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Black Bean Spinach Enchiladas

March 21, 2012 By Kaitlin McGinn 251 Comments

Our favorite enchiladas! These easy vegan Black Bean Enchiladas with spinach and sweet corn are smothered in the most amazing Mexican-inspired homemade enchilada sauce.

Black Bean Spinach Enchiladas on a plate with fork

These Black Bean Spinach Enchiladas have become quite a thing in our household. They’re such an easy, satisfying dinner and have also been enjoyed by guests/company as well.

Before this recipe, it never occurred to me to make my own Mexican-inspired Enchilada Sauce. But I’m so glad I did because it’s pretty simple and can be easily customized to your own taste by adding your favorite seasonings (or cayenne pepper/chipotle for a kick).

Homemade enchilada sauce pouring over a pan of enchiladas

Ingredients for Black Bean Spinach Enchiladas

For the enchilada filling, you will need:

  • Black beans
  • Sweet corn (frozen, cooked fresh, canned, or fire-roasted)
  • Fresh baby spinach
  • Green onions (scallions)
  • Fresh cilantro
  • Ground cumin
  • Vegan cheese shreds (or substitute nutritional yeast)
Prepping the ingredients for Black Bean Spinach Enchiladas

There are some really great dairy-free cheeses on the market now, but our current favorites are Miyoko’s and Follow Your Heart. For this recipe, I enjoy Miyoko’s mozzarella and Follow Your Heart’s fiesta blend (which is cheddar & pepper jack).

We also love pairing this meal with Cilantro Lime Rice on the side!

Vegan Black Bean Spinach Enchilada with homemade enchilada sauce on a plate
Black Bean Spinach Enchiladas on a plate with fork
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4.8 from 34 votes

Black Bean Spinach Enchiladas

Easy vegan black bean enchiladas with spinach and sweet corn. Smothered in the most amazing Mexican-inspired homemade enchilada sauce!
AuthorKaitlin – The Garden Grazer
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
CategoryMain Dish
CuisineGluten-Free Option, Mexican-inspired, Vegan
Servings8 enchiladas

Ingredients

US Customary – Metric

For the enchilada sauce:

  • 2 Tbsp. olive oil
  • 1/4 cup tomato paste
  • 1/4 cup all-purpose flour (I use GF all-purpose)
  • 2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. chili powder
  • 3 cups vegetable broth
  • Salt/pepper to taste

For the enchiladas:

  • 15 oz. can black beans
  • 1 1/2 cups sweet corn (I use canned or frozen & thawed)
  • 6 oz. fresh baby spinach
  • 6 green onions (thinly sliced)
  • 1/3 cup cilantro (chopped)
  • 2 tsp. ground cumin
  • 1 cup vegan cheese shreds (or nutritional yeast to taste)
  • 8 large flour tortillas (or GF tortillas or corn tortillas)
Prevent your screen from going dark

Instructions

MAKE THE SAUCE:

  • In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.
  • Whisk in broth, and bring to a light boil. Reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.

MAKE THE ENCHILADAS:

  • Preheat oven to 375°F (190°C).
  • Sauté the spinach in a pan over medium heat for 1-2 minutes until lightly wilted.
  • In a large bowl, combine black beans (rinsed and drained), 3/4 cup vegan cheese (more/less as desired), wilted spinach, corn, green onions, cilantro, and 2 tsp. cumin.
  • In a 9×13 inch baking dish (lightly sprayed if desired) pour a small amount of the sauce to coat the bottom.
  • Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
  • Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1/4 cup cheese on top if desired.
  • Bake for about 20 minutes. Garnish with additional cilantro and/or green onions before serving if desired.

Notes

Made gluten-free with GF tortillas and GF flour (I use Bob’s Red Mill gluten-free all-purpose flour.)
Freezer Instructions:
A sweet reader, Kara, tested out this recipe as a freezer meal and found it worked great. (Thank you Kara!) Here are her instructions:
“I made the enchiladas as you outlined above, stopping before adding the sauce and cheese to the top. I froze the enchiladas and the sauce separately. Thawed the sauce in the fridge overnight, then when I was ready to bake, I heated the sauce slowly in a saucepan – whisking helped keep it smooth. Then poured the sauce over the frozen enchiladas, added some cheese, and baked @ 400, covered for 30 minutes and uncovered for 15 minutes.”
Recipe adapted from Martha Stewart

Nutrition Per Serving (Estimate)

Calories: 253 kcalCarbohydrates: 38 gProtein: 8 gFat: 9 gSaturated Fat: 2 gPotassium: 546 mgFiber: 8 gSugar: 4 gVitamin A: 2594 IUVitamin C: 13 mgCalcium: 106 mgIron: 4 mg
Did you make this recipe?Please leave a star rating or comment below.
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Black Bean Spinach Enchiladas with homemade enchilada sauce

Come join The Garden Grazer on Instagram and then share a photo if you make these! (Also please leave a review & star rating below if you give it a try. Your feedback is always greatly appreciated – thank you!)

Filed Under: Gluten-Free, Main Dish, Mexican-Inspired, Most Popular, Recipe, Vegan Tagged With: autumn, black beans, cilantro, corn, cumin, enchiladas, family-friendly, plant protein, sauce, spinach, vegan cheese, weeknight, winter

Previous Post: « Couscous Stuffed Peppers (Vegan)
Next Post: Bean Tostadas »

Reader Interactions

Comments

  1. Bridget Hedger

    April 5, 2012 at 12:08 am

    So I know I’m going comment crazy on your blog right now, but I think I just fell in love, I’ve been searching for healthy blogs and I’m finally finding them!!! I just stopped eating meat not too long ago and I’m getting inspired by all your recipes!

    Reply
  2. Kara

    October 27, 2012 at 12:59 am

    These look and sound amazing – I am definitely making them this weekend! Have you ever made these as a freezer meal? If so, how much longer would you bake after freezing?

    Reply
    • Kaitlin | The Garden Grazer

      October 27, 2012 at 12:16 pm

      Hi Kara! Great thought! I haven’t actually tried these as a freezer meal. But I bet they would hold up pretty well! They’d probably require an extra 20 minutes or so of baking from the freezer? Let me know if you ever test it out, and I’ll be sure to update if I ever do 🙂 Hope you enjoy them this weekend!

      Reply
    • Kara

      December 19, 2012 at 1:54 am

      Hi – I have since made these twice, and discovered they do work great as a freezer meal. I made the enchiladas as you outlined above, stopping before adding the sauce and cheese to the top. I froze the enchiladas and the sauce separately. Thawed the sauce in the fridge overnight, then when I was ready to bake, I heated the sauce slowly in a saucepan – whisking helped keep it smooth. Then poured the sauce over the frozen enchiladas, added some cheese, and baked @ 400, covered for 30 minutes and uncovered for 15 minutes. They turned out just like the fresh versions! Since I make freezer meals to give as gifts at Christmas, I'm excited to add this one to the mix. Thanks for the recipe! It's one of my favorites 🙂

      Reply
    • Kaitlin | The Garden Grazer

      December 19, 2012 at 9:11 pm

      Hi again Kara! This is amazing info! Thanks so much for testing it out and coming back to share with us all. I’m going to update the recipe with your freezing instructions so others can benefit from it as well 🙂 THANK YOU! And what a great idea giving freezer meals at Christmas. Happy holidays to you and your family!

      Reply
  3. misscandice

    November 17, 2012 at 3:05 am

    We just made these and I am even in the middle of eating them – Wonderful! and wonderfully simple to make!

    Reply
    • Kaitlin | The Garden Grazer

      November 17, 2012 at 12:29 pm

      Great to hear! So glad you got a chance to make them. Thanks for taking the time to come back and let me know!

      Reply
  4. Unknown

    November 20, 2012 at 3:20 am

    Two of kids do not eat any meat, my husband must eat meat and my daughter doesn't like beans or meat. I made these fantastic enchiladas. Added chicken marinated in the enchilada sauce and made brown rice with various spices to coincide with the cumin garlic onion powders and stuffed the burritos with main ingredients, added chicken on a few enchiladas and rice in all of the enchiladas. Great sauce, great spinach corn and cheese filling with lots of variations that fit fickle eaters. GREAT!! All family members were HAPPY!!!

    Reply
    • Kaitlin | The Garden Grazer

      November 20, 2012 at 3:58 pm

      Wonderful! 🙂 So glad you tried them and made some tweaks to fit your family’s taste. Thanks for letting me know!

