Marc

1 large onion, sliced and quartered
1 can (7oz) whole green chiles, slice 1/2-in strip
1 jar (6oz) artichoke hearts, sliced in quarters
8 medium flour tortillas
1 1/3 cups cooked rice (boiled in vegetable broth)
2/3 cup Gouda or Edam cheese grated
1/2 cup sour cream
1/2 cup salsa

Saute the onions and chiles together until the onions become tender. Add a little water if necessary. Add artichoke hearts and continue to saute until artichokes are hot. In oven or microwave, warm tortillas, wrapped in foil or plastic to retain moisture. Layer rice, artichoke heart mixture, cheese, sour cream, and salsa on warm tortillas. Roll up and serve immediately.

Servings: 8

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