Spinach Artichoke Enchiladas

Name: Spinach Artichoke Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 3 tablespoons butter; 3 tablespoons flour; 2 cups vegetable broth; 8 oz can tomato sauce; 1 1/2 teaspoons chili powder; 3/4 teaspoon ground cumin; 2 tablespoons olive oil; 1 medium onion; 2-3 cloves garlic; 8 oz crimini mushrooms; 14 oz can water-packed artichoke hearts; 8 oz frozen spinach; 15 oz ricotta cheese; 1 cup sour cream; 2 cups shredded monterey jack cheese, divided; 8 (8-inch) whole wheat flour tortillas; fresh cilantro

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8 servings
Course
Main Course
Cuisine
American

Spinach Artichoke Enchiladas

Heidi Pena

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Filling and full of flavor, these Spinach Artichoke Enchiladas will please both meat eaters and vegetarians!

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Ingredients

Servings

Sauce

3 tablespoons butter
3 tablespoons flour
2 cups vegetable broth
8 oz can tomato sauce
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin

Enchiladas

2 tablespoons olive oil
1 medium onion chopped
2-3 cloves garlic minced
8 oz crimini mushrooms sliced
14 oz can water-packed artichoke hearts drained and chopped
8 oz frozen spinach thawed and squeezed dry
15 oz ricotta cheese
1 cup sour cream
2 cups shredded monterey jack cheese, divided
8 (8-inch) whole wheat flour tortillas
fresh cilantro

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Instructions

Preheat the oven to 375ºF.
In a small saucepan, melt the butter. Whisk in the flour and cook for 90 seconds. Slowly whisk in the vegetable broth. Bring to a boil, and cook for 2 minutes, whisking frequently. Add the tomato sauce, chili powder and cumin. Bring back to a boil, then reduce the heat and simmer for 6-8 minutes, until slightly thickened. Season to taste with salt and pepper. Spread 3/4 cup of the sauce in the bottom of a 13x9-inch baking dish.
Meanwhile, heat the olive oil in a large sauté pan. Add the onion and garlic and cook until tender. Stir in the mushrooms and cook an additional 3 minutes. Add in the artichokes and spinach and cook for 5 more minutes. Season to taste with salt and pepper. Remove the pan from the heat and stir in the ricotta, sour cream, and 1 cup of the cheese.
Place 2/3 cup of the filling down the center of each tortilla, then roll and place in the baking dish, seam side down. Pour the remaining sauce over the top, then sprinkle with the remaining 1 cup of shredded Monterey Jack.
Bake, uncovered, for 20 minutes, then turn on the broiler until the cheese is bubbling and browned. Sprinkle with fresh cilantro, if desired.