Best 4 Artichoke Spinach Enchiladas Recipes
Indulge in the vibrant flavors of Mexican cuisine with our delectable Artichoke Spinach Enchiladas. This vegetarian dish combines the goodness of fresh artichokes, tender spinach, and aromatic spices, all wrapped in soft tortillas and smothered in a rich, flavorful sauce.
Experience a symphony of textures and flavors with every bite. The crispiness of the tortillas complements the soft and creamy filling, while the tangy salsa and melted cheese add depth and richness. This recipe is a perfect balance of flavors and textures, making it a delightful option for vegetarians and meat-lovers alike.
Dive into the delightful world of Mexican flavors with our specially curated collection of enchilada recipes. From the classic Cheese Enchiladas to the innovative Black Bean and Sweet Potato Enchiladas, each recipe offers a unique taste experience.
For those craving a traditional twist, the Chicken and Mole Enchiladas are a must-try. The rich and complex mole sauce, made with a blend of Mexican spices, chocolate, and nuts, elevates the tender chicken and cheese filling to new heights of flavor.
If you prefer a lighter option, the Spinach and Mushroom Enchiladas are a fantastic choice. The combination of sautéed spinach, mushrooms, and a creamy white sauce creates a delicate and flavorful filling that pairs perfectly with the crispy tortillas.
And for those who love a kick of heat, the Spicy Beef Enchiladas are sure to satisfy. Ground beef is simmered in a spicy tomato sauce, then layered with cheese and tortillas for a dish that packs a flavorful punch.
No matter your preference, our collection of enchilada recipes has something for everyone. So, gather your ingredients, put on your apron, and embark on a culinary journey that will transport you to the heart of Mexico.
ARTICHOKE & SPINACH ENCHILADAS
Surprise your gang with these delightful vegetarian enchiladas. The mushroom, artichoke and spinach filling is fantastic. My family loves it. -Joan Kollars, Norfolk, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, chili powder and cumin. Simmer, uncovered, until slightly thickened, 6-8 minutes. Spread 3/4 cup sauce into a greased 13x9-in. baking dish. Set aside remaining sauce., In a large skillet, saute onion and garlic in oil until tender. Stir in mushrooms; cook 3 minutes longer. Add artichokes and spinach; cook for 4-5 minutes longer. Remove from the heat; stir in the ricotta cheese, sour cream and 1 cup Monterey Jack cheese. , Place 2/3 cup mushroom mixture down the center of each tortilla. Roll up and place seam side down in prepared dish. Pour reserved sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 375° until heated through, 20-25 minutes.
Nutrition Facts : Calories 506 calories, Fat 29g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 933mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
SPINACH ENCHILADAS
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g
SPINACH ENCHILADAS
We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. -William Parman, Oxnard, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.
Nutrition Facts : Calories 182 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 453mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
Tips:
- Prep the Ingredients: Before you start cooking, measure and chop all the ingredients. This will help you stay organized and save time during the cooking process.
- Use Fresh Spinach: Fresh spinach wilts quickly, so add it to the enchiladas just before baking. If you're using frozen spinach, thaw and squeeze out any excess moisture before using.
- Don't Overcook the Tortillas: Tortillas can easily become dry and brittle if they're overcooked. Cook them just until they're pliable and easy to roll.
- Use a Good Quality Cheese: The cheese is one of the key ingredients in these enchiladas, so don't skimp on quality. Use a cheese that melts well and has a good flavor.
- Serve with Your Favorite Toppings: These enchiladas are delicious on their own, but you can also serve them with your favorite toppings, such as guacamole, sour cream, or salsa.
Conclusion:
Artichoke spinach enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. They're packed with flavor and nutrients, and they're sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give these enchiladas a try. You won't be disappointed!
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