Spinach Artichoke Enchiladas Recipe

Spinach Artichoke Enchiladas are a delightful fusion of Mexican and Mediterranean flavors. The creamy spinach and artichoke filling wrapped in a tortilla and smothered in homemade enchilada sauce creates a plateful of magic. This recipe is not only delicious but also packed with nutrients making it a worthwhile addition to your kitchen adventures.

Photos of Spinach Artichoke Enchiladas Recipe

For this recipe, the two main ingredients to be aware of are the artichokes and the green chilis. Artichokes are not a staple in every kitchen, but they add a unique flavor and texture to the dish. They're usually found canned or jarred in the vegetable aisle at supermarkets. Green chilis add a kick of spice and are often found canned in the international foods section.

Ingredients for Spinach Artichoke Enchiladas

Olive oil: Used for sautéing and also in the homemade enchilada sauce.

Whole wheat: Added to thicken the enchilada sauce.

Chili powder and cumin: Spices that give the enchilada sauce its distinctive flavor.

Garlic powder: Adds a savory note to the enchilada sauce.

Tomato Paste: It adds depth and tanginess to the enchilada sauce.

Vegetable broth: The liquid base of the enchilada sauce.

Apple cider vinegar: It adds a tangy note to round out the flavors in the enchilada sauce.

Artichokes: A key ingredient in the filling, providing a unique texture and flavor.

Green chilis: These add heat and flavor to the filling.

Baby spinach: It provides a leafy green element to the filling, contributing both flavor and nutrients.

Black beans: These add a hearty, earthy element to the filling.

Sour cream: It gives the filling its creaminess.

Whole wheat tortillas: These are used to wrap the filling to form the enchiladas.

Monterey Jack cheese: It's sprinkled on top of the enchiladas for a melty, cheesy finish.

Cilantro: Used as a garnish to add a fresh herbaceous note.

One reader, Birgit Holloway says:

The spinach artichoke enchiladas recipe is a game-changer! The homemade red enchilada sauce is a flavor explosion, and the combination of spinach, artichokes, and black beans is simply divine. The dish is a hit with my family, and it's now a regular on our dinner menu. Highly recommend!

Birgit Holloway

Techniques Required for Making Spinach Artichoke Enchiladas

How to make homemade red enchilada sauce: This technique involves combining olive oil, whole wheat flour, spices, tomato paste, and vegetable broth to create a flavorful and rich red enchilada sauce from scratch.

How to assemble the enchiladas: This technique involves spreading the spinach artichoke mixture onto tortillas, rolling them up, and arranging them in a baking dish before topping with enchilada sauce and cheese.

How To Make Spinach Artichoke Enchiladas

These artichoke enchiladas are made with black beans, sour cream, and cheese on top drizzled with a flavorful homemade red sauce for a complete meal.

Preparation: 30 minutes

Cooking: 25 minutes

Cool Time: 10 minutes

Total: 1 hour 5 minutes

Serves:

Ingredients

For Homemade Red Enchilada Sauce:

3tbspolive oil
3tbspwhole wheat,or all-purpose flour
2tspchili powder,ground
1tspcumin
½tspgarlic powder
¼tspdried oregano
¼tspsalt
⅛tspcinnamon,ground
2tbsptomato paste
2cupsvegetable broth
1tspapple cider vinegar,or distilled white vinegar
black pepper,freshly ground, to taste

For the Enchiladas:

2tbspolive oil
1cupred onion,chopped, about 1 small red onion
¼tspsalt
4garlic cloves,pressed or minced
1cupartichokes,drained, either jarred or defrosted frozen, quartered if necessary
4ozgreen chilis,can, drained
12ozbaby spinach,preferably organic
15ozblack beans,can, drained, and rinsed
¼cupsour cream
black pepper,freshly ground, to taste
6whole wheat tortillas,8-inch
1cupMonterey Jack Cheese,shredded
cilantro,handful, chopped, for garnish

Instructions

Homemade Red Enchilada Sauce:

In a medium-sized pot over medium heat, warm the oil until shimmering. Pour in the flour and spice mixture.
While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, for about 1 minute.
Whisk the tomato paste into the mixture then slowly pour in the broth while whisking constantly to remove any lumps.
Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, whisking often for about 5 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it.
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.

