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!
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Spinach Artichoke Enchiladas
- Author:
- 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
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Jan
Jan from Oaxaca here. We use “Masa” for thickening in soups, stews and moles. I’ve found that throwing a few organic corn chips into the fray works just as well, plus you still get that great “Mexican” flavor.
Kate
Thank you for sharing, Jan!
Beth Lefebvre
I think this is an older recipe, but I have some suggestions if you’re still looking for vegan and gluten-free options. For vegan: add some hot sauce to the enchilada sauce to pump up the flavor, omit cheese, and use vegan sour cream. I make my own with 1 pack of silken tofu, 1 T lemon juice, and 1 T apple cider vinegar. I use half-batch of that for this recipe. For gluten free: cornstarch works well to thicken the sauce and sub corn tortillas. You’re right that they break, so I make this as a layered casserole rather than rolled enchiladas. I haven’t had any complaints from guests :)
★★★★★
Kate
Thanks for sharing your variation, Beth!
Ashley Cook
I also used corn tortillas and layered it like a lasagna. Worked perfectly!
Kate
Hi there – could you freeze the entire enchilada dish, or just the sauce?
Kate
I believe some have had luck freezing this as a whole, both parts.
Katy
Would you freeze this before or after baking?
How long and at what temperature would you bake them if you freeze them?
Kate
Hi! I haven’t had the best luck freezing this one, sorry. I would suggest to check the comments to see what others may recommend.
Kate S
Freezing the whole dish hasn’t worked well for me. But you can freeze in parts and fairly quickly assemble later. Freeze the sauce in one container, the enchilada filling in one container, and keep tortillas in their bag. Most cheese doesn’t freeze well so I would suggest using fresh cheese.
Heather Autumn Astaneh
Hey, I would love to make this, but I’m currently watching my calorie intake and the nutrition counter isn’t showing anything. Do you happen to know what it is? Thank you!
★★★★★
Kate
Hi Heather! Make sure you allow cookies in your browser as this acts like a pop-up. In the mean time: Nutrition Facts
Serving Size 1 enchilada
Serves 6
Amount Per Serving
Calories 480
% Daily Value*
Total Fat 23.9g 37%
Saturated Fat 4.7g
Trans Fat 0g
Polyunsaturated Fat 2.1g
Monounsaturated Fat 10.1g 0%
Cholesterol 23.4mg 8%
Sodium 1845.8mg 77%
Total Carbohydrate 54.7g 18%
Dietary Fiber 13.2g 53%
Sugars 9.3g
Protein 16.9g
Michelle Pyka
Delicious dinner! I used organic corn tortillas at my daughters request. I also subbed the sour cream with plain Greek yogurt and it turned our great! I will make it again soon! You are right about the enchilada sauce being well worth the extra effort.
★★★★★
Robin Kendall Kiefer
I will add a brown rice/black bean concoction to your fab recipe for my celiac hubby. Should thicken right up!!!!
Kate
Thanks for sharing Robin!
Emmaline
Someone might have mentioned this in the comments, but I actually replaced the sour cream for Vegenaise and they turned out delicious! Also used vegan cheese on top – so yummy
★★★★★
Courtney
Thank you so much for sharing your alteration with vegan mayo. I tried it and it was delicious! These enchiladas are a new favorite.
★★★★★
Denyse Bean
My husband and I made your spinach artichoke enchiladas last night and looooved them! He is gluten free so we used corn tortillas and cornstarch to thicken the sauce. I actually forgot to include the sour cream, but they were still delicious! We’re looking forward to the leftovers and trying more of your recipes! Thanks! And Cookie is adorable!
★★★★★
Angela Perez
What about corn starch to thinken the sauce? I use it to make gravy all the time.
★★★★★
Marie
I made this for 8 people, one is a gourmet cook. Doubled it, made my own almond sour cream, vegetable broth, did not have green chilis so just used 1/8 tsp cayenne and 1 cup water, 1/4 tsp ground coriander and a pinch of ground cardamom, 1 tsp onion powder in Sauce, lemon juice instead of vinegar, 16 ounces of spinach(the big container), and corn tortillas, vegan Violife Cheddar cheese. Made into a casserole. It looked delicious and was. ALL loved it. Gourmet cook went for seconds! None left. Thank you so much.
★★★★★
Cait
I’ve made these so many times and each time everyone loves them. I do add chicken. Amazing!
