Dinner/ Healthy/ Lunch

Chicken Artichoke and Arugula Enchiladas

Chicken Artichoke and Arugula Enchiladas

Artichoke Enchiladas 3

 Are enchiladas even enchiladas if they are not traditional enchiladas?

A question for the ages. After careful consumption and intense consideration, I would not care what you called them. These Chicken Artichoke and Arugula Enchiladas were magical.

Okay so, it all started when I turned on the radio this morning. Justin Beiber’s beautiful voice singing “Despacito” prompted me crave some type of Mexican food. Music and food play a big role in my life decisions.  Anyways, tacos, nachos, burritos… I’m not picky, any of the options sounded just great. After ransacking my cupboards, I had artichokes. Challenge accepted. Chicken Artichoke and Arugula Enchiladas it was.

Artichoke Enchiladas 2

 

I decided on a spinach and artichoke dip play on enchiladas. I know, I know, you are probably raising one of your eyebrows, but rest your forehead child, it was delicious. My “enchilada sauce” was made with some roasted piquillo peppers and tomato sauce that I had lying around. I cooked them together with some garlic for flavor. Essentially, I was playing a form of “Chopped” on account of my laziness to not go to the grocery store. And guess what, the result was a success!

So what good do Artichokes do?

They do a lot actually. When you look at how many antioxidants artichokes contribute to health, they rank higher than blueberries, pecans, or even cranberries. One artichoke contains 1/3 of the recommended daily intake of fiber for an adult. They also help support brain, liver and metabolic health. In my humble opinion, everybody could benefit from a little more artichoke action in their life.

To add more nutrition to my meals, I always sub out traditional white tortillas with whole wheat. Whole grains will always be better for health and personally I prefer the taste.

I hope you enjoy my mad science experiment as much as I did!

Artichoke Enchiladas 4

Chicken Artichoke and Arugula Enchiladas

Print Recipe
Serves: 4 Cooking Time: 1 hr 20 minutes

Ingredients

  • Piquillo Pepper Enchilada Sauce:
  • 1/4 cup, Olive Oil
  • 1-14 oz Jar Roasted Piquillo Peppers
  • 8 oz Tomato Sauce
  • 2 Garlic Cloves, minced
  • 3 tbsp, Paprika
  • 3 tbsp, Chili Powder
  • 1 tsp, Lime Juice
  • 1 cup, water
  • 1 tbsp, Onion Powder
  • Salt and Pepper, to taste
  • Optional: 1/2 tsp Cayenne Pepper
  • Enchiladas:
  • 2 cups, Chicken, cooked and shredded
  • 1-12 oz Jar, Artichoke, drained and chopped
  • 2 cups, Arugula, chopped
  • 8 oz, Queso Fresco, crumbled
  • 8 Whole Wheat Tortillas
  • Optional: Sour Cream (I use Plain Greek Yogurt) Cilantro, Chopped

Instructions

1

Preheat Oven to 400 degrees

2

Piquillo Pepper Enchilada Sauce:

3

Be sure to rinse piquillo peppers and pat dry

4

In sauce pot, add olive oil, piquillo peppers and garlic, heat on medium while stirring until fragrant, about 2 minutes

5

Add paprika, chili powder, onion powder, salt, and pepper and heat while stirring for another 2 minutes

6

Pour contents into food processor or blender and pulse until smooth, add back to pot

7

Add tomato sauce, lime juice, and 1/2 water to mixture and cook

8

Taste to see if it needs more salt and pepper

9

If mixture seems too thick, you can add remainder of water

10

Cover and set aside

11

Enchiladas:

12

In mixing bowl, combine and mix chicken, arugula, and artichokes until well mixed

13

In casserole dish, pour just enough enchilada sauce to cover the bottom

14

Spread enchilada sauce on inside of tortilla and fill with chicken artichoke arugula mixture (be sure to not overfill)

15

Sprinkle a bit of queso fresco and roll up

16

Place in casserole dish seam side down, repeat this with all 8 tortillas

17

Pour desired amount (or in my case, all) of the enchilada sauce over the tortillas

18

Sprinkle with remaining queso fresco

19

Pop in heated oven for 30-45 minutes

20

When it is all bubbly and golden, remove

21

Top with cilantro or sour cream, or whatever your heart desires

22

Enjoy!!

Chicken Artichoke and Arugula Enchiladas- The Seasonal Junkie

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