Mexican food doesn’t have to be bad for you! These artichoke enchiladas are stuffed with a healthy artichoke-quinoa mix and topped with a fresh and tangy homemade salsa verde.
artichoke enchiladas

It’s all fun and games to be engaged until both Roman Catholic and Greek Easter fall on the same day of the year and then the ONE HOLIDAY you thought could be divided peacefully turns into trench warfare.


“Your family got Christmas!”

“Well we went to YOUR aunt’s for Thanksgiving”

“Well then MY mother gets Mother’s Day”


Threats, bribes, bargaining – we’re flinging ALL the artillery across enemy lines.

Even the artichokes.


Fine, I’m flinging the artichokes.

And by flinging I mean hiding them in a certain someone’s food, because the best payback one can bestow upon their significant other is to force them to eat things they “don’t like” without them knowing it. And then giggling emphatically when they do.

Don’t ever say I don’t fight fair.


As any of you with common sense (and, consequently, a love of artichoke hearts) would imagine, the.boy loved these. And what is there not to love?!

A cheesy quinoa artichoke filling topped with toasty corn tortillas, a sweet and tangy roasted tomatillo sauce and ALL THE SPICY CHIPOTLE CHEDDAR CHEESE. All brutally lovable things.

I’m not quite sure that these won me Easter day privileges…but they certainly gave me a helluva lot of satisfaction. And that totally counts.


And since no enchilada night is complete without some chips and salsa, I want to share with you this fun Chip ‘n’ Dip Set from the new line of Bobby Flay Items sold at Kohl’s that I was sent to review! I love the bright bold colors and Southwestern-influenced designs in Bobby Flay’s line, so I was super excited when I was sent one of his items to try out. The.Boy and I have very meager amounts of entertaining equipment so this Chip ‘n’ Dip Set that we received was just perfect for us,  as it would be ideal for a party. It has two tiers of bowls – one for the chips and one for the dip – which makes it a pretty eye-catching centerpiece on its own. Add in some chips and dip and it’s basically the life of the fiesta! As for the rest of Bobby’s items, I could definitely see myself registering for a few of these – the bright colored mixing bowls, striped dinnerware set, and colorful ramekins have all caught my eye. This line of items is certainly worth checking out if you have a Kohl’s near you!


Artichoke Enchiladas
Mexican food doesn't have to be bad for you! These artichoke enchiladas are stuffed with a healthy artichoke-quinoa mix and topped with a fresh and tangy homemade salsa verde.
Yield: 4-6 servings
  • 1¼ cups water
  • ¾ cup quinoa, rinsed
  • ¼ tsp kosher salt
  • 1 red onion
  • 1½ lb tomatillos, husked
  • 2 jalapenos, seeded
  • ½ cup vegetable broth
  • salt, to taste
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 8 oz chipotle cheddar cheese, shredded, divided
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 16 small corn tortillas
  1. In a small pan, bring the water, quinoa, and salt to a boil. Lower heat and simmer, covered, for 15-20 minutes, or until water has evaporated and quinoa is cooked. Let sit with the heat off and cover on for about 5 minutes.
  2. Meanwhile, preheat the broiler to high.
  3. Halve the onion. Cut one half into wedges and thinly slice the other half. Set the thin slices aside.
  4. On a parchment-lined baking sheet, arrange the onions, tomatillos, and jalapenos so that they are even scattered around the pan. Broil for 20 minutes, turning the veggies over about half way through. Transfer the roasted onion, tomatillos, and jalapenos to the bowl of a food processor. Add the broth and puree until smooth. Add ½ tsp salt and the sugar. Puree again to combine.
  5. In a large bowl, toss the artichokes with the olive oil, quinoa, and ⅔ of the grated cheese. Season to taste with salt.
  6. Grease a 9x13-inch baking pan. Warm the tortillas according to package directions. Spoon a few tbsp of the artichoke filling into the center of each warm tortilla. Roll up the tortilla and place it in the prepared pan, seam-side down. Repeat with the remaining tortillas and artichoke filling.
  7. Pour the tomatillo sauce over and around the tortillas in the pan. Sprinkle with the remaining cheddar cheese. Broil for about 5-7 minutes, or until the sauce starts to thicken and the cheese is melted, keeping an eye on it to make sure the cheese doesn't burn. Serve topped with the sliced onions.
Nutrition Information
Serving size: 3-4 enchiladas


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69 Responses to Artichoke Enchiladas

  1. Lynn says:

    Not liking artichokes seems a little like not liking capers – something else I heard someone else not like lately. 🙂 This looks good and I’m so happy you got Easter!

