Southwest Enchilada Favorites

Enchiladas!!
Truly a favorite in a Southwest selection of best menu items. In

the following pages you will certainly find a multitude of
enchilada recipes that you will want to try and share with
family and friends. Great recipes for your holiday or any
festive celebration or party that you are hosting.
Use for yourself, or resell for profit
Resell rights included!
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----------Recipe via Meal-Master (tm) v8.05
Title: Enchiladas Verdes (Green Enchiladas)
Categories: Mexican, Main dish
Yield: 4 servings
12 ea Corn tortillas 4 c Green chili sauce
4 T Oil or lard 1 ea Salt to taste
1 ea Clove garlic 2 c Grated cheddar or jack chees
1 T Flour 1/4 c Minced onion
Fry tortillas in fat to soften. Heat garlic in oil then discard garlic.
Blend flour into oil. Stir in green chili sauce and heat thoroughly. If
mixture is too thick, add water. Add salt to taste. Layer tortillas with
sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on
top. Use 3 tortillas for each serving. Place in oven to allow cheese to
melt. NOTE: For a real New Mexican touch place a poached or fried egg on
top. The egg seems to help meld the flavors.
Title: Super Beef Enchiladas
Categories: Mexican, Beef
Yield: 6 servings
1 1/2 c Beef; shredded cooked 1 c Tomato soup
1 1/2 c Sharp cheese; shredded 10 oz Enchilada sauce; mild
1/2 c Onion; chopped 12 Corn tortillas
1 c Cream of mushroom soup
Combine beef, onion and 1/2 cup cheese:set aside. Combine soups and sauce.
Dip tortillas in hot oil a few seconds on each side to soften. (I used the
microwave to heat them up) Top each with a heaping tablespoon beef mixture,
roll up and place seam side down in 13x9" baking dish. Pour sauce over and
top with 1 cup cheese. Bake 350~ for 1/2 hour.
Title: Enchilada Pie
Categories: Ground beef, Mexican
Yield: 1 servings
10 Corn tortillas 1/4 ts Oregano
1 lb Ground beef 1/4 ts Cumin
1/2 Onion; chopped 20 oz Enchilada sauce
1 ts Salt 8 oz Tomato sauce
1/4 ts Pepper 1 c Cheese; grated
Brown meat and onion. Drain. Add spices and sauces. Mix and stir until it
is hot. Tear torillas into strips (stale tortillas work fine in this
recipe). In a casserole, layer strips, sauce, cheese 2 or three times,
ending with cheese. Bake at 350~F about 1/2 hour.

