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Artichoke and Spinach Enchiladas

Deborah, Taste and Tell
  • 50 minutes
  • Serves 8

INGREDIENTS

3 tbsp

butter

3 tbsp

flour

2 cups

vegetable broth

1 can

tomato sauce

1 1/2 tsp

chili powder

3/4 tsp

ground cumin

2 tbsp

olive oil

1

medium onion, chopped

2 cloves

garlic, minced

8 oz

crimini mushrooms, sliced

1 can

water-packed artichoke hearts, drained and chopped

8 oz

frozen spinach, thawed and squeezed dry

15 oz

ricotta cheese

1 cup

sour cream

2 cups

shredded Monterey Jack cheese, divided

8

(8-inch) whole wheat flour tortillas

fresh cilantro