Dinner/ Healthy/ Lunch

Chicken Artichoke and Arugula Enchiladas

May 5, 2017

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

Serves: 4
Cooking Time: 1 hr 20 minutes


  • 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



Preheat Oven to 400 degrees


Piquillo Pepper Enchilada Sauce:


Be sure to rinse piquillo peppers and pat dry


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


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


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


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


Taste to see if it needs more salt and pepper


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


Cover and set aside




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


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


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


Sprinkle a bit of queso fresco and roll up


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


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


Sprinkle with remaining queso fresco


Pop in heated oven for 30-45 minutes


When it is all bubbly and golden, remove


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



Chicken Artichoke and Arugula Enchiladas- The Seasonal Junkie

You Might Also Like

No Comments

Leave a Reply