Cheesy Spinach Enchiladas

This easy-to-make enchilada recipe is filled with cheese, spinach and love.  The perfect 30-minute dinner idea for celebrating Día del Niño with the smallest members of your family.

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  • 1/4 cup

    olive oil

  • 1 (5 ounce) bag

    fresh spinach, roughly chopped

  • 1/4 teaspoon

    Kosher salt

  • Ground pepper, to taste

  • 12

    corn tortillas

  • 1/2 cup

    HERDEZ® Salsa Verde

  • 1 (1 pound) package

    jack cheese, shredded

  • 1 1/4 cups

    HERDEZ® Salsa Casera

  • 1 1/2 cups

    frozen corn

  • 1


Print Recipe

Serves 4-6



  1. Heat oven to 350°F.

  2. Place medium pan over medium heat and add 2 tablespoon olive oil. When oil is hot, add spinach, salt and pepper; sauté about 2 minutes. Transfer spinach to large mixing bowl. Use same pan to warm tortillas; set aside covered with clean kitchen towel. To spinach add shredded cheese, corn and HERDEZ® Salsa Verde. Mix to combine.

  3. Place ¼ cup HERDEZ® Salsa Casera in bottom of lightly greased casserole dish. Fill 6 warmed tortillas with 2 tablespoons cheese mixture, roll up and lay evenly on bottom of dish. Top with ½ cup HERDEZ® Salsa Casera and ½ cup cheese mixture. Fill remaining 6 tortillas with cheese mixture and layer on top of first 6; top with HERDEZ® Salsa Casera then remaining cheese mixture.  Drizzle with 2 tablespoon olive oil. Cover dish with aluminum foil, bake 10 minutes, remove aluminum foil and bake 10 more minutes or until cheese is melted and enchiladas are golden in color.

  4. Garnish with fresh avocado slices.


HERDEZ® Jalapeño Chiles

Available sliced or whole, marinated in vinegar with onions, carrot slices and basil.

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