These tasty vegetarian enchiladas are a major crowd pleaser! They’re stuffed with satisfying quinoa and artichoke filling.
For the quinoa (or use our Instant Pot quinoa)
- 1 1/4 cups water
- 3/4 cup quinoa, rinsed
- 1/4 teaspoon kosher salt
For the salsa verde (substitute 2 cups purchased salsa verde)
- 1 small red onion
- 1 1/2 pounds tomatillos, husked
- 2 serrano chiles, seeded for a milder sauce
- 1/2 cup water or vegetable stock
- Kosher salt
- 1 teaspoon sugar
For the enchiladas
- 3/4 cup frozen or canned artichoke hearts (about 1 cup chopped)
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- 10 small corn tortillas
- 2 1/2 cups grated Monterrey Jack cheese
- Handful fresh cilantro leaves, plus more for topping
- 1 cup Cotija, queso fresco, or feta cheese crumbles
- Cayenne pepper for sprinkling
- 1 lime, cut into wedges
- Sour cream or Mexican crema, to serve (optional)
- Make the quinoa: Bring the water, quinoa, and salt to a boil in a medium saucepan over medium-high head. Reduce the heat, cover, and simmer about 17 to 20 minutes, until the water is completely absorbed (to check, pull back the quinoa with a fork). Cover and allow to steam at least 5 minutes, or until serving. (Can be made up to 2 days in advance; just be sure to cool completely and store in an airtight container.)
- Make the salsa verde (if using purchased, skip this step): Halve the onion cross-wise. Slice one half into very thin rings for the garnish and set aside. Cut the other half into wedges. Arrange the onion wedges, tomatillos, and serranos on a baking sheet and broil until the tomatillos are soft and browned, 15 to 20 minutes, turning with tongs halfway through cooking. Transfer the onion, tomatillos, and serranos with any of their liquid to a blender or food processor, add the stock, and puree until smooth, about 3 minutes. Add 1/2 teaspoon kosher salt and the sugar and pulse a few times to combine.
- Make the filling: Meanwhile, chop the artichoke hearts, then toss them with 2 tablespoons olive oil in a bowl and season lightly with kosher salt.
- Assemble the enchiladas: Steam or warm the tortillas in a microwave; keep them wrapped. Toss the artichokes and quinoa with 2 cups of the Monterrey Jack cheese in a bowl. Place a tortilla on the work surface. Spoon 2 to 3 tablespoons of the artichoke mixture down the middle of the enchilada, seam-side down, into the prepared baking dish. Repeat with the remaining tortillas and artichoke filling, lining up the enchiladas side by side in the baking dish.
- Broil: Broil until the tortillas are crisp and golden around the edges, 3 to 4 minutes. Pour most of the salsa verde over and around the sides of the enchiladas and sprinkle with the remaining Monterrey Jack on top. Broil until the cheese is golden brown, 1 to 2 minutes more. Remove from the oven and top with the sliced onion, Cotija / queso freso / feta crumbles, and remaining cilantro.
- Serve: Divide the enchiladas among plates and sprinkle them lightly with cayenne. Serve warm with lime wedges. If desired, dollop with sour cream or Mexican crema.
Reprinted with permission from Feast by Sarah Copeland
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Keywords: vegetarian enchiladas, enchilada recipe