If you’ve been searching for the Joanna Gaines spinach enchiladas recipe, you’re in exactly the right place. This dish has taken over home kitchens everywhere – and for good reason.
It’s creamy, cheesy, deeply satisfying, and honestly one of the most comforting vegetarian meals you can pull together on a weeknight.
I first made these after stumbling across Joanna’s love for simple, soulful home cooking, and now this recipe lives in permanent rotation at my house. Whether you’re a longtime Magnolia Table fan or just discovered it, trust me – this one is a keeper.
Why Everyone Is Obsessed With Joanna Gaines Creamy Spinach Enchiladas
Joanna Gaines has always had a gift for making food feel like a warm hug. Her recipes are unfussy, family-forward, and built on real, wholesome ingredients. These spinach enchiladas are no exception.
What sets them apart from a typical enchilada recipe is the green chile cream sauce. Forget red enchilada sauce – this rich, tangy, slightly smoky sauce made with sour cream and green chiles wraps every tortilla in pure magic. Combined with a hearty spinach and cheese filling, it’s the kind of dish that makes people go back for thirds and ask for the recipe before they’ve finished their plate.
It’s also naturally vegetarian, which means it works beautifully for meatless Monday dinners, potlucks, or feeding a crowd without anyone feeling like they’re missing out.
What You’ll Need – Ingredients, Tools & Timing
Joanna Gaines Spinach Enchiladas Recipe Ingredients
For the Filling:
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 10 oz fresh baby spinach (or 1 bag)
- 8 oz cream cheese, softened and cubed
- 1½ cups shredded Monterey Jack cheese, divided
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and black pepper to taste
The Green Chile Cream Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups chicken or vegetable broth
- 1 cup sour cream
- 2 (4 oz) cans diced green chiles
- ½ teaspoon onion powder
- Salt to taste
For Assembly:
- 8–10 medium flour tortillas (8-inch)
- 1 cup shredded Monterey Jack or Mexican blend cheese (for topping)
- Fresh cilantro, sliced jalapeños, sour cream for serving
Kitchen Utensils
- Large skillet or sauté pan
- Medium saucepan
- 9×13 inch baking dish
- Whisk
- Wooden spoon or spatula
- Cutting board and sharp knife
- Measuring cups and spoons
- Aluminum foil
Time & Servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4–6 people
Yield: 8–10 enchiladas
Joanna Gaines Spinach Enchiladas Recipe Step-by-Step Instructions
Step 1 – Make the Spinach Filling
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4–5 minutes until it softens and turns translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the fresh spinach in batches, stirring as it wilts down. Once all the spinach is wilted, remove from heat and let it cool slightly. Press out any excess moisture using a clean kitchen towel or paper towels – this step matters, so don’t skip it. Watery filling = soggy enchiladas.
Once slightly cooled, stir in the cream cheese, 1 cup of shredded Monterey Jack, cumin, garlic powder, salt, and pepper. Mix until the cream cheese melts into the spinach and you get a cohesive, creamy filling.
Step 2 – Make the Green Chile Cream Sauce
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1–2 minutes to form a light roux. Slowly pour in the broth while whisking continuously to prevent lumps.
Let the mixture simmer for 3–4 minutes until it thickens slightly. Remove from heat and stir in the sour cream, green chiles, and onion powder. Season with salt. The sauce should be smooth, creamy, and pourable. Don’t let it boil after adding the sour cream or it can curdle.
Step 3 – Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread a thin layer of the green chile cream sauce on the bottom of your 9×13 baking dish – just enough to coat it.
Warm your flour tortillas slightly so they’re pliable and easy to roll. Lay each tortilla flat, spoon 2–3 tablespoons of the spinach filling down the center, and roll it snugly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Step 4 – Top and Bake
Pour the remaining green chile cream sauce evenly over the top of all the enchiladas. Sprinkle the remaining shredded cheese generously over everything.
Cover with foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes until the cheese is bubbly and golden at the edges.
Let them rest for 5 minutes before serving – they’ll hold together much better.
Pro Tips, Substitutions & Variations
Pro Tips for the Best Results
- Drain your spinach well. Seriously. Too much water in the filling makes the enchiladas fall apart and taste bland. Press firmly.
