Spinach Artichoke Enchiladas with Homemade Red Sauce

Truth: I’ve never eaten or made enchiladas before and apparently I’ve been missing out all these years!  When I came across this healthier take on the classic from fellow blogger Cookie and Kate, I had to try them… I mean Spinach and Artichoke! (the taste actually reminded me on my favorite appetizer).

I’m actually obsessed with the homemade enchilada sauce and can see it being repurposed many times… It’s made with olive oil, gluten-free flour, ground chili powder, cumin, garlic powder, dried oregano, salt, cinnamon, tomato paste, vegetable broth and apple cider vinegar and made a large quantity.

The enchiladas themselves are filled with a warm savory mix including red onion, garlic, jarred artichokes, green chilis, baby spinach, black beans, a touch of sour cream, and topped with Monteray Jack cheese.

All I can say is YUMM! These were hearty and filling but not heavy and packed with flavor. They did remind me of spinach artichoke dip a bit.  Even my husband who was a bit skeptical devoured them!

Recipe adapted to be gluten-free using Gluten-free flour in the sauce and gluten-free tortillas.  We used Siete Foods Almond Flour tortillas.

Scroll down for recipe.