Chicken And Artichoke Enchilada Bake

Name: Chicken And Artichoke Enchilada Bake
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 10 packages artichoke hearts; 473 milliliters Chicken broth; 1 teaspoons Chili powder; 591 milliliters Chicken - Cooked; 10 x Corn Tortillas; 2 dashs Cumin to taste; 4 cloves Garlic- Minced; 1 x Lime Juice; 10 x Olive oil; 2 dashs Pepper; 1 ground Sea salt and pepper; 4 shredded Cheddar; 3 Tbsps Sweet rice flour

Chicken And Artichoke Enchilada Bake is a gluten free main course. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 401 calories, 26g of protein, and 17g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 40 minutes. This recipe is typical of Mexican cuisine. If you have ground sea salt and pepper, olive oil, pepper, and a few other ingredients on hand, you can make it. To use up the cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Ingredients

Servings:

10packages

artichoke hearts 473milliliters

Chicken broth 1teaspoons

Chili powder 591milliliters

Chicken - Cooked 10

x Corn Tortillas 2dashs

Cumin to taste 4cloves

ground Sea salt and pepper 4

shredded Cheddar 3Tbsps

Sweet rice flour

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. The Adelsheim Pinot Noir (half-bottle) with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.