Spinach and Artichoke Enchiladas
Everyone’s favorite hot dip becomes dinner when we roll it in Angelic Bakehouse tortillas with black beans, corn, and homemade enchilada sauce. Freezes great!
About Single Serving Orders
This size is available in “lunchbox style” or “make at home” versions. For the lunchbox, I’ll do all the work and include extras, so you’re all set for the brown bag. If you select “make at home”, you get to spend some time in the kitchen. I don’t do your dishes, but I’ve done the rest of your dirty work. Basic time and instructions are included below.
If you order the “lunchbox style”, it comes with an orange and your selection of extra side. Please let me know in the notes if you’d like additional fruit, carrot sticks, cheddar cheese bites, or a mini stout cupcake with Irish cream frosting.
Instructions: Preheat oven to 400 degrees. Bake, uncovered, on the middle rack for 25 minutes until cheese is golden and bubbly.
Ingredients: Artichokes, baby spinach, olive oil, red onion, salt and pepper, garlic, green chilies, black beans, sour cream, Angelic Bakehouse tortillas, homemade enchilada sauce, Monterrey Jack cheese
Special Diets: Freezable, Vegetarian, Nut-Free