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