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
Artichoke & Spinach Enchiladas
plan
Bookmark

ingredients serve

Ingredients for Artichoke & Spinach Enchiladas Recipe

  • 0.38 tablespoon Butter
  • 0.38 tablespoon All purpose flour
  • 0.13 can Vegetable Broth
  • 0.13 can Tomato Sauce
  • 0.19 teaspoon Chili powder
  • 0.09 teaspoon Ground Cumin
  • As required Enchiladas
  • 0.13 Large onion, chopped
  • 0.38 Garlic cloves, minced
  • 1/4 tablespoon Olive oil
  • 0.06 pound Medium fresh mushrooms, quartered
  • 0.13 can Water packed artichoke hearts, rinsed, drained and chopped
  • 0.13 Package frozen chopped spinach, thawed and squeezed dry
  • 0.13 Carton ricotta cheese
  • 0.13 cup Sour cream
  • 1/4 cup Shredded monterey jack cheese, divided
  • 1 Whole wheat tortillas , warmed
Nutrition
value
119
calories per serving
5 g Fat7 g Protein12 g Carbs16 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    7g
  • Carbs
    12g
  • Fiber
    16g

MacroNutrients

  • Carbs
    12g
  • Protein
    7g
  • Fiber
    16g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    36mg
  • Iron
    4mg
  • Vitamin A
    131mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    13mg
  • Vitamin E
    < 1mg
  • Copper
    1mcg
  • Magnesium
    69mg
  • Manganese
    1mg
  • Phosphorus
    221mg
  • Selenium
    2mcg
  • Zinc
    3mg
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
show more
Recipe By Taste Of Home