The Chef

Restaurants

Meals

Drinks

Restaurants›Lupe Tortilla Mexican Restaurant›Spinach & Artichoke Enchiladas Recipe

Spinach & Artichoke Enchiladas Recipe

Name: Lupe Tortilla Mexican Restaurants Spinach & Artichoke Enchiladas Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups Fresh spinach; 1 cup Artichoke hearts, canned or frozen; 2 cups Jack cheese, shredded; 2 tsp Garlic, minced; 1 tbs Olive oil; 1 tsp Salt; 0.5 tsp Black pepper; 8 pieces Tortillas, corn or flour; 1 cup Roasted red peppers, jarred; 4 oz Cream cheese, softened; 0.5 cup Sour cream; 1 tsp Garlic powder; 1 tbs Lemon juice; 0.5 tsp Salt; 0.25 tsp Black pepper; 1 cup Green tomatillo sauce or spicy red sauce

Inspired by Lupe Tortilla Mexican Restaurant

Time45m

Serves4

Fresh spinach, artichoke, Jack cheese topped with roasted red pepper cream sauce (recommended), green tomatillo or spicy red sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Spinach & Artichoke Enchiladas

Selected to serve

Alexander's Conquest

Casamigos Blanco, Cacao Blanc, Ginger, almond, cream.

creamy · sweet · spicy

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Filling

4 cups Fresh spinach

1 cup Artichoke hearts, canned or frozen

2 cups Jack cheese, shredded

2 tsp Garlic, minced

1 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

8 pieces Tortillas, corn or flour

Roasted Red Pepper Cream Sauce

1 cup Roasted red peppers, jarred

4 oz Cream cheese, softened

1/2 cup Sour cream

1 tsp Watkins garlic powder

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Optional Sauce

1 cup Green tomatillo sauce or spicy red sauce

Method

Filling Preparation

Sauté Spinach

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat.

Prepare Artichokes

If using canned artichoke hearts, drain and rinse them. If using frozen, thaw and drain. Chop the artichokes into smaller pieces and add them to the skillet with the sautéed spinach.

Mix Filling

Add the shredded Jack cheese, salt, and black pepper to the skillet. Stir until everything is well combined and the cheese is slightly melted from the residual heat. Set aside.

Enchilada Assembly

Prep Tortillas

Preheat the oven to 350°F (175°C). Warm the tortillas in a skillet or microwave to make them pliable.

Fill Tortillas

Take a tortilla and place about 1/3 cup of the spinach and artichoke filling in the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat for all tortillas.

Add Sauce

Pour the roasted red pepper cream sauce evenly over the enchiladas. If using, drizzle the green tomatillo or spicy red sauce over the top.

Baking

Bake Enchiladas

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the enchiladas are heated through and the sauce is bubbly.

Serve

Remove from the oven and let cool for a few minutes before serving. Enjoy your spinach and artichoke enchiladas warm!