Joanna Gaines spinach enchiladas recipe is a warm and comforting dish that is easy to enjoy with family or friends. It comes from Joanna Gaines and her Magnolia Table recipes, which are known for simple and homemade-style meals.
Instead of using meat, this recipe uses fresh spinach that is cooked until it becomes soft and full of flavor. The spinach is wrapped inside soft flour tortillas, then covered with a creamy cheese sauce. As it bakes, the sauce melts and becomes rich and smooth, while the top turns golden and slightly bubbly.
This dish is a great choice if you want something filling but still made with vegetables. It is also easy to make ahead of time, which makes it perfect for busy days or when you are cooking for a group.
Key Takeaways
- Easy comfort food with vegetables: Soft flour tortillas are filled with cooked spinach and melted cheese, then baked until warm and soft. It is simple and very comforting.
- Creamy and cheesy sauce: The sauce is made with butter, flour, broth, cream, and cheese. It turns smooth and creamy, which makes the enchiladas rich and tasty.
- Easy to change based on your taste: In this Joanna Gaines spinach enchiladas recipe, you can add things like mushrooms, extra cheese, or mild green chiles if you want more flavor or variety.
- Great for making ahead: You can prepare it ahead of time or freeze it before baking. Leftovers stay good in the fridge for a few days and can also be frozen for later.
What Is Joanna Gaines Spinach Enchiladas Recipe
Joanna Gaines spinach enchiladas recipe is a creamy, comforting vegetarian dish made with soft tortillas filled with sautéed spinach, onions, and garlic, then covered in a rich homemade cheese sauce and baked until bubbly.
This recipe focuses on simple ingredients and balanced flavors, where the freshness of spinach blends with a smooth, cheesy texture that feels both hearty and satisfying. It stands out because it uses a white, creamy sauce instead of a traditional red enchilada sauce, giving the dish a mild, rich taste that many home cooks love for family meals and gatherings.
Why You Will Love These Spinach Enchiladas
These spinach enchiladas are warm, creamy, and very comforting. The soft tortillas are filled with spinach that is cooked with garlic and onions, then covered with melted cheese sauce. Each bite feels rich, smooth, and satisfying without being too heavy.
This dish also includes a good amount of vegetables, mainly spinach, which makes it feel lighter than enchiladas made with meat. It is a simple way to enjoy something cheesy while still eating vegetables.
The flavors are mild and easy to enjoy, which makes this recipe great for both kids and adults. The mix of garlic, onion, and cheese creates a familiar and comforting taste. You can also add toppings like sour cream or avocado to give a fresh and creamy balance.
Recipe for Joanna Gaines Spinach Enchiladas
Joanna Gaines Spinach Enchiladas Recipe
These spinach enchiladas are soft, creamy, and easy to enjoy. The tortillas are filled with sautéed spinach, garlic, and onions, then covered in a rich cheese sauce and baked until warm and bubbly. It’s a homemade-style dish that works well for both everyday meals and sharing with others.
8
servings20
minutes1
hour929
kcal1
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minutesKeep the screen of your device on
Ingredients
10 cups fresh spinach
1 medium yellow onion
2 cloves of garlic
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
3 cups Monterey Jack cheese, shredded
1 cup sour cream
10 small flour tortillas
2 tablespoons vegetable oil
1 can diced green chiles
Directions
- Step 1: Sauté the onion, garlic, and spinach
First, heat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. In a large pan, warm 2 tablespoons of oil over medium heat. Add the chopped onion and cook until it becomes soft and slightly clear, about 3 to 4 minutes. Then add the garlic and cook for about 1 minute until it smells nice.
Add most of the fresh spinach to the pan and cook while stirring. The spinach will shrink and become soft in a few minutes. Once done, move this mixture into a bowl. This will be your filling. - Step 2: Make the creamy cheese sauce
In the same pan, melt 2 tablespoons of butter. Add the flour and whisk it for about 1 minute until it looks smooth and slightly thick. Slowly pour in the chicken broth while whisking so there are no lumps.
Let it cook until the sauce starts to thicken. Then add the rest of the spinach and let it soften in the sauce. Pour in the cream and add salt, garlic powder, and black pepper. Mix everything well.
Add half of the shredded cheese and stir until it melts. The sauce should look smooth and creamy. Turn off the heat. - Step 3: Fill the tortillas with spinach and cheese
Warm the tortillas so they become soft and easy to roll. You can heat them in a pan or lightly fry them for a few seconds.
Place one tortilla on a flat surface. Add a few spoonfuls of the spinach mixture to the center. Sprinkle a little cheese on top. This makes the inside soft and cheesy. - Step 4: Roll the enchiladas and place them in the baking dish
Roll the tortilla tightly and place it in the baking dish with the seam side down. Repeat the same process with the rest of the tortillas. Place them close together in the dish. - Step 5: Pour the sauce over the top
Pour the creamy sauce over all the rolled tortillas. Make sure the sauce spreads evenly so every part is covered. - Step 6: Add extra cheese and bake until bubbly
Sprinkle the remaining cheese on top. Place the dish in the oven and bake for about 12 to 15 minutes. The cheese should melt, and the top should look bubbly and slightly golden. - Step 7: Rest briefly and serve warm
Take the dish out of the oven and let it sit for 5 to 10 minutes. This helps the sauce settle and makes serving easier. You can add toppings like sour cream, avocado, or fresh salsa. Serve warm and enjoy.
