Surprise your gang with these delightful vegetarian enchiladas. The mushroom, artichoke and spinach filling is fantastic. My family loves it. Joan Kollars, Norfolk, Nebraska.
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