Best 7 Artichoke Enchilada Casarole Recipes

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Indulge in a culinary journey with our delightful Artichoke Enchilada Casserole, a harmonious blend of flavors and textures that will tantalize your taste buds. This enticing dish features a creamy filling of artichoke hearts, succulent chicken, and a blend of three cheeses, all enveloped in a savory enchilada sauce. The casserole is topped with a golden crust of melted cheese, adding a delightful crunch to each bite. Accompany this main course with our equally tempting side dishes, including a vibrant Mexican Coleslaw, a refreshing Pico de Gallo, and a zesty Guacamole, all adding layers of freshness and zest to your dining experience. Don't miss out on this delectable Artichoke Enchilada Casserole and its irresistible accompaniments – prepare to be captivated by a symphony of flavors.

Let's cook with our recipes!

STUFFED ARTICHOKE CASSEROLE



Stuffed Artichoke Casserole image

Love stuffed artichokes but too busy? Make this easy casserole instead--it has all the same flavors and can be done in half the time.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

4 ounces cream cheese, at room temperature and chopped
1/3 cup plus 1 tablespoon grated Parmesan
Zest of 1 lemon, plus lemon wedges for serving
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1 1/3 cups heavy cream
Two 10-ounce boxes frozen artichokes, thawed
1/3 cup panko
2 tablespoons unsalted butter, melted
1 tablespoon fresh flat-leaf parsley, chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Pulse together the cream cheese, lemon zest, garlic, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a food processor until smooth. Add the heavy cream and pulse until combined.
  • Arrange 1 box of artichokes around the perimeter of a 4-quart oval casserole dish with the stems pointing inward. Arrange any remaining artichokes in the box in the center of the dish. Spoon half of the cream cheese mixture over the artichokes making sure that the edges of the artichokes around the border are not covered. Repeat with the remaining box of artichokes and cream cheese mixture.
  • Mix together the panko, butter and remaining 1 tablespoon Parmesan in a small bowl. Sprinkle the breadcrumb mixture over the casserole making sure not to fully cover the exposed artichoke tips. Bake until the breadcrumbs are golden brown and the cheese sauce is bubbling around the edges, 25 to 30 minutes. Let sit for 10 minutes, then sprinkle with parsley and serve with lemon wedges on the side.

ARTICHOKE & SPINACH ENCHILADAS



Artichoke & Spinach Enchiladas image

Surprise your gang with these delightful vegetarian enchiladas. The mushroom, artichoke and spinach filling is fantastic. My family loves it. -Joan Kollars, Norfolk, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 17

3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) vegetable broth
1 can (8 ounces) tomato sauce
1-1/2 teaspoons chili powder
3/4 teaspoon ground cumin
ENCHILADAS:
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 pound medium fresh mushrooms, quartered
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 carton (15 ounces) ricotta cheese
1 cup sour cream
2 cups shredded Monterey Jack cheese, divided
8 whole wheat tortillas (8 inches), warmed

Steps:

  • In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, chili powder and cumin. Simmer, uncovered, until slightly thickened, 6-8 minutes. Spread 3/4 cup sauce into a greased 13x9-in. baking dish. Set aside remaining sauce., In a large skillet, saute onion and garlic in oil until tender. Stir in mushrooms; cook 3 minutes longer. Add artichokes and spinach; cook for 4-5 minutes longer. Remove from the heat; stir in the ricotta cheese, sour cream and 1 cup Monterey Jack cheese. , Place 2/3 cup mushroom mixture down the center of each tortilla. Roll up and place seam side down in prepared dish. Pour reserved sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 375° until heated through, 20-25 minutes.

Nutrition Facts : Calories 506 calories, Fat 29g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 933mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.

GREEN CHILE ARTICHOKE HEART ENCHILADAS



Green Chile Artichoke Heart Enchiladas image

One of my favorite enchilada recipes. Very simple too! Found it on the back of a cheese package last year : ) Use corn or flour tortillas. I usually make some of each. The corn ones seem "hold up" better to baking and reheating, while the flour ones get a little mushy when reheated the next day.

Provided by Lakerdog2

Categories     Chicken

Time 30m

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 6

1 (4 ounce) can diced green chilies, UNDRAINED
2 (10 ounce) cans green enchilada sauce (or one of the big cans)
2 cups cheese (any kind you want)
1 (14 1/2 ounce) can artichoke hearts, chopped
1 cup shredded cooked chicken
8 small corn tortillas or 8 small flour tortillas

Steps:

  • Combine chopped artichoke hearts, undrained chiles, chicken, 1 1/2 cups of the cheese and about 5 or 6 tablespoons of the enchilada sauce in a bowl.
  • Spray casserole dish with cooking spray and put a little of the enchilada sauce on the bottom of the casserole dish.
  • Warm tortillas in microwave so they don't break when you roll them.
  • Fill each tortilla with some of the artichoke/chicken mixture, wrap and place seam side down in casserole dish.
  • Cover with remaining sauce, top with remaining cheese and bake at 375 for 20 minutes. Serve with sour cream.