      Reply
  5. Violet

    November 23, 2012 at 1:06 am

    Everyone in my family loved these! The only change I made was to use frozen spinach (thawed, of course) because I forgot to buy fresh spinach on my way home from work. The recipe was SO easy and the kids all asked if we could have them again soon. Thank you! 🙂

    Reply
    • Kaitlin | The Garden Grazer

      November 23, 2012 at 5:27 pm

      Awesome to hear! It’s so great to have those quick and easy go-to meals that everyone enjoys 🙂 Glad they worked out for you!

      Reply
  6. Tanya Kelly

    November 26, 2012 at 1:33 am

    Just made this and it was delicious! I was a little apprehensive about the sauce, but it turned out amazing! Followed the recipe exactly, used fresh spinach but I’m sure frozen would have worked fine too. I used whole wheat/flax tortillas, only six came in a package so I piled in a bit more into each to compensate for the missing two, served it with a little sour cream and refried beans and one enchilada was plenty. Now I have leftovers for 1 more dinner and a lunch for each of us tomorrow. Really, really good….wouldn’t change a thing!

    Reply
    • Kaitlin | The Garden Grazer

      November 26, 2012 at 4:52 pm

      Hi Tanya! Happy to hear you liked them! Thanks for sharing your feedback 🙂

      Reply
  7. Unknown

    November 27, 2012 at 3:36 pm

    My neighbor, Kristina (super chef), made these for us this past weekend. I gotta tell ya – spinach and black beans didn’t sound great to me. Boy was I wrong! These enchiladas were fantastic! I would definitely give these a shot on my own (i’m not much of a cook). Going to have to start reading your blog to find some healthy options for my family. Thanks & YUM!

    Reply
    • Kaitlin | The Garden Grazer

      November 27, 2012 at 5:35 pm

      Haha, thanks so much for your kind words! Hope you enjoy any recipes you try!

      Reply
  8. Lauren

    November 28, 2012 at 2:38 am

    Definitely a winner! And plenty of leftovers for the next couple of days =). How many calories per serving? Just curious. =P

    Reply
    • Kaitlin McGinn

      November 28, 2012 at 6:45 pm

      Hi Lauren! The estimated nutritional content is now listed under all the recipes 🙂 Hope that helps!

      Reply
  9. Greg Keener

    December 3, 2012 at 12:09 am

    Just wanted to add my voice to the praise–amazing, amazing dish. Next time I might add a little heat to the sauce, but other than that it was perfect. Thanks for posting it!

    Reply
    • Kaitlin | The Garden Grazer

      December 3, 2012 at 6:17 pm

      Hey Greg! That’s wonderful to hear. Some heat in the sauce sounds fantastic!

      Reply
  10. Sandi Lou

    December 7, 2012 at 7:46 pm

    I made these & they were SO GOOD! My family didn’t even notice they were eating a vegetarian meal. Leftovers were gone the next day by lunch! Great recipe, thanks for sharing!

    Reply
    • Kaitlin | The Garden Grazer

      December 10, 2012 at 3:07 pm

      Hi Sandi Lou! So happy to hear your family enjoyed them. Thanks for your kind feedback!

      Reply
  11. Mountains2Coast

    December 9, 2012 at 5:29 pm

    My husband usually makes chicken enchiladas and he was less than enthused when I told him I was making this recipe without meat. Needless to say, they turned out EXCELLENT! The sauce tastes just like you are dining at a mexican restaurant. Who knew enchilada sauce was so easy to make? I didn’t have onion powder, so I left that out and it tasted great. I will definitely make these again and use the sauce again for other variations on the enchilada. Keep the yummy + healthy recipes coming!

    Reply
    • Kaitlin | The Garden Grazer

      December 10, 2012 at 3:13 pm

      So great! 🙂 Thanks so much for your kind feedback!

      Reply
  12. Rebecca Fontes

    December 11, 2012 at 11:49 pm

    I made these tonight. The only thing I changed was that instead of rolling the filling up in the tortillas I just coated them in sauce and layered everything like a casserole. In any case, they were AMAZING!!!! Now that I’ve found this blog my transition to going vegetarian shouldn’t be so difficult! Thanks a million!

    Reply
    • Kaitlin | The Garden Grazer

      December 12, 2012 at 1:59 am

      Hi Rebecca! What a great idea – I love that! And awesome to hear about your vegetarian transition! Have fun on your new veggie adventure 🙂

      Reply
    • Rebecca Fontes

      December 12, 2012 at 6:19 pm

      Oh you will be TONS of help. The hardest part about the transition is boredom, but with everything on your site I think I can sidestep THAT landmine! lol

      Reply
  13. Unknown

    December 21, 2012 at 5:21 am

    These were delicious and so easy to make!! I only had a pack of eight tortillas so I had a lot of filling left over so I spread the extra filling on top of the enchiladas before pouring the sauce and cheese over. It was so fantastic. Served it with sour cream and guacamole but it didn’t need it. I used a full tsp of all the spices and added red pepper flakes. This is going to be a permanent part of my cooking. Won’t ever use the canned sauce again. Thanks for this great recipe!

    Reply
    • Kaitlin | The Garden Grazer

      December 27, 2012 at 11:05 am

      That sounds great! Glad you enjoyed them, thanks for stopping by!

      Reply
  14. Anonymous

    December 31, 2012 at 8:58 pm

    I am going to try these as they sound yummy. I am trying to cook healthier and with fresh ingredients and more bean recipes instead of meat. I soaked and cooked fresh beans and froze them so when something calls for a can I can just pull it out. I only have corn tortillas so I hope they will work. This will be my first meal made with beans. I will update after I make them :-).

    Reply
    • Kaitlin McGinn

      January 1, 2013 at 12:40 am

      Hi Michele! Absolutely – corn tortillas are wonderful with this dish. Hope you enjoy!

      Reply
  15. Cat @ No Wooden Spoons

    January 4, 2013 at 7:19 pm

    I don’t often comment on recipes I find on pinterest, but since this is our new family favorite I wanted to say how much we love it! I follow the recipe exactly and it always comes out perfect! I’m excited to make this for our next house guests! Such an awesome dish!

    Reply
    • Kaitlin | The Garden Grazer

      January 4, 2013 at 9:36 pm

      Hey there Cat! I feel honored you came back and left a comment to let me know. So wonderful to hear – thank you! Hope your guests enjoy it just as much!

      Reply
  16. Anonymous

    January 23, 2013 at 4:31 am

    Hey, I just made these and my sauce came out a bit lumpy 🙁 any suggestions?

    Reply
    • Kaitlin | The Garden Grazer

      January 23, 2013 at 11:38 am

      Hi! Sorry to hear that. Hmm, I’ve never run into that issue so here’s my best guess: Did you make sure to whisk it well, then bring to a light boil and simmer? I whisk while pouring in the broth, and continue to whisk occasionally while it heats up to work out those initial lumps from the tomato paste and flour mixture. The mixture will eventually soften and get incorporated with the liquid after it heats up for a little while. When it reaches a boil, it should be smooth as it simmers. Let me know if that helps at all!

      Reply
    • Anonymous

      January 31, 2013 at 12:06 am

      I've found that putting a lumpy sauce through a fine mesh strainer/sieve will usually smooth it out (just "smoosh" the lumps through the screen), then some additional whisking.

      Reply
    • Kaitlin | The Garden Grazer

      January 31, 2013 at 2:14 pm

      Awesome tip, thanks!

      Reply
  17. My Old Quilting Soul

    January 24, 2013 at 1:29 am

    Wow, these were lovely! My husband volunteered to start dinner (holy crap) and I was talking him through this recipe on the phone while I was driving since he doesn’t cook. I came home at the sauce simmering stage and they turned out fantastic. (He said he had to “start whisking really hard” because it was super thick. I wasn’t there so I don’t know what it was actually like, but with brisk whisking it came together) I wasn’t sure how much to stuff these so I ended up with 10, made 4 and froze the remaining. The only thing I did differently was use chicken broth because it was all I had. Thanks for the recipe!

    Reply
    • Kaitlin | The Garden Grazer

      January 24, 2013 at 2:00 am

      Haha, that made me laugh – love husbands in the kitchen. 🙂 So glad they turned out great and you enjoyed them. Thanks so much for coming back to share your story!

      Reply
  18. Pam

    January 25, 2013 at 3:43 pm

    Made these wonderful enchiladas for dinner last night! Truly amazing. All three of us had happy tummies! I did however just make my own version of sauce and I used corn tortillas. I ended up with 3 pans, one for us, one for my Aunt and one for my husband to take to work (he's a firefighter). We will definitely be making these again very soon. Thank you so much for sharing!

    Reply
    • Kaitlin | The Garden Grazer

      January 25, 2013 at 5:39 pm

      Hi Pam! That’s awesome. So great you did your own version of the sauce! Hope the firefighters are happy with their meal too!

