Artichoke Enchilada Casarole Recipes

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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.

ARTICHOKE CHICKEN CASSEROLE



Artichoke Chicken Casserole image

My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.

Provided by JLGOEDDE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 cup grated Parmesan cheese
1 cup light mayonnaise
1 pinch garlic powder, or to taste
4 (4 ounce) skinless, boneless chicken breast halves
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package crimini mushrooms, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
  • Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
  • Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 457.5 calories, Carbohydrate 14.2 g, Cholesterol 103.2 mg, Fat 28.3 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 7.4 g, Sodium 1151.8 mg, Sugar 2.8 g

HEALTHY SPINACH ARTICHOKE CHICKEN CASSEROLE



Healthy Spinach Artichoke Chicken Casserole image

This Healthy Spinach Artichoke Chicken Casserole is total comfort food. It's easy to make, packed with protein, brimming with spinach and artichoke hearts and full of flavor.

Provided by Emily Vidaurri

Categories     Main Dishes

Time 1h10m

Number Of Ingredients 12

2 cooked skinless chicken breast, preferably organic, shredded or cubed
2 tbsp avocado oil or melted grass-fed butter or ghee
1/2 cup Nancy's Organic Whole Milk Cottage Cheese
3/4 cup Nancy's Organic Cultured Sour Cream (my favorite sour cream!)
2 cups shredded mozzarella, preferably organic - divided
1/4 cup chopped fresh Italian parsley
1 tsp mineral-rich salt (my favorite salt)
1 1/2 tsp garlic granules or garlic powder
1 tsp dried thyme
Juice and zest of 1/2 lemon
2 cups fresh organic spinach
18 oz drained artichoke hearts, halved (drain and discard liquid!)

Steps:

  • Preheat oven to 375 degrees F. Grease a 1 1/2 qt. casserole dish with healthy fat of choice and set aside.
  • In a large mixing bowl, add cooked shredded chicken, healthy fat of choice, cottage cheese and sour cream. Give it a quick stir to combine. Add 1 1/2 cups shredded cheese, parsley, sea salt, garlic, thyme, lemon juice and lemon zest. Stir until fully combined and evenly distributed. Gently fold in the spinach and artichoke hearts just until combined. Pour mixture into the greased casserole dish and sprinkle the remaining 1/2 cup shredded cheese over the top of the casserole.
  • Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown.
  • Let the casserole sit for 10 minutes before serving.

Nutrition Facts : Calories 215 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 285 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

AMAZING SPINACH ARTICHOKE CASSEROLE



Amazing Spinach Artichoke Casserole image

This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.

Provided by mharbold

Categories     Side Dish     Casseroles     Spinach Casserole

Time 1h30m

Yield 16

Number Of Ingredients 14

6 cloves garlic, unpeeled
4 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
¼ cup butter
1 (8 ounce) package sliced fresh mushrooms
3 green onions, finely chopped
1 (8 ounce) package cream cheese
1 cup sour cream
1 (8 ounce) can water chestnuts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup real mayonnaise
2 teaspoons garlic salt
1 tablespoon lemon juice
1 cup French fried onion rings

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
  • Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
  • Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
  • Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
  • Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g

ARTICHOKE--CHICKEN CASSEROLE



Artichoke--Chicken Casserole image

This is an easy dish, but nice enough for company. My bunko group raved about it! Serve it with a Ceasar salad and crusty bread. I got it from Meals.com - no author was listed.

Provided by PMP9512

Categories     Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1/2 cup mushroom, sliced
1/2 cup green onion, chopped
2 tablespoons butter
1/8 teaspoon garlic salt
8 1/2 ounces artichoke hearts (drained)
1/2 cup white wine
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup mayonnaise
1/4 cup sour cream
1 cup parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cook chicken (any way you choose),cool and shred.
  • Saute mushrooms and green onions in butter.
  • Sprinkle with garlic salt.
  • In a bowl, combine chicken, artichokes, and mushrooms/onions.
  • In another bowl, combine wine, salt, pepper, mayonnaise, sour cream, and parmesan Cheese.
  • Fold into the chicken mixture and sprinkle with Parmesan cheese.
  • Place mixture into a 2 quart casserole.
  • Bake for 30 minutes.

KALE AND ARTICHOKE CHICKEN CASSEROLE



Kale and Artichoke Chicken Casserole image

Provided by Valerie Bertinelli

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 bunches kale, tough center stems removed, chopped into 2-inch pieces
2 to 3 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 tablespoons all-purpose flour
3/4 cup 2 percent milk
1 cup low-sodium chicken broth
8 ounces frozen artichoke hearts, thawed and roughly chopped
1/4 teaspoon cayenne
4 tablespoons grated Parmesan
Nonstick cooking spray, for spraying the baking dish
2 tablespoons panko breadcrumbs

Steps:

  • Bring a large pot of water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes. Transfer to a bowl with a slotted spoon (the chicken will not be fully cooked).
  • Reduce the heat to medium. Add another tablespoon of oil if the skillet is dry, then add the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly pour in the milk while stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Simmer until slightly thickened, about 2 minutes. Add the kale, artichokes and cayenne, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 3 tablespoons of the Parmesan.
  • Preheat the broiler to high. Spray an 8-inch broiler-proof baking dish with cooking spray and spoon the mixture inside. Top with the panko and remaining tablespoon Parmesan. Broil about 3 inches from the element until golden brown in spots, about 3 minutes.

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.

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