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This Spinach Enchilada Casserole is a game-changer for weeknight dinners. Packed with chopped spinach, mexican blend shredded cheese, and black beans, it’s a hearty, flavorful dish that’s easy to whip up. Layers of corn tortillas soaked in red enchilada sauce make every bite a delight. Perfect for feeding a crowd or meal prepping for the week. Let's dive into this cheesy, veggie-packed goodness!
Spinach Enchilada Casserole Recipe
Ingredients:
- 2 cups chopped spinach
- 2 cups mexican blend shredded cheese
- 1 can red enchilada sauce
- 12 pieces corn tortillas
- 1 cup chopped onion
- 1 cup cooked black beans
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the chopped spinach, shredded cheese, chopped onion, and black beans.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Place a layer of corn tortillas over the sauce.
- Spread a portion of the spinach mixture over the tortillas, then top with some enchilada sauce. Repeat layers until all ingredients are used, finishing with a layer of cheese on top.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
What You Will Need
H2: What you will need to make spinach enchilada casserole
- Chopped spinach: Adds a fresh, earthy flavor and essential nutrients, making the casserole both healthy and delicious.
- Mexican blend shredded cheese: Melts beautifully, providing a creamy texture and rich taste that ties all the ingredients together.
- Red enchilada sauce: Gives the dish its signature tangy, spicy flavor, soaking into the tortillas and other ingredients.
- Corn tortillas: Serve as the base layers, absorbing the sauce and adding a slightly chewy texture.
- Chopped onion: Adds a bit of crunch and a sweet, savory flavor that complements the other ingredients.
- Cooked black beans: Provide protein and a hearty texture, making the casserole more filling and nutritious.
Read more: Spinach Casserole Recipe
Tools and Instruments Required
What tools/instruments will be needed to make Spinach Enchilada Casserole Recipe
- Mixing bowl: Essential for combining spinach, cheese, onion, and beans, ensuring even distribution of ingredients.
- Baking dish: Holds the layered tortillas, spinach mixture, and sauce, allowing for even baking.
- Oven: Bakes the casserole, melting cheese and blending flavors to perfection.
- Spatula: Helps spread the enchilada sauce and spinach mixture evenly across the tortillas.
- Knife: Needed for chopping spinach and onions into small, manageable pieces.
Spinach Enchilada Casserole
A delicious and easy-to-make spinach enchilada casserole that's perfect for a family dinner.
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Equipment
- Baking Dish
- Mixing bowl
- Spoon
Read more: Spinach Egg Casserole Recipe
Ingredients:
Main Ingredients
- 2 cups Spinach chopped
- 2 cups Shredded Cheese Mexican blend
- 1 can Enchilada Sauce red
- 12 pieces Corn Tortillas
- 1 cup Onion chopped
- 1 cup Black Beans cooked
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the chopped spinach, shredded cheese, chopped onion, and black beans.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Place a layer of corn tortillas over the sauce.
- Spread a portion of the spinach mixture over the tortillas, then top with some enchilada sauce. Repeat layers until all ingredients are used, finishing with a layer of cheese on top.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes:
You can add some jalapeños for extra spice if you like.
Nutrition value:
Calories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 800mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 300mgIron: 3mg
Read more: Spinach Souffle Casserole Recipe
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Assemble the casserole as directed, but don't bake it.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Assemble the casserole, but skip baking.
- Wrap tightly in plastic wrap, then cover with foil.
- Freeze for up to 3 months.
- To bake, thaw overnight in the fridge.
- Bake at 375°F (190°C) for 35-40 minutes until bubbly and golden.
Using corn tortillas instead of flour tortillas in this spinach enchilada casserole gives it a more authentic Mexican flavor and makes it gluten-free.
Frequently Asked Questions
FAQ:
Can I use fresh spinach instead of frozen?
Yes, just chop it finely and sauté briefly to remove excess moisture.
What can I substitute for black beans?
Pinto beans or kidney beans work well as substitutes.
Can I make this casserole ahead of time?
Absolutely, assemble it and refrigerate for up to 24 hours before baking.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze it before baking for up to 2 months. Thaw overnight in the fridge before baking.
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