Try this Artichoke and Spinach Enchiladas from Taste of Home recipe, or contribute your own.
Suggest a better description1. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the tomato sauce, chili powder and cumin. Simmer, uncovered, for 6-8 minutes or until slightly thickened.
Spread 3/4 cup sauce into a greased 13-in. x 9-in. baking dish.
Set aside remaining sauce.
2. In a large skillet, saute onion and garlic in oil until tender. Stir in mushrooms; cook 3 minutes longer. Add artichokes and spinach; cook for 4-5 minutes longer.
Remove from the heat; stir in the ricotta cheese, sour cream and 1 cup Monterey Jack cheese.
3. Place 2/3 cup mushroom mixture down the center of each tortilla.
Roll up and place seam side down in prepared dish. Pour reserved sauce over the top; sprinkle with remaining cheese.
4. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 8 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 192 | ||
Calories from Fat: 187 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 8.2mg | 0 % | |
Potassium 42.1mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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