These 25-minute halloumi and spinach enchiladas are so quick and easy (not to mention delicious) that they’re becoming a staple dinner in our household! You can easily customise them by adjusting portion sizes and adding different proteins, veggies and types of cheese too.
I decided to use halloumi and spinach because let’s face it – spinach is perfect with cheese, but there are already so many spinach and ricotta versions out there that it was about time someone did something slightly different! I also added thinly sliced bell peppers for a nice bit of crunchy texture.
You can customise this filling mix as much as you like though! Try adding:
- corn (defrost first if using frozen)
- spring or red onion
- sliced chilli peppers
- other cooked proteins e.g. chicken
- diced feta for a gooey-er texture (but not as thin as most ricotta)
- a sprinkle of chilli powder and cumin for some spice!
… or really just whatever you have on hand! I really do recommend at least having spinach, a fairly non-melty cheese and one ingredient with more texture as a base though.
I also used jarred enchilada sauce to keep things quick. Of course, you can make your own instead but honestly? The jarred stuff is pretty tasty! If you can’t get it where you are then I’d recommend making your own using this recipe – I never knew it could be as easy as just sticking all the ingredients in a blender!
The hardest part of this recipe is actually quite possibly rolling the enchiladas up. I don’t know if I’m the only one who has this problem, but they never stay closed! I usually end up using either toothpicks or strips of torn up tortilla wrapped around them like a belt. It may sound odd, but hey – it works. It doesn’t stop the filling from escaping slightly from the ends, but that’s probably my fault as I must admit that I have a tendency to overstuff them.
I do have to mention the portion sizes here. In the recipe card, below, I state that these 4 spinach enchiladas serve 2. In reality, it did serve 4 in our house. However, my family don’t eat large portions. Realistically, it makes around 3 good-sized portions or 2 big ones. But I’m going to say that it serves 2 for three reasons:
- some people eat more than others and I want you to have plenty!
- it’s reheatable anyway so there’s no reason for leftovers to go to waste
- I don’t want anybody shouting at me in the comments because they didn’t have enough to feed everyone! Better safe than sorry, right?
Once you’ve got your spinach enchiladas filled, rolled and covered with sauce, just top them with (a very generous amount of) grated cheese and bake for 20 minutes! I used a mix of cheddar and mozzarella, but pretty much any grated cheese will do – although I wouldn’t recommend anything too strong!
So there you have it. A quick, easy, 30-minute recipe for spinach and halloumi enchiladas!
Quick Halloumi & Spinach Enchiladas
- 4 small corn tortillas or flour tortillas
- 50 grams baby spinach
- 1 220g block halloumi diced
- 3/4 bell pepper thinly sliced
- salt and pepper to taste
- 1 340g jar enchilada sauce or homemade
- 100 grams grated cheese I used a mix of cheddar and mozzarella
- Preheat the oven to 180°C.
- Spread 1/4 of each of the filling ingredients in a line down the middle of each tortilla, season them and roll them up. Place them in an oven-safe baking dish.
- Top with the enchilada sauce and grated cheese. Sprinkle over extra salt and pepper to taste.
- Bake for 20 minutes or until cheese is melted and the filling is heated through. Serve immediately.
- leftovers should be stored in the fridge as soon as they are cool for up to 3 days. Microwave until piping hot throughout to reheat. Do not reheat more than once and always follow food safety guidelines when reheating food.
- see the post for suggestions of alternative or extra filling ingredients
Or, for a meatier Mexican recipe, try my cheesy Mexican rice bake – it’s so comforting!
Another super simple halloumi recipe is this one-pot halloumi bake with roasted red peppers and a herby tomato sauce.
Good luck cooking and make sure to pin this recipe for later!