Green Chile Artichoke Heart Enchiladas
Elevate your enchilada game with these creamy, cheesy Green Chile Artichoke Heart Enchiladas, a unique twist on a classic comfort food. Bursting with bold flavors, this vegetarian-friendly recipe combines tender artichoke hearts, zesty green chiles, and a rich, homemade sour cream cheese sauce for an unforgettable meal. Rolled in soft corn tortillas, smothered in a luscious blend of Monterey Jack and cheddar cheeses, and baked to golden, bubbly perfection, these enchiladas are as satisfying as they are easy to prepare. Perfect for a hearty family dinner or a crowd-pleasing weeknight dish, this recipe is as vibrant as it is delicious. Don’t forget to top with fresh cilantro for a bright and flavorful finishing touch!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 7 ounces Canned green chiles
- 14 ounces Canned artichoke hearts (quartered)
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 1.5 cups Sour cream
- 1 cup Chicken or vegetable broth
- 2 tablespoons Flour
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves (minced)
- 1 medium Yellow onion (diced)
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Chopped cilantro (optional garnish)
Instructions
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until fragrant and softened.
Stir in the cumin, salt, and black pepper. Add the green chiles (drained) and chopped artichoke hearts, then cook for another 2-3 minutes. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for 1 minute to remove the raw flour taste.
Gradually whisk in the broth, ensuring there are no lumps. Cook for 2-3 minutes until the mixture thickens slightly.
Stir in the sour cream and 1 cup of shredded Monterey Jack cheese, whisking until the cheese is melted and the sauce is smooth.
Lightly grease a 9x13-inch baking dish. Spread 1/2 cup of the sauce evenly across the bottom of the dish.
Warm the corn tortillas in the microwave or on a skillet to make them pliable. Spoon 2-3 tablespoons of the artichoke and green chile mixture into the center of each tortilla, then roll them up and place them seam-side down in the prepared dish.
Pour the remaining sauce over the enchiladas, ensuring they are fully covered. Sprinkle the remaining Monterey Jack cheese and all of the cheddar cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool slightly. Garnish with chopped cilantro if desired.
Serve warm and enjoy your Green Chile Artichoke Heart Enchiladas!
Nutrition Facts
Calories |
4040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.0 g | 290% | |
| Saturated Fat | 127.6 g | 638% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 5627 mg | 245% | |
| Total Carbohydrate | 392.7 g | 143% | |
| Dietary Fiber | 68.6 g | 245% | |
| Total Sugars | 44.8 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3418 mg | 263% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2537 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