      Reply
  19. Pam

    January 26, 2013 at 3:43 am

    I am not a recipe follower! I make things by sight and taste, so I can tell you what I do but not exact amounts: 3tbs Butter, flour…brown that then I add broth and red chili powder (there are only 2 brands that I will use), bring that to a boil and add salt and garlic powder. We like it hot, so I use a lot of chili. If I get it too hot for our daughter I add in a little mexican creama to cool it down. I look forward to trying out some of your other recipes, seems we've gotten in to a rut! Again, the enchiladas were amazing! Thanks a ton.

    Reply
    • Kaitlin | The Garden Grazer

      January 26, 2013 at 4:48 pm

      So great! Thanks for sharing.

      Reply
  20. Anonymous

    January 27, 2013 at 11:57 pm

    My husband suggested bbq hot dogs for dinner tonight, until I showed him this recipe. Now we can't wait for dinner! Also love you have a link for a printer friendly version, I wish more people did that!!

    Reply
    • Kaitlin | The Garden Grazer

      January 28, 2013 at 1:56 am

      Awesome. Hope you enjoyed it! And glad to hear you made use of the printer link – thanks for the feedback! 🙂

      Reply
    • Joanna

      September 29, 2013 at 11:28 pm

      I've used the printer friendly link too! Just trying these from frozen for the first time…

      Reply
    • Kaitlin | The Garden Grazer

      October 8, 2013 at 4:11 pm

      Hi Joanna! Yay, thank you! And hope you enjoyed them 🙂

      Reply
  21. Anonymous

    January 28, 2013 at 11:16 pm

    We love, love, love these! I added a bunch of other veggies from our CSA box and they were beautifully full and made extra so we have a freezer meal tonite. Delish!!

    Reply
    • Kaitlin | The Garden Grazer

      January 29, 2013 at 2:39 am

      Awesome to hear! And so great you have a CSA box!

      Reply
  22. Anonymous

    January 29, 2013 at 3:50 am

    Made these last night for dinner and OMG these were awesome! I made my hubby chicken ones using the sauce (so easy and delish) . But the black bean, spinach and corn combo is so fantastic I did not even want 1 bite of his! Definitely a keeper and I shared your blog w everyone I work with!

    Reply
    • Kaitlin | The Garden Grazer

      January 29, 2013 at 5:01 pm

      Thanks so much for the sweet comments and for sharing the site with your co-workers. So happy to hear they turned out well for you! 🙂

      Reply
  23. Anonymous

    January 30, 2013 at 1:05 am

    These were great! The sauce was delicious and I can't believe how easy it was! Will certainly make again.

    Reply
    • Kaitlin | The Garden Grazer

      January 30, 2013 at 2:36 am

      So fantastic! Thanks for coming back to let me know you enjoyed them 🙂

      Reply
  24. Anonymous

    January 30, 2013 at 1:40 am

    I made these tonight!!! Outstanding!! Thank you!

    Reply
    • Kaitlin | The Garden Grazer

      January 30, 2013 at 2:37 am

      Wonderful! So great to hear!

      Reply
  25. JFitch

    January 30, 2013 at 5:27 pm

    I am making these tonight! I am so excited – I can’t wait. I am not telling my kids what is in them.. I want to surprise them. They look fabulous!

    Reply
    • Kaitlin | The Garden Grazer

      January 30, 2013 at 8:31 pm

      Fantastic! Hope everyone enjoys!

      Reply
    • JFitch

      January 31, 2013 at 1:21 pm

      I made them.. and they were super easy, and really great! My kids ate them.. never even asked me what was in them! My husband even had an "extra" plate at 10:00 last night! Thank you so much!

      Reply
    • Kaitlin | The Garden Grazer

      January 31, 2013 at 2:15 pm

      Yay! Glad to hear they were a success for you. Thanks for coming back to let me know!

      Reply
  26. Eliza Wuestner

    January 31, 2013 at 9:04 am

    Thanks for posting this recipe, my family absolutely loved it and so did I! Im sure it will be a regular meal at our place. Keep up the wonderful cooking and inspiring recipes!

    Reply
    • Kaitlin | The Garden Grazer

      January 31, 2013 at 2:17 pm

      Hi Eliza! Wonderful to hear your family enjoyed them! Thanks so much for the sweet comment 🙂

      Reply
  27. bernye

    February 2, 2013 at 3:35 am

    Hi again from Costa Rica. We did this today for lunch and absolutely loved it! We used fresh corn and mustard leaves instead spinach but they end up great. We added mushrooms too. Thanks so much for sharing tour recipes!

    Reply
    • Kaitlin | The Garden Grazer

      February 2, 2013 at 2:44 pm

      Hi again! That’s wonderful to hear. Really great additions, thank you for sharing!

      Reply
  28. Natalie

    February 7, 2013 at 4:14 pm

    These are literally my FAVORITE meal to cook & eat right now. So delicious! I would recommend these to anyone. Making them again tonight for my mom and sisters. Thanks so much for sharing.

    Reply
    • Kaitlin | The Garden Grazer

      February 7, 2013 at 11:29 pm

      That’s awesome Natalie! Thanks for the kind feedback. Hope your mom and sisters enjoy them just as much 🙂

      Reply
  29. Connie

    February 8, 2013 at 9:46 pm

    LOVE your recipes!! Trying the enchilada recipe tonight 🙂 New follower of your blog!

    Reply
    • Kaitlin | The Garden Grazer

      February 9, 2013 at 1:43 pm

      Hi Connie! Thanks so much and welcome! Hope you loved the enchiladas last night 🙂

      Reply
  30. Anonymous

    February 9, 2013 at 8:13 pm

    I'm really excited about making these enchiladas but I don't have any vegetable broth. Can I try and use tomato sauce instead of tomato paste+vegetable broth?

    Reply
    • Kaitlin | The Garden Grazer

      February 9, 2013 at 10:49 pm

      Hmm, I think that could work. You could also try tomato paste + water (instead of broth) and simply increase the seasonings. Would love to hear how it turns out if you try it. Good luck and hope all goes well!

      Reply
  31. Sarah Bognanno

    February 11, 2013 at 3:33 pm

    I love to cook and have never posted on a recipe… but i HAD to post on this one! My husband told me this was one of the best recipes I've ever made and I have to agree. The filling was so good, we were eating it with tortilla chips like a salsa, so I only had enough to make 6 enchiladas. Thank you for sharing this recipe!

    Reply
    • Kaitlin | The Garden Grazer

      February 11, 2013 at 4:44 pm

      Hi Sarah! I feel honored you came back to comment! Thanks for letting me know how much you enjoy them. So glad they worked out for you two!

      Reply
  32. Jess

    February 11, 2013 at 11:07 pm

    These enchiladas are absolutely delicious! I have made them twice and followed the freezer tips for the extras. They turned out great! Definitely a keeper!

    Reply
    • Kaitlin | The Garden Grazer

      February 12, 2013 at 1:43 pm

      Hi Jess! Yay! Happy to hear the freezer tips worked out for you too 🙂

      Reply
  33. Anonymous

    February 12, 2013 at 4:04 pm

    Could you use chicken broth instead?

    Reply
    • Kaitlin | The Garden Grazer

      February 12, 2013 at 5:45 pm

      Hello, yes that would work as well.

      Reply
  34. Jen J

    February 15, 2013 at 8:48 am

    Hi! I came here via Twenty-Six and Then Some who was raving about this recipe. I made it last night for our 'one night a week veggie dinner' (hubby is a HUGE carnivore) and he absolutely loved it. Devoured it! So tasty. So thank you, thank you, thank you for the recipe. I’ll be sticking around from now on for more tasty suggestions. 🙂

    Reply
    • Kaitlin | The Garden Grazer

      February 15, 2013 at 5:08 pm

      Hey Jen! That’s awesome! I love hearing when even the biggest of carnivores go crazy for this meal. 🙂 Glad they worked out for you, thanks so much for stopping by!

      Reply
  35. Jamie

    February 17, 2013 at 6:07 pm

    I am addicted to these!!! And I didn’t even know I liked enchiladas before I tried this recipe. You are a food genius 🙂

    Reply
    • Kaitlin | The Garden Grazer

      February 17, 2013 at 11:35 pm

      Hi Jamie! So great to hear! Thanks for your sweet comment 🙂

      Reply
  36. Anonymous

    February 18, 2013 at 5:42 pm

    I just wanted to say – since I didn't notice any other comments about it – I made made these last night with vegan Daiya cheese (pepper jack) instead of cheddar and they were awesome! Definitely a new favorite!! So, if anyone is wondering, they totally work and turn out great with vegan 'cheese' 🙂

    Reply
    • Kaitlin | The Garden Grazer

      February 19, 2013 at 12:04 am

      Daiya’s Pepper jack sounds great! Thanks for sharing!

