Spinach Artichoke Enchiladas
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eattothrive.org.
Cooking tools:
- Oven
- Skillet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Colander
- Baking dish
- Kitchen timer
- Can opener
- Grater
- Tongs
- Spatula
- Pan
- Panini press
Ingredients
- 2 1/2 – 3 cups of enchilada sauce
- 2 tbs olive oil
- 1 cup chopped red onion (1 small red onion)
- ¼ tsp salt
- 4 cloves garlic, minced
- 1 lg cup drained artichokes, chopped
- 1 (4-ounce) can green chilis, drained
- 12 oz baby spinach, chopped
- 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
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