- Warm your tortillas before rolling. Cold tortillas crack. A quick 15 seconds in the microwave or a dry skillet makes them flexible.
- Don’t skip the resting time. Five minutes out of the oven lets the sauce firm up slightly so you get cleaner slices.
- Use freshly shredded cheese. Pre-shredded bags contain anti-caking agents that affect how the cheese melts. Freshly shredded cheese goes gooey and stretchy every time.
Easy Substitutions
- No sour cream? Full-fat Greek yogurt works really well and adds a nice tang.
- Flour tortillas vs corn tortillas – Corn tortillas are more traditional and naturally gluten-free. Just warm them thoroughly before rolling.
- Fresh vs frozen spinach – Frozen spinach works great. Thaw it completely and squeeze every last drop of water out before using.
- Monterey Jack alternatives – Pepper jack adds a little heat, while white cheddar or Oaxacan cheese give a different but delicious melt.
Fun Variations
- Add protein: Stir shredded rotisserie chicken or black beans into the filling for a heartier version.
- Spice it up: Add a diced jalapeño to the filling or a pinch of cayenne to the sauce for extra heat.
- Make it extra cheesy: Layer a thin spread of refried beans inside the tortillas before adding the spinach filling. It makes them more substantial and incredibly satisfying.
Common Mistakes to Avoid
- Overfilling the tortillas. Less is more. Overstuffed enchiladas burst open and make a mess in the pan. About 2–3 tablespoons of filling per tortilla is plenty.
- Using too much sauce on the bottom. A thin layer is all you need underneath. Most of the sauce goes on top.
- Letting the sauce boil after adding sour cream. The heat splits the cream base. Always take it off the heat before stirring in the sour cream.
- Skipping the foil during baking. The foil traps steam and keeps everything moist for the first round of baking. Without it, the tops can dry out before the insides heat through.
Related recipes you’ll love
If you enjoyed making this copycat joanna gaines spinach enchiladas recipe, here are some recipes that pair beautifully with it or keep that same warm, Magnolia Table spirit:
- “Easy Joanna Gaines-inspired weeknight dinners”
- “Best homemade green chile sauce recipe”
- “How to make creamy spinach dip”
- “Easy vegetarian Mexican casserole ideas”
- “Joanna Gaines chicken enchiladas” or “Joanna Gaines beef enchiladas”
- “What to serve with enchiladas”
How to Store & Reheat Leftovers
Storing
Let the enchiladas cool completely before storing. Transfer them to an airtight container or cover the baking dish tightly with plastic wrap or foil.
- Refrigerator: Keeps well for up to 4 days.
- Freezer: Assemble the enchiladas completely but hold off baking. Wrap the dish tightly in two layers of foil and freeze for up to 2 months. When ready, bake from frozen at 375°F for about 45–50 minutes covered, then 10 minutes uncovered.
Reheating
- Oven (best method): Cover with foil and reheat at 350°F for 15–20 minutes until warmed through.
- Microwave: Works for single servings. Heat on medium power in 90-second intervals to prevent the sauce from breaking.
- Avoid reheating multiple times. The sour cream sauce doesn’t love repeated heating cycles and can become grainy.
Joanna Gaines Spinach Enchiladas Recipe
If you’ve been searching for the Joanna Gaines spinach enchiladas recipe, you’re in exactly the right place. This dish has taken over home kitchens everywhere – and for good reason.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 10 oz fresh baby spinach
- 8 oz cream cheese, softened and cubed
- 1½ cups shredded Monterey Jack cheese, divided
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups chicken or vegetable broth
- 1 cup sour cream
- 2 (4 oz) cans diced green chiles
- ½ teaspoon onion powder
- Salt to taste
- 8–10 medium flour tortillas (8-inch)
- 1 cup shredded Monterey Jack or Mexican blend cheese
- Fresh cilantro, sliced jalapeños, sour cream for serving
Instructions
Step 1 – Make the Spinach Filling
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4–5 minutes until it softens and turns translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the fresh spinach in batches, stirring as it wilts down. Once all the spinach is wilted, remove from heat and let it cool slightly. Press out any excess moisture using a clean kitchen towel or paper towels – this step matters, so don’t skip it. Watery filling = soggy enchiladas.
