*This Spinach & Artichoke Enchiladas recipe is sponsored by Shamrock Farms, makers of farm fresh, hormone-free dairy products, though all opinions expressed are my own. Seriously, I only endorse stuff that I would actually pay real cash-money to buy for myself.
Can I say that we all love Spinach & Artichoke Dip? Whether it’s cold and schmeared on crackers or hot and bubbling out of the oven served in a cast-iron skillet, I’ve never met a Spinach & Artichoke Dip I didn’t love. So, why not toss it in some corn tortillas, a tomatillo sauce and call it dinner? Take a turn for the extra creamy this Cinco de Mayo using Shamrock Farms natural and fresh sour cream. Want to get extra loco? Use their French Onion sour cream for extra flavor.
Spinach & Artichoke Dip Enchiladas
Here’s how to make these pretty easy twist on a classic.
Put 1 Tbs butter into a sauté pan over medium heat and sauté the diced onion until it’s soft and a little caramelized. Then add in the fresh spinach and artichokes and stir until the spinach is slightly wilted, but still a little tender. Remove from the heat and mix in ¼ sour cream and ½ tsp salt. This will totally remind you of spinach dip, so resist dippin’ your crackers in it.
Next, tomatillos, garlic, green chilies and water into a blender and blend until smooth. Pour into a sauce pan over medium high heat until the sauce starts to simmer and allow to simmer on low for five minutes. This will be your sauce.
Next, ladle ½ cup of the tomatillo sauce into the bottom of a 7 x 11 baking dish, then dredge a corn tortilla with the sauce and place several spoonfulls of the spinach mixture into the tortilla, roll and place in the dish. Repeat the process of dredging, filling and rolling tortillas until the dish is full.
Top rolled tortillas with remaining sauce and then with 3 ounces of shredded Monterey jack cheese. Bake at 375F for 20 minutes until the center of the tortillas are cooked through and the cheese on top is melty. To get is extra crispy, place it under the broiler for 3 – 5 minutes.
Serve warm garnished with cilantro and lime.
*Original Recipe by Joanie Simon (JoanieSimon.com)
[tasty-recipe id=”6860″]
