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Spinach and Artichoke Enchiladas

Spinach & Artichoke Enchiladas

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4 from 1 review

  • Author: Joanie Simon
  • Total Time: 1 hour
  • Yield: 6 - 8 servings 1x

Description

Turn enchiladas into something unique with the flavors of spinach and artichoke dip.

Ingredients

Scale
  • 2 Tbs butter
  • 1 onion
  • 12 oz fresh spinach
  • 14 oz artichoke hearts, drained and chopped
  • 1/2 cup sour cream plus 2 Tbs
  • 1/2 tsp salt
  • 12 tortillas
  • 6 small tomatillos
  • 2 garlic cloves
  • 7 oz diced green chiles
  • 2 Tbs oil
  • 4 oz water
  • 6 oz monty jack cheese
  • Garnish with cilantro and lime

Instructions

  1. Preheat oven to 350F.
  2. Place the 6 tomatillos, 2 garlic cloves, 7 oz diced green chilies, 2 Tbs oil and 4 oz water in a blender and blend until smooth. Season with salt to taste.
  3. Place the blended sauce in a pot over medium high heat until it begins to simmer, then reduce heat to medium low and allow to simmer while you complete the rest of the assembly.
  4. Heat the 2 Tbs butter in a saute pan over medium high heat and add in onions and sauté until onions are softened and slightly caramelized.
  5. Add spinach and artichoke hearts to sautéed onions, stirring and turning spinach until all spinach is wilted, but still bright green and slightly firm. Do not over cook the spinach at this stage since it still has to bake in the oven.
  6. Add 1/2 cup sour cream to the spinach and artichoke mixture and remove from the heat, turning everything together until the sour cream is fully incorporated into the vegetables.
  7. Remove the tomatillo sauce from the heat and add in 2 Tbs sour cream and stir until combined.
  8. Take out an 11 x 13 glass bake pan and ladle a cup of the tomatillo sauce into the bottom of the pan.
  9. Next, dredge a corn tortilla in the tomatillo sauce so that it becomes flexible and less likely to crumble. Fill the dredged tortilla 2 – 3 Tbs of the spinach artichoke mixture, 1 Tbs of shredded jack cheese and roll, placing seam side down into the glass bake pan. Repeat through all of the tortillas until the pan is full. Depending on how much filling you use per tortilla might mean you’ll fit more or less than 12 tortillas.
  10. Cover the completed rolled tortillas with the remaining sauce, spreading evenly on the top.
  11. Sprinkle remaining jack cheese over the top of the sauce and cover the baking pan with foil, baking for 25 minutes at 350F until the filling is visibly bubbling along the sides.
  12. Turn the broiler on and uncover the enchiladas, placing under the broiler for 3 to 5 minutes until the cheese on top is all melted and bubbling.
  13. Remove the enchiladas from the oven and allow to rest for 5 minutes so that all of the ingredients settle.
  14. Serve hot, garnished with lime and cilantro.
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Entree
  • Cuisine: Mexican

Find it online: https://joaniesimon.com/spinach-artichoke-enchiladas/