Ingredients
3 tablespoons butter3 tablespoons all-purpose flour1 can (14-1/2 ounces) vegetable broth1 can (8 ounces) tomato sauce1-1/2 teaspoons chili powder3/4 teaspoon ground cuminENCHILADAS:1 large onion, chopped3 garlic cloves, minced2 tablespoons olive oil1/2 pound medium fresh mushrooms, quartered1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 carton (15 ounces) ricotta cheese1 cup sour cream2 cups shredded Monterey Jack cheese, divided8 whole wheat tortillas (8 inches), warmed
Preparation
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, until slightly thickened, 6-8 minutes. Spread 3/4 cup sauce into a greased 13x9-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° until heated through, 20-25 minutes.
