Artichoke-Spinach Enchiladas
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Ingredients
| Corn tortillas | | 2 jars (6 oz. each) | artichoke hearts, in oil | | 1 pkg. | fresh baby spinach | | 1 can | diced green chilies | | 1 can | green enchilada sauce | | Colby Jack and Mozzerella cheese | | Cooked, shredded chicken (optional) |
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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.
Author's 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.
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