      Reply
  37. Shay

    February 23, 2013 at 7:58 pm

    Found your recipe when searching for a spinach, onion and cheese enchiladas. Just bought the ingredients to try making them this weekend. Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      February 25, 2013 at 1:52 pm

      Hi Shay! So great! Hope you enjoyed 🙂

      Reply
  38. Farnaz

    March 6, 2013 at 4:49 pm

    I found your website looking for recipes for meatless mondays……I made these last night and they were AMAZING!!!!

    Reply
    • Kaitlin | The Garden Grazer

      March 6, 2013 at 9:12 pm

      Wonderful to hear, thank you!

      Reply
  39. TMT

    March 6, 2013 at 5:59 pm

    Enjoyed these. Made them last night and ate one for lunch today. Thank you!

    Reply
    • Kaitlin | The Garden Grazer

      March 6, 2013 at 9:19 pm

      So great to hear! Thank you 🙂

      Reply
  40. Anonymous

    March 9, 2013 at 1:59 am

    Found your recipe on Pinterest – made for dinner tonight. Sooo good! Will definitely add this to our regular recipe collection. Thank you!

    Reply
    • Kaitlin | The Garden Grazer

      March 9, 2013 at 2:25 pm

      So glad you enjoyed these! Appreciate the kind feedback, thank you 🙂

      Reply
  41. cutekittypunk

    March 13, 2013 at 8:37 am

    these look and sound very tasty… i'm going to make them now… but i'm probably going to omit the corn and throw in some leftover shredded beef. 🙂 i'm very excited to try taste it 🙂

    Reply
  42. Anonymous

    March 13, 2013 at 4:46 pm

    Made these lsat night and they were delicious and easy! Thanks for sharing!

    Reply
    • Kaitlin | The Garden Grazer

      March 13, 2013 at 9:21 pm

      Excellent! So glad they were a success for you!

      Reply
  43. Sara W.

    March 20, 2013 at 11:09 pm

    I made these tonight and the whole family LOVED them. My 18 month old even had seconds. Thank you for such a wonderful recipe!

    Reply
    • Kaitlin | The Garden Grazer

      March 22, 2013 at 3:51 pm

      Hi Sara, that’s fantastic to hear! And especially awesome that your little one even loved them – yay! Thanks for letting me know 🙂

      Reply
  44. Anonymous

    March 21, 2013 at 12:59 am

    These are the current favorite meal in our house. I don't like spinach very much, so ever since I made them the first time, I've always used a chopped up red bell pepper instead. Now, I fix them at least every other week, and my fiance and I both love them–I think we'd have them even more if they weren't so expensive to make!

    Reply
    • Kaitlin | The Garden Grazer

      March 22, 2013 at 3:50 pm

      So great! Bell pepper sounds awesome!

      Reply
  45. Sarah

    March 23, 2013 at 4:03 pm

    Hi Kaitlin! I’ve got a can of black beans, corn tortillas, tomato paste, cumin, and the right amount of fresh spinach left in the fridge/pantry before my next grocery shop – so it’s FINALLY time to try your awesome “viral” recipe!!! I’m so proud every time I see it circulating around Pinterest – so many of my friends have pinned it through other sources…amazing!!!! Congrats on your success! LOVE you!

    Reply
    • Sarah

      March 23, 2013 at 10:45 pm

      In the oven…smell so good!

      Reply
    • Kaitlin | The Garden Grazer

      March 24, 2013 at 2:24 am

      So awesome you tried them! I just made some other enchiladas with this homemade sauce a few nights ago, and it was great on those too. Hope you all loved them 🙂

      Reply
    • Sarah

      March 25, 2013 at 11:18 pm

      Boys were sick, but that means more for me! I used the leftover filling to make a delish version of chicken tortilla soup! Tyler used the word "amazing" as he ate it…{blush}. Love my foodie.

      Reply
    • Kaitlin | The Garden Grazer

      March 26, 2013 at 12:55 am

      Glad he loved your spin on it! Hope they feel better soon! Hugs 🙂

      Reply
  46. Anonymous

    March 24, 2013 at 4:43 pm

    These are AMAZING! I've recently gone vegetarian and I didn't miss the meat at all! Thank so much! These will become a staple I'm sure! 😀

    Reply
    • Kaitlin | The Garden Grazer

      March 25, 2013 at 4:47 pm

      So great to hear, thank you!

      Reply
  47. Margaret

    March 27, 2013 at 3:27 pm

    I made these last night after seeing the link on Sweet Tooth Sweet Life and OMG they are delicious!!! My meat-loving boyfriend loved them and didn't miss the meat at all 🙂

    Reply
    • Kaitlin | The Garden Grazer

      March 28, 2013 at 4:16 pm

      Hi Margaret! Wonderful to hear! Thanks for sharing 🙂

      Reply
  48. Angela

    April 3, 2013 at 6:24 pm

    These enchiladas look delicious, and it takes a lot to get my attention. Will try this vegetarian style enchilada soon!

    Reply
    • Kaitlin | The Garden Grazer

      April 4, 2013 at 2:10 pm

      Haha, awesome! Hope you enjoy 🙂

      Reply
  49. Dawn

    April 5, 2013 at 2:40 pm

    I made these last night and they were amazing! So easy and delicious. I'm a vegetarian and love all your recipes!!

    Reply
    • Kaitlin | The Garden Grazer

      April 5, 2013 at 3:10 pm

      Hi Dawn! So great to hear that – thank you for sharing! 🙂

      Reply
  50. Delorse E

    April 11, 2013 at 10:23 pm

    I just made these and they are delicious!

    Reply
    • Kaitlin | The Garden Grazer

      April 12, 2013 at 8:18 pm

      Thank you for giving them a try! So glad you enjoyed 🙂

      Reply
  51. Anonymous

    April 16, 2013 at 2:12 am

    These were amazing enchiladas!! The only thing that I would change is how the sauce is made. Instead of adding the veggie broth to the flour/tomato paste mixture (which made my sauce super chunky because the tomato paste and flour didn't have enough liquid to mix well together), I would add the flour/tomato paste to the veggie broth, allowing them to mix more smoothly. Otherwise, everything else was wonderful 🙂 Thanks for the recipe!

    Reply
    • Kaitlin | The Garden Grazer

      April 17, 2013 at 5:35 pm

      Thank you for sharing! Great tip 🙂

      Reply
  52. Vesta Hotchkiss

    April 17, 2013 at 4:48 pm

    I LOVE this dish!! Thank you so much! Do you know the nutritional information on this recipe?

    Reply
    • Kaitlin McGinn

      December 12, 2019 at 7:37 pm

      Update: I know this is an old comment, but just wanted to let you know that the estimated nutritional content is now provided on the site! (You can find it below each recipe in the post.) Hope you find it useful! 🙂

      Reply
  53. Anonymous

    April 21, 2013 at 8:07 pm

    Has anyone ever tried these with corn tortillas?

    Reply
    • Kaitlin | The Garden Grazer

      April 22, 2013 at 4:08 pm

      It’s fantastic with corn tortillas!

      Reply
  54. Kit

    April 26, 2013 at 4:11 pm

    Made this Last night it was SOOO good! My 5, 3, and 1 year old children all ate about half of one. I was super impressed at the richness of the flavor, and yet how light the meal felt. It was a perfect spring/summer time meal. And now I'm going to go eat my leftovers for lunch.
    Thanks!
    oh, and I'll be trying the pesto quesadillas tonight, and I can't wait!

    Reply
    • Kaitlin | The Garden Grazer

      April 26, 2013 at 6:37 pm

      Hi Kit! So great! Thank you for giving it a try.

      Reply
  55. The Dilettante Granola Mommy

    May 1, 2013 at 9:02 pm

    I made and reviewed these on my blog, The Dilettante Granola Mommy. What a fantastic dinner. Made a few changes but I absolutely loved this. Easy to make and everyone in the family liked it! I even made it into a toastada the next day. Today, I took the left over stuffing and sauce and put it on homemade pizza dough to make a Mexican Pizza. So many ways to eat this delicious recipe! Thanks Garden Grazer!

    Reply
    • Kaitlin | The Garden Grazer

      May 2, 2013 at 1:54 pm

      Wonderful, thank you! 🙂

      Reply
  56. Anna

    May 7, 2013 at 10:29 pm

    Love this recipe! It's my go too for enchiladas. Only thing I do differently is use brown rice tortillas since my daughter is gluten intolerant-but they are still a hit even with my gluten loving husband! Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      May 10, 2013 at 6:01 pm

      Hi Anna! Awesome to hear these are your go-to enchiladas! 🙂 Brown rice tortillas are a great idea to make them gluten-free. Glad they work with this recipe!

