Mother's Enchiladas

One of the toughest things about moving across the country is saying adiue to you favorite restaurants.  An unassuming little neighborhood cafe, Mother's, was my home away from home when I was in college.  It was the perfect spot for hearty soups, simple salads, perfect veggie burgers -- they even nailed brunch. It still sticks in my mind when I want to run out for a quick supper.  Until I remember that that quick supper would entail a 1,500 mile road trip.

Too hungry to stick out a two day road trip, I decided to emulate my favorite meal from Mother's:  Verde Artichoke Enchiladas.  These savory enchiladas are stuffed with tangy artichoke hearts & topped with piquant smoked tomatillo sauce. Heaped with gobs of homemade guacamole & black olives, nothing hits the spot better than this Mexican favorite.

Mother's Enchiladas, serves 2 - 3

1/2 dzn. corn tortillas

1 c. frzn. artichoke hearts, thawed & chopped

1 medium poblano pepper, chopped

1/2 yellow onion, diced

1 clove garlic, minced

2 tbsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp. cumin

1 tbsp. cilantro, minced

1/4 c. sour cream

1/2 c. tomatillo salsa

1/4 c. black olives

1 c. shredded monterey jack cheese

Preheat the oven to 350F.  Meanwhile, sauté the onion until translucent but not browned (about 5 minutes) in 1/2 tbsp. olive oil.  Once the onions are soft, toss in the garlic & poblano. Cook for 5 minutes more.  Add the artichoke hearts then season with salt, pepper, cumin, & cilantro.  Remove the artichoke mixture to a bowl & set aside.

Drizzle an 8" x 8" baking pan with 1/4 tbsp. olive oil.  Return your pan to heat & drizzle with 1 tsp. olive oil.  In the pan, heat each tortilla through 1 at a time (about 1 minute) before stuffing & rolling them.  This will prevent them from breaking when they bend.  Fill a warm tortilla with 1 tbsp. (give or take a bit) of the artichoke mixture, a bit of grated monterey jack cheese, & a drizzle of tomatillo salsa.  Roll tightly & place the seam on the bottom of the pan.  This should leave you with an enchilada about 1 1/2" thick.  Repeat this process until you have finished all 6 enchiladas.

Top the rolled enchiladas with the remaining tomatillo sauce, sour cream, remaining cheese, & sliced black olives.  Bake for 15 minutes.  Serve with black beans, a mixed green salad, & an ice cold Mexican beer.