Once slightly cooled, stir in the cream cheese, 1 cup of shredded Monterey Jack, cumin, garlic powder, salt, and pepper. Mix until the cream cheese melts into the spinach and you get a cohesive, creamy filling.
Step 2 – Make the Green Chile Cream Sauce
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1–2 minutes to form a light roux. Slowly pour in the broth while whisking continuously to prevent lumps.
Let the mixture simmer for 3–4 minutes until it thickens slightly. Remove from heat and stir in the sour cream, green chiles, and onion powder. Season with salt. The sauce should be smooth, creamy, and pourable. Don’t let it boil after adding the sour cream or it can curdle.
Step 3 – Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread a thin layer of the green chile cream sauce on the bottom of your 9×13 baking dish – just enough to coat it.
Warm your flour tortillas slightly so they’re pliable and easy to roll. Lay each tortilla flat, spoon 2–3 tablespoons of the spinach filling down the center, and roll it snugly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Step 4 – Top and Bake
Pour the remaining green chile cream sauce evenly over the top of all the enchiladas. Sprinkle the remaining shredded cheese generously over everything.
Cover with foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes until the cheese is bubbly and golden at the edges.
Let them rest for 5 minutes before serving – they’ll hold together much better.
Notes
Let the enchiladas cool, then store them in an airtight container in the fridge for up to 4 days. For freezing, assemble without baking, wrap tightly in foil, and freeze for up to 2 months; bake from frozen at 375°F for about 45–50 minutes covered, then 10 minutes uncovered. To reheat, warm in the oven at 350°F for 15–20 minutes covered, or use the microwave for single portions in 90-second intervals on medium power. Avoid reheating multiple times, as the sauce may become grainy.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 340
Frequently Asked Questions
When you give this Joanna Gaines Spinach Enchiladas Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
Q: Are these spinach enchiladas the actual Joanna Gaines recipe from Magnolia Table?
This is a faithful copycat version inspired by Joanna’s style of cooking – soulful, creamy, and made with real pantry ingredients. While Joanna has shared variations of creamy green chile enchiladas through Magnolia Table, this version has been crafted to match her signature flavor profile as closely as possible.
Q: Can I make these ahead of time?
Absolutely. You can fully assemble the enchiladas (without baking), cover the pan tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding about 5–10 extra minutes since you’re starting from cold.
Q: Can I make this recipe gluten-free?
Yes! Use corn tortillas instead of flour and swap the all-purpose flour in the sauce for a gluten-free 1:1 flour blend or cornstarch. Everything else in the recipe is naturally gluten-free.
Q: What can I serve with spinach enchiladas?
Mexican rice, cilantro-lime rice, refried beans, a simple corn salad, guacamole, or a crisp green salad with avocado all pair beautifully. For drinks, a classic margarita or agua fresca keeps the vibes going.
Q: Can I use corn tortillas instead of flour?
Yes – and many people prefer them for a more traditional enchilada experience. Corn tortillas are thinner and more delicate, so warm them in a dry skillet for about 20–30 seconds per side before rolling to keep them from cracking.
Q: Why does my sauce look grainy?
This usually happens when the sour cream gets too hot. Make sure to remove the sauce from the heat completely before stirring in the sour cream. Also, full-fat sour cream holds up much better than low-fat versions in baked sauces.
Q: How do I keep the enchiladas from getting soggy?
Three things: drain the spinach very well, don’t overdo the sauce on the bottom of the pan, and bake them uncovered for the last 10 minutes so any excess moisture can steam off.
If there’s one recipe that captures everything Joanna Gaines stands for in the kitchen – warm, welcoming, deeply flavorful, and made with love – it’s these creamy spinach enchiladas. They’re the kind of meal that makes a regular Tuesday feel like a Sunday gathering.
The green chile cream sauce alone is worth making. Once you taste it, you’ll want to put it on everything.
Ready to give this a try? Go ahead and save this recipe, and when you make it, I’d love to hear how it turned out in the comments below! Did you add chicken? Use corn tortillas? Drop your twist on this recipe – your version might just become someone else’s new favorite.
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