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Spinach Artichoke Enchiladas

Rated 5 out of 5
5 from 1 vote(s)
Total time:35 minutes
Prep time:10 minutes
Cook time:25 minutes



An excellent alternative to traditional enchiladas. So delicious you’ll want to make a double batch!

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Homemade red enchilada sauce
  • 3 tablespoons olive oil
  • 3 tablespoons whole wheat or all-purpose flour
  • 2 teaspoons ground chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 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)
  • 1/4 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
  • 1/4 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


For step-by-step directions and pictures visit COOKIE + kate


Better than expected! A keeper for sure.

Rated 5 out of 5
April 30, 2021

Wasn’t sure how I felt about artichokes in enchiladas, sounded a little different but I had all the ingredients so I gave it a go and it was fantastic, I will definitely make again! My husband loved it too.


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