      Reply
    • Anonymous

      June 13, 2013 at 4:12 pm

      A note of caution for persons with celiac disease and gluten issues: The sauce recipe uses flour and could be problematic for some.

      Reply
    • Kaitlin | The Garden Grazer

      June 14, 2013 at 3:41 pm

      Absolutely. I use Bob’s Red Mill “gluten-free all purpose flour” which works great with this recipe!

      Reply
  57. Anonymous

    May 9, 2013 at 12:01 am

    I decided to make this recipe for Cinco De Mayo and it was so delicious!! Super easy to make! The sauce was perfect, the flavors amazing!!

    Reply
    • Kaitlin | The Garden Grazer

      May 10, 2013 at 6:06 pm

      Perfect! Thanks for sharing 🙂

      Reply
  58. Lynne

    May 15, 2013 at 1:30 am

    Oh. My. Goodness. I found this recipe on Pinterest and thought I'd give it a try. I was concerned that the sauce didn't thicken up much, but I forged ahead anyway. These were just amazing! My husband likes things a little hotter than I do and he added some bottled pepper sauce to his but otherwise – I didn't change a thing. This is definately a keeper recipe. Next time I'll add sour cream and gaucomole but this receipe just can't be beat – especially if you're looking for something healthy.

    Reply
    • Kaitlin | The Garden Grazer

      May 16, 2013 at 3:29 pm

      Hi Lynne! So awesome! Thanks for giving them a try and sharing your kind feedback 🙂

      Reply
  59. Anonymous

    May 15, 2013 at 7:40 pm

    My family Loves these enchiladas!!!! Thank you for the recipe!! We fix them often and love making my own sauce:)

    Reply
    • Kaitlin | The Garden Grazer

      May 16, 2013 at 3:31 pm

      So great to hear! 🙂

      Reply
  60. Ange Culler

    May 19, 2013 at 2:50 am

    Since I have zero skill at making enchiladas and lack the inclination to spend the necessary time to perfect the art, I made this as a lasagna type casserole, layering sauce, tortillas, and filling. It turned out fantastic and was a huge hit both at home and when I took the leftovers to work.

    Reply
    • Kaitlin | The Garden Grazer

      May 21, 2013 at 2:23 pm

      Hey Ange! Layering these ingredients as a lasagna/enchilada casserole is an awesome idea! Glad you enjoyed it. Thanks for the message 🙂

      Reply
  61. Anonymous

    May 23, 2013 at 9:35 pm

    I am so glad I found this recipe on Pinterest. I'm 7.5 months pregnant and have been struggling with lots of food aversions on top of being a picky eater normally. This was one of the first recipes I have found in a very long time that was healthy and amazing.

    If anyone is unsure of making their own sauce, it is so worth the extra effort (which is very minimal). The only change I made to the recipe was using 4T of butter instead of 2 T of olive oil in the enchilada sauce.

    Reply
    • Kaitlin | The Garden Grazer

      May 24, 2013 at 1:02 am

      Woo! So awesome you were finally able to enjoy a meal. And congrats on your sweet little one! 🙂

      Reply
  62. Jennifer Nuss

    May 24, 2013 at 2:28 am

    Do you know the calorie count?

    Reply
    • Kaitlin McGinn

      December 12, 2019 at 7:37 pm

      Hi Jennifer! The estimated nutritional content is now provided on the site! (You can find it below each recipe.) Hope that helps!

      Reply
  63. Anonymous

    May 30, 2013 at 1:34 am

    I just made this tonight, it was delicious!! I will definitely be making this again. My kids age 4 and 6 also enjoyed it (and thy normally turn their nose up to anything green). Thanks for the reciepe!!

    Reply
    • Kaitlin | The Garden Grazer

      May 30, 2013 at 3:08 pm

      Awesome! Glad you all enjoyed it 🙂

      Reply
  64. Julie Speakman

    May 31, 2013 at 2:43 am

    Just made these tonight and must thank you for such an awesome flavorful recipe. This recipe will be our go to enchilada recipe from now on. I used corn tortillas and they came out fantastic. Topped with a little sour cream and chopped avocado…hmm hmm! Absolutely wonderful.

    Reply
    • Kaitlin | The Garden Grazer

      June 5, 2013 at 2:51 pm

      Hi Julie! That’s great to hear and your additions sound perfect. Corn tortillas are tasty 🙂 Glad you enjoyed them!

      Reply
  65. Anonymous

    June 6, 2013 at 11:55 pm

    These are fantastic! My 2.5 year old who won't touch green vegetables right now devours them and doesn't even notice that there is a bunch of spinach in it. The sauce is also divine. I will never buy packet sauce mixes again.

    Reply
    • Kaitlin | The Garden Grazer

      June 9, 2013 at 4:38 pm

      Really great to hear that – thanks for sharing!

      Reply
  66. Joanna

    June 9, 2013 at 2:34 am

    I made these tonight, they were delicious, and my husband says he going to bug me to make them every week! My 2 year old gobbled some up too! This recipe is enough to make two dinners for us which is an added bonus! Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      June 9, 2013 at 4:39 pm

      Hi Joanna! Haha, they are a frequent meal in our house as well. I get so excited about leftovers the next day I usually end up eating them for breakfast 😉

      Reply
  67. Lisa

    June 26, 2013 at 3:09 am

    I just stumbled across this recipe and made these tonight. They were AMAZING! It actually tasted better than I had hoped. Thanks for sharing 🙂

    Reply
    • Kaitlin | The Garden Grazer

      July 1, 2013 at 4:41 pm

      Hi Lisa! So glad they exceeded your expectations 🙂 Thanks for sharing!

      Reply
  68. Anonymous

    June 28, 2013 at 7:25 pm

    I made these last night for company and they are soo good! I doubled the amount of chili powder for the sauce and everyone LOVED it!

    Reply
    • Kaitlin | The Garden Grazer

      July 1, 2013 at 4:43 pm

      Yay! So great to hear you and your company enjoyed! Thanks for giving them a try 🙂

      Reply
  69. Anonymous

    July 2, 2013 at 12:45 am

    I made these tonight for dinner, they were delicious! I used half kale and half spinach and they turned out really well.

    Reply
    • Kaitlin | The Garden Grazer

      July 2, 2013 at 4:30 pm

      YUM! Fantastic idea going half kale and half spinach. Thanks for sharing!

      Reply
  70. Anonymous

    July 11, 2013 at 4:50 pm

    We're trying these tonight. But, since my 6 year old loves to cook, I prepped the filling and sauce last night and let him layer it, calling it enchil-lagna. I tore the tortillas into pieces, and he put them down like a puzzle, followed by filling and sauce in 3 layers. I placed sauce on the bottom and cheese on top, just like in the recipe. We can't wait to try it!

    Reply
    • Kaitlin | The Garden Grazer

      July 15, 2013 at 4:34 pm

      Hi there! That’s so awesome that your little one loves to cook and help out in the kitchen! And what a great idea layering it like lasagna. Hope you enjoyed!

      Reply
  71. kclawrence

    July 12, 2013 at 10:35 am

    These enchiladas are so great! I didn’t have corn so I used some sautéed zucchini. Amazing! Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      July 15, 2013 at 4:35 pm

      Excellent! Sautéed zucchini sounds incredible. Thanks so much for sharing! 🙂

      Reply
  72. Dawn Zinkie

    July 21, 2013 at 12:53 am

    This is one of the most amazing recipe's I have tried. It was totally amazing. I followed the instructions exact since it was my first time….the SAUCE is to die for….I will make that sauce for other things as well….I made myself a small portion and rolled the rest in a pan covered them up and put the remaining sauce in a container for tomorrow nights dinner I think my son is going to love this recipe too….I love trying healthy recipe's that taste good. Definitely a winner!

    Reply
    • Kaitlin | The Garden Grazer

      July 23, 2013 at 3:30 pm

      Hi Dawn! Thanks so much for the sweet comments. So glad you had success with them! Hope your son loves them just as much! 🙂

      Reply
  73. LL

    July 21, 2013 at 3:49 pm

    Oh my word these are so amazing! I've never made homemade enchilada sauce before (I used chicken stock from my freezer), and this is worth every minute. Next time I'm doubling the recipe (as I watch my son devour the last of the pan). I can't wait to try some of your other recipes. Thanks for doing this!!!

    Reply
    • Kaitlin | The Garden Grazer

      July 23, 2013 at 3:32 pm

      Hi there! Hooray – glad you liked them! You can never go wrong with a double batch of these 😉 Hope you love the other recipes here just as much! Thanks for the comment – take care!

      Reply
  74. Mama Amerson

    August 13, 2013 at 3:18 am

    These were amazing! Three bites in, my totally meat eating husband, was asking. Me to make them again! One week later and here we go again! Thank you!

