Artichoke & Spinach Enchiladas Recipe
Surprise your gang with this delightful vegetarian enchiladas. The mushroom, artichoke and spinach filling is fantastic. My family loves it.Joan Kollars, Norfolk, Nebraska
- 3 tablespoons butter
- 3 tablespoons King Arthur Unbleached 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 (8 ounces) sour cream
- 2 cups (8 ounces) shredded Monterey Jack cheese, divided
- 8 whole wheat tortillas (8 inches), warmed
- 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, for 6-8 minutes or until slightly thickened. Spread 3/4 cup sauce into a greased 13-in. x 9-in. baking dish. Set aside remaining sauce.
- 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.
- 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.
- Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 8 servings.
Originally published as Artichoke & Spinach Enchiladas in Taste of Home Winning Recipes 3 2012, p179
Reviews for Artichoke & Spinach Enchiladas(1)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Mar. 18, 2014
We always have one night where we make vegetables the main course because meat cost so much. This recipe is a nice switch up from our usual! Flavor and texture does not lack here!
More Recipe Collections
- Artichoke Hearts >
- Artichoke Recipes >
- Baking Recipes >
- Cheese Recipes >
- Cinco de Mayo Dinners >
- Cinco de Mayo Recipes >
- Dinner Recipes >
- Enchiladas >
- Mexican Dinners >
- Mexican Recipes >
- Mexican Vegetarian Recipes >
- Mushroom Main Dish Recipes >
- Mushroom Recipes >
- Mushroom Vegetarian Recipes >