ARTICHOKE & SPINACH ENCHILADAS
Surprise your gang with these delightful vegetarian enchiladas. The mushroom, artichoke and spinach filling is fantastic. My family loves it. -Joan Kollars, Norfolk, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- 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, until slightly thickened, 6-8 minutes. Spread 3/4 cup sauce into a greased 13x9-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° until heated through, 20-25 minutes.
Nutrition Facts : Calories 506 calories, Fat 29g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 933mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.
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mwesigwa simon
[email protected]Easy and delicious! I made these enchiladas for a potluck and they were a huge hit. Everyone loved them.
BLESSING EMMANUEL
[email protected]This recipe is a keeper! The enchiladas were delicious and they were a big hit with my family. I will definitely be making them again.
MD:Bappy sarkar
[email protected]I thought the recipe was too complicated and the end result wasn't worth the effort.
nawaz meer
[email protected]These enchiladas were a disappointment. The filling was bland and the sauce was watery. I won't be making them again.
M Umair Tariq
[email protected]I've made this recipe several times and it's always a winner! The enchiladas are cheesy and flavorful, and the sauce is creamy and rich. I highly recommend this recipe.
SINTHAN SINTHAN
[email protected]I love this recipe! The enchiladas are always a hit when I make them. They're easy to make and they're so delicious.
Kelvin Adigwe
[email protected]Yum!
Ezra Tahere
[email protected]These enchiladas were so easy to make and they were a huge hit with my family! The sauce was creamy and flavorful, and the artichoke and spinach filling was delicious. I will definitely be making these again.
thediamondblocker 912
[email protected]I thought this recipe was just okay. The enchiladas were a bit dry and the sauce was bland. I probably won't make them again.
JUDITH CHRISTINA AGBODZA
[email protected]The flavors in this dish were incredible! The artichoke and spinach paired perfectly with the creamy sauce. I highly recommend this recipe.
Alisia Wilson
[email protected]These were amazing! I will definitely be making them again.
Herbert Mutabi
[email protected]Not bad, but not great either.
Rashila Gajjar
[email protected]Meh.
RandomVidoes
[email protected]Great recipe! The enchiladas were delicious and easy to make. I made a few substitutions, using kale instead of spinach and roasted red peppers instead of artichokes. They turned out great!
Braden Johnston
[email protected]Easy to make and super tasty! I used fresh spinach and artichokes from my garden, and the flavor was amazing. The sauce was rich and cheesy, and the enchiladas were perfectly crispy. Will definitely make again!
Karim. Pathan
[email protected]These enchiladas were a hit with my family! The combination of artichoke and spinach was unique and delicious, and the sauce was flavorful and creamy. I will definitely be making these again.