I’m on a spinach and artichoke kick. I blame the new bar in town that offers an exceptionally tasty spinach-artichoke dip. Tessa and I order it almost every time we meet for happy hour and I daydream about it in between our weekly sessions. It’s more spinach-y than cheesy (how do they pack so much spinach in there?) and has passed for dinner more than once. I can’t get enough of the combination and Tessa can’t either, apparently!
I caught a mention of spinach-artichoke enchiladas on a menu in Austin and didn’t get a chance to try them, so here we are with my homemade version. I based them off memories of the enchiladas my mom makes at home. She is not one to change it up, so her enchiladas consistently feature green chilis, sour cream, flour tortillas and store-bought red sauce. Oh and cheese on top, of course.
I made sure to incorporate all of the above into these lightened-up vegetarian enchiladas, but took it upon myself to create a healthier from-scratch red sauce. I tried spice-based sauce first, followed by tomato-based sauce and finally settled somewhere in between. My recipe is made with common dried spices, tomato paste for some umami-rich tomato flavor, vegetable broth as base and flour to thicken it up.
I’m always doing my best to accommodate my vegan and gluten-free eaters, but we might need to crowdsource this one. Vegan eaters, I tried the enchiladas without cheese and sour cream and thought they were a bit lacking. Maybe you could add some cashew cream inside and top with creamy chopped avocado.
Gluten-free friends, you could substitute corn tortillas for the flour tortillas. Just be sure to warm the tortillas first so they don’t crack when you bend them. I’m stumped on what to thicken the sauce with instead of flour—I tried using 1 1/2 tablespoons arrowroot powder in place of the flour, but the sauce didn’t sufficiently thicken up and pooled at the bottom of the pan. Let me know if you find a better solution!
Watch How to Make Spinach Artichoke Enchiladas
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Spinach Artichoke Enchiladas
- Author: Cookie and Kate
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 minutes
- Yield: 6 enchiladas 1x
- Category: Entree
- Cuisine: Mexican
Hearty spinach artichoke enchiladas with a simple homemade red sauce! These lightened-up vegetarian enchiladas include black beans, a modest amount of sour cream and some golden cheese on top. Recipe yields 6 large enchiladas. You might as well make a double batch of the sauce and freeze it for later!
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
- ⅛ 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
- 1 cup shredded Monterey Jack cheese
- Handful chopped cilantro, for garnish
Instructions
- Before you make the sauce, measure the flour and spices into a small bowl and place your tomato paste near the stove. In a medium-sized pot over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact). Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, 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 five minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.) Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.
- To make your enchiladas, preheat the oven to 400 degrees Fahrenheit with racks in the middle position and upper third. Lightly grease a 13 by 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 salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, 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 enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup 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 (trust me!), then sprinkle chopped cilantro on top and serve.
Notes
Enchilada sauce roughly adapted from The Complete Vegetarian Cookbook. Enchilada filling based on my spinach artichoke lasagna.
▸ Nutrition Information
Alexa [fooduzzi.com]
Mmmm…I love enchiladas! Your homemade sauce sounds amazing…I can’t wait to give it a try!
Heidi @foodiecrush
Your sauce looks perfectly poised for flour tortilla draping. I always prefer flour to corn for my enchiladas, too. Does that make me un-Mexican?
Kate
Probably no more un-Mexican than you already are! ;) I grew up eating flour tortilla enchiladas, so I always thought those were the standard until I was researching enchilada recipes this week. Oops.
Abby @ The Frosted Vegan
Ohhh I’m totally going to try these with some cashew cream of some sort! Love love dinners with other bloggers, it’s like someone actually understands the crazy blogging brain, right?!
Kate
Haha, yes! It is so nice to have friends who “get” this crazy blogging thing.
Rachel
These look amazing but I’m afraid my kids, pretty adventurous eaters, won’t likevthe artichokes. What would be a good substitute?
Kate
Hi Rachel, if they like beans, I would just add more beans!
