Santa Fe Green Enchiladas

Santa Fe Green Enchiladas Recipe

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Raven Higheagle


These enchiladas are made with spinach and cheese rather than meat and cheese. I love a good spinach enchilada and green chili sauce. These combine both.


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Serves 4 to 6
15 Min
30 Min


  • 1 pkg
    frozen chopped spinach
  • 1/2 c
  • 1 c
    sour cream
  • 1 small
    can green chilies
  • 1 small
    bunch green onions
  • 1 can(s)
    cream of celery soup
  • 1 1/2 lb
    grated colby cheese
  • 1 small
    onion, chopped
  • 12 small
    corn tortillas
  • ·
  • ·
    fresh cilantro leaves for garnish

How to Make Santa Fe Green Enchiladas


  1. Preheat oven to 350 degrees. Lightly oil a 9 x 13 inch baking pan.

    Cook spinach with water for 15 minutes.
  2. Combine sour cream, cooked spinach with water, green chilies, green onions, and cream of celery soup in a blender and puree.
  3. Heat 1/2 inch of oil in a cast iron skillet over medium low heat. Soften tortillas in oil.
  4. Fill softened tortillas with cheese and onion, roll up, and place seam side down in baking dish.
  5. Cover with green chili sauce and top with remaining cheese. Cover with foil.
  6. Bake for 30 minutes or until cheese is melted and sauce is bubby.
  7. NOTE: For hotter enchiladas use 2 cans green chilies.

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