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
Recipe by Joanne Eats Well With Others at