Karen
For the flour for us gluten intolerant cooks, I love cup4cup gluten free flour. It is the best I have tried. It is from Thomas Keller of French Laundry and Bouchon in Napa Valley. Available at Whole Foods, Lunardis and online.
Kate
Thanks, Karen! I’ve heard great things about cup4cup. Do you know if it will act as a thickener in sauces like flour does?
Kim
Love, love this flour. Use it most of the time. Namaste also makes a version of the cup4cup that is really good, also.
Amy @ Parsley In My Teeth
These looks so delicious! Love the spinach-artichoke stuffing. I’ve been on an enchilada kick, so these are going on my ‘must make now!’ list.
TinaLouise
To make the enchilada sauce gluten free, how about some masa harina? Looks delicious and I love that dip too so off to make sure I’ve got the goodies to make them later today.
Kate
I never would have thought of masa harina! That’s a really interesting idea. Thanks, TinaLouise! Let me know how they turn out for you, please!
Letty/Letty's Kitchen
Non-GMO cornmeal thickens enchilada sauce very well I use it in a quick enchilada sauce roughly similar to Kate’s.
Kate
Thanks, Letty! I bet that would work great.
Lauren
I bought whole wheat tortillas this week (which I haven’t in years since giving up bread, but treat night right?) and this is perfectly timed! I’ll try the vegan version but thanks for the inspiration :)
Sydney | Modern Granola
This sounds amazing. I love how you used artichokes and made your own sauce. I seriously am so psyched to try this! Enchilada party coming right up!
Kate
Thanks, Sydney! Please let me know how they turn out!
erin {yummy supper}
Kathryne! How are you lady? It has been a while since I checked in.
Looks like you are up to deliciousness as always… I’ve been on a major enchilada craving lately… I’m ready to dive into that top picture for breakfast. Heaven.
xoxo
E
Kate
Hi sweet Erin! I’m well. Hope you are, too! I’d love to see your gluten-free take on this one. :)
Steph
Kate, this looks amazing — I also love the spinach/artichoke combo!
My boyfriend is an avid sour cream hater. Do you know if I can swap out the sour cream for plain greek yogurt and get similar results?
Kate
Yep, for sure!
Marci
These look amazing, especially your sauce! I’ve also been on a spinach artichoke kick lately.
Joshua Hampton
These enchiladas look gorgeous. I love the artichoke-spinach combo too.
Liz
These look wonderful. Thank you and I will make them in the future. Have a great Wednesday.
Kate
Thank you, Liz! Hope you’re having a great day!
Trish @ Well Worn Fork
Those look amazing!!
Grey
I love nutritional yeast as a thickening agent! Susan at FatFreeVegan has a great write up for anyone worried about whether nooch really qualifies as both vegan and gluten-free.
Kate
Interesting! I didn’t know that nooch could work as a thickener. I’m off to learn more…
Evelyn
Just made them for dinner, and they were amazing! I was dubbing what to make for dinner tonight, opened your website, and immediately knew these were on the menu. It is spring but also a bit chilly here, so these warming, yet springy due to the spinach and artichoke, enchiladas were perfect for tonight!
Kate
Wow, you are quick! So glad you loved the enchiladas, Evelyn! :)
Sarah @ Making Thyme for Health
Mmm, I love that last steamy shot! I would have never thought to put artichokes in anything Mexican but now that I see it, I like it. Keep the spinach and artichoke recipes comin’! :)
Kate
Oh I will! Thanks, Sarah!
Cassie
Love enchiladas and spinach! My favorite!
Katrina @ Warm Vanilla Sugar
This flavour sounds so good!! Love this!
Kari
Those look so yummy!
Gretchen
Skip the flour and add up to 1/2c cashew cream to the sauce! I do this with all of my enchilada sauces and they get thick, bubbly, and soooooo creamydelicious!
Great, now I want enchiladas for dinner… ;-)
Kate
Great idea, Gretchen! I’ll have to give that a shot soon.
Amy
I made these tonight for dinner for my family of five. I am vegetarian, my three daughters (ages 7 to 13) and husband are certainly not. My girls devoured this meal and my husband told me he would eat less meat if vegetarian tasted this good. Thank you!
