Spinich & Artichoke Enchiladas - WLOX.com - The News for South Mississippi


Spinich & Artichoke Enchiladas

Spinach & Artichoke Enchiladas

--Toucan's Mostly Mexican Cafe'

  • 2 Diced Yellow Onions
  • 1, 8 oz. can of quartered artichoke hearts
  • 1, 16 oz. package of frozen chopped spinach
  • 1 Tbs. chopped fresh garlic
  • 1 tsp. pepper
  • 1 tsp. salt
  • 8 oz. cream cheese

On medium high heat saute onions in butter or oil until soft and translucent. Add spices and continue to cook for a minute or so. Add spinach and artichokes, stir to mix and heat thoroughly. Turn heat down and add cream cheese. Stir to melt cheese and mix Remove from heat.

Fill softened 6" corn tortillas with 1/3 cup filling and place in baking dish seam side down. Cover with warm tomato salsa and sprinkle with grated moterey jack and cheddar cheese. Bake in 400 degree over for 15-20 minutes or until sauce bubbles and cheese melts. Top with sour cream and green onions.

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