Artichoke & Spinach Enchiladas Recipe

Name: Artichoke & Spinach Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 can (14-1/2 ounces) vegetable broth; 1 can (8 ounces) tomato sauce; 1-1/2 teaspoons chili powder; 3/4 teaspoon ground cumin; 1 large onion, chopped; 3 garlic cloves, minced; 2 tablespoons olive oil; 1/2 pound medium fresh mushrooms, quartered; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 carton (15 ounces) ricotta cheese; 1 cup sour cream; 2 cups shredded Monterey Jack cheese, divided; 8 whole wheat tortillas (8 inches), warmed

Servings: persons

3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) vegetable broth
1 can (8 ounces) tomato sauce
1-1/2 teaspoons chili powder
3/4 teaspoon ground cumin
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 pound medium fresh mushrooms, quartered
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 carton (15 ounces) ricotta cheese
1 cup sour cream
2 cups shredded Monterey Jack cheese, divided
8 whole wheat tortillas (8 inches), warmed

1
In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, chili powder and cumin. Simmer, uncovered, until slightly thickened, 6-8 minutes. Spread 3/4 cup sauce into a greased 13x9-in. baking dish. Set aside remaining sauce.
2
In a large skillet, saute onion and garlic in oil until tender. Stir in mushrooms; cook 3 minutes longer. Add artichokes and spinach; cook for 4-5 minutes longer. Remove from the heat; stir in the ricotta cheese, sour cream and 1 cup Monterey Jack cheese.
3
Place 2/3 cup mushroom 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.
4
Bake, uncovered, at 375u00b0 until heated through, 20-25 minutes.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons butter, 3 tablespoons all-purpose flour, 1 can (14-1/2 ounces) vegetable broth, 1 can (8 ounces) tomato sauce, and more.

Yes, Artichoke & Spinach Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke & Spinach Enchiladas

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