Joanna Gaines Spinach Enchiladas Recipe

This Joanna Gaines Spinach Enchiladas Recipe offers a hearty vegetarian twist on a Tex-Mex staple, featuring a creamy filling of sautéed spinach, ricotta, and sour cream wrapped in tender corn tortillas. Smothered in rich enchilada sauce and bubbling Monterey Jack cheese, this dish delivers comforting layers of flavor that even meat lovers will devour.

Joanna Gaines Spinach Enchiladas Ingredients

The Creamy Spinach Filling:

• 1 (10 ounce) package frozen chopped spinach: Thawed and squeezed aggressively dry. Removing the water prevents a soggy filling.
• 1 cup Ricotta cheese: Adds a unique, fluffy texture and mild sweetness that balances the savory sauce.
• 1/2 cup Sour Cream: Provides tangy richness.
• 1 cup shredded Monterey Jack cheese: Divided (half inside, half on top). Its mild flavor melts beautifully.
• Aromatics: 1/2 cup sliced green onions and 2 cloves garlic (minced) sautéed in 1 tablespoon butter.

The Wrappers & Sauce:

• 10 (6 inch) Corn Tortillas: The traditional choice for enchiladas, offering a robust corn flavor.
• 1 (19 ounce) can Enchilada Sauce: Red sauce is standard, providing the chili heat and acidity needed to cut the rich cheese filling.

How To Make Joanna Gaines Spinach Enchiladas

1. Prep and Sauté: Preheat your oven to 375°F (190°C). Melt the butter in a saucepan over medium heat. Add the sliced green onions and minced garlic. Cook and stir for 2 to 3 minutes until fragrant and soft.
2. Cook the Spinach: Add the thawed, squeezed-dry spinach to the pan. Cook for about 5 minutes, stirring frequently, to evaporate any remaining moisture and marry the flavors. Remove the pan from the heat.
3. Mix the Filling: Into the warm spinach mixture, stir in 1 cup of the Monterey Jack cheese, the ricotta cheese, and the sour cream. Mix until you have a thick, creamy, speckled green paste.
4. Warm the Tortillas: Heat a dry skillet over medium heat. Warm each corn tortilla for about 15 seconds per side until flexible. Crucial Step: Cold corn tortillas will crack when rolled; warming them makes them pliable.
5. Assemble: Spoon about 1/4 cup of the spinach-cheese mixture onto the center of each warm tortilla. Roll it up tightly around the filling. Place the roll seam-side down in a 9×13-inch baking dish. Repeat with the remaining tortillas, packing them snugly into the dish.
6. Sauce and Bake: Pour the entire can of enchilada sauce evenly over the rolled tortillas, ensuring the edges are covered so they don’t dry out. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
7. Bake: Bake in the preheated oven for 15 to 20 minutes. The sauce should be bubbling vigorously around the edges, and the cheese should be melted and lightly browned in spots. Serve hot.

Recipe Tips

• Squeezing Spinach: To get the spinach dry, place it in a clean kitchen towel or potato ricer and squeeze until no more water drips out. Wet spinach will water down your sauce.
• Tortilla Prep: Alternatively, you can dip the corn tortillas in hot oil for 5 seconds to soften them. This traditional method adds flavor and prevents them from getting mushy in the sauce.
• Ricotta Swap: If you don’t have ricotta, cottage cheese (blended smooth) or plain cream cheese are excellent substitutes for binding the filling.
• Add Texture: Stir in some toasted pine nuts or corn kernels to the filling for added texture and sweetness.

What To Serve With Spinach Enchiladas

• Mexican Rice: A classic red rice complements the enchilada sauce.
• Refried Beans: Creamy beans round out the vegetarian meal.
• Guacamole: Cool avocado balances the hot, cheesy filling.
• Fresh Salsa: Pico de gallo adds a bright, fresh crunch.

How To Store Spinach Enchiladas

• Refrigerate: Store leftovers covered in the fridge for up to 3 days.
• Reheat: Cover with foil and bake at 350°F for 15-20 minutes. Microwaving works well for single servings.
• Freeze: Assemble the enchiladas but do not bake. Wrap tightly in foil and freeze for up to 2 months. Thaw in the fridge overnight before baking.

Spinach Enchiladas Nutrition Facts

• Calories: 510 kcal
• Fat: 36g
• Carbohydrates: 32g
• Protein: 18g
• Calcium: 400mg

Nutrition information is estimated per serving (2 enchiladas).

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