Super Spinach Enchiladas

These enchiladas are a favorite recipe here at HeartMath. They have a lot of flavor and a great texture. You can add more spice if you like, with salsa or hot sauce but they are mild in this recipe. A real crowd pleaser!!

Spinach filling:

1 cup  sweet onion, chopped
2 tablespoons green chilies, diced
2 cloves garlic, minced
˝ cup  tomatillos, canned drained and chopped
2 cups  frozen spinach, squeezed but not too dry
2 tablespoons cilantro, minced
1 tablespoon jalapeno jar juice
1 ˝ teaspoons sea salt
˝ teaspoon pepper
˝ teaspoon granulated onion
˝ teaspoon granulated garlic


2 cups enchiladas sauce
3 tablespoons tomato sauce
1 teaspoon coconut sugar
1 teaspoon granulated onion
1 teaspoon granulated garlic

12  corn tortillas
1 cup olive oil (1/3 for frying veggies and 2/3 for frying tortillas)
3 cups Monterey jack cheese

  • Spray or oil pan and set aside.
  • In a frying pan cook onion, green chilies and garlic in olive oil for five minutes. Add the chopped tomatillos and spinach and heat on low medium heat. Add seasonings, cilantro and jalapeno juice.
  • Lightly fry corn tortillas. Do not overcook. Cook on medium low heat about 10 seconds per side.
  • In a medium bowl mix enchiladas sauce, tomato sauce, sugar and seasonings. Whisk together well. Ladle a layer of sauce into pan.
  • Preheat oven to 325.
  • Dip tortillas in sauce and drip off excess. Layer in 2 tablespoons of spinach mixture and 2 tablespoons of cheese. Roll gently with seam side down. Continue until you have used all your tortillas. Add remaining sauce on top and remaining cheese. Cover and heat for 30 minutes or until heated thru.

Serves: 6

Total cooking time: 1 hour 15 minutes


Transforming Stress eBooklet and audio gives you the know-how to transform stress. Click here for Free your download Transforming Stress eBooklet and audio.



Elena Poensgen
Elena Poensgen5 months ago

Thank you

Angela K.
Angela K.about a year ago

Thanks for sharing

Magdalena J.
Alice L.1 years ago

Thank you!

Elena T.
Elena Poensgen1 years ago

Thank you :)

Nils Anders Lunde
PlsNoMessage se1 years ago


Diane Wayne
Diane Wayne1 years ago


Val M.
Val M.1 years ago


Nimue P.
Nimue Pendragon1 years ago

I'd skip the cheese (I'm vegan) and use fresh tomatoes over canned (because of the BPA in the cans) otherwise, sounds good :)

ERIKA SOMLAI1 years ago


Anne G.
Anne G.1 years ago

Sounds nice, now all I need is a recipe for enchilada sauce, don't have it in Germany.