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Spinach Artichoke Skillet Enchiladas Recipe

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4.2 from 38 reviews

These Spinach Artichoke Skillet Enchiladas offer a delightful vegetarian twist on a classic Mexican favorite. Combining sautéed vegetables, creamy artichoke hearts, and pinto beans with flavorful enchilada sauce and melted cheese, this one-pan meal is both comforting and easy to prepare in just 30 minutes. Topped with fresh avocado, cilantro, and a dollop of Greek yogurt, it’s a perfect weeknight dinner that’s wholesome and delicious.

Ingredients

Vegetables & Aromatics

  • 2 Tbsp. extra-virgin olive oil
  • 1 1/2 cups chopped red onion
  • 1 poblano pepper, seeds removed, chopped
  • 3 garlic cloves, minced
  • 1 (6-oz.) bag fresh baby spinach
  • 1 (12 oz.) jar or can quartered artichoke hearts (NOT marinated), drained
  • Sliced avocado, for garnish
  • Fresh cilantro, for garnish

Spices & Seasonings

  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper

Canned & Jarred Goods

  • 1 (15-oz.) can pinto beans, rinsed and drained
  • 1 (15-oz.) jar or can red enchilada sauce

Dairy & Eggs

  • 1 1/2 cups shredded Monterey Jack or Mexican blend cheese, divided
  • 1/3 cup plain whole-milk Greek yogurt (or sour cream), plus more for garnish

Grains

  • 6 corn tortillas, sliced or torn into thick strips

Instructions

  1. Preheat and sauté vegetables: Preheat your oven to 400ºF. Heat 2 tablespoons of extra-virgin olive oil in a 12-inch oven-safe skillet over medium heat. Once hot, add the chopped red onion and poblano pepper. Cook for 6 to 7 minutes, stirring occasionally, until the vegetables soften. Then add the minced garlic, chili powder, and ground cumin; cook for an additional 1 to 2 minutes, stirring often, until fragrant and aromatic.
  2. Cook spinach and mix in beans and artichokes: Add half of the baby spinach to the skillet and stir constantly until the greens wilt down. Repeat with the remaining spinach until all leaves are wilted. Stir in the rinsed pinto beans, drained artichoke hearts, kosher salt, and black pepper, combining all the ingredients evenly.
  3. Add sauce, cheese, and tortillas: Pour in the red enchilada sauce, then stir in 1/2 cup of shredded cheese and the plain Greek yogurt (or sour cream). Continue stirring constantly until the cheese melts and the mixture is well blended. Next, add the torn corn tortilla strips, gently stirring to fully coat them with the sauce mixture.
  4. Top with cheese and bake: Sprinkle the remaining 1 cup of shredded cheese over the entire skillet mixture. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the cheese is fully melted and the dish is bubbling around the edges.
  5. Rest and garnish: Remove the skillet from the oven and let it sit for about 5 minutes to set. Serve the enchiladas garnished with a dollop of Greek yogurt or sour cream, sliced avocado, and fresh cilantro for added freshness and creaminess.

Notes

  • Ensure the artichoke hearts are not marinated to avoid overpowering the dish with extra flavors; plain quartered artichokes work best.
  • Feel free to swap corn tortillas with flour tortillas if preferred, but corn tortillas hold up well in this baked skillet dish.
  • For a dairy-free version, substitute the cheese and Greek yogurt with plant-based alternatives.
  • This skillet enchilada recipe can be doubled and cooked in a larger cast-iron skillet if serving more guests.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave before serving.

Find it online: https://justsosavory.com/spinach-artichoke-skillet-enchiladas-recipe/