Kate
Excellent! Happy to hear it, Amy. :)
Aaron
Made these tonight. Used broccoli instead of artichokes (it’s what I had on hand, chopped it up and nuked it for two minutes to soften before adding it like the artichokes), and used two minced chipotle chilis instead of green chiles, but truly, truly fantastic recipe.
Picture here.
Kate
Thanks, Aaron! Your enchiladas look perfect!
Wendy
Thank you for tonight’s dinner inspiration! They were delicious!! I made them with cashew cream (cashews, apple cider vinegar, nutritional yeast, sea salt and water) instead of regular sour cream, and daiya cheese on top. I also had surprisingly little spinach, so I supplemented with kale. Yummers to our tummers! As always, you knocked it out of the ballpark (watching a Dodger game :-))
Kate
So glad you all enjoyed the enchiladas! I like the idea of kale enchiladas!
Tessa | Salted Plains
Hurray for spinach and artichoke! Can you bring this to happy hour? :) It looks amazing!
McG
Made this last night. Everything worked well and tasted great. Thanks!
Kate
Awesome! Thank you for letting me know!
Judy Jones
I love your recipes! With Monsanto, I have ceased eating corn unless it is “Certified GMO Free” or organic, but can’t find corn tortillas. Any suggestions?
Kate
Hi Judy, that’s a good question. Another commenter, Julie, suggested looking for Ezekiel brand corn tortillas, which are often sold frozen near the sprouted bread. I bet Whole Foods offers organic corn tortillas. I usually buy mine at Trader Joe’s because they claim that their private labeled products are GMO-free, but I would feel better if they were officially labeled as such.
Gaby
This looks like an amazing enchilada recipe, I have to give these a try!
Julie
Judy Jones-
Corn tortillas are in your grocers freezer near the frozen sprouted bread. Non GMO. They are good not at all weird tasting. I can’t recall the brand off hand though. I hope this helps.
Kate
I think they’re Ezekiel brand! Thanks, Julie!
Dani @ DaniCaliforniaCooks
Appreciate you passing along those gluten free tips for making this recipe! I’ll let you know how I modify it.
Mandy
Made these last night and they were a HUGE hit! That sauce blew my mind, I wanted to lick the sauce pan clean. I used some leftover faux sour cream from another recipe (cream from a can of chilled coconut milk + lime juice + sea salt) and it worked very well. I was nervous since it had a slight coconut flavor, but once baked it was not detectable at all.
Kate
Awesome! Thank you, Mandy! I’m intrigued by your coconut sour cream!
Synne
I made these today, and they were AMAZING! I am so happy that I’ve found your website, the spring salad with quinoa and herbed avocado has become a favourite in my family :-D
Looking forward to trying out more of your recipes, I’m making the blueberry margaritas tomorrow.
Kate
Hi Synne! That’s so nice to hear, thank you. Hope you loved the margaritas!
Jen
I made these last night for my husband and 2 daughters (4 & 7) and everyone loved them! They went great with your skinny margaritas…. Thank you so much for your recipes, every one that I’ve tried has turned out perfect!
Kate
Thanks, Jen! So glad you all enjoyed the enchiladas. Bet those margaritas were a great complement!
Elisha
The enchiladas look fab! You might try a Garbanzo or Chick Pea (same thing) flour to thicken the sauce. I taught International Vegetarian Cooking for years, and that’s what I used to thicken any sauce or curry. Whisk a tbl. or two into a tiny bit of water, then stir into the sauce. It should work great!
Kate
Love that idea! Thank you for sharing, Elisha.
Renee S. H.
Wow! This recipe has my mouth watering. There are so many delicious vegetarian/vegan dishes that I need to try! I want to kick the meat eating for good.
Joanne
Your homemade enchilada sauce sounds TO DIE FOR. Lick that pan clean good. I’m also a huge fan of the spinach artichoke twist here. Love that it lightens things up while staying big on flavor!
Neha
Looks delish!! Can’t wait to make this. So which bar are you referring to in the beginning? I would love to try the dip coz spinach more than cheese sounds heavenly!! :)
I am a fellow local vegetarian lover! :)
Kate
Hi Neha! Summit Bar and Grill in Waldo. Go during happy hour and the spinach dip is like $5!
Katelyn
I made the vegan version that you recommended. Except I added twice the amount of cashew cream because I love it. IT. WAS. AMAZING. Thank you for this inspired recipe!
I love your blog and creativity!
Kate
So great to hear! Thanks, Katelyn!
Tessa | Natural Comfort Kitchen
Kate, these look so good! I usually use enchiladas as a vehicle for whatever leftover veggies I have in the fridge, but I need to make it a point to try the artichokes. Also–I agree with masa as a thickening agent. It works best if you add it alone or as a slurry toward the end, and let the sauce refrigerate overnight. I do it all the time for chili.
Kate
Awesome, thank you for the masa tips, Tessa! Great idea to use leftover veggies for impromptu enchiladas. I’ll have to try that now that I have my sauce recipe down!
Anne
Yummy and fast! Took me less than an hour, including baking time, making it a really good option for busy evenings. I have some chipotle in adobo in the fridge (left over from your cauliflower and lentil tacos) that wants to mingle with the next batch of sauce. Someone asked about yogurt instead of sour cream–that’s what I used and it did the trick. (I love sour cream, but I had yogurt–necessity/mother of invention.)
Kate
Hi Anne! Delighted to hear that you enjoyed these. Chipotle is lovely in this sauce!
Claire
Kate, these were amazing! I’ve enjoyed a number of your recipes, but have to say that this is my favorite — and that means a lot, since a lot of homemade enchilada recipes (especially with sauce!) are either too labor/ingredient intensive or not nearly flavorful enough! I think I’ll replace the black beans with mushrooms next time just to get more of that earthy flavor. How did you reheat these? I was able to leave leftovers, although it was hard… :)
Kate
Hi Claire! So glad to hear that you loved these, yay. I just reheated my enchiladas in the microwave because I’m lazy, but I bet they would turn out better if warmed in the oven, covered with aluminum foil or parchment paper, until warmed through again.
Adriana
It was amazzzzing! I switched it around a little, because of course, the very day I wanted to try it: the store was out of artichokes (what are the odds). So In stead I did spinach with peppers, parsely root, beet root and some toasted aubergine instead, it was pretty damn good as well. The sauce was to die for – thanks for the great inspiration!
Kate
Well, now I want to try your version! Thank you, Adriana! :)
Lisa
Delicioso! I just made these and unexpectedly had a friend over for dinner. Perfect timing! Now we both have lunch for tomorrow too. I only had 6 oz of spinach, so made 5 enchiladas. Thanks, Kate.
Kate
Awesome. Thank you, Lisa!
Sarah @ SnixyKitchen
I’m going to have dreams about these enchiladas. And I’m adding them to my menu asap. I can’t wait! I’ll let you know how my gluten-free sauce thickening attempts turn out:)
Kate
Awesome! Do let me know, Sarah! :)
Missy
I made these over the weekend and wanted to let you know they turned out awesome and the flavors were excellent together. I will definitely be making these again especially for company. I also will double the sauce to freeze. Thanks for such an awesome recipe! Keep up your good work I look forward to always reading your new ideas. Oh by the way I am Vegan so I used vegan cheese and made the cashew cream to go along with it. It definitely made the tastes blend well together.
Kate
Thank you, Missy! Delighted to hear it!
Deepthi
I’ve been on a Mexican kick lately and made these for dinner twice in a row. The leftovers are also great for lunch (just microwave them). The red sauce is to die for! Keep up the great work Kate!
Kate
Thank you, Deepthi! So glad you’re loving the enchiladas!
Susan
New follower to your blog and just made these last night for dinner. They were awesome! Your recipe turned out perfectly, my meat-loving husband enthusiastically devoured them, and I am excited about having leftovers for dinner at work tonight. Can’t wait to try more of your recipes, Kate!
