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Spinach Artichoke Enchiladas

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat the oven to 375ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Bake, uncovered, for 20 minutes, then turn on the broiler until the cheese is bubbling and browned. Sprinkle with fresh cilantro, if desired.

Notes

  • adapted from Taste of Home 13x9 Recipes