Spinach Artichoke Enchiladas

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• 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

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  1 cup hearts or 168g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• 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

• Sauce, enchilada, red, mild, ready to serve

  2 cup or 448g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Preheat the oven to 400°F 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 olive oil over medium heat. Add the chopped onion and salt, cooking until tender and translucent, about 4-5 minutes. Add the garlic, cooking until fragrant, about 30 seconds.
3. Add the drained artichokes, canned green chiles, and spinach to the skillet, cooking until the spinach has wilted and the pan is no longer wet. Remove from heat and stir in the black beans and sour cream. Season with salt and pepper.
4. Pour ½ cup enchilada sauce into the prepared pan, spreading evenly. Assemble the enchiladas with the spinach artichoke mixture and place seam side down in the pan. Drizzle with remaining sauce and sprinkle with cheese.
5. Bake on the middle rack for 20 minutes. For a golden finish, bake on the upper rack for an additional 3-5 minutes. Let cool for 10 minutes, then garnish with cilantro.

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• Spinach Artichoke Stuffed Chicken
• Spinach Artichoke Zucchini Bites
• Creamy Spinach Artichoke Chicken
• Spinach & Artichoke Grilled Cheese
• Vegan Spinach Artichoke Dip
• Spinach Enchiladas Verde