Artichoke Enchilada Casarole

Artichoke Enchilada Casarole

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Annette Rinehart


This is a great vegetarian recipe.
A Little effort-great rewards!
This is the dish I make when no meat is allowed.


★★★★★ 1 vote

1 Hr
30 Min


  • 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

How to Make Artichoke Enchilada Casarole


  1. Cut 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)
  2. Open and drain cans of Rotel. Save liquid.
    Dice onion very small pieces
  3. Mix onion, artichoke, sour cream and Rotel toghether.
    Set aside. Mix cheddar and monterry jack together. Set aside in another bowl.
  4. Put oil and Rotel juice into a bowl.
    Cut corn tortillas into 4's(quarters)
    Dredge quarters in oil/Rotel juice.
  5. Put 2 oz. oil/Rotel into 8x5 or 9x13 pan.
    Line bottom of pan with torillas. Cover with 1/3 choke miture.Sprinkle with cheese
  6. Repeat above steps times 2 (x2).
    Put pan into oven at 350 for 20 mins.
    Serve and enjoy.

Printable Recipe Card

About Artichoke Enchilada Casarole

Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: For Kids Healthy

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