Spinach & Artichoke Enchiladas
Surprise your friends with these delightful vegetarian enchiladas. The mushroom, artichoke and spinach filling is fantastic. —Joan Kollars, Norfolk, Nebraska
Prep: 30 min. Bake: 20 min.
2 cups hot water
2 teaspoons Taste of Home - Great Flavors Vegetable Stock Concentrate
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (8 ounces) tomato sauce
1-1/2 teaspoons chili powder
3/4 teaspoon ground cumin
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 pound medium fresh mushrooms, quartered
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 carton (15 ounces) ricotta cheese
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Monterey Jack cheese, divided
8 whole wheat tortillas (8 inches), warmed
To make broth, in a 2-cup liquid measuring cup, whisk hot water and 2 teaspoons vegetable stock concentrate until blended. In a small saucepan, melt butter. Stir in flour until smooth; gradually whisk in vegetable 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.
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.
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.
Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 8 servings.