Artichoke Enchiladas
Try these Artichoke Enchiladas for a hearty vegetarian recipe that’s isn’t shy on flavor, with purple potatoes, artichoke hearts and three spicy sauces.
Habanero Sauce
Yields:
2 servings
Chef Insights
Vegetarian menu items are featured on 36% of restaurant menus and are growing in demand.
Datassential, MenuTrends, 2018
Ingredients
| Ingredients | Weight | Measure |
|---|---|---|
| TABASCO® brand Habanero Sauce | --- | 1/4 cup |
| Artichoke hearts, cooked and chopped | --- | 2 cups |
| Purple potatoes, cooked and smashed | --- | 2 cups |
| Queso fresco | --- | 4 oz. |
| Kosher salt | --- | 2 tsp. |
| Flour tortillas (6-in. diameter) | --- | 4 ea. |
| Enchilada sauce, hot | --- | 12 oz. |
| Iceberg lettuce, shredded | --- | 2 cups |
| Pico de gallo | --- | 1 cup |
Preparation
Combine artichoke hearts, smashed potatoes, TABASCO® Habanero Sauce and queso fresco; mix and season with salt.
Place one-quarter of the mixture into each of the 4 tortillas; roll and place on a plate lined with enchilada sauce.
Garnish with shredded lettuce and pico de gallo.
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