Spinach Artichoke Enchiladas

By: Natalie Baugh

TOTAL TIME: Prep: 20 min. Bake: 20 min.

MAKES: 8 servings


  • 1 tablespoon of organic coconut oil 
  • 1 tablespoon of organic cornstarch
  • 1 cup of vegetable broth
  • 1 can (8 ounces) tomato sauce (plain)
  • 2 teaspoons tumeric
  • 2 teaspoons chili powder
  • 1 tablespoon of garlic
  • 1 tablespoon of oregano
  • 1/2 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoons coconut oil
  • 4 medium fresh mushrooms, minced
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 2 handfulls of fresh spinach
  • 1/4 cup of ricotta cheese
  • 2 minched spicey organic grass fed sauseges 
  •  2 Tbsp of plain organic whole milk greek yogurt
  • 1/8 cup of organic whole milk
  • 2 cups (8 ounces) shredded cheddar cheese
  • 8 whole wheat tortillas (8 inches), warmed


  1. In a medium saucepan, melt coconut oil. Stir in broth until smooth; gradually add corn starch. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, garlic, turmeric and oregano. Simmer, uncovered, for 6-8 minutes or until slightly thickened. Spread 3/4 cup sauce into a greased 13-in. x 9-in. baking dish. Set aside remaining sauce.
  2. In a large skillet, saute onion and garlic in oil until soft. Add in mushrooms. Add artichokes, spinach and minced sausage; cook for 5 minutes longer. Reduce to low heat. Stir in the ricotta cheese, plain greek yogurt, milk and 1 cup cheddar cheese. Stir until a sauce is formed. 
  3. Warm each tortilla on the stove until the tortilla is slightly cooked. Do not overcook or undercook. (If undercooked, the sides of the tortillas will break when rolling)
  4. Place the mixture down the center of each tortilla. Roll up and place seam side down in prepared dish. Pour reserved sauce over the top; sprinkle with remaining cheese.
  5. Bake, uncovered, at 375° for 20-25 minutes or until heated through.


Natalie Baugh