Artichoke & Spinach Enchiladas

Name: Artichoke & Spinach Enchiladas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 397 grams can water-packed artichoke hearts, rinsed, drained and chopped; 3 Tbsps butter; 227 grams can tomato sauce; 1 teaspoon chili powder; 3 Tbsps all-purpose flour; 227 grams fresh mushrooms, quartered; 3 garlic cloves, minced; 1 teaspoons ground cumin; 227 grams cups shredded Monterey Jack cheese, divided; 2 Tbsps olive oil; 1 large onion, chopped; 425 grams carton ricotta cheese; 227 grams cup sour cream; 283 grams package frozen chopped spinach, thawed and squeezed dry; 397 grams can vegetable broth; 8 8-inchs whole wheat tortillas (8 inches), warmed

The recipe Artichoke & Spinach Enchiladas could satisfy your Mexican craving in about 50 minutes. One portion of this dish contains roughly 20g of protein, 36g of fat, and a total of 534 calories. This vegetarian recipe serves 8. Head to the store and pick up water-packed artichoke hearts, garlic cloves, spinach, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

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.

Ingredients you will need

Chili Powder