Spinach and Artichoke Green Enchiladas

This dish is spicy and satisfying.  You can save yourself some time by making the salsa and the fillings one day ahead of time.  Simply gently heat fillings and sauce before assembling.  This recipe yields 4 really stuffed enchiladas.  Serve with black beans and rice.  

Roasted Tomatillo Salsa
1 pound of tomatillos, peeled and washed
2 jalapenos (1 if you want less spice)
1/2 of a medium onion
2 cloves of garlic
1 green onion, cleaned and trimmed
1/2 cup of cilantro
juice of 1 lime
1/2 cup of filtered water
salt and pepper to taste

Place tomatillos, jalapenos, onion and garlic on a sheet pan and place under the broiler.  Let the vegetables roast until black spots form turning as necessary.

Let vegetables cool slightly and transfer to a blender.  Add the green onion, cilantro and juice of 1 lime, water, salt and pepper to taste.  Blend until completely smooth.   

Spinach Enchilada Filling
1/2 medium onion, roughly chopped
1 clove of garlic, chopped

1/4 cup of vegetable stock

4 ounces of sliced white button mushrooms

12 ounce jar of artichoke quarters, drained and rinsed

4 ounces of fresh spinach 
1/4 t of epazote
1/4 t of Mexican oregano
1/4 t of cayenne pepper
1/4 t of ancho chili powder
salt and pepper to taste

Add onion and garlic to a deep pan with the vegetable stock.  Steam saute over medium/low heat for approximately 5 minutes.  Add the mushrooms and cook for an additional 3 minutes.  Add the artichoke quarters, spinach, epazote, oregano, cayenne, ancho,  salt and pepper.  Cook until spinach is wilted and remove from heat.

The Whole Enchilada
4 Corn Tortillas, (I prefer El Milagro Brand if available)
1 Cup of Green Tomatillo Salsa
1 yield of Spinach and Artichoke Filling
1/2 Avocado to garnish (optional)
2 sprigs of cilantro

Working with one tortilla at a time.  Warm the tortilla on a skillet until soft.  Place Spinach filling down the center of the tortilla and roll.  Place the filled enchilada in a long casserole dish seam side down.  Repeat with remaining tortillas and filling.

Spoon warmed enchilada salsa over the top of all enchiladas in casserole dish.  Cover and bake for approximately 20 minutes or until heated through.
Carefully spoon 2 enchiladas onto the plate and garnish with cubes of fresh avocado and cilantro sprig.

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  • Barbara Haight says:

    OMG! This is probably the best oil-free vegan meal we’ve ever made. Amazing. We used 1 large jalepeno and 2 smaller serano peppers. We think we’ll try adding some cactus next time. Thank you for this amazing recipe.

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