Vegetarian

Artichoke and Avocado Enchiladas takes 15 minutes to prepare.

Artichoke and Avocado Enchiladas takes 20 minutes to cook.

Artichoke and Avocado Enchiladas makes 6 servings.

The ingredients for Artichoke and Avocado Enchiladas are:

6 whole wheat tortillas
2 avocados
1 can marinated artichoke hearts
1/2 jalape?o pepper
a scant cup of cotija cheese
1/2 cup fresh, chopped cilantro
6 servings of Tomatillo Green Enchilada Sauce (my recipe is here on spark)

Here is how you make Artichoke and Avocado Enchiladas:

Spray pan with cooking spray and spread 2 tbs of Tomatillo Green Enchilada Sauce on the bottom of 9x13 glass cooking pan. Preheat oven to 400 degrees.Chop cilantro, slice avocado (without pit or skin), drain artichoke hearts, dice jalape?o. In the center of tortilla, place artichoke heart, avocado slices, cilantro and jalape?o with a small tbs of cotija, then roll. Place in pan, edges down. Divide remaining Enchilada Sauce on the top and sprinkle with remaining cotija cheese. Bake for 15 minutes and then let sit for 5 minutes. Serving Size: 6 enchiladasNumber of Servings: 6Recipe submitted by SparkPeople user AMBERMN81.

The nutritional information for Artichoke and Avocado Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 382.8

• Total Fat: 24.4 g
• Cholesterol: 23.3 mg
• Sodium: 1,111.4 mg
• Total Carbs: 37.8 g
• Dietary Fiber: 12.0 g
• Protein: 14.6 g