Recipe Video
Flavorful Variations of Joanna Gaines Spinach Enchiladas
These enchiladas are easy to change based on what you like. You can add simple ingredients to create new flavors while keeping the recipe easy to follow.
Spinach and mushroom enchiladas version
Cook about 1 cup of sliced mushrooms with the onion in Step 1. Mushrooms add a rich and earthy taste that goes well with spinach. You can use cremini or button mushrooms. Cook them until they become soft and release their moisture, then continue with the recipe as usual.
Extra cheesy spinach enchiladas version
If you enjoy cheese, you can add more to both the filling and the sauce. Mix in cheeses like cheddar or pepper jack along with Monterey Jack for more flavor. You can also add more cheese on top before baking. This makes the enchiladas very soft, melted, and rich.
Mild green chile spinach enchiladas version
For a little extra flavor, add a can of mild green chiles to the sauce before adding cheese. You can also mix in small pieces of roasted poblano or jalapeño peppers with the spinach. These add a light heat and a fresh taste without being too spicy. Another option is to pour a little salsa verde on top for a bright and slightly tangy flavor.
What to Serve With Joanna Gaines Spinach Enchiladas
Rice and beans that pair well
Simple sides can turn this dish into a full and filling meal. Mexican rice or cilantro lime rice works very well because it soaks up the extra sauce and adds light flavor.
You can also serve beans on the side, such as pinto beans, black beans, or refried beans. These add protein and make the meal more balanced. Even plain rice or a quick grain like couscous with a squeeze of lime can work if you want something easy.
Fresh toppings and side dishes for balance
Fresh toppings help balance the creamy and rich enchiladas. You can add chopped cilantro, diced tomatoes, shredded lettuce, or thin slices of radish for a light crunch. A spoon of sour cream and slices of avocado or guacamole add a smooth and cool taste.
Serve lime wedges on the side so people can squeeze fresh juice over their food. This adds brightness and makes the flavors feel fresh. You can also serve a simple salad, such as a cucumber and tomato salad or a light cabbage slaw. These fresh sides add a crisp texture and make each bite feel more balanced and enjoyable.
Storage and Make Ahead Tips
How to store leftover spinach enchiladas
Let the enchiladas cool down to room temperature before storing them. After that, cover them tightly with foil or plastic wrap and place them in the fridge. They will stay fresh for about 3 to 5 days.
The sauce helps keep them soft and prevents them from drying out. If the top looks a little dry when you reheat them, you can add a small amount of water or extra sauce before warming.
Best way to reheat without drying them out
To reheat in the oven, place the enchiladas in a dish and cover them with foil. Heat at 350°F for about 10 to 15 minutes, or until they are warm all the way through. This method keeps them soft and moist.
You can also use a microwave for quick reheating. Cover the plate and heat in short steps of 30 to 60 seconds until hot. If the top becomes too firm, you can add a little sauce to make it soft again.
How to assemble the dish ahead of time
You can prepare this dish ahead of time to save effort later. Make the filling and sauce early, or fully assemble the enchiladas in the baking dish. Cover and store them in the fridge until you are ready to bake. If baking straight from the fridge, you may need to add a few extra minutes to the cooking time.
For longer storage, you can freeze them. Follow the steps to roll and place the enchiladas in the dish, then cover them tightly and freeze for up to 4 weeks. When you want to use them, let them thaw in the fridge overnight. Then add the sauce and cheese, and bake at 350°F until hot and bubbly. This makes the recipe very useful for busy days.
Nutrition Information
Nutrition Facts
8 servings per container
- Amount Per ServingCalories929
- % Daily Value *
- Total Fat
52.6g
67%
- Saturated Fat 38.7g 190%
- Cholesterol 146mg 49%
- Sodium 975mg 43%
- Total Carbohydrate
33.8g
12%
- Dietary Fiber 3.82g 11%
- Total Sugars 5.94g
- Protein 12.2g 24%
- Calcium 139mg 11%
- Vitamin C 10mg 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Disclaimer: Nutrition data for this recipe was calculated using the Recipe Blossom Nutrition Calculator. It’s designed to provide a reliable estimate of calories, macronutrients, and micronutrients based on standard ingredients and portion sizes.
However, actual values may vary depending on brands, substitutions, or preparation methods. For medically tailored nutrition advice, we recommend consulting with a registered dietitian or qualified healthcare provider.
FAQs
Can frozen spinach be used instead of fresh spinach?
Yes, frozen spinach works well. Thaw it completely and squeeze out all excess water before cooking so the filling does not become watery.
What is the best cheese for spinach enchiladas?
Monterey Jack is the best choice because it melts smoothly and has a mild flavor. You can also mix in cheddar or mozzarella for extra richness.
Can these enchiladas be made ahead of time?
Yes, you can assemble the enchiladas in advance and store them in the fridge for up to one day. Bake them just before serving for the best texture and flavor.
Why did my enchiladas turn watery?
This usually happens when spinach releases too much moisture or the sauce is too thin. Make sure to cook the spinach well, drain any liquid, and thicken the sauce properly before assembling.
