Artichoke & Spinach Enchiladas Recipe
Recipe By Taste Of Home
Surprise your gang with these delightful vegetarian enchiladas. The mushroom, artichoke and spinach filling is fantastic. My family loves it. Joan Kollars, Norfolk, Nebraska.
4.3
26 Rating -
Rate
Vegdiet
50minstotal
30minsPrep
20minsCook
50m.total
30m.Prep
20m.Cook
plan
Bookmark
ingredients serves
serves8
Add to Shopping ListIngredients for Artichoke & Spinach Enchiladas Recipe
- 3 tablespoon Butter
- 3 tablespoon All purpose flour
- 1 can Vegetable Broth
- 1 can Tomato Sauce
- 1.50 teaspoon Chili powder
- 3/4 teaspoon Ground Cumin
- As required Enchiladas
- 1 Large onion, chopped
- 3 Garlic cloves, minced
- 2 tablespoon Olive oil
- 1/2 pound Medium fresh mushrooms, quartered
- 1 can Water packed artichoke hearts, rinsed, drained and chopped
- 1 Package frozen chopped spinach, thawed and squeezed dry
- 1 Carton ricotta cheese
- 1 cup Sour cream
- 2 cup Shredded monterey jack cheese, divided
- 8 Whole wheat tortillas , warmed
Nutrition
value
value
119
calories per serving
5 g Fat7 g Protein12 g Carbs16 g FiberOther
Current Totals
- Fat5g
- Protein7g
- Carbs12g
- Fiber16g
MacroNutrients
- Carbs12g
- Protein7g
- Fiber16g
Fats
- Fat5g
Vitamins & Minerals
- Calcium36mg
- Iron4mg
- Vitamin A131mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B929mcg
- Vitamin B120mcg
- Vitamin C13mg
- Vitamin E< 1mg
- Copper1mcg
- Magnesium69mg
- Manganese1mg
- Phosphorus221mg
- Selenium2mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home