Nobody does justice to food other than people who originate it in the first place. The famous Mexican Food, Enchiladas, goes back to when people used to fold food into Tortillas. Later, it evolved into Enchiladas, giving birth to the all-time American-Mexican restaurant Casa Ole. Founded by Larry Forehand, Casa Ole has over 29 outlets all over America but originally started in Texas. And based on the recipe’s popularity, today I will be sharing with you Casa Ole Spinach Enchilada Recipe, which will not only add a star to your Mexican cuisine list but will serve as a treat for your taste buds.

This recipe is covered in Cream, Cheese, Spinach, and Mushrooms, all of them stacking the dish with flavors and aromas that are hard to resist. With countless picks of how to dress it with different ingredients, the dish is an absolute stunner to be served in front of guests. Perfect for summers and springs, this light veggies dish is a choice for all!

So, without further ado, let’s jump onto the recipe and ingredients.

Casa Ole Spinach Enchilada Recipe

Prep Time 10 minutes
Bake Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 357 kcal



  • 12 Tortillas, Flour or Corn( as per your taste preference).
  • cup Monterey Jack Cheese, grated or shredded.
  • 1 tbsp Butter.
  • 1 Medium-sized onion, cut into small pieces.
  • 2 Garlic cloves, crushed or minced.
  • 1 lb. Mushrooms, fresh or canned, sliced into thin pieces.
  • ¼ cup White Wine.
  • 12 oz Fresh green Spinach leaves, coarsely cut.

Sauce Preparation:

  • ¼ cup Lime juice.
  • ¾ cup Water.
  • Salt to season.
  • 1 tbsp Chicken Bouillon Granule.
  • 1 tbsp Garlic powder.
  • cup Sour cream.
  • ½ cup Cilantro, coarsely chopped.


Cooking Instructions:

  • Preheat the oven to 350 degrees F and start with the next steps to prepare the sauce and the veggie mixture.
  • Take a large-sized pan and heat Butter onto it on medium flame. Let it melt to add Onions and sauté it for 5 minutes. Next, add the chopped Garlic and sliced Mushrooms and fry them until soft and tender. Let the molten butter mix well into the ingredients.
  • From the Onion and Mushroom mixture, keep half of it aside for the sauce preparation.
  • Pour in some White Wine and cook the remaining mixture in the pan for 2 minutes.
  • Now add the cut Spinach into the pan until the Spinach becomes soft and wilted. Add salt to taste and keep the pan aside.
  • For the sauce: Add Water, Wine, Salt, Chicken Bouillon Granule, and Garlic Powder in a small saucepan. Keep stirring to mix well with the ingredients. When everything seems to blend well, add the remaining Onion and Mushroom mixture with Sour Cream and Cilantro.
  • Soften the tortillas by wrapping them in paper towels in a microwave for just a minute or less.
  • Fill the warmed-up Tortillas with the veggie mixture and roll them. Place them seam side down on a 9 X 13-inch pan greased with butter or Olive Oil.
  • Pour the prepared sauce over the Enchiladas and cover the top with shredded cheese. Bake it for 12-15 minutes until the cheese melts or changes its color to a golden brown.
  • Your Casa Ole Spinach Enchilada Recipe is complete and ready to be served in a dish.
Keyword Casa Ole Recipe, Casa Ole Spinach Enchilada Recipe, Enchilada Recipe, main course, Mexican recipe, Spinach Enchilada Recipe

Recommended Ingredients

Spinach Enchilada; Nutritional Value

  • Amount per serving: Calories 357 kcal, Fat 180g, Cholesterol 50.2 mg, Sodium 515.1 mg, Dietary Fiber 5.5g, Sugars 4.6g, Carbohydrates 31.5g, Protein 15.4g.  

Best Toppings for Casa Ole Spinach Enchilada Recipe

Many foodies love the fact that this Enchilada recipe is veggie-based. However, it isn’t a must. Chicken marinated with Salt and Pepper or dipped and fried in any kind of sauce can also be a perfect addition to the dish. People also love to add minced beef or even beef pieces as toppings. Dressings like Green or Black Olives, and a bunch of freshly cut Bell Peppers also make the dish more tempting.

How to Store Veggie Enchiladas?

You will be glad to know that Veggie Enchiladas have another secret to them. Baked Veggie Enchiladas can be stored in air-tight containers and kept in refrigerators for around 4-5 days. Once out, microwave them and they are good to eat.

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