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Artichoke & Spinach Enchiladas

Taste of Home
  • minutes
  • Serves 8

INGREDIENTS

1 can

Artichoke hearts, water-packed

3

Garlic cloves

1/2 lb

Mushrooms, medium fresh

1

Onion, large

1

package Spinach, frozen dry

1 can

Vegetable broth

1 can

Tomato sauce

3 tbsp

All-purpose flour

1 1/2 tsp

Chili powder

2 tbsp

Olive oil

3/4 tsp

Cumin, ground

8

Tortillas (8 inches), whole wheat

3 tbsp

Butter

2 cups

Monterey jack cheese

1

carton Ricotta cheese

1 cup

Sour cream

1 person Recommend This Recipe