Filling and full of flavor, these Artichoke and Spinach Enchiladas will please both meat eaters and vegetarians!
Do you remember when I told you all not so long ago that I was on a meatless streak? Well, yep – I’m at it again! Don’t worry, I’m not turning vegetarian on you or anything, but after seeing that I posted three chicken recipes last week, I thought I’d change things up a bit.:)
Enchiladas are totally my go-to meal. I’m usually a total menu planner, and don’t really deviate from it, but every once in awhile, one of the meals I have planned don’t work out for one reason or another. The other night, I had a meal planned, but after realizing I didn’t have enough of a vital ingredient, I had to go to plan b. But I didn’t have a plan b. And since I am terrible about just cooking from the pantry and what I have on hand, I turned to enchiladas!
It’s a good thing my family loves enchiladas almost as much as I do. And this meatless choice will not leave you missing the meat. Mushrooms are that total go-to ingredient to give vegetarian recipes a little bit of a meaty feel, but the artichokes and spinach add so much flavor. And then there is the quick homemade enchilada sauce that goes over the top. YUM!
These Artichoke and Spinach Enchiladas are fast enough to make for a weeknight meal, as well, which is always important. They are perfect for your Meatless Monday!!
Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!
Facebook ** Pinterest ** Twitter ** Instagram ** Google+
or you can subscribe to my newsletter or Feedly or Bloglovin
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups vegetable broth
- 1 can (8 oz) tomato sauce
- 1½ teaspoons chili powder
- ¾ teaspoon ground cumin
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 8 oz crimini mushrooms, sliced
- 1 can (14 oz) water-packed artichoke hearts, drained and chopped
- 8 oz frozen spinach, thawed and squeezed dry
- 15 oz ricotta cheese
- 1 cup (8 oz) sour cream
- 2 cups (8 oz) shredded Monterey Jack cheese, divided
- 8 (8-inch) whole wheat flour tortillas
- fresh cilantro
- Preheat the oven to 375ºF.
- In a small saucepan, melt the butter. Whisk in the flour and cook for 90 seconds. Slowly whisk in the vegetable broth. Bring to a boil, and cook for 2 minutes, whisking frequently. Add the tomato sauce, chili powder and cumin. Bring back to a boil, then reduce the heat and simmer for 6-8 minutes, until slightly thickened. Season to taste with salt and pepper. Spread ¾ cup of the sauce in the bottom of a 13x9-inch baking dish.
- Meanwhile, heat the olive oil in a large sauté pan. Add the onion and garlic and cook until tender. Stir in the mushrooms and cook an additional 3 minutes. Add in the artichokes and spinach and cook for 5 more minutes. Season to taste with salt and pepper. Remove the pan from the heat and stir in the ricotta, sour cream, and 1 cup of the cheese.
- Place ⅔ cup of the filling down the center of each tortilla, then roll and place in the baking dish, seam side down. Pour the remaining sauce over the top, then sprinkle with the remaining 1 cup of shredded Monterey Jack.
- Bake, uncovered, for 20 minutes, then turn on the broiler until the cheese is bubbling and browned. Sprinkle with fresh cilantro, if desired.
More Vegetarian Dinner Ideas
Get more meatless mains on my Pinterest Board: