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!
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I love enchiladas – and your recipe sounds delicious! I normally make 5 or 6 times the recipe and freeze them for quick and easy weeknight meals. Stacking sounds WAY easier / faster than the traditional rolling… will definitely be trying this!
I have a ton of leftover corn tortillas, so I like the idea of using up the rest to make some freezer meals! Stacking is way easier and just as tasty 😉