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.
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).
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)
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!
Black Bean Spinach Enchiladas
Ingredients
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)
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
Nutrition Per Serving (Estimate)
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!)
Mary Edmonds
We eat beans and rice once a week with lots of cilantro, sour cream, guacamole and salsa as topping. Enchiladas make the rounds every now and then and I made this today. Love the additional spinach--threw in garlic too. I just wanted to add that I stopped rolling my enchiladas long ago and now stack 3 layers of corn tortillas with filling in between topped with cheddar jalapeno jack cheese--just like a lasagna. This filling was great!
Kaitlin
Hi Mary! That's fantastic to hear. Love that you went with the layered approach - great call! Appreciate your kind review, thank you! Wishing you a beautiful week. 🙂
Miriam
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!
Kaitlin
Wonderful to hear, Miriam! And I love that you shared it with your mother as well. Thanks for your very kind words - wishing you a beautiful week!
Frederick Kenyon
I made them with the white flour and it was amazing. I might experiment in the future. Thank you for your response!
Kaitlin McGinn
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!
Frederick Kenyon
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.
Kaitlin McGinn
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 🙂
Melissa
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.
Kaitlin McGinn
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
Pam
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!
Kaitlin McGinn
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
Rachael
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!!
Kaitlin McGinn
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
Kate Bierle
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.
Kaitlin McGinn
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 🙂
Aimee
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!
Kaitlin McGinn
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! 🙂
Shanda
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!!!
Kaitlin McGinn
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
Lucy
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
Lucy
Kaitlin McGinn
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
Marsha
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.
Kaitlin McGinn
Hey Marsha! Aww so lovely to hear you and your family enjoyed these 🙂 Thanks so much for coming back to let me know!
Ana
Delicious recipe that came together quickly. Thanks for the recipe!
Kaitlin McGinn
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
Cindy Belyeu
Kaitlin, I made these for dinner tonight and they were absolutely delicious! No one missed meat at all! Thanks for sharing!
Kaitlin McGinn
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
Fern
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..
Kaitlin McGinn
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!)
Deb
I made this for dinner this evening. My husband loved it! Thank you for sharing this recipe.
Kaitlin McGinn
Glad it was enjoyed! Thanks Deb! Wishing you both a wonderful rest of the week 🙂
Sport1girl
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.
Kaitlin | The Garden Grazer
Great additions! So glad you gave it a try & enjoyed! Thanks for the feedback and have a lovely week! -Kaitlin
Mary Flick
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.
brandi
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!!!!
Sarah Harper-tarantolo
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)!
Kaitlin | The Garden Grazer
Hi Sarah! Thanks for your sweet comment. Happy to hear you finally found an enchilada you enjoy! Hope you two have a lovely week!
Skye Travis
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.
Kaitlin McGinn
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!
Azbutterflies
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!!
Kaitlin | The Garden Grazer
Wonderful, sounds delicious. Thanks so much for sharing the authentic way! 🙂
Unknown
These are delicious! I love the sauce.
Kaitlin | The Garden Grazer
Thank you!
Tracy
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??
Kaitlin | The Garden Grazer
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!
Sosiboys
These were delicious and easy to make. I made mine with corn tortillas though and they were still good. Healthy too!
Kaitlin | The Garden Grazer
Yay! Great call with the corn tortillas - so tasty!
Melissa French
I'm up for Mexican any old time! Thanks for posting, I shared this on my May real food meal plan.
Kaitlin | The Garden Grazer
Me too! Hope you enjoy! 🙂
Anonymous
black beans and spinach-speakin' my language. Am def going to try these soon!
Kaitlin | The Garden Grazer
Haha - hope you enjoy, Kristie! 🙂
Catherine Salisbury
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!
Kaitlin | The Garden Grazer
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! 🙂
Catherine Salisbury
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!
Kaitlin | The Garden Grazer
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! 😀
Janet
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!
Kaitlin | The Garden Grazer
Hi Janet! Yay - so glad you enjoyed these! Love your substitution of parsley for cilantro 🙂 Hope your kids love them just as much!
Anonymous
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.
Kaitlin | The Garden Grazer
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! 🙂
Jennifer H
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!
Kaitlin | The Garden Grazer
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!
P
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!
Kaitlin | The Garden Grazer
Aww, thanks so much for the sweet comment! So happy to hear your whole family enjoyed them!
Jo Cory
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 🙂
Kaitlin | The Garden Grazer
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!
Blair
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!
Kaitlin | The Garden Grazer
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.
Amanda
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 🙂
Kaitlin | The Garden Grazer
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!