    Reply
    • Kaitlin | The Garden Grazer

      August 13, 2013 at 8:23 pm

      So awesome! Glad you two enjoyed them (twice!) Thanks for the message 🙂

      Reply
  75. Anonymous

    September 17, 2013 at 5:13 pm

    Fantastic recipe, so glad I found it! Forgot to saute the spinach, but it still cooked up nice and tender almost as if I had anyway. 🙂 Was out of chili powder, and added a few dashes of Tobasco and sriracha sauces. Just right and yummy.

    Reply
    • Kaitlin | The Garden Grazer

      September 25, 2013 at 5:56 pm

      Hi there! So glad you liked it! Agreed – sometimes (out of laziness) I skip the sauté step too and it’s pretty much the same 🙂 Glad you tweaked the sauce based on what you had!

      Reply
  76. Katie Huss

    October 10, 2013 at 7:20 pm

    We made this tonight and give it two big thumbs up! Unfortunately our baking tray only accommodated 7 enchiladas, so we had some filling left over. If anyone else has this issue, we discovered that the filling made a great makeshift salsa for tortilla chips!

    Reply
    • Kaitlin | The Garden Grazer

      October 16, 2013 at 6:45 pm

      Hi Katie! Awesome to hear! And great tip – thanks for sharing 🙂

      Reply
  77. Courtney

    October 13, 2013 at 9:57 pm

    Made these tonight using homemade whole wheat tortillas. Loved this recipe and so did the family. I added some sliced mushrooms when I sautéed the spinach. Super good!!

    Reply
    • Kaitlin | The Garden Grazer

      October 16, 2013 at 6:43 pm

      Hi Courtney! Mushrooms sound wonderful – thanks for sharing!

      Reply
  78. Sarah McKnight

    October 18, 2013 at 3:35 am

    I've made these twice in two weeks, the second time at my husband's request. I'm never satisfied with canned enchilada sauce (I started making black bean and spinach enchiladas with a sweet potato or pumpkin sauce just to avoid the enchilada sauce), so I was immediately drawn to this homemade sauce, which is SO easy to make and so yummy! I ended up making way too much of the sauce tonight, so I'll have some in the freezer!

    I did make a few changes: corn tortillas, steamed frozen bagged spinach, diced white onion in the filling, and nixed the cilantro (it tastes/smells like soap to me), and extra chili powder….which considering how bad I am about changing recipes is almost nothing!

    Anyway, thanks for such a great, easy recipe. I love them, my husband loves them, and our 14 month old ate like 3 of them!

    Reply
    • Kaitlin | The Garden Grazer

      October 21, 2013 at 5:12 pm

      Hi Sarah! Thanks so much for your sweet message. I love meals that the whole family will gobble up with no complaints 🙂 Your recipe changes sound great – corn tortillas are delicious! And glad you found an enchilada sauce you love!

      Reply
  79. Gail S.

    October 27, 2013 at 8:07 pm

    My daughter's friend made these for a group of us last weekend. She added bits of cooked rotisserie chicken to the filling, and it was awesome. This will replace my old enchilada recipe. I may use organic chicken broth in place of the vegetable broth. Even the grand kids came back for seconds.

    Reply
    • Kaitlin | The Garden Grazer

      October 29, 2013 at 6:31 pm

      Thanks for sharing!

      Reply
  80. Jennette

    December 2, 2013 at 12:31 am

    Thanks so much for sharing your recipe! These were perfect and I was surprised how quick these were to make. It usually feels like anything I make in a baking dish takes forever to make. Thanks you thank you thank you!

    Reply
    • Kaitlin | The Garden Grazer

      December 4, 2013 at 6:56 pm

      Hi Jennette! You’re very welcome 🙂 Awesome to hear you enjoyed them!

      Reply
  81. judithelenore

    December 17, 2013 at 11:23 pm

    These are a new go to recipe for my family! They are so good and healthy and my whole family loves them!

    Reply
    • Kaitlin | The Garden Grazer

      December 18, 2013 at 6:55 pm

      Hey Judith! I love meals that the whole family can agree on and enjoy 🙂 So glad to hear you all like them!

      Reply
  82. britanee campbell

    January 3, 2014 at 6:20 am

    Just made these tonight! The husband and I LOVED them! Thank you for the awesome recipe!

    Reply
    • Kaitlin | The Garden Grazer

      January 3, 2014 at 2:26 pm

      Hi Britanee! So great to hear – thank you for giving them a try!

      Reply
  83. Anonymous

    January 10, 2014 at 8:00 pm

    I'm making these for the second time tonight. They are absolutely amazing!!!!! I've sent the link to this page to almost everyone I know! Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      January 10, 2014 at 9:53 pm

      Yay! Glad you love them enough for a repeat! And thanks so much for sharing the recipe with people 🙂 Enjoy dinner tonight!

      Reply
  84. One4theBookz

    January 20, 2014 at 9:02 pm

    This recipe is nothing short of amazing! Followed it to the T and it was delicious! Thanks for sharing!

    Reply
    • Kaitlin | The Garden Grazer

      January 21, 2014 at 7:37 pm

      Very kind of you 🙂 Thank you for giving it a try!

      Reply
  85. Robyn Sirmans

    January 20, 2014 at 11:43 pm

    So I had this recipe pinned for nearly a YEAR! I was going through my board over the weekend and after reading the reviews I decided to give it a try. I’ve gotta be honest, I was not expecting to LOVE these as I do! I'm my father's child and a "meal ain't a meal without some meat in it!" But these enchiladas blew me away! They are SOOO yummy! I'm a single gal so I halved the recipe but I'm wishing I made more to freeze for later. Thanks so much! These enchiladas ROCK! I'll pin my picture with your link later tonight.

    Reply
    • Kaitlin | The Garden Grazer

      January 21, 2014 at 7:41 pm

      Hi Robyn! Loved your message – thanks for sharing! It’s amazing how many times I’ve heard about strict meat-eaters loving this meal. So great 🙂 Glad you tried them and loved them! Take care!

      Reply
  86. Anonymous

    January 23, 2014 at 7:42 pm

    Wanted to say thank you! I've made this before and I'm pretty sure its gonna make the table again this weekend. Awesome recipe, my boys (little brother and sweetheart) much appreciate it! 🙂 -Abbi

    Reply
    • Kaitlin | The Garden Grazer

      January 24, 2014 at 7:48 pm

      Hey Abbi! That’s awesome to hear. Hope you love it just as much the second time around! 🙂

      Reply
  87. Amanda

    January 27, 2014 at 7:05 pm

    I've made these more times than I can count and they're AMAZING! My boyfriend absolutely loves them and requests them almost weekly. Sometimes he even asks for a bowl of just the enchilada sauce when I'm working on them to eat before dinner because it's sooo good! Thanks a bunch for such an easy and delicious recipe 🙂

    Reply
    • Kaitlin | The Garden Grazer

      January 28, 2014 at 8:48 pm

      Hi Amanda! Haha that’s awesome. I’ve been guilty of that on a few occasions myself 😉 So glad you two love them as much as we do! Thanks for coming back to leave such a sweet message!

      Reply
  88. Blair

    February 10, 2014 at 3:45 pm

    This is the first vegetarian meal that my husband loves! We make it all the time and I’m cooking it tonight for a group of 10 girls! Thanks for sharing!

    Reply
    • Kaitlin | The Garden Grazer

      February 11, 2014 at 2:30 pm

      Hey Blair! Yay! I love hearing when strict meat eaters gobble this up 🙂 Hope the girls loved it just as much! Thanks for the sweet message.

      Reply
  89. Jo Cory

    April 3, 2014 at 1:34 pm

    This is my husband’s favorite dinner! He is always asking me to make this. Do easy and delicious. I make a few small changes I add more chili powder and a fresh green chili. I also skip the cheese and make guacamole to top it with. Thanks so much for this amazing recipe 🙂

    Reply
    • Kaitlin | The Garden Grazer

      April 3, 2014 at 9:22 pm

      Hi Jo! Yay! So glad you and your husband enjoy it! I love your additions, especially skipping the cheese and replacing it with guacamole. Thank you so much for sharing!

      Reply
  90. P

    May 20, 2014 at 11:54 pm

    Wow, Kaitlin! You rock. These are f.a.b.u.l.o.u.s!!! Myself, hubs, and two year old were in heaven! I am always looking for recipes I could make on a regular basis – score! 🙂 Thank YOU!

    Reply
    • Kaitlin | The Garden Grazer

      May 21, 2014 at 3:01 pm

      Aww, thanks so much for the sweet comment! So happy to hear your whole family enjoyed them!

