Creamy spinach enchiladas

You will not miss the meat with these delicious, cheesy, creamy vegetarian enchiladas. The filling is a mix of spinach, mushrooms, shallots, and cheese.

Creamy and cheesy spinach green chile enchilada recipe. These vegetarian enchiladas are easy to make and freeze well too!

These Chicken and Spinach Enchiladas are a beloved family recipe passed down from my grandmother Sue Sue. They are easy, delicious, and easy to freeze!

These Spinach Enchiladas are creamy, cheesy, and absolutely delicious. Loaded with veggies and three kinds of cheeses, these vegetarian enchiladas will leave you far from hungry!

Enjoy these 15 minute chicken spinach enchiladas for an easy family dinner. You can make them with leftover or rotisserie chicken, frozen spinach, and canned enchilada sauce for a quick meal. Everyone will love the creamy green sauce and traditional style corn tortillas!

Spinach enchiladas make a delectable Mexican dinner featuring tender spinach and mushrooms in soft corn tortillas, topped with a layer of melty cheese.

A cheesy chicken and spinach mixtures is rolled in flour tortillas and baked in a creamy green chile sauce.

I created this recipe by trying to recreate these great enchiladas I had at LaFrontera in Salida, Co. They are a yummy vegetarian main course and also make a good side dish.

These Chicken and Spinach Enchiladas are creamy and done in less than 30 minutes. These have rotisserie chicken in a creamy sauce all in flour tortillas. Good enough to be in a Mexican restaurant.

Preheat the oven to 375°F. Line a baking sheet with paper towels. Spray a 9 x 13-inch baking dish or pan with cooking spray.In a large, deep sauté pan, heat th