I’m on a spinach and artichoke kick. I blame the new bar in town that offers an exceptionally tasty spinach-artichoke dip. Tessa and I order it almost every time we meet for happy hour and I daydream about it in between our weekly sessions. It’s more spinach-y than cheesy (how do they pack so much spinach in there?) and has passed for dinner more than once. I can’t get enough of the combination and Tessa can’t either, apparently!
I caught a mention of spinach-artichoke enchiladas on a menu in Austin and didn’t get a chance to try them, so here we are with my homemade version. I based them off memories of the enchiladas my mom makes at home. She is not one to change it up, so her enchiladas consistently feature green chilis, sour cream, flour tortillas and store-bought red sauce. Oh and cheese on top, of course.
I made sure to incorporate all of the above into these lightened-up vegetarian enchiladas, but took it upon myself to create a healthier from-scratch red sauce. I tried spice-based sauce first, followed by tomato-based sauce and finally settled somewhere in between. My recipe is made with common dried spices, tomato paste for some umami-rich tomato flavor, vegetable broth as base and flour to thicken it up.