Enchiladas:

Preheat the oven to 400 degrees F with racks in the middle position and upper third. Lightly grease a 13×9-inch pan.
In a large skillet, warm 2 tablespoons olive oil over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon of salt.
Cook, stirring often until the onion is tender and translucent for about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant for about 30 seconds.
Add the drained artichokes and green chilis to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently until the spinach has wilted. Repeat with remaining spinach.
Continue cooking, stirring frequently until the pan is no longer wet with excess moisture. Remove from heat and transfer the mixture to a bowl.
Stir in the drained black beans and sour cream. Season to taste with salt and pepper.
Pour ½ cup of enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.

To Assemble:

Spread ½ cup of spinach artichoke mixture down the middle of a tortilla then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan.
Repeat with remaining tortillas and filling. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the very ends of the enchiladas bare. Sprinkle shredded cheese evenly over the enchiladas.
Bake, uncovered, on the middle rack for 20 minutes.
If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 5 minutes, until sufficiently golden and bubbly.
Remove from oven and let the enchiladas cool for 10 minutes then sprinkle chopped cilantro on top and serve.

Nutrition

Calories: 673.53kcal
Fat: 25.32g
Saturated Fat: 7.86g
Trans Fat: 0.01g
Monounsaturated Fat: 12.72g
Polyunsaturated Fat: 3.25g
Carbohydrates: 87.25g
Fiber: 18.25g
Sugar: 6.76g
Protein: 29.82g
Cholesterol: 24.56mg
Sodium: 863.52mg
Calcium: 454.81mg
Potassium: 1872.85mg
Iron: 8.82mg
Vitamin A: 372.07µg
Vitamin C: 71.32mg

Helpful Technique for Preparing Spinach Artichoke Enchiladas

When preparing the spinach for the enchiladas, make sure to wash it thoroughly to remove any dirt or grit. Spinach tends to hold onto dirt, so it's important to rinse it well under cold water. After rinsing, pat it dry with a clean kitchen towel or use a salad spinner to remove excess moisture. This will ensure that your enchiladas don't become soggy from the added water.

Time-Saving Tips for Preparing Spinach Artichoke Enchiladas

Prep ahead: Make the enchilada sauce and filling in advance and store them in airtight containers in the refrigerator. This will save time when assembling the enchiladas.

Use store-bought sauce: If you're short on time, consider using a high-quality store-bought enchilada sauce instead of making it from scratch.

Batch cooking: Double the recipe and freeze half of the prepared enchiladas for a quick and convenient meal on another day.

Pre-washed spinach: Opt for pre-washed baby spinach to eliminate the need for washing and drying the greens before using them in the recipe.

Pre-shredded cheese: Save time by using pre-shredded cheese, which eliminates the need for grating the cheese by hand.

Canned artichokes: Use canned artichokes instead of fresh ones to save time on preparation.

Efficient assembly: Set up an assembly line to fill and roll the enchiladas, making the process quicker and more organized.

Multi-task: While the enchiladas are baking, use that time to clean up the kitchen or prepare a simple side salad to accompany the meal.

Substitute Ingredients For Spinach Artichoke Enchiladas Recipe

olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable replacement for olive oil in this recipe.
whole wheat tortillas - Substitute with corn tortillas: Corn tortillas can be used as a gluten-free alternative to whole wheat tortillas, adding a slightly different texture and flavor to the dish.
sour cream - Substitute with Greek yogurt: Greek yogurt can provide a tangy and creamy element similar to sour cream while adding a boost of protein to the dish.
monterey jack cheese - Substitute with pepper jack cheese: Pepper jack cheese adds a spicy kick to the dish, enhancing the flavor profile while still providing the melty, cheesy goodness.

Essential Kitchen Tools for Making Enchiladas

Medium-sized pot: A pot used for cooking the enchilada sauce.
Whisk: Used for stirring and mixing the enchilada sauce and other ingredients.
Skillet: Used for cooking the onion, garlic, artichokes, and spinach for the enchilada filling.
13x9-inch pan: Used for baking the assembled enchiladas in the oven.
Oven: Used for baking the enchiladas.
Cutting board: Used for chopping and preparing the ingredients.
Knife: Used for cutting and chopping the vegetables and other ingredients.
Measuring cups and spoons: Used for accurately measuring the ingredients for the enchilada sauce and filling.
Spatula: Used for transferring the enchiladas and other ingredients while cooking.
Cheese grater: Used for grating the Monterey Jack cheese for the enchiladas.
Baking dish: Used for assembling and baking the enchiladas.