  2. Dividing up holidays is always a bit of a nightmare… but I vote you win with these enchiladas!

  3. The enchiladas look amazing- I love the healthy twist on this classic!

  4. Oh my, these look amazing. I love the combo of artichokes and tomatillos, mmmm!

  5. Barbara says:

    Well, Joanne, I do love artichokes, but you’d have to hide the quinoa pretty well to get me to the table.Looks like you’ve done a good job of hiding with this recipe! I must say, you girls are going to drag me kicking and screaming into the quinoa lovers club no matter what. Must be an age thing. 🙂

  6. You don’t have to twist my arm to eat these enchiladas! Oh man, do they look good.

  7. Johanna GGG says:

    that chip and dip looks like a great fun toy but a hassle to store

    and I love the tortillas – I wouldn’t complain about your hiding artichokes though I am not a huge fan but I would squeal with delight at the quinoa in them

    as for easter – I think you need to bake one of your marvellous layer cakes just before the question of whose family comes up 🙂

  8. I haven’t had enchiladas in ages! I like the idea of stuffing them with quinoa and artichokes (and smothering them with cheese, of course).

  9. Oh man, we go through this jazz for every occasion too…but mostly for Christmas. I haaaaaate it! The things we do for love, eh?? And these enchiladas look so stinking good. LOVE this!

  10. Holy moly healthy! I’m saving this recipe for cinco de mayo 🙂 🙂

  11. I admire your sneakiness, Joanne! Especially when it involves making something as delightful looking as this. 🙂

  12. You know how to inspire people to cook these Enchiladas, looks so good.

  13. this is a unique way to eat enchilada..i love artichokes!!

  14. Deena kakaya says:

    LOVE artichoke, want to scoff your recipe straight from the pic x

  15. This is so healthy and delicious. I must try this enchilada too.

  16. bellini says:

    I’m in Joanne despite the artichoke flinging:D

  17. I love this interesting twist on an enchalada! So different. Is it wrong I want the inside to be like spinach artichoke dip, LOL! More cheese! LOL!

  18. Heather says:

    Mmmm… those should definitely score you some points. Dividing the holidays can be so hard. We often have the same issues even though my family lives across the country. I can’t imagine the chaos if they lived closer.

  19. danielle says:

    I love this- my house always has tortillas and artichokes in it – this sounds fantastic!

  20. gloria says:

    I love artichokes and these enchiladas look st!!unning

  21. These sound amazing! Wrap any vegetable in a tortilla, cover in sauce, and you have my heart. It’s funny that you guys argue over who’s family you *get* to go to. Josh and I argue about *do we really haaaaave to go anywhere?* and then just sit on the couch eating pie instead 😉 (well, probably PB eggs for easter. Pie on the couch is more of a thanksgiving thing)./

  22. sandra says:

    these look amazing – I’ve always wondered what to do with tomatillos. we used to get a ton of them in our csa batches.

  23. Shannon says:

    oh man, I had no idea there were different easters! hope you figure it out alright… and eat plenty of artichokes 🙂 love the combo with salsa verde!

  24. Meg says:

    These look fantastic — I love artichokes! And quesadillas. And cheese. And . . . well, basically everything in this dish.

    And I really feel you on holidays . . . so complicated. My husband’s family lives out-of-state, so we have to make a true compromise on where we’ll be when — and to be honest, I’m really dreading the holidays this year! That’s sad to admit, but we’re both close with our groups (and love the other’s family, too!) and don’t want to hurt anyone’s feelings, but that’s inevitable. Sigh. Hope you resolve Easter without too much food fighting! 🙂

  25. Pam says:

    Bummer about splitting holidays… we aren’t in the same state as our relatives so we don’t have to worry about it as much. We just do our own thing.

    Love the enchiladas & happy The.Boy loved them too. I can’t understand how people don’t like artichokes… my son is one of them. C.R.A.Z.Y!

    The dip/bowl set is really cool looking!

  26. Megan says:

    We just fight over Thanksgiving and do all the Catholic holidays with my family and the Jewish holidays with Jeff’s family. For now I’ve conceded and we go to Jeff’s parents’ on Thanksgiving Day and then I host my family that Saturday. Not ideal but we get to have two Thanksgivings that way! These artichoke enchiladas are such a perfect spring rendition!

  27. Deena kakaya says:

    Not often you see sumptuous and silky at artichoke in an enchilada, but of course the textures are complementary. X

  28. Kate says:

    We’ve been doing a lot of quinoa lately and I just used up the last of our stash yesterday! I’ll have to get some more, because these look like a fantastic use for it.

  29. Ugh I know that exact conversation discussing where to spend holidays…not fun!! It does help a little that my husband is in residency and is working most holidays but still, then he wants me to stay home instead of travel so that he’s not alone when he’s done with his shift. Oh the things we do for love 🙂 Speaking of love – I LOVE these enchiladas!! Artichokes = <3

  30. Lori says:

    These look so good! I love the filling combo. Good luck with those family battles! I’ve waved my white flag in surrender and come to terms with the fact that someone will always be upset with me. Haha!

  31. These are happening ASAP. Can’t wait to give them a try!

  32. hahaha i love your “vengeance.” That family-holiday thing sounds awful, but I gotta say that green enchiladas (my fave!) should definitely net you some holiday privileges.

