I’ve made these a few times, and here’s what I’ve decided. They’re best made with corn tortillas. They add texture and flavor to the dish that I felt was lacking with flour tortillas. I used wheat flour tortillas and they seemed a bit gummy after baking. I even tried baking the enchiladas for 10 minutes without the sauce to crisp up the tortillas and they still seemed too soft for my liking. It’s possible you’d get a better texture with regular flour tortillas.

I’ve added chicken to the filling a few times to up the protein. Sautéed peppers and zucchini would also be a good addition for a little bit of crunch, and would be a good swap if you’re not into artichokes. Though I think the artichokes are partly what make the enchiladas so good. I’ve also made this recipe with sautéed mushrooms and kale. So versatile and every version has been delicious! The homemade sauce is the other reason they’re so good. It’s definitely worth the extra effort.

[Plant-friendly option: Use plant-based sour cream and shredded cheese]

Get the Recipe: Spinach Artichoke Enchiladas