chili Creamy Parmesan Spinach Orzo Meatless Manicotti
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo of your CLDC creation – I love seeing what you’re up to in the kitchen! Cheese (and spinach) — I declare that many of life’s greatest joys are the simplest ones. The ones with a few key stellar ingredients and a lot of love. Like cheesy, spinach-loaded, vegetarian enchiladas. All other enchiladas are fine, but sometimes the best things are the simple ones: the kind you get from spinach and CHEEEEEEESE (did I mention cheese?) wrapped in a tortilla and smothered with enchilada sauce. The. Best. Special sauce — My secret for awesome-tasting enchilada sauce? Taco seasoning. Add some taco seasoning to any canned variety for restaurant-worthy sauce. If you can make it yourself, GREAT, I love you for it. If you’re just not feeling up to whipping up your own batch, grab a couple of cans and stir in some taco seasoning. Easy peasy (& cheesy). Family favorite — By the time I was ready to serve these enchiladas, the hubs and kids were basically at my feet drooling. And my husband is historically a “meat and potatoes” kind of guy. By the time I led the drooling humans to the dinner table and served up the vegetarian enchiladas — why, no one even asked where the meat was! None of the four of them had a single problem with spinach. So, I say go ahead and sneak it into your enchiladas and see if your kids or spouse even notice. Personally, I think it takes the old cheese enchilada to a whole new level of tasty. Simple and easy — All these vegetarian enchiladas need is a few simple ingredients and 30 minutes of your time (if you count the 20 minutes of simply waiting for them to cook). And no fancy presentation needed here. There is zero no need for your enchiladas to look “perfect.” In fact, I say the sloppier, the cheesier, the drippier, the better!
