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Artichoke & Spinach Enchiladas

 Artichoke & Spinach Enchiladas
Surprise your gang with this delightful vegetarian enchiladas. The mushroom, artichoke and spinach filling is fantastic. My family loves it.—Joan Kollars, Norfolk, Nebraska
8 ServingsPrep: 30 min. Bake: 20 min.

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

Directions

  • 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.

2 of 2

Artichoke & Spinach Enchiladas (continued)

Directions (continued)

  • 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.
Nutritional Facts: 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.