★★★★★
Ashley
Absolutely delicious! My “carnivore” fiance gobbled up a second serving!!!
★★★★★
Kate
That’s a win! Thanks for sharing, Ashley.
Andrea Johnston
Can I make this the day before?
I have a busy Monday. It’s be great to have prepped!
★★★★★
Jennifer
Great recipe. I made it GF by using potato starch instead of wheat flour. Use only half the amount of potato starch as wheat flour. It is our favorite recipe right now and I substitute out different vegetables I have on hand. I like roasted red peppers sauteed mushrooms with the spinach. While keeping everything else the same. We are now spoiled and can’t eat Mexican food out anymore because this is so good and we live in CA where there is plentiful Mexican food.
★★★★★
June MacFarlane
Hi…I didn’t make this yet but will tomorrow. I saw your notes about thickening and thought I’d mention both potatoe starch or rice flour. Both are gluten free and both are easy to find locally. They are similar to making a roux or at least make a paste before incorporating into your dish. I will make these but I make a cornstarch crepe (add a few chilies or herbs to the batter) that I will use to keep it gluten free for a friend. They are fairly quick assembly either in a wrap like this or a lasagna style.
Tx for the inspiration.
Tania
Well I made this gf with shreds of fried chicken and holy man it was a family hit. I always dr up a bit. I added more tomatoes paste mexican chili, we love the heat. It was double delicious. Will make again.
Cindy
So I made these Sunday. We ate them Sunday and Monday night. It is now Tuesday morning and all I can think about is MORE SPINACH AND ARTICHOKE ENCHILADAS! These were by far best enchiladas I ever made! We thank you!
★★★★★
Kate
I love it! Thanks for sharing, Cindy.
Lisa
Wow this was so good! Creamy and delicious. I used Greek yogurt instead of sour cream and it still worked perfectly. Thanks for the great recipe!
★★★★★
Kate
You’re welcome, Lisa!
Sonya Curtis
I made this last night and it was really delicious, my meat loving husband even said so. It was too spicy for the kids though, even though I used only half the chilli powder amount and chopped up only a few jalopenos for the green chillis instead of the 110g which equates to the 4oz can. I’m in Australia, so I used Perfect Italiano brand 4 cheese melt and it browned up beautifully. Will definitely make again.
★★★★★
Amanda
I used tomato sauce in conjunction with the broth (half/half) and it’s quite thick and has a lovely full flavor without the flour. Maybe adding tomato sauce is blasphemous to tradition but since I don’t know the tradition I went for it! Ha.
★★★★★
Karen
Made these tonight and they were unbelievable! Definitely a hit and will make again. Happy New Years!
Sarah G
I was definitely surprised when I took the first bite that I could love something with a whole package of spinach in it! And it filled me up! Always love your recipes, but this one I am saving for sure!
★★★★★
Kate
That’s great, Sarah! Thank you for sharing!
Hamish Macdonald
I’ve just made this for the third time, and it has always gone down a storm. I happen to be a dyed-in-the-wool carnivore, and discovered the recipe by googling “vegetarian recipes for meat eaters” by the way.
Hint 1: if you want a less spicy sauce, swap the chilli powder for paprika
Hint 2: make handmade tortilla chips by cutting leftover wraps into triangles, tossing with salt and oil and baking for the same time as the enchiladas
★★★★★
Kate
Thank you for sharing your tips after making this one a few time, Hamish!
Priya
I’m not vegetarian, but I love your recipes! !! I added chicken to this and it came out so good!
★★★★★
Kate
Thank you!
Sarah Fiordaliso
These were really delicious!! I substituted the flour with half the amount of potato starch, but it didn’t thicken up enough, so I ended up cooking it longer and adding some cornstarch. It worked great! I also used fresh corn tortillas and ended up with around 10 enchiladas (they were 6in). I used greek yogurt in place of the sour cream. Definitely making again!!!!
★★★★★
Kate
Great to hear, Sarah! Thank you for your review.
Connie
My husband and I made this last night and it was perfect! We didn’t change a thing, except perhaps adding a little more sour cream (used greek yogurt) and used cornstarch (gluten-free) and regular corn tortillas. It was delicious!! thank you!