      Reply
  91. Jennifer H

    June 6, 2014 at 8:07 pm

    This was the first recipe I tried from your site. We really enjoyed it! It was even better for lunch the next day. A definite keeper in our house. Even the carnivores in the family enjoyed them. We're split here – 2 vegetarians, 3 carnivores. It's nice to find something we all enjoy. Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      June 8, 2014 at 5:04 pm

      Hi Jennifer! Awesome! This seems to be a popular meal with all types of crowds – I love that! Makes it easy on the chef come dinner time 😉 I agree, the leftovers are great. Thanks for the message!

      Reply
  92. Anonymous

    July 2, 2014 at 6:33 pm

    These are the best enchiladas out there. My hubby can't stop asking when we will have them again! I serve with a little sour cream and sometimes instead of the sauce in the recipe I use green Herdez brand sauce in the glass jar.

    Reply
    • Kaitlin | The Garden Grazer

      July 3, 2014 at 8:15 pm

      Aww thanks for the sweet message! So glad you and your husband enjoy them so much! I’ve used that salsa verde sauce on other enchiladas before but never thought to try them on these – great idea to change it up a bit! 🙂

      Reply
  93. Janet

    August 4, 2014 at 11:00 pm

    SO GOOD!!! Just made it for dinner. I dislike cilantro, so I substituted Italian parsley. Can't wait to serve this to my (grown) kids! Thanks a lot!

    Reply
    • Kaitlin | The Garden Grazer

      August 6, 2014 at 5:44 pm

      Hi Janet! Yay – so glad you enjoyed these! Love your substitution of parsley for cilantro 🙂 Hope your kids love them just as much!

      Reply
  94. Catherine Salisbury

    August 11, 2014 at 6:21 pm

    Hi there 🙂 I've been using your enchilada recipe for over a year now and they always get rave reviews! I'm the only vegetarian in my office but the entire staff loves these. My boss even grants me leave so that I can make these at home and bring them in for lunch!
    I'm planning on making them this week for a surprise office birthday party and was wondering if anyone has tried heating these in a crock pot instead of the oven? Normally I would just make them from home and bring them in to the office but I won't have that option this week. Any suggestions are much appreciated, thanks!

    Reply
    • Kaitlin | The Garden Grazer

      August 11, 2014 at 10:05 pm

      Hi Catherine! That’s awesome! Glad everyone has been enjoying them 🙂 I love your creative thought of using a slow cooker. My best guess would be to layer them, with plenty of enchilada sauce in between so they don’t stick together (you’ll probably have 2 or 3 layers depending on the size of your slow cooker). Then cook on low for 3-ish hours? The only issue I can think of is they may get a little soggy in the slow cooker, so you could also try a stacked/layered enchilada casserole using corn tortillas instead. Would love to hear if you try it out and how it goes! Thanks so much for your sweet message. Have a great party! 🙂

      Reply
    • Catherine Salisbury

      August 15, 2014 at 8:53 pm

      I'm happy to say that these worked perfectly in the crock pot and the office staff was happy to be guinea pigs for my experiment. I lined my crock pot with foil first, then added a thin layer of the sauce. I had a total of four layers so I only used 5 of my tortillas. My layers went tortilla, mixture, sauce, ending with a tortilla on top. I did not saute' my spinach first and was a little worried about the moisture they would release while cooking but, it still turned out just fine 🙂
      The only thing I would have changed would be lining the crock pot with the foil. In the future I will just rub some olive oil on the bottom of the crock pot to prevent sticking; my bottom tortilla was stuck to the foil.
      Thank you so much for such a terrific recipe and the great advice on cooking them in the crock pot!

      Reply
    • Kaitlin | The Garden Grazer

      August 17, 2014 at 1:09 pm

      Oh YAY Catherine! So fun to hear the crock pot worked. Thanks so much for coming back to let me know – hopefully it will help others as well! I absolutely love that you tested this out! 😀

      Reply
  95. Anonymous

    November 8, 2014 at 8:40 pm

    black beans and spinach-speakin' my language. Am def going to try these soon!

    Reply
    • Kaitlin | The Garden Grazer

      May 12, 2015 at 2:37 pm

      Haha – hope you enjoy, Kristie! 🙂

      Reply
  96. Melissa French

    May 11, 2015 at 7:38 pm

    I’m up for Mexican any old time! Thanks for posting, I shared this on my May real food meal plan.

    Reply
    • Kaitlin | The Garden Grazer

      May 12, 2015 at 2:40 pm

      Me too! Hope you enjoy! 🙂

      Reply
  97. Sosiboys

    August 7, 2015 at 8:30 pm

    These were delicious and easy to make. I made mine with corn tortillas though and they were still good. Healthy too!

    Reply
    • Kaitlin | The Garden Grazer

      August 9, 2015 at 2:20 pm

      Yay! Great call with the corn tortillas – so tasty!

      Reply
  98. Tracy

    August 21, 2015 at 10:09 am

    I’m living in India and they don’t have tomato paste here – you think you could substitute tomato sauce with less broth in the sauce??

    Reply
    • Kaitlin | The Garden Grazer

      August 22, 2015 at 12:03 am

      Hi Tracy! Sure, I think that could work! I haven’t personally tested that before, but will be sure to update if I do. Let me know how it goes if you give it a try- hope you enjoy!

      Reply
  99. Unknown

    November 4, 2015 at 12:17 am

    These are delicious! I love the sauce.

    Reply
    • Kaitlin | The Garden Grazer

      November 7, 2015 at 9:00 pm

      Thank you!

      Reply
  100. Azbutterflies

    January 8, 2016 at 12:48 am

    For an authentic enchilada sauce (depending on what part of Mexico) is take 5-7 dried red chiles simmered in a pan of water doesn't matter how much as long they are covered, for 30 min. I usually break off the stem and shake out the seeds before simmering it's an easier clean up than later, once those have reconstituted place them in a blender with some water from the pan for spicier sauce or regular water for more mild, and a little more than you are wanting to yield on sauce usually 4-6 cups, blend that up and as its blending add 1/4c or so of flour or similar to thicken it as it cooks, after it has processed for at least 2 minutes pour it through a fine colander or cheesecloth etc to separate the tougher blended up skins and seeds, use a spoon or spatula to press out any excess sauce into a saucepan. Season with cumin, oregano, basil, garlic and onion powder, and salt to taste! Cook on low about 20 min or until desired consistency so delicious, and easy, my kids beg for it!!

    Reply
    • Kaitlin | The Garden Grazer

      January 9, 2016 at 4:17 pm

      Wonderful, sounds delicious. Thanks so much for sharing the authentic way! 🙂

      Reply
  101. Skye Travis

    January 9, 2016 at 1:06 am

    Kaitlin, I’m Beverly’s neighbor and she had us over on Halloween and served this. It was SO delicious! I asked for the recipe and she gave me your blog address. I love what I’m seeing here! Thank you for investing so much of your time to share these wonderful recipes. This one will be made often in my house and I look forward to trying more.

    Reply
    • Kaitlin McGinn

      January 9, 2016 at 4:15 pm

      Aww, hi Skye! That’s so fun to hear – glad you enjoyed it! And thanks for your sweet comments about the blog 🙂 Hope you and your family love any other recipes you try. Wishing you a great start to the new year!

      Reply
  102. Sarah Harper-tarantolo

    March 2, 2016 at 3:45 pm

    I LOVE these enchilladas! That is a lot coming from me, because I love Mexican food, but I've always avoided enchilladas because they always wind up swimming in sauce with a dull filling. Enter this recipe, and I am an enchillada believer (my husbad, enchillada lover, thanks you)!

    Reply
    • Kaitlin | The Garden Grazer

      March 6, 2016 at 3:31 pm

      Hi Sarah! Thanks for your sweet comment. Happy to hear you finally found an enchilada you enjoy! Hope you two have a lovely week!

      Reply
  103. brandi

    February 2, 2017 at 11:16 pm

    It's about time I extend my thanks! I've been making these amazing enchiladas for about a year now. They're in my regular cycle. Everyone LOVES them! Everyone!! So, Thank you! Very much.. these are amazing!! yummmmmmmmmy!!!!

    Reply
  104. Mary Flick

    May 26, 2017 at 3:44 pm

    Made this great recipe earlier this week, and my husband is already requesting we make it again. "The best ever" to quote him. Thank you.

    Reply
  105. Sport1girl

    May 6, 2018 at 2:24 pm

    My world is rocked! Absolutely delish and the enchilada sauce is to die far. Inexpensive, quick as good as my favorite Mexican restaurant…what more could you want? I added half a fresh jalenpeno and some mushrooms so they wouldn’t go bad. Thank you so much.

