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
3 tablespoon Butter
3 tablespoon All purpose flour
1 can Vegetable Broth
1 can Tomato Sauce
1.5 teaspoon Chili powder
0.75 teaspoon Ground Cumin
Enchiladas
1 Large onion, chopped
3 Garlic cloves, minced
2 tablespoon Olive oil
0.5 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
119
calories per serving
5 g Fat7 g Protein12 g Carbs16 g FiberOther
Current Totals
5 g Fat
7 g Protein
12 g Carbs
16 g Fiber
MacroNutrients
Carbs
12 g
Protein
7 g
Fiber
16 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
36 mg
Iron
4 mg
Vitamin A
131 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
29 mcg
Vitamin B12
0 mcg
Vitamin C
13 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
69 mg
Manganese
1 mg
Phosphorus
221 mg
Selenium
2 mcg
Zinc
3 mg
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