Kate
Welcome, Susan! So glad you two enjoyed the enchiladas and hope you love my other recipes just as much!
Marry
Delicious! I made my sauce from gimmesomeoven.com which is similar to yours. Loved this meal. I used artichoke hearts that are grilled and vacuum packed from Monterey Farms which they have at Whole Foods and taste so fresh. I also halved this recipe but used the full amount of beans. Made just the right amount for dinner for 2 and enough for lunch tomorrow. Thanks Kate.
Kate
Thank you, Marry! So glad to hear it. Those artichokes sound fantastic. I’ll keep an eye out for them!
Melissa
Wow! These are amazing! I made them last night for supper and they got rave reviews! Best red sauce I have ever had! I also paired the enchiladas with your green rice recipe and it went so well together. Thanks:)
Kate
Thank you, Melissa! So glad you enjoyed the enchiladas. Fantastic idea to pair them with my green rice!
Resa
Prepared this for a small ladies night. Making my own enchilada sauce was a delight! And they came together so easy. Absolutely delicious!! Thank you for all you do on this webpage
Kate
So glad to hear it! Thank you, Resa!
Nicole
This was phenomenal. My kids loved it, and my six year old asked if we could have it every night! Bravo!
Kate
Hooray! Thank you, Nicole!
Emily
We had initially planned on making another of your beautiful enchilada recipes on your site, but returned to this one accidentally… What a delight! Our Friday evening dinners are our favorites, and most often come right from your kitchen. Not sure how you do it- but your recipes always knock our socks off!
Kate
Thank you, Emily! Your comment made me smile. :)
Taylor
Hello! I love checking out your creations but hadn’t made any of your recipes until a couple days ago when I made these spinach artichoke enchiladas. SO great! I had a can of artichoke hearts to use, and this recipe was the perfect solution! :-) When I told my husband about the recipe, he kind of grimaced because it was meat-free and unique, but he ended up giving it a 10/10! I love that you tell your readers to substitute things and make it our own, which I had to do for some ingredients. Like for veggie broth..didn’t have it or any chicken broth..not even bouillon cubes! So I mixed 2 Tbsp soy sauce in a measuring cup and filled water up to the 2 cup line. Easy peasy and it still tasted great! I’ll definitely be trying more from your site!
Kate
Thank you, Taylor! Delighted that you two enjoyed the lasagna! Great idea for the veggie broth! Hope you enjoy my other recipes just as much.
Alessandra
I love these!!!!!! We are always looking for new an interesting ways to get veggies into every meal. We like a lot of spice so I amped up the chili flavor, and instead of doing tortillas we made it more like a casserole and put crushed tortilla chips on top. It was devoured in no time at all, thank you for posting such amazing recipes!!!!
Kate
Thanks, Alessandra! I love your casserole idea!
Gale
This really is a terrific recipe. I don’t eat canned food though because I unfortunately know the contents are cooked in the can which is probably not chemical-free. So I substituted chopped poblanos for the canned chilis which turned out well. I also regularly pick up a large batch of fresh artichokes when they’re on sale and remove all the hearts so this was a great idea for using them. Thanks Kate!
Kate
Thank you, Gale! Your extra-fresh version sounds spectacular.
Jen
I LOVE these! I made them for my fiancé and myself and we both enjoyed them immensely. Everything about them is perfect! I also made them for a friend of mine who had her first child two weeks ago! She and her husband also LOVED them, and asked for the recipe.
Kate
Thank you so much, Jen! Yay! Thanks for sharing the recipe with your friends, too!
Mimi
Try using masa harina which is what is used to make corn tortillas. I think that will thicken up your sauce.
Kate
That’s a great idea. Thank you, Mimi!
Christine
Although I am an accomplished home cook and make only healthy food, I think that it is never too late to learn something new. I made these enchiladas last night and they were wonderful. I’m especially thrilled with the sauce. It was divine, and not having to buy anything commercial makes me very happy. Thank you, Kate
Kate
Thank you, Christine! Happy to hear that these turned out well for you. That sauce is my new go-to!
Nel
Mmmmm, my boyfriend made this dish yesterday and it was de-licious!!