Storing and Freezing Spinach Artichoke Enchiladas

Let the enchiladas cool completely before storing or freezing.
To store in the refrigerator, place the cooled enchiladas in an airtight container or wrap tightly with plastic wrap. They will keep in the fridge for up to 4 days.
For freezing, wrap the cooled enchiladas tightly in plastic wrap, then aluminum foil. Label with the date and freeze for up to 3 months.
To reheat refrigerated enchiladas, preheat the oven to 350°F. Remove the plastic wrap and cover the enchiladas with foil. Bake for 15-20 minutes, or until heated through.
To reheat frozen enchiladas, preheat the oven to 375°F. Remove the plastic wrap and cover the enchiladas with foil. Bake for 30-40 minutes, or until heated through. Remove the foil during the last 5-10 minutes of baking to allow the cheese to brown and bubble.
Tip: You can also freeze the enchiladas before baking. Assemble the enchiladas as directed, then wrap tightly in plastic wrap and foil. When ready to bake, remove the plastic wrap, cover with foil, and bake at 375°F for 45-50 minutes, or until heated through and bubbly.

How To Reheat Leftover Spinach Artichoke Enchiladas

To reheat leftover spinach artichoke enchiladas, preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish and cover them with foil. Bake for about 15-20 minutes, or until they are heated through. Remove the foil for the last 5 minutes of baking to allow the cheese to melt and the edges to crisp up slightly.
Another option is to reheat the enchiladas in the microwave. Place one or two enchiladas on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful not to overheat them, as the tortillas may become tough or rubbery.
For a crispy texture, you can also reheat the enchiladas in a skillet. Heat a small amount of olive oil in a non-stick skillet over medium heat. Place the enchiladas in the skillet and cook for 2-3 minutes on each side, or until they are heated through and slightly crispy on the outside.
If you have any leftover enchilada sauce, you can drizzle it over the top of the reheated enchiladas for added flavor and moisture. You can also sprinkle some fresh cilantro or diced onions on top for a fresh, vibrant touch.
For a quick and easy lunch, you can even transform your leftover enchiladas into a tasty wrap. Simply reheat the enchilada filling in the microwave or on the stovetop, then place it in a large tortilla along with some fresh spinach, diced tomatoes, and a dollop of sour cream. Roll it up and enjoy your delicious spinach artichoke enchilada wrap on the go!

Interesting Fact About Spinach Artichoke Enchiladas

Spinach artichoke enchiladas are a delicious fusion of Mexican and Mediterranean flavors. This dish combines the creaminess of spinach and artichoke with the spiciness of enchilada sauce, creating a unique and flavorful meal.

Is Making Spinach Artichoke Enchiladas at Home Cost-Effective?

The cost-effectiveness of this spinach artichoke enchiladas recipe is quite high. The use of affordable ingredients like black beans, spinach, and whole wheat tortillas keeps the cost down. The homemade red enchilada sauce is a budget-friendly alternative to store-bought options. With an approximate cost of $15, this recipe can feed a household of 4, making it a great option for a cost-effective and satisfying meal. Overall, I would rate this recipe a solid 8 for its affordability and delicious flavors.

Are Spinach Artichoke Enchiladas Healthy?

This spinach artichoke enchilada recipe has several healthy elements, such as:

Whole wheat tortillas and flour, providing fiber and complex carbohydrates
Vegetables like spinach, artichokes, onions, and garlic, offering vitamins, minerals, and antioxidants
Black beans, a good source of plant-based protein and fiber

However, there are a few aspects that could be improved:

The recipe includes sour cream and cheese, which are high in saturated fat and calories
The sodium content may be elevated due to the enchilada sauce, cheese, and added salt

To make this recipe even healthier, consider the following suggestions:

Replace the sour cream with plain Greek yogurt for a lower-fat, protein-rich alternative
Use reduced-fat cheese or decrease the amount used to lower the saturated fat and calorie content
Opt for low-sodium vegetable broth and black beans to reduce the overall sodium levels
Increase the variety of vegetables by adding bell peppers, zucchini, or corn for added nutrients and fiber
Serve the enchiladas with a side salad or roasted vegetables to boost the overall nutritional value of the meal
Use a smaller amount of olive oil or replace it with cooking spray to reduce the calorie and fat content slightly

By making these adjustments, you can enhance the nutritional profile of the dish while still maintaining its delicious flavors and textures. The recipe already incorporates several wholesome ingredients, so with a few tweaks, it can become an even healthier and more well-rounded meal.

