Spinach Artichoke Skillet Enchiladas

Spice up dinner with these tasty Skillet Enchiladas that feature Ocean Mist Farms fresh Spinach and Artichokes.

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Serves: 6
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Dietary Preferences



  • 2 tablespoons olive oil
  • 1 small red onion, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 3 cloves garlic, minced
  • 1 10-ounce bag Ocean Mist Farms Fresh Spinach
  • 2 cooked Ocean Mist Farms Artichoke hearts and stems, chopped
  • 1 4-ounce can green chilis, drained
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can red enchilada sauce
  • 6 corn tortillas, sliced or torn into thick strips
  • 1 cup shredded Monterey Jack cheese, divided
  • Handful chopped cilantro, sliced avocado, limes and sour cream for garnish
watch video fork and knife How To Cook Artichokes


  1. 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.
  2. Add chili powder, cumin, salt, pepper and minced garlic; cook until fragrant, about 30 seconds.
  3. Add fresh spinach, and cook, stirring constantly, until wilted. Add artichokes, green chilis and black beans. Mix to combine.
  4. 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.
  5. 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.
  6. Remove from oven and top with your favorite garnishes.
watch video chef hat icon How To Eat an Artichoke

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