Spinach Artichoke Enchiladas

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 cup, chopped or 160g

• Salt

  Table

  ¼ tsp or 2g

• Garlic

  Raw

  4 cloves, minced or 12g

• Artichoke Hearts

  Quartered - Giant

  1 cup or 396g

• Chili peppers

  Green, canned

  ½ cup or 70g

• Spinach

  Raw

  1 package (10 oz) or 284g

• Canned black beans

  Low sodium, drained

  1 ½ cup or 390g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, medium or 276g

• Enchilada Sauce

  Red - Kroger

  2 cup or 504g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

Directions

1. Preheat the oven to 400 degrees Fahrenheit with racks in the middle position and upper third. Lightly grease a 13 by 9-inch pan with cooking spray.
2. 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.
3. Add the drained artichokes and canned 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.
4. 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.
5. 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.
6. Remove from oven and let the enchiladas cool for 10 minutes, then sprinkle chopped cilantro on top and serve.

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