artichoke enchilada casarole

Name: Artichoke Enchilada Casarole
Prep time: 1 h
Cook time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 10 large artichokes(or 5 (five) jars artichoke hearts in water); 1 small onion; 2 package(s) 10 corn tortillas; 8 ounce(s) sour cream; 8 ounce(s) cheddar cheese; 8 ounce(s) monterey jack cheese; 3 small serrano peppers (optional); 1 tablespoon(s) salt and pepper; 2 can(s) rotel (pick mild, reg. or hot); 2 teaspoon(s) vegatable oil

(1 RATING)

34 Pinches

Annette Rinehart

Austin, TX

Updated on Apr 1, 2012

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

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prep time 1 Hr

cook time 30 Min

method ---

yield 6 serving(s)

Ingredients

10 large artichokes(or 5 (five) jars artichoke hearts in water)
1 small onion
2 packages 10 corn tortillas
8 ounces sour cream
8 ounces cheddar cheese
8 ounces monterey jack cheese
3 small serrano peppers (optional)
1 tablespoon salt and pepper
2 cans rotel (pick mild, reg. or hot)
2 teaspoons vegatable oil

How To Make artichoke enchilada casarole

Step 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)

Step 2

Open and drain cans of Rotel. Save liquid. Dice onion very small pieces
Step 3

Mix onion, artichoke, sour cream and Rotel toghether. Set aside. Mix cheddar and monterry jack together. Set aside in another bowl.
Step 4

Put oil and Rotel juice into a bowl. Cut corn tortillas into 4's(quarters) Dredge quarters in oil/Rotel juice.
Step 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
Step 6

Repeat above steps times 2 (x2). Put pan into oven at 350 for 20 mins. Serve and enjoy.
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