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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.
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Recipe uses Habanero Sauce
Habanero Sauce
Yields:
2 servings
Artichoke Enchiladas
Artichoke Enchiladas
Chef Insights Icon

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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