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Artichoke & Spinach Enchiladas Recipe
Artichoke & Spinach Enchiladas Recipe photo by Taste of Home
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Artichoke & Spinach Enchiladas Recipe

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Surprise your gang with this delightful vegetarian enchiladas. The mushroom, artichoke and spinach filling is fantastic. My family loves it.—Joan Kollars, Norfolk, Nebraska
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 8 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
  • ENCHILADAS:
  • 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

Nutritional Facts

1 enchilada: 506 calories, 29g fat (15g saturated fat), 77mg cholesterol, 933mg sodium, 37g carbohydrate (7g sugars, 3g fiber), 21g protein .

Directions

  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, 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.
  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 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

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
pspaude 212730
Reviewed Aug. 23, 2014

"Was exited to make this, but it was very bland. Will not make again."

MY REVIEW
MurphyNJ 124422
Reviewed Aug. 8, 2014

"Delicious! The sauce was great - I used chicken broth instead of vegetable broth as we are not vegetarians. Thanks to my previous reviewer - glad I added salt as the spinach needed it."

MY REVIEW
jaronticia 136280
Reviewed Jun. 22, 2014

"OMG!!! this is excellent! Needs salt though..."

MY REVIEW
4robsgirl 194307
Reviewed Jun. 17, 2014

"Delicious! We will be making these again."

MY REVIEW
_squizzle 180890
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!"

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