I took a bit with me for lunch and all my colleagues were jaleous ;)
Thank you, we like your recipes a lot!
Kate
Thank you, Nel! So glad you two enjoyed it!
Haley
These were fantastic! I’m on the cusp of going 100% vegetarian and have been needing a confidence boost in my ability to feed myself and my boyfriend a variety of flavorful delicious foods. These did the trick and then some! Best enchiladas (and confidence boost) ever! Can’t wait to try more of your recipes!
Kate
Hooray!!! Thank you, Haley! Hope you enjoy my other recipes just as much.
Kristi Rimkus
I get my best recipe ideas from meals I’ve had at restaurants and have a ton of fun working on duplicating them. I saw your post over on Google+ for kid-friendly recipes and had to stop by to say how delicious this looks!
Susan
Well, YUM. I always figure anything designed to appeal to kids will work for me too, being firmly in the camp of liking non-weird food. Sorry, it’s a by product of being raised in the ’50s. Anyway, this one really appealed.
Kate
Well, I’m glad you enjoyed this one! Thanks, Susan!
Rachel
I made these enchiladas last night, and I really enjoyed them! I’ve never made my own enchilada sauce before, and it was easy to make and turned out well. These are some of the best vegetarian enchiladas I’ve had- so much better than the cheese enchiladas that most restaurants offer. Thanks, Kate!
Kate
Thank you, Rachel! :)
Elizabeth
WOW!!!! I just made a double batch of these (one for a friend’s family) and they were amazing!! Such perfect pairing of flavors. The sauce had a small kick to it, but not too much. The recipe was easy to follow and quick to prepare. I will definitely be making this part of our regular rotation! Thanks so much!!
Kate
Thank you very much, Elizabeth!
Sara
This is the closest thing to authentic restaurant-style enchilada sauce I’ve recreated in my kitchen! I’ll never use another recipe from now on; it’s just so good. Thanks!
Kate
Woohoo!!! Thank you, Sara!
Amy
Made these tonight and not only did I love them but my meat loving husband and two toddlers inhaled them as well. These are truly fantastic and the cinnamon gave the sauce such depth! I will be making these a staple from now on.
Kate
Thank you, Amy! Glad to hear it!
Julie
This was so delicious. My 17 month old loved it and my husband and I were happy to have leftovers the next night. Going into our dinner rotation!
Kate
Hooray! Thanks, Julie!
Sarah
Hello! I’m really excited to make these enchiladas. One question – I live in the Middle East, and finding fresh spinach can be difficult. If I can’t find it when I make them, can I sub frozen? i.e. thaw it, squeeze it out, and use that instead? What do you think? Also – I brought a can of green chilis, a can of artichokes, and corn tortillas back with me last time I was in the US – with this recipe in mind :) Please let me know about the frozen spinach when you have a moment! Thank you!
Kate
Hi Sarah! I’m sorry I didn’t answer sooner. Yes, I think frozen spinach would be fine! Apologies again, and hope it turns out great!
Sarah
No worries! I only just saw your response, and it’s great timing – I’m making these this coming weekend:) Thanks so much!
Kate
Oh good! Enjoy! :)
Sarah
I made these last night, and they were a hit! I used corn tortillas, and did more of a “casserole” assembly (laid them flat and layered the filling), and the frozen spinach worked great. Such a good recipe – thanks again so much!
Kate
Hooray, thanks Sarah!
Neha
I just made these enchiladas tonight and my boyfriend was so impressed. They tasted so fresh and delicious. I was unsure about the sauce at first but when it was all paired together it was amazing. Thank you for this recipe! I love artichokes and this is definitely going to be a staple in our house!
Kate
Hooray! Thanks for letting me know, Neha!
Emily
These were so amazing! Our non-vegetarian friend who has a big appetite was very impressed and full! These will certainly be added to our list of staples. So good.
Kate
Thank you, Emily! :)
James
Dear Kate,
Your recipes are genius !
We tried this one with fresh chopped jalapeños instead of canned green chili,yogurt instead of sour cream,and white corn tortillas with muy sabroso results !!