Anonymous
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
Kaitlin | The Garden Grazer
Hey Abbi! That's awesome to hear. Hope you love it just as much the second time around! 🙂
Robyn Sirmans
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.
Kaitlin | The Garden Grazer
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!
One4theBookz
This recipe is nothing short of amazing! Followed it to the T and it was delicious! Thanks for sharing!
Kaitlin | The Garden Grazer
Very kind of you 🙂 Thank you for giving it a try!
Anonymous
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!
Kaitlin | The Garden Grazer
Yay! Glad you love them enough for a repeat! And thanks so much for sharing the recipe with people 🙂 Enjoy dinner tonight!
britanee campbell
Just made these tonight! The husband and I LOVED them! Thank you for the awesome recipe!
Kaitlin | The Garden Grazer
Hi Britanee! So great to hear - thank you for giving them a try!
judithelenore
These are a new go to recipe for my family! They are so good and healthy and my whole family loves them!
Kaitlin | The Garden Grazer
Hey Judith! I love meals that the whole family can agree on and enjoy 🙂 So glad to hear you all like them!
Jennette
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!
Kaitlin | The Garden Grazer
Hi Jennette! You're very welcome 🙂 Awesome to hear you enjoyed them!
Gail S.
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.
Kaitlin | The Garden Grazer
Thanks for sharing!
Sarah McKnight
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!
Kaitlin | The Garden Grazer
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!
Courtney
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!!
Kaitlin | The Garden Grazer
Hi Courtney! Mushrooms sound wonderful - thanks for sharing!
Katie Huss
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!
Kaitlin | The Garden Grazer
Hi Katie! Awesome to hear! And great tip - thanks for sharing 🙂
Anonymous
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.
Kaitlin | The Garden Grazer
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!
Mama Amerson
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!
Kaitlin | The Garden Grazer
So awesome! Glad you two enjoyed them (twice!) Thanks for the message 🙂
LL
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!!!
Kaitlin | The Garden Grazer
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!
Dawn Zinkie
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!
Kaitlin | The Garden Grazer
Hi Dawn! Thanks so much for the sweet comments. So glad you had success with them! Hope your son loves them just as much! 🙂
kclawrence
These enchiladas are so great! I didn't have corn so I used some sautéed zucchini. Amazing! Thanks!
Kaitlin | The Garden Grazer
Excellent! Sautéed zucchini sounds incredible. Thanks so much for sharing! 🙂
Anonymous
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!
Kaitlin | The Garden Grazer
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!
Anonymous
I made these tonight for dinner, they were delicious! I used half kale and half spinach and they turned out really well.
Kaitlin | The Garden Grazer
YUM! Fantastic idea going half kale and half spinach. Thanks for sharing!
Anonymous
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!
Kaitlin | The Garden Grazer
Yay! So great to hear you and your company enjoyed! Thanks for giving them a try 🙂
Lisa
I just stumbled across this recipe and made these tonight. They were AMAZING! It actually tasted better than I had hoped. Thanks for sharing 🙂
Kaitlin | The Garden Grazer
Hi Lisa! So glad they exceeded your expectations 🙂 Thanks for sharing!
Joanna
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!
Kaitlin | The Garden Grazer
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 😉
Anonymous
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.
Kaitlin | The Garden Grazer
Really great to hear that - thanks for sharing!
Julie Speakman
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.
Kaitlin | The Garden Grazer
Hi Julie! That's great to hear and your additions sound perfect. Corn tortillas are tasty 🙂 Glad you enjoyed them!
Anonymous
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!!
Kaitlin | The Garden Grazer
Awesome! Glad you all enjoyed it 🙂
Jennifer Nuss
Do you know the calorie count?
Kaitlin McGinn
Hi Jennifer! The estimated nutritional content is now provided on the site! (You can find it below each recipe.) Hope that helps!
Anonymous
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.
Kaitlin | The Garden Grazer
Woo! So awesome you were finally able to enjoy a meal. And congrats on your sweet little one! 🙂
Ange Culler
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.
Kaitlin | The Garden Grazer
Hey Ange! Layering these ingredients as a lasagna/enchilada casserole is an awesome idea! Glad you enjoyed it. Thanks for the message 🙂
Anonymous
My family Loves these enchiladas!!!! Thank you for the recipe!! We fix them often and love making my own sauce:)
Kaitlin | The Garden Grazer
So great to hear! 🙂
Lynne
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.
Kaitlin | The Garden Grazer
Hi Lynne! So awesome! Thanks for giving them a try and sharing your kind feedback 🙂
Anonymous
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!!
