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Enchilada: Artichoke & Spinach

kept byaileeoops

3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) vegetable broth
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



aileeoops's picture

Used Kale instead of spinach- needs longer cooking time.

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