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Artichoke & Spinach Enchiladas Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:8 servings


  • 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.

Nutritional Facts

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

Reviews for Artichoke & Spinach Enchiladas

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pspaude User ID: 1183915 212730
Reviewed Aug. 23, 2014

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

MurphyNJ User ID: 7103738 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."

jaronticia User ID: 7431652 136280
Reviewed Jun. 22, 2014

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

4robsgirl User ID: 7852780 194307
Reviewed Jun. 17, 2014

"Delicious! We will be making these again."

_squizzle User ID: 7645735 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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