Chicken & Spinach Enchiladas


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

2 cups leftover chicken from roaster shredded or 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

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.  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.


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