Spinach and Artichoke Enchiladas

Dear Turkey,

Even people who

Don't like Mexican food will

End up loving these

Spinach and Artichoke Enchiladas

(serves 3-4, barely adapted from cookie and kate)

For the sauce:

Ingredients:

- 3 T olive oil

- 3 T flour

- 2 t chili powder

- 1 t cumin

- 1/2 t garlic powder

- 1/4 t oregano

- pinch cinnamon

- salt and pepper

- 2 T tomato paste (or use ketchup if you don't feel like opening a can of tomato paste)

- 2 c veggie broth (I used Better than Bouillon)

- 1 t cider or distilled vinegar

Instructions:

- Heat the oil on medium/high heat until it starts to shimmer and add the flour and spices (you might want to measure them out beforehand). Cook, stirring, for one minute. Add tomato paste and broth and simmer, stirring often, for 5 minutes, or until it starts to thicken a little. Remove from heat and add remaining ingredients. You can also skip this and just use store-bough enchilada sauce, but this isn't that hard and the sauce is really good. 

For the enchiladas:

Ingredients:

- 2 T olive oil

- 1 small red onion, chopped

- salt and pepper

- 4 t minced garlic (I used jarred)

- 1 can artichoke hearts, quartered, drained

- 1 4-oz can green chilies, drained if there is a lot of liquid 

- 1 lb fresh spinach or a couple of cups frozen spinach 

- 1 can black beans, rinsed and drained 

- 1/4-1/3 c sour cream

- 6 8-inch tortillas, flour or corn

- 1 c shredded cheese (I used a Mexican blend), or more if you want  

- cilantro, for garnish 

Instructions:

- Oil a 9x13 pan. 

- In a big skillet or pot, heat oil, garlic, salt and pepper, and onion. Cook 4-5 minutes, stirring, until onion starts to become translucent and browns a little. Add artichokes, chilies, and spinach. Cook, stirring, until spinach has wilted (or thawed if you used frozen). 

- Remove from heat and add beans and sour cream. Season to taste.  

- Cover the bottom of your oiled baking dish with the sauce (just enough to make a healthy layer). Fill each tortilla with filling and fold up the ends. Arrange them crease-side-down in the baking dish. Pour the rest of the sauce over the top of them and then sprinkle on the cheese.

- Bake at 400 F for 20 minutes and then finish for a couple of minutes under the broiler until the cheese starts to brown. Remove from the oven and let stand 10 minutes.

- Sprinkle cilantro over the top and serve with chipotle tabasco and green rice.

Enjoy,

Tofu