Artichoke & Spinach Enchiladas Recipe

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