After going to a restaurant and enjoying their artichoke enchiladas, I thought that I could put my cooking skills to the test and make my own. They turned out pretty good if I say so myself. Fair warning, I just eyeballed the spices. So you can do the same or go with the estimations I made. Also, our family loves garlic so I added a lot of garlic powder. (Next time I may even add minced garlic. So that is an option for you as well.) When it came to the cheese all I had available was the 1/3 of a cup. Feel free to add more. I will be. 

In a medium bowl put the drained artichoke hearts in. Add a little of the brine. Add the garlic powder, onion powder, oregano, chili powder, cumin, salt, and pepper to the artichoke hearts and mix.  
 

Artichoke mix

 Take the artichoke mix and spoon a portion into a tortilla.  

Inside of the artichoke enchiladas

Wrap the tortilla up and place in the baking dish. Repeat until you fill all the tortillas and the dish is full. 

  

Spread the remaining sauce over the top of the enchiladas. Add cheese on top. (I made the mistake of putting the cheese first then the sauce).

 

Ready for the oven

 Cover the baking dish with aluminum foil and place in the oven for 30 minutes. Remove the foil and bake another 5 minutes. 

 

Fresh out of the oven

Serve with your favorite complimentary side dishes! I hope you enjoy the dish!! 

Artichoke Enchiladas 

Ingredients:

  • 2   14oz cans of quartered artichoke hearts in brine
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon oregano 
  • 1 teaspoon chili powder 
  • 1 teaspoon cumin 
  • Salt and pepper to taste
  • 1  28oz can of green chili enchilada sauce (mild, medium, hot…your choice)
  • 6 tortillas 
  • (At least) 1/3 cup queso fresco (or cheese of your choice) 
  1. Preheat the oven to 350 degrees. 
  2. In a small bowl drain the brine from the artichoke hearts. Set aside. 
  3. In a medium bowl put the drained artichoke hearts in. Add a little of the brine. Then dump the brine out. 
  4. Add the garlic powder, onion powder, oregano, chili powder, cumin, salt, and pepper to the artichoke hearts and mix.  
  5. Pour a little of the enchilada sauce into the bottom of an 8×11.5 baking dish. Set the rest of the sauce aside. 
  6. Take the artichoke mix and spoon a portion into a tortilla. Wrap the tortilla up and place in the baking dish. Repeat until you fill all the tortillas and the dish is full. 
  7. Spread the remaining sauce over the top of the enchiladas. Add cheese on top. 
  8. Cover the baking dish with aluminum foil and place in the oven for 30 minutes. 
  9. Remove the foil and bake another 5 minutes. 
  10. Let cool for a few minutes and then serve. 
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