Found & Collected is here! Vintage goods, antiques + more one-of-a-kind finds. Shop now.

The fall issue of Magnolia Journal is out on newsstands and online too! Get your copy.

Create a space layered with character, attuned to your story. Shop the fall collection.

Spinach Enchiladas

Name: Spinach Enchiladas
Cook time: 50 min
Total time: 75 min
Yield: 6 to 12 servings

byJoanna Gaines

Total 1 hour and 15 minutes

Active 50 mins

Makes 6 to 12 servings

Ingredients

Cooking spray
2 tablespoons olive oil
1 cup diced white onion
1 teaspoon minced garlic
20 ounces baby spinach
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups chicken stock
1½ cups heavy whipping cream
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon freshly cracked black pepper
16 ounces shredded Monterey Jack cheese (about 4 cups)
1 cup vegetable oil
Twelve 6-inch flour tortillas
1 teaspoon chopped cilantro, for garnish (optional)
Sour cream, for serving
Sliced avocado, for serving

Directions

Preheat the oven to 375°F. Line a baking sheet with paper towels. Spray a 9 x 13-inch baking dish or pan with cooking spray.
In a large, deep sauté pan, heat the olive oil over medium-high heat for 1 minute. Add the onion and cook, stirring occasionally, until translucent and slightly browned, 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add three-fourths of the spinach and cook until wilted, 3 minutes. Transfer to a medium bowl and set aside.
Lower the heat to medium and add the butter to the pan. Once it has melted, add the flour and cook, whisking constantly, for 1 minute. Slowly whisk in the chicken stock until smooth. Bring the sauce to a simmer, whisking often, until thickened, 2 minutes. Add the remaining spinach to the pan and stir until wilted, 2 minutes.
Add the cream, salt, garlic powder, pepper, and half of the Monterey Jack cheese. Cook, stirring constantly, until the cheese is just melted and the sauce is thickened, 90 seconds. Remove from the heat.
Pour the vegetable oil into medium skillet. Heat the oil over medium-high heat until it reaches 325°F on a deep-fry thermometer. Add one tortilla to the oil at a time and cook, flipping once carefully with tongs, until slightly brown, 30 seconds per side. Set the fried tortillas on the prepared baking sheet to drain completely.
To assemble the enchiladas: Working with one tortilla at a time, place 3 to 4 tablespoons of the spinach mixture and 1½ teaspoons of the Monterey Jack into the center of the tortilla. Roll up tightly. Place the tortilla seam side down into the prepared baking dish. Repeat with the remaining tortillas.
Pour the sauce over the top of the tortillas. Sprinkle with the remaining cheese (a little less than ⅔ cup).
Bake until bubbly and slightly brown on top, 15 minutes. Let cool for 10 minutes, then top with chopped cilantro (if using) and serve with sour cream and avocado.
Store in an airtight container in the refrigerator for 3 to 5 days. You can also store assembled but not yet baked in an airtight container in the freezer for 4 weeks; when ready to serve, thaw in the refrigerator, then bake at 350°F for 15 minutes.