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Today’s Dinner: Spinach and Artichoke Enchilladas in Salsa Verde

9 July 2008

It’s use up what’s in your pantry time, so there’s some canned goods in this one.


  • 1 head spinach
  • ~1 cup artichoke hearts (from a jar, in olive oil and spices)
  • 1/2 cup cream cheese
  • ~20 corn tortillas
  • 2 cups canned salsa verde (picante) and diced green chiles (both canned)
  • ~1 cup or so of grated Mexican blend chesse
  • pinch salt
  • non-stick spray oil or equivalent


  • Boil spinach in water with a pinch of salt until soft. Transfer to a bowl.
  • Spoon in an equal amount of artichoke hearts and the cream cheese.
  • Use a hand blender (or food processor?) to combine the filling. Set aside.
  • Combine the salsa verde and chiles in another bowl as the sauce.
  • Grease the sides of a baking dish (9×13 or so) with the non-stick spray.
  • Dip each tortilla in the sauce to wet it, spoon in some filling, roll it up, stack them in the dish.
  • I was able to arrange two layers, with half the sauce and a sprinkling of cheese in between.
  • Bake for 30 minutes at 325°

It was quite good! I didn’t quite manage to blend all of the artichoke heart leaves, so we had to pick them out. I’ll be more careful in the future.

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