Spinach Artichoke Enchiladas

Filling and full of flavor, these Spinach Artichoke Enchiladas will please both meat eaters and vegetarians!

Enchilada lovers will also love these White Chicken Enchiladas or these Ground Beef Enchiladas.

Do you remember when I told you all not so long ago that I was on a meatless streak with this Lemon Cream Sauce Pasta with Asparagus and Peas? Well, yep – I’m at it again! 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!!

More Vegetarian Dinner Ideas:

Sweet Potato and Black Bean Enchiladas
Southwestern Stuffed Spaghetti Squash
White Pizza with Roasted Tomatoes
Eggplant Parmesan
Skillet Butternut Squash Lasagna

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Spinach Artichoke Enchiladas

5 from 2 votes

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 servings

Course: Main Dish

Cuisine: American

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Filling and full of flavor, these Spinach Artichoke Enchiladas will please both meat eaters and vegetarians!

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Ingredients

Sauce

• ▢ 3 tablespoons butter
• ▢ 3 tablespoons flour
• ▢ 2 cups vegetable broth
• ▢ 8 oz can tomato sauce
• ▢ 1 1/2 teaspoons chili powder
• ▢ 3/4 teaspoon ground cumin

Enchiladas

• ▢ 2 tablespoons olive oil
• ▢ 1 medium onion chopped
• ▢ 2-3 cloves garlic minced
• ▢ 8 oz crimini mushrooms sliced
• ▢ 14 oz can water-packed artichoke hearts drained and chopped
• ▢ 8 oz frozen spinach thawed and squeezed dry
• ▢ 15 oz ricotta cheese
• ▢ 1 cup sour cream
• ▢ 2 cups shredded Monterey Jack cheese, divided
• ▢ 8 (8-inch) whole wheat flour tortillas
• ▢ fresh cilantro

Instructions

• 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 3/4 cup of the sauce in the bottom of a 13×9-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 2/3 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.

Recipe Notes:

adapted from Taste of Home 13×9 Recipes

Keywords: spinach artichoke