Title: Impossible Beef Enchilada Pie
Categories: Impossible, Mexican, Ground beef, Cheese
Yield: 1 servings
1 lb Ground Beef 8 oz Enchilada Sauce
1 c Onion; chopped 2/3 c Tortilla Chips; Crush Fine
2 Cloves Garlic; Chopped fine 2 c Cheddar Cheese; Shredded
2 ts Chili Powder 1 1/4 c Milk
1/2 ts Dried Oregano 3 Eggs
1/2 ts Salt 3/4 c Bisquick
1/4 ts Pepper
Heat oven to 400~. Grease 10" pie plate. Brown hamburger with onions, then
drain grease. Stir in garlic, chili powder, oregano, salt, pepper and 1/2 C
of Enchilada sauce. Sprinkle crushed tortilla chips evenly in the pie
plate. Top with 1-1/2 C of the cheese; spread with meat mixture. Beat milk,
eggs and Bisquick until smooth, 15 seconds in blender on high. Pour into
pie plate. Bake until knife comes out clean, 25 to 30 minutes. Spread
remaining sauce over top, sprinkle with remaining cheese. Bake until cheese
is melted, 3-5 minutes longer. Cool 10 minutes before serving. Can top with
sour cream if desired.
Title: Brunch Enchiladas
Categories: Mexican, Breakfast, Eggs, Ham
Yield: 3 servings
2 tb Olive oil 2 tb Butter
1 c Ham; diced 1/4 c White flour
2 Eggs 1/2 c Colby jack cheese; shredded
1 sm Onion; diced 3/4 c Milk
ds Salt Salsa
ds Pepper
Saute ham and onion in olive oil. Add eggs and scramble. In small pan, heat
butter and whisk in flour. Slowly add milk while whisking. Heat until
thickened and bubbly. Salt and pepper to taste. Heat tortillas on a griddle
until soft and pliable, but do not allow to harden. Divide the egg mixture
into three tortillas and roll. Pour the white sauce over and top with
cheese. Serve with salsa on the side.
Title: Chicken Enchiladas with Cheese
Categories: Chicken, Mexican, Casseroles, Cheese
Yield: 6 servings
2 c Chicken; cooked and shredded 3 c Heavy cream
2 tb Olive oil 5 Chicken bouillion cubes
1 Garlic clove; crushed 1/3 c Olive oil
16 oz Tomato sauce 12 Corn tortillas
1/4 ts Salt 1 1/2 c Monterrey Jack; grated
1/4 ts Sugar 1 lg Onion; chopped
1 Whole jalapeno pepper;canned
Seed and chop the jalapeno pepper. Saute onion in oil until translucent.
Stir in garlic, tomato sauce, salt, sugar, chicken and peppers. Cover and
simmer 5 minutes. In a large saucepan, heat cream and dissolve bouillion
cubes in it. Set aside. In a small skillet, heat about 1/3 cup of oil and
dip each tortilla in hot boil, turning once, for a few second to soften.
Drain on paper towels. Assemble Enchiladas: Dip a tortilla in the cream
mixture. Place on a flat surface and put 2-3 Tbsp. chicken mixture in the
center and roll up. Place rolled tortilla, seam-side down in 13x9" baking
dish. Continue with remaining tortillas. Pour all remaining cream mixture
over enchiladas and cover with grated cheese. Bake in a preheated 350~ oven
for 25-30 minutes, until cheese is melted and browned.
Title: Seafood Enchilada Casserole
Categories: Crab, Mexican, Cheese, Microwave, Casseroles
Yield: 1 servings
10 oz Cream of chicken soup 8 Corn tortillas; 5-6 inch
1/2 c Onions; chopped 1 c Milk
10 oz Spinach; frozen, chopped ds Nutmeg
8 oz Crab; chopped ds Pepper
1 3/4 c Monterey Jack cheese; shred
In a mixing bowl stir together soup, onion, nutmeg and black pepper. In
another bowl, place half of the soup mixture, drained spinach, crab and 1
cup of the monterey jack cheese; set aside. Wrap the tortillas in paper
towels; microwave on 100% power for 30-60 seconds. Place 1/3 cup mixture on
each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish.
Stir milk into the reserved soup mixture, pour over enchiladas. Cook,
covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let
stand for 10 minutes. Can add a dash of hot pepper sauce to soup mix if
desired.
Title: Red Enchilada Sauce
Categories: Sauces, Chili, Mexican
Yield: 2 servings
10 Large red chile pods 1 1/2 ts Bacon drippings
1 1/2 ts Flour 1 Small onion chopped
4 Garlic cloves 1 Salt and pepper to taste
1/4 ts Cumino 1 tb Oregano
1 ts Cilantro (optional)
Boil chile pods in small sauce pan with 8-12 oz of water until soft. Place
chiles, oregano, onions, garlic and salt and pepper in blender. Liquefy
mixture.
In a 2 qt. sauce pan heat bacon drippings and brown flour. Add the chile
mixture and simmer for 30-45 minutes.
Title: Enchiladas
Categories: Mexican
Yield: 1 servings
2 c Ricotta 1 Egg
1 c Green onion 2 tb Chilies, chopped
1 ts Cumin 1 c Cheese, jack
8 Tortillas 10 oz Enchilada sauce
2 c Cheddar
Stir first six ingredients together and fill tortillas. Put in greased 8 x
12 glass pan. Pour sauce over. Microwave on high for 11 to 13 minutes,
rotating once. Cover with cheddar cheese and cook on high 1 to 2 minutes.
Title: Red Enchiladas with Cheese
Categories: Mexican, Cheese/eggs, Vegetables
Yield: 6 servings
1 c Onion; Finely Chopped, 1 Lge 1 ts Cumin; Ground
2 Cloves Garlic;Finely Chopped 1 ts Oregano Leaves; Dried
1/4 c Vegetable Oil 1/8 ts Pepper
1/2 c Chicken Broth 12 Corn Or Flour Tortillas; *
4 c Tomatoes; Chopped, 4 Medium 12 oz Mozzarella Cheese; Shredded
1 tb Red Chiles; Ground Dairy Sour Cream
1 ts Salt
* Tortillas should be 6 to 7 inches in diameter. Cook and stir onion and
garlic in oil in a 10-inch skillet over medium heat, until onion is tender.
Stir in remaining ingredients except the sour cream, tortillas, and cheese.
Heat to boiling then reduce the heat. Simmer, uncovered, for 30 minutes,
stirring occasionally. Heat the oven to 350 degrees F. Dip each tortilla
into sauce to coat both sides. Spread 2 Tbls of the chease on each tortilla
and roll up. Place seam sides down in an ungreased 13 X 9 X 2-inch baking
dish. Pour remaining sauce over enchiladas and sprinkle with remaining
cheese. Bake, uncovered, until the cheese is melted, about 15 minutes.
Serve warm with the sour cream.
Title: Green Enchiladas
Categories: Mexican, Poultry, Cheese/eggs
Yield: 5 servings
2 c Basic Green Sauce; * 3 c Cooked Chicken; Shredded
1 c Dairy Sour Cream 1 c MontereyJack Cheese;Shredded
10 Flour Or Corn Tortillas; ** Dairy Sour Cream
* See Sowest 2 for recipe. ** Tortillas should be 6-inches in diameter
and should be warm. Prepare basic green sauce and stir in the 1 cup of sour
cream. Heat oven to 350 degrees F. Dip each tortilla into the sauce to
coat both sides. Spoon 1/4 cup of the shredded chicken onto each tortilla
and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking
dish. Pour remaining sauce over enchiladas and sprinkle with the cheese.
Bake, uncovered, until cheese is melted, about 15 minutes. Serve warm with
sour cream. RED ENCHILADAS: Substitute 2 cups of the Basic Red Sauce (see
Sowest 2 for the recipe) for the Basic Green sauce. Substitute 3 cups of
shredded cheese or cooked beef for the chicken.
Title: Enchilada Sauce a la Brenda
Categories: Mexican, Sauces, Shara
Yield: 1 servings
2 tb Chili powder 1/2 ts Oregano
1/2 c Flour 1/4 ts Garlic powder
2 c Boullion 16 oz Can of tomato sauce
Mix the chili powder with just enough water to make a smooth paste. Then
mix in the remaining ingredients and simmer. Easy!
This recipie came from Brenda Frandsen's church cook book which she
compiled.
Title: Chicken Enchiladas with Pasilla Chili Sauce
Categories: Chicken, Mexican, Cheese
Yield: 16 servings
2 tb Peanut oil 1/2 Onion, quartered
1 2-oz. package dried pasilla 4 Cloves garlic, peeled
Chilies, stemmed, seeded, 2 tb Firmly packed golden brown
Torn into 1-inch pieces Sugar
1/2 c Whole blanched almonds, 1 ts Coarse salt
Chopped Peanut oil (for deep frying)
4 Chicken breast halves 16 Corn tortillas
6 c Chicken stock or canned 2 1/2 c Grated Montery Jack Cheese
Low-salt broth 1 c Creme fraiche or sour cream
1/2 ts Cumin seeds 1 Avocado, peeled, seeded,
4 Plum tomatoes, cored, Sliced
Quartered Fresh cilantro sprigs
Heat 2 tablespoons oil in large pot over high heat. Add chilies and
almonds. Saute until chilies darken and almonds are golden, about 2
minutes. Using slotted spoon, transfer chilies and almonds to bowl. Reduce
heat to medium. Season chicken with salt and pepper. Add to same pot and
brown on all sides, about 5 minutes. Add stock; simmer until chicken is
cooked through, aobut 20 minutes. Transfer chicken to another bowl using
slotted spoon; cool. Reserve stock in pot.
Toast cumin seeds in heavy small skillet over medium-low heat until
aromatic, about 1 minute. Mince cumin seeds. Add cumin, chili mixture,
tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer until
all ingredients are very soft, about 45 minutes.
Working in batches, puree stock mixture in blender. Return to pot. Boil
until reduced to 4 cups, stirring occasionally, about 20 minutes. Season
with salt and pepper. (Can be made 1 day ahead. Chill chicken and sauce
separately.)
Remove skin from chicken and discard. Cut meat from bones and shred.
Transfer to bowl and combine with 1/2 cup sauce. Set filling aside.
Oil two 13X9-inch glass baking dishes. Pour oil into deep skillet to depth
of 1/2 inch and heat to 375-degree F. Fry tortillas 1 at a time until
softened, about 5 seconds per side. Using metal sapatula, transfer to
paper towels. Spread 1 tablespoon sauce over each tortilla. Sprinkle each
with 2 tablespoons cheese and 1 tablespoon chooped onion. Place 1/3 cup
chicken down center of each tortilla; roll up. Place seam side down in
baking dishes. (Can be made 1 hour ahead. Cover.)
Preheat oven to 350-degree F. Pour remaining sauce over enchiladas.
Sprinkle with remaining cheese. Bake until heated through, about 20
minutes. Top with creme fraiche, avodado and clinatro.
SOURCE: BON APPETIT, April '93

