Spinach Artichoke Enchiladas

Spinach Artichoke Enchiladas

Up your spinach artichoke game with a whole new entree that will leave your standard dip in the dust. These enchiladas are a picture-perfect dinner recipe that will deliver every time.

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Ingredients

  • Homemade red enchilada sauce (yields 2 cups sauce)
  • 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
  • ? 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
  • Enchiladas
  • 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 (either 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
  • 2 cups homemade red sauce (see recipe above)
  • 1 cup shredded Monterey Jack cheese
  • Handful chopped cilantro, for garnish

Directions

Want to see the entire recipe? Click here Published June 08, 2015.

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