Spinach Artichoke Enchiladas
These Spinach Artichoke Enchiladas are a delicious and wholesome twist on traditional flavors, filled with vibrant greens and perfect for any occasion.
There’s something truly comforting about a warm plate of enchiladas, especially when filled with vibrant greens like spinach and artichokes. These Spinach Artichoke Enchiladas are not only delicious but also bring a wholesome twist to traditional flavors. Whether you’re looking to impress guests at a dinner party, need a satisfying weeknight meal, or just want to indulge without any guilt, this recipe is your answer. Drawing from the classic spinach-artichoke dip, these enchiladas deliver all the flavors you love packed into easy-to-make tortillas.
Why You’ll Love This Dish
Why should you whip up these Spinach Artichoke Enchiladas? For starters, they’re a fantastic way to sneak in some veggies without hearing any complaints. Perfect for families, this dish is both kid-approved and adult-friendly, making it a hit at any table. It’s budget-friendly too; using simple ingredients like spinach, artichokes, and black beans means you can create a delicious meal without breaking the bank.
Plus, it’s versatile! These enchiladas can stand alone for a quick weeknight dinner or be elevated with sides for a festive occasion. If you’re hosting a gathering, this dish sets a warm, welcoming tone.
Preparing Spinach Artichoke Enchiladas
Crafting these enchiladas is a straightforward process. You’ll start by making a creamy sauce, then whip up a flavorful filling, and finally, roll it all up in tortillas. The entire endeavor should take about an hour from start to finish, and trust me, the results are worth every minute.
Here’s what you need to know about putting this delicious dish together!
What You’ll Need
To create your Spinach Artichoke Enchiladas, gather these ingredients:
- 3 tablespoons olive oil
- 3 tablespoons whole wheat or all-purpose flour
- 2 teaspoons ground chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 small red onion)
- ¼ teaspoon salt
- 4 cloves garlic, pressed or minced
- 1 heaping cup drained artichokes (jarred or defrosted frozen), quartered if necessary
- 1 (4-ounce) can green chilis, drained
- 12 ounces baby spinach, preferably organic
- 1 (15-ounce) can black beans, drained and rinsed
- ¼ cup sour cream
- Freshly ground black pepper, to taste
- 6 (8-inch) whole wheat tortillas
- 1 cup shredded Monterey Jack cheese
- Handful chopped cilantro, for garnish
Feel free to adjust ingredients based on what you have at home. For instance, if you’re low on spinach, you can substitute with kale!
Step-by-Step Instructions
Create the Enchilada Sauce: In a medium-sized pot over medium heat, warm 3 tablespoons of olive oil until shimmering. Whisk together the flour and spices in a small bowl, then add to the pot. Cook for about 1 minute until fragrant.
Add Tomato Paste: Stir in the tomato paste, followed by a slow pour of the vegetable broth, whisking constantly to eliminate lumps. Bring to a simmer and let thicken for about 5 minutes. Don’t forget to add the vinegar and season with black pepper before setting aside.
Sauté the Filling: Preheat your oven to 400 degrees Fahrenheit. In a large skillet, heat 2 tablespoons of olive oil and add chopped onion with salt. Sauté until the onion is tender. Add minced garlic for extra flavor.
Mix in Vegetables: Introduce drained artichokes and green chilis, then add handfuls of spinach, letting each batch wilt before adding the next. Once combined, remove from heat and mix in black beans and sour cream. Adjust seasoning as needed.
Assemble the Enchiladas: Pour ½ cup of enchilada sauce into your greased baking pan. Fill each tortilla with about ½ cup of the spinach-artichoke mixture, rolling them tightly. Place seam side down, and pour the remaining sauce over the top, sprinkle with cheese.
Bake to Perfection: Bake for 20 minutes on the middle rack. If you prefer a golden top, move them to the upper rack for an additional 3-5 minutes. Let cool for 10 minutes before serving, topped with chopped cilantro.
01Ingredients
Enchilada Sauce
Filling
Assembly
02Method
- Create the Enchilada Sauce
- Add Tomato Paste
- Sauté the Filling
- Mix in Vegetables
- Assemble the Enchiladas
- Bake to Perfection
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0 OF 19 DONE03Recipe notes
- 01Feel free to customize your enchiladas with additional vegetables or proteins such as zucchini or shredded chicken. For serving, consider garnishing with sliced avocado or Greek yogurt.
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Best Ways to Enjoy It
Serving your Spinach Artichoke Enchiladas is an opportunity to get creative! Consider garnishing with sliced avocado or a dollop of Greek yogurt for creaminess. For a balanced meal, pair your enchiladas with a fresh side salad or some Mexican rice.
Feel free to enjoy them solo, but adding a side of tortilla chips and salsa never hurt anyone!
How to Store
If you have leftovers (which is rare but happens!), make sure to let your enchiladas cool completely before transferring them to an airtight container. They will stay fresh in the fridge for up to 3 days. To reheat, pop them in the oven until warmed through or microwave for a quicker option.
If you want to freeze them, wrap them tightly and store them in a freezer-safe container for up to a month. Just remember to thaw them in the fridge overnight before reheating.
Creative Twists
While the classic spinach-artichoke flavor combination is outstanding, here are some variations to try:
- Add some heat with jalapeños or a sprinkle of cayenne pepper in the filling.
- Swap the Monterey Jack for feta or goat cheese for a tangy twist.
- For a lighter option, use low-carb or gluten-free tortillas.
FAQ
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and drain it well before adding it to your filling.
How do I make this recipe dairy-free?
You can substitute the sour cream with a dairy-free yogurt and use a vegan cheese alternative for the topping.
What sides go well with enchiladas?
Consider serving them with a simple green salad, refried beans, or even a corn salad to add some sweetness.
Don’t let the enchiladas sit too long before serving; enjoy these delicious Spinach Artichoke Enchiladas fresh and hot for the best flavor experience!
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