Title: Enchiladas Verdes -Green Chili
Categories: Cheese, Eggs, Mexican
Yield: 4 servings
12 Corn Tortillas 4 c Green Chili Sauce
4 tb Oil Or Lard 1 Salt To Taste
1 Clove Garlic 2 c Cheddar Cheese, Grated
1 tb Flour 1/4 c Minced Onion
Fry tortillas in fat to soften. Heat garlic in oil then discard garlic.
Blend flour into oil. Stir in green chili sauce and heat thoroughly. If
mixture is too thick, add water. Add salt to taste. Layer tortillas with
sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on
top. Use 3 tortillas for each serving. Place in oven to allow cheese to
melt. NOTE: For a real New Mexican touch place a poached or fried egg on
top. The egg seems to help meld the flavors.
Title: Green or Red Enchiladas
Categories: Mexican, Chicken, Cheese
Yield: 5 servings
2 c Basic Green Sauce 1/2 c Vegetable Oil
1 c Dairy Sour Cream 10 oz Fresh Spinach; Chopped
10 Flour Or Corn Tortillas; ** 1/2 lb Tomatillos; Coarsely Chopped
3 c Cooked Chicken; Shredded 4 oz Green Chiles; Chopped, 1 cn
1 c MontereyJack Cheese;Shredded 2 Cloves Garlic; Crushed
1 Dairy Sour Cream 1 tb Oregano Leaves; Dried
Basic Green Sauce 1 c Chicken Broth
Servings: 8 2 c Dairy Sour Cream
1 c Onions; Chopped, 2 Med.
Servings: 5
Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in
remaining ingredients except broth and sour cream. Cover and cook over
medium heat for 5 minutes, stirring occasionally. Place mixture in food
processor workbowl fitted with steel blade or in a blender container; cover
and process until smooth, about 1 minute. Return mixture to saucepan; stir
in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes.
Stir in sour cream. Cover and refrigerate any remaining sauce.
Makes about 4 cups of sauce.
** Tortillas should be 6-inches in diameter and should be warm.
Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven
to 350 degrees F. Dip each tortilla into the sauce to coat both sides.
Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place
seam sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining
sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until
cheese is melted, about 15 minutes. Serve warm with sour cream.
RED ENCHILADAS:
Substitute 2 cups of the Basic Red Sauce for the Basic Green sauce.
Substitute 3 cups of shredded cheese or cooked beef for the chicken.
Basic Red Sauce

