Peel, halve, and slice potato 1/4" pieces

Bring a medium pot with potato pieces, 4 cups water, and 1 tsp. salt to a boil. Reduce to a simmer and cook until tender, 10-12 minutes.

Reserve 1/4 cup potato cooking water. Drain potatoes into a colander. Return to pot and cover. Set aside.

While potatoes cook, prepare ingredients.

Coarsely chop spinach.

Coarsely chop artichoke hearts.

Halve lemon. Cut one half into wedges and juice other half.

Coarsely chop parsley (no need to stem).

Add cream cheese and half the reserved potato cooking water to pot with potatoes. Stir until cream cheese is melted, crushing potatoes with a spoon.If potatoes are too cold to melt cream cheese, return pot to medium heat to warm through.

Stir in artichokes, spinach, 1/4 tsp. salt and a pinch of pepper until combined and mixture resembles a coarse mash. If too dry, add remaining potato cooking water 1 Tbsp. at a time until desired consistency is reached.

Place tortillas on a clean work surface. Divide filling evenly between tortillas, placing filling in center of tortilla. Tightly roll tortilla around filling. Place in prepared casserole dish in a single layer, seam-side down.

Bake in hot oven until heated through and golden brown, 10-12 minutes.

Meatlovers! If using chicken breasts or shrimp, pat dry. If using flank steak, separate into a single layer and pat dry. Season all proteins with a pinch of salt and pepper. We recommend cooking proteins in large non-stick pan, using medium-high heat for steak strips and shrimp, medium heat for chicken and adding 1 tsp. olive oil. Cook chicken until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Stir steak strips occasionally until no pink remains, 4-6 minutes. Cook shrimp undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.

Place a small non-stick pan over medium-low heat and add Alfredo sauce, 2 tsp. lemon juice, and half the parsley (reserve remaining for garnish) to cold pan. Stir constantly until heated through, 1-2 minutes.

Plate dish as pictured on front of card, spooning sauce over enchiladas. Garnish with remaining parsley and crispy onions. Squeeze lemon wedges over to taste. Bon appétit!