Kaitlin | The Garden Grazer
Perfect! Thanks for sharing 🙂
Anna
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!
Kaitlin | The Garden Grazer
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!
Anonymous
A note of caution for persons with celiac disease and gluten issues: The sauce recipe uses flour and could be problematic for some.
Kaitlin | The Garden Grazer
Absolutely. I use Bob's Red Mill "gluten-free all purpose flour" which works great with this recipe!
The Dilettante Granola Mommy
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!
Kaitlin | The Garden Grazer
Wonderful, thank you! 🙂
Kit
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!
Kaitlin | The Garden Grazer
Hi Kit! So great! Thank you for giving it a try.
Anonymous
Has anyone ever tried these with corn tortillas?
Kaitlin | The Garden Grazer
It's fantastic with corn tortillas!
Vesta Hotchkiss
I LOVE this dish!! Thank you so much! Do you know the nutritional information on this recipe?
Kaitlin McGinn
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! 🙂
Anonymous
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!
Kaitlin | The Garden Grazer
Thank you for sharing! Great tip 🙂
Delorse E
I just made these and they are delicious!
Kaitlin | The Garden Grazer
Thank you for giving them a try! So glad you enjoyed 🙂
Dawn
I made these last night and they were amazing! So easy and delicious. I'm a vegetarian and love all your recipes!!
Kaitlin | The Garden Grazer
Hi Dawn! So great to hear that - thank you for sharing! 🙂
Angela
These enchiladas look delicious, and it takes a lot to get my attention. Will try this vegetarian style enchilada soon!
Kaitlin | The Garden Grazer
Haha, awesome! Hope you enjoy 🙂
Margaret
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 🙂
Kaitlin | The Garden Grazer
Hi Margaret! Wonderful to hear! Thanks for sharing 🙂
Anonymous
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! 😀
Kaitlin | The Garden Grazer
So great to hear, thank you!
Sarah
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!
Sarah
In the oven...smell so good!
Kaitlin | The Garden Grazer
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 🙂
Sarah
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.
Kaitlin | The Garden Grazer
Glad he loved your spin on it! Hope they feel better soon! Hugs 🙂
Anonymous
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!
Kaitlin | The Garden Grazer
So great! Bell pepper sounds awesome!
Sara W.
I made these tonight and the whole family LOVED them. My 18 month old even had seconds. Thank you for such a wonderful recipe!
Kaitlin | The Garden Grazer
Hi Sara, that's fantastic to hear! And especially awesome that your little one even loved them - yay! Thanks for letting me know 🙂
Anonymous
Made these lsat night and they were delicious and easy! Thanks for sharing!
Kaitlin | The Garden Grazer
Excellent! So glad they were a success for you!
cutekittypunk
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 🙂
Anonymous
Found your recipe on Pinterest - made for dinner tonight. Sooo good! Will definitely add this to our regular recipe collection. Thank you!
Kaitlin | The Garden Grazer
So glad you enjoyed these! Appreciate the kind feedback, thank you 🙂
TMT
Enjoyed these. Made them last night and ate one for lunch today. Thank you!
Kaitlin | The Garden Grazer
So great to hear! Thank you 🙂
Farnaz
I found your website looking for recipes for meatless mondays......I made these last night and they were AMAZING!!!!
Kaitlin | The Garden Grazer
Wonderful to hear, thank you!
Shay
Found your recipe when searching for a spinach, onion and cheese enchiladas. Just bought the ingredients to try making them this weekend. Thanks!
Kaitlin | The Garden Grazer
Hi Shay! So great! Hope you enjoyed 🙂
Anonymous
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' 🙂
Kaitlin | The Garden Grazer
Daiya's Pepper jack sounds great! Thanks for sharing!
Jamie
I am addicted to these!!! And I didn't even know I liked enchiladas before I tried this recipe. You are a food genius 🙂
Kaitlin | The Garden Grazer
Hi Jamie! So great to hear! Thanks for your sweet comment 🙂
Jen J
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. 🙂
Kaitlin | The Garden Grazer
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!
Anonymous
Could you use chicken broth instead?
Kaitlin | The Garden Grazer
Hello, yes that would work as well.
Jess
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!
Kaitlin | The Garden Grazer
Hi Jess! Yay! Happy to hear the freezer tips worked out for you too 🙂
Sarah Bognanno
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!
Kaitlin | The Garden Grazer
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!
Anonymous
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?
Kaitlin | The Garden Grazer
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!
Connie
LOVE your recipes!! Trying the enchilada recipe tonight 🙂 New follower of your blog!
