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Spinach Enchiladas

Spinach Enchiladas
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Top with shredded lettuce, sour cream, and salsa.
Yields:5 servings

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
  2. Add all ingredients to your freezer bag except cheese and tortillas.
  3. Remove as much air as possible, seal, and freeze.

To Cook

  1. Thaw freezer bag overnight in refrigerator or in water in the morning.
  2. Add contents of freezer bag to your crockpot.
  3. Cook on “low” setting for 4-6 hours.
  4. Stir in 1/4 cup shredded cheese. Remove mixture from crockpot and use to fill tortillas.
  5. Place back in crockpot, seam side down.
  6. Cover with remaining cheese and cook for an additional 10 minutes or until cheese is melted.


  • Elizabeth Ladd says:

    I tried this recipe on the stove top and loved it. I used microwaveable spinach, and also put in a can of black beans and a can of corn. My family loved it.

  • Lucie Winborne says:

    I’m adding refried beans to mine as the recipe seems awfully “liquidy” (though I admit that as of this writing there’s still about 45 minutes of cooking time). Did anyone else have this problem? Serving for dinner tonight with a side of yellow rice.

    • Kelly McNelis says:

      For what it’s worth, I love this recipe as-is!

      • Christina Diedel says:

        Next time I would give the spinach a rough shop. I did add cooked, seasoned leftover taco meat (just because it was in the fridge) to this and it was a hit. Refried beans would be a great compliment, But the flavors were great. I will do again.

  • Channon Boullion says:

    has anyone cooked this in instapot?

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