  33. Holidays are tough to divide! These look so good. I have been craving enchiladas like nobody’s business.

  34. Eileen says:

    Wait, there are people out there who don’t like artichokes?? I grew up with an artichoke bush in the backyard for the first six years of my life, so I’ve been eating them since age two, easily. Best veg ever. 🙂 I love the idea of mixing them up with a tangy green tomatillo sauce!

  35. haha, welcome to marriage! 🙂

    You just combined my 2 favorite things: artichokes and Mexican food! Ole!

  36. Oh man we fight about all the holidays. My family is more fun so I think I should always win. I may try bribing him with these enchiladas. ALSO the chip n dip set is adorable! Dang. I need an excuse to register for something.

  37. Cassie says:

    Oh, Joanne, I am dying for one of these. Great idea on the filling!!

  38. I love these enchiladas they are such a smart idea! Artichokes are so healthy!

    Choc Chip Uru

  39. And this is when the in-laws being in a different state benefits me greatly. Oops, can’t afford for the four of us to fly. My family wins again. Score. The enchiladas look awesome!

  40. This is such a creative way to use artichokes! I love the idea, and also the thrilling delight of hiding artichokes in someone’s food (my husband doesn’t really like them either) 🙂 Good luck on the Easter decision making though…

  41. Joan says:

    Do you have a suggested replacement for the quinoa for those who have a quinoa allergy?

    • joanne says:

      I think you could replace the quinoa with just about any grain – millet, brown rice, barley, etc. Obviously, cooking times for the grain may vary depending on which you use (millet should take around the same time as the quinoa, but brown rice and barley will take a bit longer).

  42. Krista says:

    These sound SO good, Joanne. 🙂 I love the artichoke filling and imagine that it goes so well with the delish sauce. 🙂

  43. I am loving this healthy twist on enchiladas!! You’re a genius for filling tortillas with quinoa and all of these amazing flavors. Definitely a must-make 🙂

  44. cheri says:

    These are my kind of enchiladas, love this combination!

  45. Joanne, I love enchiladas and this healthier twist on them sounds so delicious! I can’t wait to make these! Pinned 🙂

  46. Artichokes with enchiladas sounds like my kind of meal.

  47. Hahahaha I am all about forcing my daughter “to eat things they “don’t like” without them knowing it”!!!
    These enchiladas though I have a feeling she would love too!!!

  48. Dave and I live so far from our families we never have to worry about where we spend holidays and holy days 🙂

  49. I am loving this recipe. What could be better than healthy vegetarian enchiladas?! Yum!

  50. Veronica says:

    Oh yums, these are incredible – and I love that chips and dips set – it takes up less table space which is a big deal for our family get togethers!

  51. You know, I have never tried artichokes that weren’t in a dip. Unless someone has been hiding it in my food…maybe you aren’t the only one 😉
    This looks so good. I should really stop looking at food blogs at midnight..

  52. I use artichokes in so many dishes. They are so substantial and meaty. Can’t wait to try this recipe!

  53. I never would have thought to use artichokes in enchiladas…I bet they go very well with the green sauce.

  54. first of all, incredible flavor combo here…i love artichokes!

    secondly, oh do i remember the early days of marriage and fighting over holidays 🙂

  55. Christine says:

    What a wonderful twist on enchiladas! Sounds delicious. Love it when you sneak stuff in on the.boy. Considering he liked this, he’s a pretty good sport. 🙂 Congrats on getting Easter.

  56. Chris says:

    Artichokes, tomatillos and red onion? I’m in!

  57. Wow this looks so good!! We love artichokes and this is a great recipe! Thanks for sharing.

  58. I just bought a bunch of corn tortillas and now I know where they’re all going! These look delicious and I love the artichoke hearts addition I ADORE THE STUFF. And quiona yes I like that too <3

  59. Pat says:

    Oh, yum! I have not had my breakfast yet and these are making me drool. Thanks for sharing your recipe. 🙂

  60. Cassie says:

    OMG I would have never thought to make enchiladas with artichokes… so many of my favorite things together and a powerhouse of fiber & protein with the quinoa.. love it!! Can’t wait to make, just pinned 🙂

  61. Susan says:

    I never thought to use a tortilla to hide veggies but it’s a brilliant idea! Artichokes are much maligned but so delicious.

  62. These look great, and I love that you aren’t afraid of a little raw red onion action on top!

  63. I’m Greek Orthodox and my husband is Roman Catholic so I know EXACTLY what you mean!
    I love enchiladas and I love making them at home because then I can make them as healthy as I want. I love how you used artichokes here. Brilliant! 🙂

  64. Reeni says:

    Love this insanely delicious fusion of my two favorite cuisines! When I think artichokes I think Italian – never Mexican. I want to hunker down with a big plate full!

  65. great idea of using artichokes! we have not cooked with them in a while!

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