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Spinach Artichoke Skillet Enchiladas topped with avocado, cilantro, and sour cream

Spinach Artichoke Skillet Enchiladas

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.
Course Main Course
Cuisine Mexican
Diet Gluten Free, Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 485kcal


  • 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
  • 3/4 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 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.
    Next, add garlic, chili power, cumin, and coriander; 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.


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 350ºF until hot and bubbly. Alternatively, reheat individual portions in the microwave, stopping to stir every 30 seconds, until warm. 


Serving: 1.5cups | Calories: 485kcal | Carbohydrates: 52g | Protein: 22g | Fat: 21g | Saturated Fat: 9g | Sodium: 1025mg | Fiber: 14g | Sugar: 6g