Preheat oven to 375F. Heat oil in a 12-inch oven-safe skillet over medium heat. Once hot, add onion; cook 7-8 minutes, stirring occasionally, until soft.
Add chili powder, cumin, salt, pepper and minced garlic; cook until fragrant, about 30 seconds.
Add fresh spinach, and cook, stirring constantly, until wilted. Add artichokes, green chilis and black beans. Mix to combine.
Add enchilada sauce and 1/2 cup of the shredded cheese. Stir until the cheese has melted into the sauce. Stir in the tortilla strips until they are evenly coated in the sauce and all the ingredients are well combined.
Sprinkle remaining shredded cheese, and transfer enchiladas to the oven. Bake for 8-10 minutes, or until the cheese has fully melted and the skillet is bubbly around the edges.
Remove from oven and top with your favorite garnishes.