★★★★★
Joel Howell
This recipe is fantastic! It’s like going to a funeral wake and tasting something great then looking at the bottom of the pan to see who brought it so you can call them for the recipe! Amazing
★★★★★
Jodi
I made your enchilada sauce and spinach and artichoke enchiladas. Both were incredible! The only change I made was using nonfat Greek yogurt instead of sour cream in the enchilada filling. Delicious!
★★★★★
Jacki
This is such a good recipe. I wanted to try it but was a little unsure of how all the flavors would come together. I made it and told my husband I could not vouch for it personally but let’s give it a try. We both loved it. Packed with healthy greens and so flavorful. Used a mix of vegan sour cream and vegan mayo. SO SO GOOD!
★★★★★
Anthony
Fabulous! We may try it with store-bought enchilada sauce to cut the prep time (though yours was heavenly). Any suggestions there?
★★★★★
Kate
You can just use that when it calls for the enchilada sauce and skip making it. If that makes sense?
elena
FWIW – I used the Whole Foods brand red enchilada sauce. It is just what I happened to have on hand and it was perfect!
Mindy Brudereck
I was skeptical of this one but we loved it! I will be making it again. These might be my favorite enchiladas now. Delicious!
★★★★★
AmyLenae
Finally talked my husband into a meatless meal and this did not disappoint – and he didn’t miss the meat! Absolutely delicious recipe! Definitely keeping in our rotation for weeknights.
★★★★★
Karthik
I just made the recipe over the weekend and thought it was very good. A great way to get kids to eat some other vegetables too like artichokes.
HS
Hi Kate, Hi Cookie!
See, my DH (Dear Husband) went to the market and somehow missed the fresh spinach on the list. We are under a stay at home order, so that was that. But I really wanted to try this dish, so I made it last night with one not-so-small change: frozen spinach.
I used about 12 oz frozen chopped spinach, thawed in a strainer over a bowl, and squeezed to get a little water out. Then I threw it in at the same time as the recipe called for the fresh, and cooked to reduce moisture. Deelish! Next time I will use fresh and compare results.
Thank you, Kate, for creating recipes that can stand up to the vagaries of our pantries (and husbands!)
Kate
I’m happy it worked well, HS! Thanks for sharing.
Anja
Amazingly good. Thank you!
★★★★★
Kate
You’re welcome, Anja!
Bibi
I’m currently under stay at home orders, and was looking for a way to use up half a can of leftover artichokes. I had pretty well all of the other ingredients for this on hand (I did need to substitute the green chilies for canned pimentos) and gave this a shot. For a multi-step recipe it came together much faster than I thought it would!
My only disappointment was just how salty the enchilada sauce turned out even though I reduced the salt called for! It was nearly inedible, so I added a couple tablespoons of sugar and a touch of lime to balance out the flavours. It’s still a very strong and pungent sauce, but tasty. I might recommend people use low-sodium broth/bouillon.
Overall a very good recipe.
★★★★
Leslie
Excellent! Made this enchilada sauce 2x this week . First with the black bean enchiladas, second with this recipe! I substituted mushrooms for the artichokes- I had some in the fridge and wanted to use them up. It was excellent! Paired it with some Mexican rice- can’t wait to make it all again.
★★★★★
Courtney
This recipe is a staple in our household. We love them so much that we rotate them in every week. Sometimes we add some other roasted veggies to make more – like cauliflower or peppers. It always turns out delicious.
Thanks, Kate!
★★★★★
Merinda
GF thickener: I thicken everything with sweet rice flour. Mochiko is the brand I use. I’m the only GF person in my house and my DH and 3 boys 12,12 and 16 never mention a weird texture or look, because there isn’t one!
Bern
I have made the recipe twice and really like it, especially the enchilada sauce. This time I used refried beans in half of the enchiladas and black beans in the remainder. Both were good!
★★★★★
Kelly
Absolutely delicious!! I made the sauce & the mixture ahead of time (waited to add the sour cream). Also used small corn tortillas..will make again for sure, unfortunately didn’t get a pic.
★★★★★
Elena
I will admit that I adapted this a little just based on what I actually had on hand but these enchiladas were delicious. Seriously. SO GOOD! I wasn’t sure about the sour cream (or in my case, yogurt), but the tart creaminess was perfect!! I’m excited to have another “pantry” recipe in my pocket.
★★★★★
betty
this was definitely missing something. needs cream cheese added to the filling. blend with the sour cream before you mix it in with the beans, etc.
