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Easy Spinach-Artichoke Enchilada Casserole

Updated February 15, 2021

Spinach and artichoke dip joins forces with enchiladas to create your new favorite casserole! Beans and artichokes pack this dish with fiber while the salsa and cheese pull everything together. With 14 grams of fiber and 19 grams of protein, your blood sugars will be nice and steady after dinner.

Serves4

Dietary ConsiderationGluten-free, High Fiber

Ingredients

  • 3 cups (500 g) frozen quartered artichoke hearts, thawed
  • 1 medium onion, finely chopped
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Black pepper, as needed
  • 4 cups (120 g) baby spinach
  • 1 (15-oz [425-g]) can white beans of choice, drained and rinsed
  • 6 (6-inch [15-cm]) corn tortillas
  • 2/3 cup (75 g) shredded Mexican cheese blend
  • Salsa, sliced avocado, fresh lime juice, and finely chopped cilantro (optional)
  • 3/4 cup (180 ml) salsa verde

Instructions

  1. Preheat the oven to 400°F (204°C).

  2. Heat a large skillet over medium heat. Add the artichoke hearts, onion, oregano, garlic, and black pepper. Cook the mixture for 7 to 10 minutes, or until the onion is translucent and the artichoke hearts are browned. During the final minute of cooking, add the spinach and beans and cook until the spinach has wilted.

  3. In a 9 x 13–inch (23 x 32.5–cm) baking dish, layer 2 tortillas, 2 to 3 tablespoons (14 to 21 g) of the Mexican cheese blend, 3 to 4 tablespoons (45 to 60 ml) of the salsa verde, and one-fourth of the bean and veggie mixture. Repeat this order until you’ve used all your ingredients.

  4. Cover the casserole with foil or an oven-safe lid and bake it for 20 minutes, or until the cheese has melted. Serve the casserole with the salsa, avocado, lime juice, and cilantro (if using).

STORAGE: Store the casserole in a sealed container in the refrigerator for up to 5 days.

Estimated Nutrition Facts per Serving: 368 calories; 59 g carbs; 14 g fiber; 3 g sugar; 19 g protein; 7 g fat (6 g saturated fat); 546 mg sodium

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