Green Chile Artichoke Heart Enchiladas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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One of my favorite enchilada recipes. Very simple too! Found it on the back of a cheese package last year : ) Use corn or flour tortillas. I usually make some of each. The corn ones seem hold up better to baking and reheating, while the flour ones get a little mushy when reheated the next day. Ingredients:
1 (4 ounce) can diced green chilies, undrained |
2 (10 ounce) cans green enchilada sauce (or one of the big cans) |
2 cups cheese (any kind you want) |
1 (14 1/2 ounce) can artichoke hearts, chopped |
1 cup shredded cooked chicken |
8 small corn tortillas or 8 small flour tortillas |
Directions:
1. Combine chopped artichoke hearts, undrained chiles, chicken, 1 1/2 cups of the cheese and about 5 or 6 tablespoons of the enchilada sauce in a bowl.
2. Spray casserole dish with cooking spray and put a little of the enchilada sauce on the bottom of the casserole dish.
3. Warm tortillas in microwave so they don't break when you roll them.
4. Fill each tortilla with some of the artichoke/chicken mixture, wrap and place seam side down in casserole dish.
5. Cover with remaining sauce, top with remaining cheese and bake at 375 for 20 minutes. Serve with sour cream.
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