Thanks!
James
Kate
Yay, thanks James! Glad you enjoyed these enchiladas, too.
Lauren
I never comment on blogs but these were great! Such a quick and easy weeknight meal that was filling and felt healthy. Thank you!
Kate
Hooray! Thank you, Lauren!!!
Alli
Delicious! I added a little fresh grated nutmeg wih the spinach as well. Seemed to add a depth of flavor to the stuffing.
Kate
Ohh, great idea!
sierra
This recipe is incredibly delicious. My husband and mother-in-law kept saying how much they loved it after each bite. I didn’t have green chilies so I added one chipotle chili (in adobo sauce) which really pleased the palates of everyone at the table. The sauce – OMG! I didn’t know that you could make such a delicious and robust enchilada sauce without the laborious process of toasting and rehydrating peppers. This recipe is real winner. Can’t wait to make it again!
Kate
Thank you so much, Sierra! Love your addition of chipotle.
Tammy
I’m another that doesn’t often comment on recipes but I felt compelled to chime in on how delicious these are. I hesitated to make them because prep always takes me way longer than it should and there seemed to be a lot of steps to this, but it was definitely worth it and not difficult at all. I would definitely make these again and recommend them to anyone. I also love your lentil meatballs and sun-dried tomato pesto pasta! Weekly meal-planning is a bit of a struggle between my husband and I having busy and erratic schedules plus always wanting to try new things, but you’ve helped make the process more fun and a little easier. Your site is one of the first I turn to since you post such a great variety and your recipes are consistently delicious, so thank you (and I’m looking forward to your cookbook)!
Kate
Thank you, Tammy! So glad to hear you’re enjoying my recipes. Stay tuned for that cookbook! Can’t wait to share!!!
Brittney
Oh goodness, these are delicious! I was salivating reading the recipe so made them tonight and they are wonderful. What a unique and perfect combo, thanks for sharing Kate!
Kate
Thank you, Brittney!
Theresa
This is absolutely delicious! We love to make this recipe for family and friends too and have doubled the recipe for a crowd.
Looking forward to your cookbook.
Kate
Thank you so much, Theresa!
Cassandra
I just made this and it’s TO DIE FOR. I made some small changes, like adding a splash of sauce to the filling and some cheese too. I also swapped the sour cream for Greek yogurt.
SO AMAZING.
Better than our usual chicken enchiladas. This recipe is a KEEPER.
Kate
Woohoo, thanks Cassandra!
Doff
Made these enchiladas for a family feast the night before Thanksgiving. The gang gathers from out of town, so we have lots of meals to cover. These were a huge hit. I doubled the recipe, and the only changes I made were to mix up flour and whole wheat tortillas, and for the grated cheese on top, I mixed sharp cheddar with pepper jack. Served these with a Mexican rice and your kale salad with green apple, dried cranberries and goat cheese. Wonderful meal. Thank you!
Kate
Thank you, Doff! I’m so glad you enjoyed the enchiladas and kale salad. That sounds like a great combo!
Mary
Amazing! First time I have made enchilada sauce from scratch and I was amazed how easy and delicious it was! Two thumbs up!
Kate
Hooray! Thanks, Mary!
Madeline
I am a native New Mexican, and these are some of the best enchiladas that I have ever had! I’m sure they will become a staple in our house! Thanks again!
Kate
Yessss! Thanks, Madeline!
Louise
Just found this recipe … with all these wonderful reviews, I must make these soon! So glad to hear that a cookbook is coming!
Kate
Thank you, Louise! I hope you love the enchiladas (and cookbook!).
Kelsey
we loved it!
Richard
This looks good enough to make the cut as my second enchilada recipe. I will be trying this, sooner rather than later. I may substitute chard for the spinach.
My current enchilada filling is sweet potatoes, black beans, bell peppers, jack cheese and an egg. Really really good.
Eugenie
Delicious and easy! Just made for dinner tonight. Being vegan, I used homemade vegan sour cream and a vegan cheese and it worked great! My family loved it as evidenced by plates completely cleaned! I will make this again!