★★★★
Stefanie
Are you using marinated artichoke hearts? or plain hearts?
Kate
Hi! Jarred here, or frozen. I hope this helps!
Sheymaa
Hi Kate, I’m a longtime visitor of your website. I can’t wait to try out this recipe but I have a question. Do you use marinated artichokes? Or is it better to use the kind jarred in water?
Kate
Hi Sheymaa! Thank you for your support. For this one, I would suggest the jarred ones. Let me know what you think!
Jon Andrews
Just fed this dish to my family and everyone absolutely loved it.
Thank you very much for sharing such a great recipe.
★★★★★
Goldie
I have never left a comment on ANY recipe before, but this was just TOO good. I don’t know how many times I repeated, “I REALLY like this. Hubby also thought it was good.
★★★★★
Heather Schu
Absolutely delicious! I didn’t have black beans so used chili beans and used cheddar instead of Monterey Jack cheese. Everything else exactly as noted above. Will make this a regular dish in my household. Thank you for sharing!
★★★★★
Tricia Callahan
I have made this several times. It has become of my standard freezer meal items to take for lunch. Since I had to today, I was reminded again of how much I like these. These enchiladas have made it to my regular rotation, I am loving the healthy aspect of them as well. LOVE. I make the enchilada sauce too… I think that’s part of why of I like them so much!
★★★★★
Adria
I subbed the sour cream and cheese for vegan alternatives and we didn’t miss the dairy. I’ve never made my own enchilada sauce before, and it was a nice surprise to see how easy and tasteful homemade can be. The flavor combination in the filling was a new spin on enchiladas for me. My husband and I can’t wait to eat the leftovers tomorrow. Thank you for this fab recipe :)
★★★★★
Nicole Brickner
I’ve made this recipe tons of time and absolutely love it. I’ve recently discovered that I have a gluten allergy so I made the sauce with Bob’s RedMill Gluten-Free all purpose flour and it turned out just as good as usual! I used GF tortillas, not corn.
Also, I found “extra hot chili powder” at my local produce market and it kicked up the heat perfectly.
★★★★★
Alli
yum yum yum. I’m dragging my partner along for the 2 meatless dinners a week I’m attempting at the moment (you have to start somewhere) and he was very impressed. Thanks for making my journey easier!
★★★★★
Sara Wolfowitz
Made these for a neighbor and they said they were the best enchiladas they ever had! The second time I made them I subbed kale for spinach and made and froze the sauce ahead of time. Still delicious and so satisfying! Saving this recipe to use forever.
★★★★★
Merinda
I made some minor alterations to make this gluten free and they still turned out fantastic! My boys hate spinach but all three of them loved this! I have one who has never found an enchilada he likes, but you changed that! Thanks goodness because I love enchiladas! This is now a regular meal at our non-vegetarian house and my boys are learning how to make it themselves. Thanks! Definately going to try more of you recipes!
Michael Mcandrews
I will be making the recipe soon…
★★★★★
Chris
Just perfect for today. I have never made a red enchilada sauce, and it was delicious. Made everything according to the recipe with the exception of using half a can of jalapenos instead of the green chiles because I didn’t have them. What a lovely, perfect recipe! Thank you!
★★★★★
F Perkins
I have made this 4 times and it’s a hit every single time. My 2 year old devours it, and my husband and I do, too.
★★★★★
Tricia Callahan
I have made this several times now. In fact, it’s now a regular freezer meal and I search the freezer near the end hoping there is another. I used Greek yogurt and added smoked paprika. Otherwise, follow this one exactly and LOVE it. It’s a new favorite.
Ken Nevius
Hi Kathryne,
Yes, I made this recipe and it turned out GREAT. I loved it and my family did too. I rate the preparation of my recipes as EASY, MEDIUM, and HARD. It certainly wasn’t the easiest to prepare, but it was well laid out and wasn’t the hardest either. I would rate it medium. It was well worth the effort and I will make it again and again.
I’m on a low sodium diet but I really question the amount of sodium that you have recorded on the nutrition label. The label says there is over 1,800mg of sodium in a single enchilada and the recipe makes 6 enchiladas, that’s over 10,000mg of sodium for the entire recipe. I added up the sodium in the individual ingredients and it was far less than 10,000mg. The greatest amount of sodium for all six enchiladas from the individual ingredients in the recipe is the salt (about 1,200mg), the 6 tortillas (about 3,000mg), and the cheese. Far less than 10,000mg. Can you give me a breakdown of the mg of sodium for each ingredient that makes up the 10,000?