Editor's Opinion on This Spinach Artichoke Enchiladas Recipe

The spinach artichoke enchiladas recipe is a delightful fusion of flavors and textures. The homemade red enchilada sauce adds depth and richness to the dish, while the combination of artichokes, spinach, and black beans creates a hearty and satisfying filling. The use of whole wheat tortillas and the addition of sour cream provide a wholesome and creamy element to the enchiladas. The finished dish is a perfect balance of savory, spicy, and comforting flavors, making it a wonderful addition to any meal.

Enhance Your Spinach Artichoke Enchiladas Recipe with These Unique Side Dishes:

Mexican Street Corn: Grilled corn on the cob slathered with a creamy, tangy sauce and sprinkled with cheese and spices.

Garlic Parmesan Roasted Broccoli: Fresh broccoli florets roasted with garlic, Parmesan cheese, and a touch of lemon zest for a flavorful side dish.

Honey Glazed Carrots: Carrots cooked in a sweet and sticky honey glaze, perfect for adding a touch of sweetness to your meal.

Similar Recipes to Spinach Artichoke Enchiladas

Spicy Chicken Tacos: Marinate the chicken in a blend of spices and hot sauce for a kick of heat, then grill to perfection. Serve in warm tortillas with your favorite toppings.

Mango Avocado Salsa: Combine diced mango, avocado, red onion, jalapeno, and cilantro for a refreshing and flavorful salsa. Serve with tortilla chips or as a topping for grilled fish or chicken.

Butternut Squash Soup: Roast butternut squash until caramelized, then blend with sautéed onions, garlic, and vegetable broth for a creamy and comforting soup. Garnish with a drizzle of coconut milk and toasted pumpkin seeds.

Appetizer and Dessert Pairings for Spinach Artichoke Enchiladas

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. These bite-sized appetizers are the perfect way to start any meal.

Bruschetta: Elevate your appetizer game with these classic bruschetta bites. Toasted baguette slices are topped with a fresh and zesty mixture of tomatoes, basil, garlic, and olive oil, creating a burst of flavor in every bite.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.

Strawberry Cheesecake: Savor the luscious combination of creamy cheesecake and sweet, juicy strawberries in every bite. This classic dessert is sure to impress with its smooth texture and fruity topping.

Why trust this Spinach Artichoke Enchiladas Recipe:

This recipe offers a delightful fusion of flavors and textures, making it a must-try for any enchilada enthusiast. The homemade red enchilada sauce infuses the dish with rich, aromatic notes, while the combination of spinach, artichokes, and black beans creates a wholesome and satisfying filling. The use of whole wheat tortillas adds a nutty undertone, enhancing the overall experience. With the addition of Monterey Jack cheese and a sprinkle of fresh cilantro, these enchiladas promise to deliver a mouthwatering and memorable dining experience. Trust in this recipe for a delightful culinary adventure.

Have you tried making these Spinach Artichoke Enchiladas? Share your experience, tips, and any modifications in the Recipe Sharing forum section!

FAQ:

Can I use store-bought enchilada sauce instead of making the homemade red enchilada sauce?

Yes, you can definitely use store-bought enchilada sauce if you're short on time or prefer the convenience. Just make sure to choose a good quality sauce that complements the flavors of the spinach artichoke enchiladas.

Can I make the spinach artichoke enchiladas ahead of time and bake them later?

Absolutely! You can assemble the enchiladas ahead of time, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just make sure to add a few extra minutes to the baking time if the enchiladas are cold from the refrigerator.

Can I substitute the whole wheat tortillas with corn tortillas?

Yes, you can use corn tortillas if you prefer. Just keep in mind that corn tortillas tend to be a bit more delicate, so you may need to warm them slightly before rolling to prevent cracking.

Can I make the spinach artichoke enchiladas vegetarian or vegan?

Absolutely! To make the enchiladas vegetarian, simply omit the sour cream and cheese, or use plant-based alternatives. For a vegan version, use dairy-free cheese and sour cream, and ensure the store-bought enchilada sauce is vegan-friendly.

Can I freeze the spinach artichoke enchiladas?

Yes, you can freeze the enchiladas for up to 2-3 months. Just make sure to wrap them tightly in plastic wrap and aluminum foil before freezing. When ready to enjoy, thaw them in the refrigerator overnight and bake as directed.