    Reply
    • Kaitlin | The Garden Grazer

      May 29, 2018 at 3:55 pm

      Great additions! So glad you gave it a try & enjoyed! Thanks for the feedback and have a lovely week! -Kaitlin

      Reply
  106. Deb

    May 13, 2019 at 4:08 pm

    I made this for dinner this evening. My husband loved it! Thank you for sharing this recipe.4 stars

    Reply
    • Kaitlin McGinn

      June 11, 2019 at 1:07 pm

      Glad it was enjoyed! Thanks Deb! Wishing you both a wonderful rest of the week 🙂

      Reply
  107. Fern

    May 19, 2019 at 7:14 am

    Does the fat content come from the oil and the cheese?
    I can leave out the oil but am wondering about the
    cheese.

    Thank you..

    Reply
    • Kaitlin McGinn

      June 11, 2019 at 1:00 pm

      Hi Fern! Yep, there’s some fat in the Daiya cheese shreds I use – though certainly feel free to leave it out if you’d prefer! (Or you could swap it with a little nutritional yeast for cheesy flavor instead!)

      Reply
  108. Cindy Belyeu

    February 8, 2020 at 5:08 pm

    Kaitlin, I made these for dinner tonight and they were absolutely delicious! No one missed meat at all! Thanks for sharing!5 stars

    Reply
    • Kaitlin McGinn

      February 11, 2020 at 1:48 pm

      Woohoo! So great to hear it was enjoyed Cindy! Thanks so much for coming back to let me know (and for leaving a recipe rating!) Very appreciated. Wishing you all a beautiful rest of the week!! -Kaitlin

      Reply
  109. Ana

    March 28, 2020 at 7:20 pm

    Delicious recipe that came together quickly. Thanks for the recipe!5 stars

    Reply
    • Kaitlin McGinn

      April 15, 2020 at 12:07 pm

      Woo! So awesome to hear you gave them a try and enjoyed Ana! Thanks so much for coming back to let me know (and for leaving a recipe rating) 🙂 Very appreciated! Hope you’re staying well. -Kaitlin

      Reply
  110. Marsha

    April 10, 2020 at 4:25 pm

    OMG that sauce is pure awesomeness! Lucky for me this recipe popped up as a recommendation while searching for your teriyaki baked tofu recipe, which is equally as awesome. Decided to change up the dinner plans since I had everything in hand. One very happy family tonight! Looking forward to discovering more treasures on your site.

    Reply
    • Kaitlin McGinn

      April 15, 2020 at 12:14 pm

      Hey Marsha! Aww so lovely to hear you and your family enjoyed these 🙂 Thanks so much for coming back to let me know!

      Reply
  111. Lucy

    May 7, 2020 at 4:43 pm

    I just made these for the 100th time, no lie. I have never posted a comment online but today felt the need. As I made them, from memory, it was such a great familiar feeling. During these times of uncertainty it was awesome. J ust wanted to drop you a note to let you know that this post from 8 years ago still lives on and is cherished.

    Thank you
    Lucy5 stars

    Reply
    • Kaitlin McGinn

      May 19, 2020 at 12:40 pm

      Aww, hi Lucy! Your comment just warmed my heart – thanks so much for coming back to let me know. I’m honored to hear you’ve been enjoying these so much. Sending lots of love your way! Have a beautiful week 🙂 -Kaitlin

      Reply
  112. Shanda

    June 28, 2020 at 3:16 pm

    These are fantastic!! A few weeks ago we decided to go vegan, to help my husband with his diabetes, this was one of the first meals I made, am making them again tonight. I have to say my husband is a huge dairy and cheese person but these won him over. I’m wondering what brand of “cheese” you used to get it to melt like it looks in the pictures? Thank you for sharing!!!5 stars

    Reply
    • Kaitlin McGinn

      July 10, 2020 at 10:29 am

      Hi Shanda! That’s awesome you guys went vegan! I hear you, cheese can be a tough thing to break away from. Unfortunately I can’t recall which brand I used in these pictures. Daiya melts pretty well, but taste-wise, we currently love “Follow Your Heart” and “Miyoko’s” the best. (However I keep seeing more & more new brands hitting the shelves which is pretty exciting!) Wishing you both all the very best on your new plant-based journey!! Sending love, Kaitlin

      Reply
  113. Aimee

    August 9, 2020 at 2:14 pm

    I have made this recipe 3 times in the last month and have shared it with several non-whole food plant based eaters and everyone loves them. They are delicious and I love the texture the corn gives to the meal.’

    I followed the instructions one of the users above gave about freezing the enchiladas and the sauce so I could take them to the beach with me and it worked like a dream. Thanks!5 stars

    Reply
    • Kaitlin McGinn

      August 24, 2020 at 3:54 pm

      That’s so awesome, Aimee. And enchiladas at the beach – I like your style! Thanks so much for coming back to share your sweet comment, very appreciated. Wishing you a beautiful rest of the summer! 🙂

      Reply
  114. Kate Bierle

    August 15, 2020 at 5:29 pm

    This has been in our regular rotation since I discovered it four years ago. Tonight I altered it for the first time to use zucchini instead of spinach (my garden has overproduces zucchini this year). Shredded a couple cups of zucchini – didn’t cook it just added to the filling. And I think I prefer it this way! So tasty and filling.

    Reply
    • Kaitlin McGinn

      August 24, 2020 at 4:01 pm

      Hey Kate! Love that you’ve been enjoying this recipe, and great call with the zucchini addition!! How perfect for summer. Thanks so much for coming back to share your wonderful variation – will have to give it a try! Wishing you a beautiful week 🙂

      Reply
  115. Rachael

    September 28, 2020 at 12:12 pm

    Hi! Trying to do some meatless Monday’s with my family and made this tonight. I loved it. I got a lot of sideye from my 2 boys and their dad but everyone ate it and no one died from lack of chicken, so we are definitely putting it in the rota!!5 stars

    Reply
    • Kaitlin McGinn

      October 1, 2020 at 11:55 am

      Haha that’s pretty awesome & love that your family is giving Meatless Monday a try, Rachael! Thrilled everyone enjoyed these. Thanks so much for giving them a try and sharing your very kind feedback 🙂 Wishing you all a beautiful rest of the week! -Kaitlin

      Reply
  116. Pam

    November 2, 2020 at 6:25 pm

    So delicious! Added two diced jalapeño peppers to add a kick, used corn tortillas to keep it gluten free and sweet corn that we had frozen this summer. Served with a side of Mexican rice. Will make again for sure!

    Reply
    • Kaitlin McGinn

      November 9, 2020 at 12:53 pm

      So great to hear, Pam! Thank you for giving the recipe a try and sharing you kind feedback. Your additions sound fantastic!! Wishing you a beautiful week 🙂 -Kaitlin

      Reply
  117. Melissa

    March 10, 2021 at 7:14 pm

    These were delicious! Thanks for making such tasty, quick, and easy to follow meals, Kaitlin! I usually get overwhelmed cooking, but your recipes have been so enjoyable to cook and eat.5 stars

    Reply
    • Kaitlin McGinn

      March 31, 2021 at 9:06 am

      Hi Melissa! That’s wonderful. So happy to hear you’ve been enjoying the recipes 🙂 Thank you for your kind feedback – it’s very appreciated. Wishing you a beautiful rest of the week! -Kaitlin

      Reply
  118. Frederick Kenyon

    March 29, 2021 at 3:26 pm

    Do I have to use white flour or can I use oat or almond? I try to stay away from white flour. I’m making this right now. Thank you.

    Reply
    • Kaitlin McGinn

      March 31, 2021 at 9:26 am

      Hi Frederick! I haven’t tried this with any other flour besides all-purpose. (I use Bob’s Red Mill gluten-free all-purpose which is made with garbanzo bean flour, potato starch, whole grain white sorghum flour, fava bean flour, etc.) Perhaps oat flour would be a suitable replacement, however you may have to use a little bit more to achieve the desired thickening. Would love to hear if you gave it a go 🙂

      Reply
  119. Frederick Kenyon

    March 31, 2021 at 1:07 pm

    I made them with the white flour and it was amazing. I might experiment in the future. Thank you for your response!5 stars

    Reply
    • Kaitlin McGinn

      March 31, 2021 at 1:28 pm

      That is fantastic, I appreciate your follow-up! You’ve inspired me to experiment with other flours as well 🙂 Will be sure to update the post as I do. Thank you for your kind review!

      Reply
  120. Miriam

    April 13, 2021 at 3:54 pm

    I have been making your recipe for years! I gave it to my mother and made a PDF copy for myself just in case you ever decide to take it off the internet. I LOVE this recipe. It is a staple in our household. They are fantastic and healthy. And I never deviate from the directions—there’s no need!5 stars

    Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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