Thanks, Ken
★★★★
Kate
Hi Ken! Thank you for your feedback. I try to get it as accurate as possible, but my nutritional information are estimates. You can read more here. I’m happy you were able to calculate this to find out what you needed.
Catherine
Looking forward to making this however concerned the 100g/4oz green chillies won’t go down well with my 3 year old – what would you recommend as a substitute? Just more spinach/artichoke, or perhaps roasted capsicums or something different flavour wise? Thanks for your suggestions!
Kate
Hi Catherine! I would suggest just omitting them for her if that is the case. I don’t find them that spicy, but I understand for a little one!
Ainsley
You’re not wrong about meat heads loving this!
I have been trying have 4 veggo meals a week, but my teen and partner have been hard to convince.
I was worried this one would be too “out there” for them but they absolutely LOVED IT!
so delicious! i cant wait to make it again!
★★★★★
Kate
I’m happy you love this recipe, Ainsley! I appreciate your review.
Julia
I just made these – they are awesome! Seriously the best enchiladas I’ve ever had.
★★★★★
Kate
I’m glad you loved them! Thank you for your review.
Z
This recipe is so delicious! The sauce is the REAL DEAL! Yummmmmy!
★★★★★
Kate
Thank you! I’m happy you love it.
Mel
We don’t really use/or have canned chilli’ sun Australia. is there an appropriate substitute?
Kate
Hi Mel? I just want to make sure I under stand. Are you referring to the green chilis?
Nancy
These were amazing. I used Kite Hill (vegan sour cream) and made my own cashew cream. Loved these and will make often!! I have shared with several friends!
★★★★★
Molly Spanarkel
This was delicious! Straight forward, clear, flavorful, fragrant, satisfying, veggie-rich, and easy!
★★★★★
Kris Weeks
This is the new family favorite. Absolutely delicious. The enchilada sauce is awesome. Did everything per the recipe except swapped out black beans for cannellini beans as our kids have yet to acquire the taste for black beans.
★★★★★
Kate
Wonderful to hear, Kris! Thank you for your review.
Anita from Vancouver, BC
Another excellent recipe! And I feel so accomplished, making the enchilada sauce from scratch, and putting the enchiladas together. Kate makes it so easy! I don’t normally order enchiladas in restaurants, but I am already planning when to make my next batch.
★★★★★
Kate
Wonderful to hear, Anita! Thank you for your review.
Barb
Hi Kate, I’m over 70, have always loved to cook, mostly bake tho, but since I have many health issues now, decided to try eating more organic…altho I hate most cooked veggies, & have NEVER eaten cooked spinach, & gagged when my daughter, from age 4 on up, iloved it so much & preferred it straight from the can, cold! Ugh..long story short, I made & followed your recipe exactly….
It was very tasty…AFTER I had to pick out most of the spinach with my fork because I was gagging! Haha, I hope you don’t take offense, my daughter AND son would LOVE these..I chose this recipe because of all the yummy ingredients, I only wish spinach & I could get along. Thank you so much. I’ve checked out alot of your recipes..you work hard, I’m very impressed. I’ll be trying more
★★★★
Kate
Thank you for sharing, Barb! I’m looking forward to hearing what you think of some of my other recipes.
Barb
Made this recipe Friday, took some time but was absolutely worth the wait. Tossed a few fresh mushrooms in also.
★★★★★
Rachel
Very tasty and veg filled entree. However, I made some major modifications because I ran out of time! Had to turn “enchiladas” into “burritos”. I also got raw pinto beans, soaked them, simmered them with a piece of onion and salt, and then followed Kate’s refried beans recipe. So delicious to add in a tortilla with the stuffings above. All else the same (cut the cream ’cause I didn’t have it). Will definitely make it again with the sauce. Also, you have to have A LOT of spinach and filling to make enough enchiladas.
★★★★★
Kate
Thank you for sharing what you did, Rachel! I’m glad you still enjoyed it.