Nutrition Facts : Calories 456.6, Fat 20.2, SaturatedFat 9.9, Cholesterol 62.4, Sodium 1630.2, Carbohydrate 44.1, Fiber 9.7, Sugar 3.1, Protein 27.9

ARTICHOKE ENCHILADA CASAROLE



Artichoke Enchilada Casarole image

This is a great vegetarian recipe. A Little effort-great rewards! This is the dish I make when no meat is allowed.

Provided by Annette Rinehart

Categories     Tacos & Burritos

Time 1h30m

Number Of Ingredients 10

10 large artichokes(or 5 (five) jars artichoke hearts in water)
1 small onion
2 pkg 10 corn tortillas
8 oz sour cream
8 oz cheddar cheese
8 oz monterey jack cheese
3 small serrano peppers (optional)
1 Tbsp salt and pepper
2 can(s) rotel (pick mild, reg. or hot)
2 tsp vegatable oil

Steps:

  • 1. Cut off stem and tips of artichikes. Boil artichokes in water until soft. Take out and let cool. Peel chokes and scrape inside of leaves, get to heart. Make sure you cut off all sharp tips. Save all edible parts. (it is easier to just get jars of artichokes)
  • 2. Open and drain cans of Rotel. Save liquid. Dice onion very small pieces
  • 3. Mix onion, artichoke, sour cream and Rotel toghether. Set aside. Mix cheddar and monterry jack together. Set aside in another bowl.
  • 4. Put oil and Rotel juice into a bowl. Cut corn tortillas into 4's(quarters) Dredge quarters in oil/Rotel juice.
  • 5. Put 2 oz. oil/Rotel into 8x5 or 9x13 pan. Line bottom of pan with torillas. Cover with 1/3 choke miture.Sprinkle with cheese
  • 6. Repeat above steps times 2 (x2). Put pan into oven at 350 for 20 mins. Serve and enjoy.

ARTICHOKE CASSEROLE



Artichoke Casserole image

This is a nice and different side dish. Great for holiday dinners. It uses the canned water-packed artichoke hearts, NOT the marinated ones.

Provided by Parsley

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 (15 ounce) cans artichoke hearts, water-packed, drained
3 tablespoons butter
1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons lemon juice
1/4 teaspoon pepper
1/2 cup shredded parmesan cheese, 2 oz
1/2 cup shredded part-skim mozzarella cheese, 2 oz
1 cup crished Ritz cracker, measure after crushing
3 tablespoons butter, melted

Steps:

  • Preheat oven to 350. Lightly grease a 9" casserole dish; set aside.
  • Drain the artichoke hearts and coarsely chop; set them aside.
  • In a skillet, melt the 3 tbsp butter and sautee the onion and garlic until the onion is translucent.
  • Add the artichoke hearts/ lemon juice and the pepper. stir to mix well. Pour into the prepared casserole dish.
  • Evenly sprinkle with both cheese.
  • In a small bowl, mix together the cracker crumbs and the 3 tbsp melted butter; toss well.
  • Sprinkle the buttered cracker crumbs over the casserole.
  • Bake at 350 for about 30-35 minutes.

PARMESAN ARTICHOKE CASSEROLE



Parmesan Artichoke Casserole image

This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!

Provided by Maria Riebe

Categories     Side Dish     Casseroles

Time 40m

Yield 7

Number Of Ingredients 6

2 (10 ounce) cans artichoke hearts in water, drained
8 ounces grated Parmesan cheese
2 teaspoons garlic powder
½ cup mayonnaise
2 tablespoons dried parsley
1 pinch paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
  • Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.

Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g

ENCHILADA CASSEROLE



Enchilada Casserole image

Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 6

1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.

Tips:

  • Prep your ingredients: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help you save time and ensure that your enchilada casserole turns out perfectly.
  • Choose the right type of tortillas: Corn tortillas are the traditional choice for enchiladas, but you can also use flour tortillas. If you're using corn tortillas, be sure to soften them before using them. You can do this by wrapping them in a damp paper towel and microwaving them for 30 seconds.
  • Use a variety of fillings: Artichoke enchilada casserole is a great way to use up leftover vegetables. You can also add other fillings, such as shredded chicken, ground beef, or black beans.
  • Don't skimp on the sauce: The sauce is what really makes enchilada casserole so delicious. Be sure to use a flavorful sauce that you enjoy. You can use a store-bought sauce or make your own.
  • Top it off with cheese: Cheese is the perfect finishing touch for enchilada casserole. Use a Mexican blend of cheese or your favorite type of cheese.

Conclusion:

Artichoke enchilada casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy sauce, tender artichokes, and flavorful cheese, this casserole is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this artichoke enchilada casserole a try.

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