Kaitlin | The Garden Grazer
Hi Connie! Thanks so much and welcome! Hope you loved the enchiladas last night 🙂
Natalie
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.
Kaitlin | The Garden Grazer
That's awesome Natalie! Thanks for the kind feedback. Hope your mom and sisters enjoy them just as much 🙂
bernye
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!
Kaitlin | The Garden Grazer
Hi again! That's wonderful to hear. Really great additions, thank you for sharing!
Eliza Wuestner
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!
Kaitlin | The Garden Grazer
Hi Eliza! Wonderful to hear your family enjoyed them! Thanks so much for the sweet comment 🙂
JFitch
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!
Kaitlin | The Garden Grazer
Fantastic! Hope everyone enjoys!
JFitch
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!
Kaitlin | The Garden Grazer
Yay! Glad to hear they were a success for you. Thanks for coming back to let me know!
Anonymous
I made these tonight!!! Outstanding!! Thank you!
Kaitlin | The Garden Grazer
Wonderful! So great to hear!
Anonymous
These were great! The sauce was delicious and I can't believe how easy it was! Will certainly make again.
Kaitlin | The Garden Grazer
So fantastic! Thanks for coming back to let me know you enjoyed them 🙂
Anonymous
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!
Kaitlin | The Garden Grazer
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! 🙂
Anonymous
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!!
Kaitlin | The Garden Grazer
Awesome to hear! And so great you have a CSA box!
Anonymous
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!!
Kaitlin | The Garden Grazer
Awesome. Hope you enjoyed it! And glad to hear you made use of the printer link - thanks for the feedback! 🙂
Joanna
I've used the printer friendly link too! Just trying these from frozen for the first time...
Kaitlin | The Garden Grazer
Hi Joanna! Yay, thank you! And hope you enjoyed them 🙂
Pam
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.
Kaitlin | The Garden Grazer
So great! Thanks for sharing.
Pam
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!
Kaitlin | The Garden Grazer
Hi Pam! That's awesome. So great you did your own version of the sauce! Hope the firefighters are happy with their meal too!
My Old Quilting Soul
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!
Kaitlin | The Garden Grazer
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!
Anonymous
Hey, I just made these and my sauce came out a bit lumpy 🙁 any suggestions?
Kaitlin | The Garden Grazer
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!
Anonymous
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.
Kaitlin | The Garden Grazer
Awesome tip, thanks!
Cat @ No Wooden Spoons
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!
Kaitlin | The Garden Grazer
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!
Anonymous
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 :-).
Kaitlin McGinn
Hi Michele! Absolutely - corn tortillas are wonderful with this dish. Hope you enjoy!
Unknown
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!
Kaitlin | The Garden Grazer
That sounds great! Glad you enjoyed them, thanks for stopping by!
Rebecca Fontes
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!
Kaitlin | The Garden Grazer
Hi Rebecca! What a great idea - I love that! And awesome to hear about your vegetarian transition! Have fun on your new veggie adventure 🙂
Rebecca Fontes
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
Mountains2Coast
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!
Kaitlin | The Garden Grazer
So great! 🙂 Thanks so much for your kind feedback!
Sandi Lou
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!
Kaitlin | The Garden Grazer
Hi Sandi Lou! So happy to hear your family enjoyed them. Thanks for your kind feedback!
Greg Keener
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!
Kaitlin | The Garden Grazer
Hey Greg! That's wonderful to hear. Some heat in the sauce sounds fantastic!
Lauren
Definitely a winner! And plenty of leftovers for the next couple of days =). How many calories per serving? Just curious. =P
Kaitlin McGinn
Hi Lauren! The estimated nutritional content is now listed under all the recipes 🙂 Hope that helps!
Unknown
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!
Kaitlin | The Garden Grazer
Haha, thanks so much for your kind words! Hope you enjoy any recipes you try!
Tanya Kelly
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!
Kaitlin | The Garden Grazer
Hi Tanya! Happy to hear you liked them! Thanks for sharing your feedback 🙂
Violet
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! 🙂
Kaitlin | The Garden Grazer
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!
Unknown
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!!!
Kaitlin | The Garden Grazer
Wonderful! 🙂 So glad you tried them and made some tweaks to fit your family's taste. Thanks for letting me know!
misscandice
We just made these and I am even in the middle of eating them - Wonderful! and wonderfully simple to make!
Kaitlin | The Garden Grazer
Great to hear! So glad you got a chance to make them. Thanks for taking the time to come back and let me know!
Kara
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?
Kaitlin | The Garden Grazer
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!
Kara
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 🙂
Kaitlin | The Garden Grazer
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!
Bridget Hedger
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!