Artichoke-Spinach Enchiladas

by J Adams

Prep time: 0:15

Servings:

INGREDIENTS

Corn tortillas
2 sm jars artichoke hearts in oil
1 bag fresh baby spinach
1 sm can diced GREEN peppers
1 lg can GREEN enchilada sauce
assorted cheeses (I like to use colby and pepper-jack with some mozzerella)
chicken (opt)

INSTRUCTIONS

Line bottom of casserole dish with single layer of tortillas. Layer chicken, spinach, artichoke hearts, diced chilies and tortillas on top, in several layers. Pour enchilada sauce over top, and top with cheese. Bake 45 minutes at 350°F, or until slightly bubbly.

CHEF COMMENTS

If you really like artichokes, pour some of the oil from jar in with the layers, this adds a lot of zest! Make sure you use green sauce and peppers.

Tagged: enchiladas, maincourses add tags

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