A few weeks ago I was thinking how much I love spinach and artichoke dip and could probably live off of it. I remembered my friend made a delicious version for book club with alfredo sauce instead of the usual mayonnaise and it was awesome. I’ll never make it with mayonnaise again. I believe this is the recipe she used.
Because I could eat spinach and artichoke dip for a main meal, these Spinach and Artichoke Dip Chicken Enchiladas were just another way for me to eat the addicting dip.
And. They. Are. Amazing…
If you like spinach and artichoke dip, this is the recipe for you. It has all of the dip components wrapped up in a tortilla, but with the secret alfredo sauce ingredient poured over the top. Leaving the sides of the tortillas open lets the alfredo sauce bake into the tortilla!
These enchiladas were even better as leftovers and would do well in a lunchbox. Mmm.. now I’m thinking of a Spinach and Artichoke Dip Chicken casserole too!
Spinach and Artichoke Dip Chicken Enchiladas
2 cups diced, cooked chicken
1 cup diced onion
1 tsp. garlic
6-8 cups fresh spinach (about 1 bag)
1 1/2 cup diced artichokes
1 (14.5 oz) jar of alfredo sauce (or make your own)
1/2 cup Parmesan cheese
1/4 cup chopped fresh basil or 1 Tbls. dried basil
2 Tbls. Extra Virgin Olive Oil
salt and pepper
1. Heat oil in a saucepan over medium heat. Add diced onion and garlic and sauté for a few minutes. Add the fresh spinach and cook until wilted. Add the artichokes, chicken, basil and parmesan. Add your desired amount of salt and pepper.
2. Place an even amount of chicken mixture between 6-8 tortillas and roll (Do not fold in the ends!). Place in a greased 9×13 baking dish.
3. Bake covered at 350 for 20 minutes. Remove the foil and bake for another 5-10 minutes or until golden.