Artichoke Enchilada Casarole
A Little effort-great rewards!
This is the dish I make when no meat is allowed.
Featured Pinch Tips Video
- 10 large
- artichokes(or 5 (five) jars artichoke hearts in water)
- 1 small
- 2 pkg
- 10 corn tortillas
- 8 oz
- sour cream
- 8 oz
- cheddar cheese
- 8 oz
- monterey jack cheese
- 3 small
- serrano peppers (optional)
- 1 Tbsp
- salt and pepper
- 2 can(s)
- rotel (pick mild, reg. or hot)
- 2 tsp
- vegatable oil
1Cut off stem and tips of artichikes. Boil artichokes in water until soft. Take out and let cool. Peel chokes and scrape inside of leaves, get to heart. Make sure you cut off all sharp tips. Save all edible parts.
(it is easier to just get jars of artichokes)
2Open and drain cans of Rotel. Save liquid.
Dice onion very small pieces
3Mix onion, artichoke, sour cream and Rotel toghether.
Set aside. Mix cheddar and monterry jack together. Set aside in another bowl.
4Put oil and Rotel juice into a bowl.
Cut corn tortillas into 4's(quarters)
Dredge quarters in oil/Rotel juice.
5Put 2 oz. oil/Rotel into 8x5 or 9x13 pan.
Line bottom of pan with torillas. Cover with 1/3 choke miture.Sprinkle with cheese
6Repeat above steps times 2 (x2).
Put pan into oven at 350 for 20 mins.
Serve and enjoy.