Kate
Thank you for letting me know, Eugenie! I’m glad your version turned out great!
Michelle
I made these last night for my husband and nephew. I used corn tortillas instead of whole wheat but everything else was according to the recipe. They were amazing! Everyone loved them. The artichoke hearts and sour cream make the enchiladas very rich tasting. Thanks for the delicious recipe!
Lissa
Oh, this recipe was so, so, so delicious! Spinach! And artichoke! In an enchilada! The lasagna is next…
Your blog is now my go-to spot for finding new & yummy recipes to try! I love your tasty ways with healthy ingredients (& alternate suggestions!) and the fact that I never have to ask someone in the store to help me find one of your ingredients.
Thank you so much for all the inspiration!!
Micha
I’ve made these twice now and — foolproof! Absolutely delicious, and the boyfriend agrees! Really flavorful, and definitely going to be a regular on the Meatless Monday roster.
I did have a little trouble stopping the spice/flour from clumping, despite constant whisking… after a little while I erm ended up just grabbing the immersion blender stick thing and that fixed it both times. I also made it without the chilies and all was good.
Love the artichoke/spinach combo. I’m going to have to try the lasagna next! Thanks a bunch!
Kate
Thank you, Micha! I’m happy to hear it. I am kinda mystified as to why your flour/spices have been clumping. I haven’t experienced that myself (maybe my small whisk does the trick?). Glad you came up with a solution!
Susan
This was n excellent recipe. I had my doubts. We have been doing a meatless month and I am ready to strangle a chicken. But we really enjoyed this entree. I served it with the green rice from another recipe. The enchilada sauce is a little spicy, but once combined in the dish it all balances out.
Erin
Oh. My. GOSH!!!! Kate!! You’ve done it again! These are incredible! I gave these a try this evening and I am seriously in love! Even my husband, who isn’t a huge fan of enchiladas enjoyed them and said he would eat them again! Everything just tasted perfect! Thank you!!!
Kathryn
My tortillas all split…so this is now a lasagne. I should stop eating the filling – it is so delicious!
HL
Every time I try to used this site my internet crashes. It only seems to happen with this site – not sure why? Anyways, I’ll try to use my phone to access the recipe because these looks so good!
Chase
Very yummy and different than a traditional enchilada. I will definitely be making these again!
Gail
I made these last night. Really, really good. Can’t wait to eat the leftovers tonight! I am gluten free so I used softened corn tortillas and for the sauce I replaced the wheat flour with King Arthur Gluten Free All Purpose Flour. It thickened up nicely.
Kathrin
These are hands down the best vegetarian enchiladas I’ve ever had. And I don’t even like spinach all that much! They were easy to make, no crazy ingredients and came together pretty quickly as well. This recipe will definately become a staple at my house :-)
Thank you for all your hard work creating this delicious recipe and taking such beautiful pictures of it. I appreciate it a ton.
Taylor
I’ve probably commented before but I just want to let you know that I make this recipe every week! My husband and I love it and it’s so easy to make. Try using the corn/wheat tortillas from Trader Joes…amazing. ;)
Resa
Made these for the second time last night. They were as great as I remember. I love being able to make your own sauce. The house smelled so incredible! Thank you for amazing recipes and inspiration! Keep up the good work ☀️
Love and light from Florida
Kate
Thank you, Resa! So glad this recipe has been working well for you. :)
Heather
I just made these with your new enchilada sauce. SO SO good! I made mine vegan with cashew cream and almond cheese. The filling was just so rich and tasty and the sauce – totally on point. I couldn’t believe how quickly it came together and how spot on it was. Thanks for all your work!
Sara
These are stunning! I can’t wait to give them a try. Also, which bar in KC has the spinach dip that you love so much?? I am an addict! :)
Kate
Summit Bar and Grill in Waldo! It’s cheap at happy hour. So good!
Sara
Awesome!! I have friends that bartend / manage there … I’ve only had cocktails there so far though. Now I have to try it out! :D Thank you!