Spinach Artichoke Skillet Enchiladas

Name: Spinach Artichoke Skillet Enchiladas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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

Instructions

Prep:20minCook:10min

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.

Updated at: Wed, 20 Nov 2024 10:32:28 GMT