Spinach Artichoke Skillet Enchiladas come together in just 30 minutes for the ultimate weeknight meal. Filled with veggies, beans, enchilada sauce, and tender strips of tortillas, these vegetarian enchiladas couldn’t be easier or more delicious.
Why You’ll Love these Skillet Enchiladas
Whether you call them deconstructed enchiladas or enchilada pie, this recipe is a keeper. A streamlined skillet of cheesy enchilada goodness that tastes more complex than it is to make. Truly, this meal tastes like the house special at your favorite no-frills Mexican restaurant.
Instead of rolling the filling up in tortillas, it’s all combined in one skillet with lots of sauce, cheese, and Greek yogurt for richness. The bulk of the veggie filling is onion, peppers, spinach, and artichoke, however you can switch this up to your liking. For example, zucchini, corn, and even small chunks of potatoes are great additions.
One Pan + 30 Minutes: what’s not to love about these skillet enchiladas?!
Recipe Ingredients and Substitutions:
- Onion: You need 1 1/2 cups of chopped red onion, which amounts to roughly 1/2 of a large red onion. Alternatively, you can use yellow onion, however I love the extra sweetness of red.
- Poblano Pepper: Poblano’s are more earthy than spicy (especially if you remove the seeds), so don’t worry about them adding too much heat. However you can also use green, red, orange, or yellow bell pepper here.
- Spinach: You need one 6-oz. bag of fresh baby spinach, which wilts down to a lot less than you’d imagine! This has to be one of my favorite recipes for slipping in lots of greens, and it’s a great way to entice kiddos!
- Artichokes: Look for a jar or can of quartered artichoke hearts in water or brine (NOT marinated). Or, if you purchase the hearts in halves, just give them a rough chop so they’re not too large.
- Spices: A mix of chili powder and cumin add quintessential spice to these vegetarian enchiladas.
- Sauce: Making homemade enchilada sauce is super simple, however you certainly purchase a can or jar for convenience. My go-to brands are Hatch and Siete, which you can find at most well-stocked grocery stores.
- Tortillas: No persnickety rolling. Simply cut into them wide strips, and stir them in! I suggest corn versus flour tortillas for the best texture and flavor here.
- Greek Yogurt: My sneaky swap to create a creamy sauce that doesn’t require a roux. You can also use sour cream here, which has a very similar flavor and consistency.
- Cheese: I love using grated Monterey Jack here, however you can also use pepper jack, sharp cheddar, or a Mexican blend.
Step 1: Sauté Onion, Pepper, and Spices
Heat 2 Tbsp. of oil in a 12-inch oven-safe skillet over medium heat. Once hot, add red onion and poblano pepper; cook 6 to 7 minutes, stirring occasionally, until soft.
Next, add garlic, chili power, and cumin; cook 1 to 2 more minutes, stirring often, until aromatic.
Step 2: Add Spinach, Artichokes, and Beans
Add half of the spinach to skillet, and cook, stirring constantly, until greens wilt down. Add remaining half and repeat until all spinach leaves have wilted.
Next, stir in beans, artichoke hearts, salt, and pepper.
Step 3: Combine Sauce, Yogurt, and Tortillas
Carefully pour in enchilada sauce, Greek yogurt (or sour cream), and 1/2 cup of the shredded cheese. Stir constantly until the cheese has melted into the mixture. Next, add the tortilla strips and carefully stir until all the strips are well-coated in sauce.
Step 4: Top with Cheese and Bake Skillet Enchiladas
Sprinkle remaining 1 cup shredded cheese overtop, and transfer enchiladas to the oven. Bake for 8 to 10 minutes, or until the cheese has fully melted and the mixture is bubbly.
Remove from oven, add garnishes of choice, and serve!
- Chicken Skillet Enchiladas: To pump up the protein, you can add shredded rotisserie chicken to the filling. Just mix it in when you add the beans and artichoke hearts.
- Vegan Skillet Enchiladas: If making plant-based, use your favorite “cheesy shreds” such as Miyoko’s brand, and swap the yogurt for coconut cream.
- Gluten Free Skillet Enchiladas: As long as you use certified gluten free corn tortillas, this recipe already checks all the boxes for a gluten free dinner.
Make-Ahead, Storage, and Reheating Tips:
- To Make Ahead: You can prepare the entire recipe up to 1 day ahead and refrigerate until ready to bake. Remove the pan from the fridge about 30 minutes prior to baking, and increase the bake time to 20 minutes to ensure it’s warmed through.
- To Store: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat: Transfer leftovers to a small baking dish and gently rewarm in the oven at 350º F until hot and cheese is bubbly. Alternatively, reheat individual portions in the microwave, stopping to stir every 30 seconds, until warm.
Recommended Tools to Make this Recipe:
- 12-Inch Oven-Safe Skillet: This cast iron skillet will safely take you to from the stovetop to the oven.
- Extra Large Cutting Board. The ideal size for all the slicing and dicing of veggies! Plus, it’s non-slip, meaning less potential for knife mishaps.
More Delicious Vegetarian Enchiladas to Try:
If you make these skillet enchiladas, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Spinach Artichoke Skillet Enchiladas
- 12-inch oven-safe skillet
- 2 Tbsp. extra-virgin olive oil
- 1 1/2 cups chopped red onion
- 1 poblano pepper, seeds removed, chopped
- 3 garlic cloves, minced
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 (6-oz.) bag fresh baby spinach
- 1 (15-oz.) can pinto beans, rinsed and drained
- 1 (12 oz.) jar or can quartered artichoke hearts (NOT marinated), drained
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 (15-oz.) jar or can red enchilada sauce (I like Siete brand)
- 1 1/2 cups shredded Monterey Jack or Mexican blend cheese, divided
- 1/3 cup plain whole-milk Greek yogurt (or sour cream), plus more for garnish
- 6 corn tortillas, sliced or torn into thick strips
- Sliced avocado and fresh cilantro for garnish
- Preheat oven to 400ºF. Heat oil in a 12-inch oven-safe skillet over medium heat. Once hot, add red onion and poblano pepper; cook 6 to 7 minutes, stirring occasionally, until soft.Add garlic, chili power, and cumin; cook 1 to 2 more minutes, stirring often, until aromatic.
- Add half of the spinach, and cook, stirring constantly, until greens wilt down. Repeat with remaining half, cooking until all spinach leaves are wilted. Stir in beans, artichoke hearts, salt, and pepper.
- Add enchilada sauce, 1/2 cup of the shredded cheese, and Greek yogurt (or sour cream). Stir constantly until the cheese has melted into the sauce. Add the tortilla strips and carefully stir until all the strips are well-coated in sauce. Sprinkle remaining 1 cup shredded cheese overtop, and transfer enchiladas to the oven. Bake for 8 to 10 minutes, or until the cheese has fully melted and the mixture is bubbly.Remove from oven and let sit 5 minutes before serving. Top each serving with a dollop of Greek yogurt (or sour cream), avocado slices, and fresh cilantro.
This recipe was inspired by Cookie + Kate’s Spinach Artichoke Enchiladas