Artichoke Enchiladas From 'Feast

Name: Artichoke Enchiladas From 'Feast
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mexican
Ingredients: 130 grams 3/4 cup fresh, frozen, or unmarinated jarred artichoke hearts (see Note); 4 servings Cayenne pepper for sprinkling; 1 Handful fresh cilantro leaves, plus more for topping; 10 smalls 10 fresh small corn tortillas; 115 grams cup Cotija, queso añejo, queso fresco, or feta cheese, crumbled; 1 lime, cut into wedges; 290 grams 1/2 cups grated Monterey Jack cheese; 2 Tbsps extra-virgin olive oil, plus more for the baking dish; 145 grams 3/4 cup quinoa; 1 red onion; 4 servings Sea salt; 2 serrano chiles, seeded for a milder sauce; 1 teaspoon unbleached raw sugar; 680 grams 1/2 pounds tomatillos, husked; 120 milliliters 1/2 cup vegetable stock or water; 300 milliliters 1/4 cups water

The recipe Artichoke Enchiladas From 'Feast could satisfy your Mexican craving in around 2 hours. For $3.66 per serving, you get a main course that serves 4. One serving contains 802 calories, 33g of protein, and 44g of fat. Head to the store and pick up sea salt, olive oil, handful cilantro leaves, and a few other things to make it today. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

To make the quinoa: Bring the water, quinoa, and salt to boil in a medium saucepan over medium-high heat. Reduce to medium heat, cover, and simmer about 25 minutes. Set aside. (You can prepare the quinoa up to 2 days in advance; just be sure to cool completely and store in an airtight container.)

Ingredients you will need

Quinoa

Water

Salt

Equipment you will use

Sauce Pan

To make the enchiladas: Lightly brush a 9-by-13-inch (23-by-33-cm) baking dish or casserole with olive oil. Preheat the broiler to high.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Pan

Broiler

Halve the onion. Slice one half into thin rings and cut the other half into wedges. Arrange the onion wedges, tomatillos, and serranos on a baking sheet and broil until the tomatillos are soft and browned, 15 to 20 minutes, turning with tongs halfway through cooking.

Ingredients you will need

Tomatillos

Onion

Equipment you will use

Baking Sheet

Tongs

Transfer the onion, tomatillos, and serranos with any of their liquid to a blender or food processor, add the stock, and purée until smooth, about 3 minutes.

Ingredients you will need

Tomatillos

Onion

Stock

Equipment you will use

Food Processor

Blender

Add 1/2 teaspoon salt and the sugar and pulse a few times to combine.

Ingredients you will need

Sugar

Salt

Meanwhile, toss the artichokes with the 2 tablespoons olive oil in a bowl and season lightly with salt.

Ingredients you will need

Artichoke

Olive Oil

Salt

Equipment you will use

Bowl

Steam or warm the tortillas in the microwave (wrap a stack in barely damp paper towels and microwave for 20 to 30 second, then wrap in a kitchen towel to keep warm); keep them wrapped. Toss the artichokes and quinoa with two-thirds of the Monterey Jack in a bowl.

Ingredients you will need

Monterey Jack Cheese

Artichoke

Wrap

Quinoa

Equipment you will use

Kitchen Towels

Paper Towels

Microwave

Bowl

Place a tortilla on the work surface. Spoon 2 to 3 tablespoons of the artichoke mixture down the middle of the tortilla, add some cilantro leaves, and roll up the tortilla, leaving the ends open. Tuck the enchilada, seam-side down, into the prepared baking dish. Repeat with the remaining tortillas and artichoke filling, lining up the enchiladas side by side in the baking dish. Broil until the tortillas are crisp and golden around the edges, 3 to 4 minutes.

Ingredients you will need

Fresh Cilantro

Artichoke

Tortilla

Roll

Equipment you will use

Baking Pan

Pour most of the tomatillo sauce over and around the sides of the enchiladas and sprinkle the remaining Monterey Jack on top. Broil until the cheese is golden brown, 1 to 2 minutes more.

Ingredients you will need

Monterey Jack Cheese

Tomatillos

Cheese

Sauce

Remove from the oven and top with the sliced onion, Cotija, and remaining cilantro.

Ingredients you will need

Cilantro

Onion

Equipment you will use

Oven

Divide the enchiladas among plates and sprinkle them lightly with cayenne.

Ingredients you will need

Ground Cayenne Pepper

Serve warm with lime wedges.

Ingredients you will need

Lime Wedge

Note: The beauty of the artichoke filling is that it will truly work with whatever artichokes you can find, from fresh to frozen or even canned. If all you can find is marinated artichokes, drain your artichokes and pat dry, and skip the step of seasoning the artichokes before filling your enchiladas.

Ingredients you will need

Marinated Artichoke Hearts

Artichoke

Seasoning

Equipment

Ingredients

Servings:

130grams

3/4 cup fresh, frozen, or unmarinated jarred artichoke hearts (see Note)4servings

Cayenne pepper for sprinkling 1Handful

fresh cilantro leaves, plus more for topping 10smalls

10 fresh small corn tortillas 115grams

cup Cotija, queso añejo, queso fresco, or feta cheese, crumbled 1

lime, cut into wedges 290grams

1/2 cups grated Monterey Jack cheese 2Tbsps

extra-virgin olive oil, plus more for the baking dish 145grams

3/4 cup quinoa 1

red onion 4servings

Sea salt 2

serrano chiles, seeded for a milder sauce 1teaspoon

unbleached raw sugar 680grams

1/2 pounds tomatillos, husked 120milliliters

1/2 cup vegetable stock or water 300milliliters

1/4 cups water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Archery Summit Willamette Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.