Artichoke & Spinach Enchiladas

By garciamoss

Ingredients

• ENCHILADAS:
• 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

Preparation

Step 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.

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° for 20-25 minutes or until heated through. Yield: 8 servings.