spinach & artichoke enchiladas with mole sauce

this enchilada recipe is spinach & artichoke dip meets mexican mole. their flavors marry together surprisingly well, with the rich and earthy mole balancing the light goat cheese and veggie filling. it’s another super simple (and inexpensive) recipe that i developed for platejoy, and one that i am certain all will love!

spinach, artichoke & goat cheese enchiladas // kitsch+camera

photo cred: platejoy

i used bunches & bunches smoked mole sauce, which i bought at new seasons and highly recommend.



  • 1 (14-ounce) can quartered artichoke hearts
  • 4 cups spinach (1 10-ounce bag)
  • 4 ounces goat cheese
  • 8 (6-inch) corn tortillas
  • 6 ounces pre-made mole sauce
  • 1/2 cup shredded Italian cheese blend
  • 1 lime
  • ¼ cup cilantro


  1. preheat oven broiler to high.
  2. drain artichokes and combine in a saucepan with spinach. cover and bring to medium-high heat. cook 3 to 4 minutes, until warm and spinach begins to wilt. remove from heat and stir in goat cheese until creamy.
  3. meanwhile, heat tortillas 10 seconds in the microwave until pliable. in a large baking pan, spread half of the mole sauce. fill tortillas with goat cheese mixture, roll up and place on the pan, seam side down.
  4. spread remaining sauce on top of tortillas, sprinkle with shredded cheese and broil 4 to 5 minutes, or until cheese has melted and tortillas are crispy.
  5. serve warm with a lime wedge and cilantro to garnish.

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