Billie Peck
I ordered your cookbook “Love Real Food” and it arrived today. I am vegetarian and see many recipes I want to try but I thought I was getting the recipes for many Mexican dishes I want to try. Im interested in the Spinach Artichoke Enchiladas and “Taco Meat” made with Quinua. What is the name of the cookbook that has all these great looking Mexican dishes? billiepeck@hotmail.com
Kate
I hope you enjoy it, Bille! enchiladas you are referring to!
Angela Rocchi
I have shared this so many times! This recipe will convert anyone into exploring a vegetarian life. It’s truly the GOAT enchilada variation. Thanks Kate, you’re my favourite recipe source.
★★★★★
Debbie
I absolutely love this recipe. My husband didn’t even ask “Where’s the beef?” This will definitely be in my ‘Meatless Monday’ rotation. Thanks for a wonderful recipe.
★★★★★
Kate
I love it! Thank you for sharing.
Ana
Really delicious recipe! Thanks for sharing!
★★★★★
Kate
You’re welcome, Ana!
Kristine Crandall
We love enchiladas and have been making them for years, but these particular ones, are truly amazing!
Thank you!
★★★★★
Deanna
Loved these enchiladas! I used only the artichoke bottoms and doubled it and they were so yummy!
★★★★
Kate
Thank you for your review, Deanna! I appreciate it.
Sandy
Can you make these ahead of time, like in the morning and just put them in the oven in the evening?
Kate
Hi! I haven’t tried it. I’m a little hesitant that they may get soggy sitting. They do make great leftovers heated up!
Julie Coolidge
Wish I could post a pic !!
Sooo delicious.
Even tho I don’t do dairy, I honestly forgot the sour cream. I love the idea of making my own enchilada sauce. Excellent flavor. My side dish was Mexican style quinoa.
★★★★★
Kate
I’m happy you loved it, Julie! Thank you for your review.
Susan Liebman
These sound delicious but I am on a low sodium diet (1500 mg a day)and this recipe has an enormous amount of that!! Any suggestions on how to even cut the salt in half for this?
Kate
Hi Susan, you can omit the salt and use no salt added inputs.
Angela
I made these tonight with a small exchange – corn tortillas instead of flour & I dipped them in the homemade enchilada sauce (delish) before rolling them with the filling. The whole family LOVED them. Will definitely make again. (And I had your broccoli cheddar soup – which I’ve made half a dozen times since the new year – for lunch). A full Cookie and Kate day of yummies.
Siuwai
Made this again for the 3rd time and it’s still so good but time consuming. Well worth it.
★★★★★
Kate
I’m happy you thought they were worth it!
Susan Damelio
Hi Kate! Just got your cookbook and tried the Spinach Artichoke Quiche, mmmmmm. Perfect.
The thyme in the crust :) Doubled the recipe to share with neighbors for Easter. Thank you! Looking forward to trying the enchiladas next! Susan
★★★★★
Violeta Comeau
I made these last night and absolutely loved all the flavours. The only thing I had an issue was that my tortillas became gooey under the sauce. Any ideas on how to fix this? I used flour ones and baked it in a glass pan. Should I broil? I really loved these so would love to know what others think or recommend.
I decided to do Meatless May but have already been trying to eat vegetarian for 2 weeks now. I am considering making it a permanent. Thanks, Kate!!! I love your recipes and have tried a few of your recipes with my girls. They love them! Thanks, again. :)
★★★★
Kate
Hi! They won’t be quite crispy like the top ones because of the sauce. Be sure to use the amounts indicated and spread evenly. It’s suppose to help from sticking, but too much won’t get you the desired results. I’m happy you are enjoying my recipes, Violeta!
Ramona McDaris
Hi, I made this exactly according to the recipe—including draining the bottled artichokes well, and draining the black beans (used only a Tbsp.of beans per enchilada). I tried to drain the bottled green chilis, but they were mushy, so it was difficult to drain much liquid out. I also made the sauce, and it was nicely thickened. Wilt/cooked the spinach until moisture was out, and only used a Tbsp. of sour cream. The dish turned out to be a disappointment because, while the flavor was fine, the flour tortillas were inedible, due to their consistency—very gooey and mushy. I think it was due to the moisture that is INSIDE artichokes, which is released in cooking, but cannot be pre-drained. Maybe it is just me, but I was not able to eat the mushy flour tortillas.
★★
Kate
Hi Ramona, I’m sorry you didn’t love these. I appreciate your review.