These spinach artichoke stacked enchiladas make for a super simple, yet tasty vegetarian meal that can easily be prepared in advance or reheated later for leftovers.
Welcome back! I apologize for going a whole week without posts – that was so not the plan. I had been so proud of myself for setting up posts in advance to go out during the week we were driving from Boston to Denver. The plan then was to do a wrap-up post on Monday of our trip followed by two recipes on Wednesday and Friday. Unfortunately, once we got into Denver Sunday night I got the WORST stomach bug. Basically from Monday-Wednesday all I could stomach was pedialyte, water, and a few bites of crackers. By Thursday I could keep down small bites of oatmeal and soup. Then by Friday I was back to eating my normal foods, just much smaller portions. Not the way I had anticipated our first week in Denver going :(.
But it’s all good now, as I can actually handle being around the smell of foods – very important for a food blogger 😉 – and am so excited to get back to normal posting on The Healthy Toast!
So to kick things off we have spinach artichoke stacked enchiladas. This recipe is basically a hybrid between my beloved Veggie Enchilada Casserole and these delicious enchiladas from Cookie + Kate (an awesome vegetarian blog that I highly recommend you check out).
While you do have to make the sauce and sauté up some veggies, I promise the prep goes quickly as once you have all your ingredients ready, it’s just layering like you would with lasagna. If you’re really in a time-crunch you can sub in 2 cups of jarred enchilada sauce, but I really urge you not to do that as the sauce is my favorite part of this recipe.
When I made this over the weekend, I kept wishing that I had roughly diced up the artichoke and spinach for more even bites. I don’t know if it’s because my stomach isn’t 100% back to normal or if it’s a personal-preference thing, but I didn’t like having large bites of sautéed spinach or artichoke. Up to you, but if you’re serving this for a group a think it’d be best to dice them up to be on the safe side.
As I mentioned above, I am beyond excited to get back into the blogging-swing of things as well as find a “new normal” here in Denver. While it’s only been a week (and I was on my parents’ couch sick for half of it), I’m already loving being in the city! I don’t think I’ll ever get tired of walking across all the cute bridges from LODO to the highlands, with the river below and the mountains on the horizon. For sure there will be some Denver restaurant reviews coming your way once our budget recovers from all the moving expenses 😉
So here’s a toast to a new chapter in life!
Spinach Artichoke Stacked EnchiladasPrint Recipe
- For the sauce:
- 2 tablespoons olive oil
- 3 tablespoons white whole wheat flour
- 2 tsp chili powder
- 1 tsp ground cumin
- ¼ tsp dried thyme
- ¼ tsp salt
- 1/8 tsp ground cinnamon
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 tsp apple cider vinegar
- For the enchiladas:
- 2 tablespoons canola oil
- 1 garlic clove
- 1 14-oz can drained artichokes, roughly diced
- 1 4-oz can green chilies, drained
- 10-oz baby spinach, roughly diced
- 1 15-oz can no-added salt black beans, drained and rinsed
- ¼ cup plain Greek yogurt
- Pinch salt and pepper
- 9 taco-sized corn tortillas
- 2 cups enchilada sauce (whole recipe from above or store-bought)
- 1 cup shredded Monterey Jack cheese (can sub in any Mexican cheese blend)
Pre-heat oven to 375F.
First, prepare the sauce by heating a medium-sized saucepan on medium-high heat. Add olive oil. Once olive oil is hot, add garlic, spices, and flour. Stir with whisk for about 1 minute or until fragrant, being careful not to burn the spices or garlic.
Add tomato paste and broth to the pot and bring to a simmer. Allow to simmer until thickened, about 5-7 minutes.
While sauce is simmering, place 2 tablespoons of canola oil in a sauté pan over medium-high heat. Once oil is hot, add garlic and cook about 30 seconds. Add in chopped artichokes and green chilies. Allow to cook about 1-2 minutes. Next add in spinach and cook until spinach is wilted. Add pinch of salt and pepper. Remove from heat.
Once sauce has thickened, remove from heat and add 1 tsp apple cider vinegar.
In a large mixing bowl, place sautéed spinach and artichoke mixture, Greek yogurt, and black beans. Stir well. Feel free to add an extra pinch of chili pepper or cumin if desired.
In a 9x13” pan, spread ¼ cup of sauce evenly over the bottom. Next place 3 corn tortillas on top of the sauce layer (I ended up breaking one of the tortillas in half to better cover the bottom). Note, it’s okay to have some gaps in tortillas. Spread ½ of bean and spinach mixture over tortillas followed by a drizzle of sauce. Repeat layering with 3 corn tortillas, remaining bean and spinach mixture, and another drizzle of sauce. Finally, place remaining 3 corn tortillas. Pour remaining sauce evenly over the pan then top with 1 cup of shredded cheese.
Place pan in oven and bake for 25-30 minutes, or until cheese is bubbling and starting to brown on the edges.
Remove from oven and allow to cool before serving. Enjoy!
Nutrition for 1/6 of recipe: 370 calories, 4 g saturated fat, 40 g carbohydrate, 9 g fiber, 13 g protein