Servings: 4
8 Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion; Chopped 2 Garlic;
Cloves, chopped 1/4 cup Vegetable Oil 8 oz Tomato Sauce; 1 cn 1 Tbs Oregano
Leaves; Dried 1 Tbs Cumin Seed 1 tsp Salt
Cover chiles with warm water. Let stand until softened, about 30 minutes;
drain. Strain liquid; reserve. Remove stems, seeds and membranes from
chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until
onion is tender. Stir in chilies, 2 cups of the reserved liquid and the
remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20
minutes; cool. Pour into a food processor workbowl fitted with steel blade
or into a blender container; cover and process until smooth. Cover and
refrigerate up to 10 days.
Makes about 2 1/2 cups sauce.

Title: Light Swiss Enchiladas
Categories: Mexican, Cheese, Chicken
Yield: 4 servings
12 Corn Tortillas 1/2 ts Salt
1 Medium onion, chopped 2 1/2 c Defatted, chicken stock
1 Clove garlic, pressed/minced 2 c Dry instant non-fat milk
1/2 lb Lean ground chicken 1/2 lb Low fat Swiss cheese grated
16 oz Can, tomato puree 1 Fresh cilantro garnish
1/4 c Canned whole green chiles
Servings: 4
Can use fat-reduced Swiss or Jack cheese, grated, 2 cups. Omit salt if
stock is salted.
Preheat oven to 350 degrees. Wrap tortillas tightly in foil and place in
preheated oven for 15 minutes to soften. While tortillas are warming, cook
onion an dgarlic, covered, over low heat until soft, adding a little water
or stock if necessary to prevent scorching. Add chicken and cook over
medium heat, stiffing frequently until chicken is cooked, about 5 minutes.
Add tomato puree, chilies and salt and mix well. Simmer, uncovered for 10
minutes.
While chicken mixture is simmering, combine stock and dry milk powder in
saucepan and mix thoroughly. Slowly heat to simmer, stirring frequently.
Dip each tortilla in milk sauce. Divide chicken filling, spooning 1/4 cup
mixture down the center of each tortilla.
Roll each tortilla around filling and place, seam side down, in glass
baking dish that has been sprayed with non-stick vegetable coating. Pour
milk sauce over top and bake in 350 degree oven for 20 minutes. Remove from
oven and sprinkle grated cheese evenly over top. Return to oven for
another 5 minutes until cheese is melted.
To serve, place each enchilada on a plate and garnish with fresh cilantro
if desired. This recipe may also be made in individual au gratin dishes.
Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg

Jeanne Jones 'Cook it Light' S.A. Express News, 19 SEP 90
Title: Old Style Enchiladas
Categories: Mexican, Ground beef, Beans, Cheese
Yield: 4 servings
2 lb Ground Beef, Lean
16 oz Canned Tomatoes
2 lg Onions, Chopped Separate
16 oz Can Kidney Beans, Drained
4 tb Chili Powder To Taste
1 ts Sugar
1 ts Salt and Pepper To Taste
1 Pkg. Corn Tortillas
1 lb Cheese, Grated
* 1-2 cups of oil for cooking corn tortillas.
~---------------------------------------------------------------------~-Brown
ground beef and 1 chopped onion (add 2 cloves garlic, chopped, if
desired) and drain. Add tomatoes, crushed, kidney beans and spices. Simmer.
Heat oil, and cook tortillas to desired degree. (Soft seems to work best)
Drain on paper towels. Put 1 tortilla on plate, spoon "sauce" over it and
sprinkle some of raw onion and cheese on sauce. Put on another tortilla and
repeat until large enough for you. Stop with layer of onion and cheese.
Title: Sour Cream Chicken Enchiladas
Categories: Mexican, Poultry, Cheese
Yield: 6 servings
12 Corn tortillas 1/4 c Minced onion, (optional)
4 c Green chile sauce 16 oz Sour cream
3 c Minced, cooked chicken Salt to taste
1 lb Jack cheese, grated
-----------------------------GREEN CHILE SAUCE----------------------------1/

4 c Olive oil 1 c Water
1 Clove garlic, minced 1 c Chopped green chiles
1/2 c Minced onion (optional) Salt to taste
1 tb Flour
To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy
saucepan. Blend in flour with a wooden spoon. Add water and green chile and
mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5
minutes.
Heat tortillas on a hot griddle and keep warm under a towel or heat in
oil, drain on paper towels and keep warm. Mix one cup chile sauce with the
chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place
in a baking dish, cover enchiladas with grated cheese and add onion if
desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for
about 20 minutes. Smother with sour cream and return to oven for 10 minutes
or until all is hot. Serve immediately.
Title: Swiss Chicken Enchiladas
Categories: Chicken, Mexican, Cheese
Yield: 10 servings
1 8 oz pkg. cream 3/4 c (6 oz.) container frozen
-cheese,softened -avocado dip
1 6 oz pkg. Corn Tortillas 1/2 c Sliced green onions
1/4 c Milk 1/4 c Slivered almonds
1 10 oz can mild enchilada 1/2 c Dairy sour cream
-sauce 4 oz (1 cup) shredded Monterey
2 c Cubed,cooked chicken -Jack cheese
Sliced radishes or almonds

Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir
in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas
as directed on package.Spoon about 1/4 cup filling down center of each warm
tortilla;roll up.Place seam side down in ungreased 13 x 9" baking dish.Pour
enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese.
Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small
bowl,combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish
with radishes or almonds.
Makes 10 enchiladas.
Title: Texas Cheese Enchiladas
Categories: Mexican, Cheese
Yield: 4 servings
12 Corn Tortillas 2 tb Shortning (Lard Best)
4 tb Cooking Oil 2 tb Flour
2 lg Onions, Chopped 2 tb Chile Powder Or Ground Chile
4 c Grated Cheddar Cheese
Allow 3 enchiladas per person. Use a Pyrex utility pan (13-1/2" x 8-3/4")
to cook them. Lightly grease the utility pan (for authenticity use laed).
Preheat the oven to 400øF. Chop onions and grate cheese. Saute the onions
lightly in 2 T. oil. Melt lard in a skillet; stir in the flour and make a
light roux. Add ground chiles or chile powder, water and salt, and cook
until thick. Of commercial chile powders, Gebhardt's from San Antonio is
best, but not as good as ground *chiles pasillas*. Heat the remaining oil
in a skillet. Using kitchen tongs, dip each tortilla in hot oil until well
softened (about 15 seconds). Hold tortilla up and allow oil to drip back
into the skillet. Using the tongs, dip tortillas in chili gravy. Place the
tortilla in the Pyrex pan, put a good sized pinch of cheese and onions in
the middle, and roll the tortilla, placing the flap side down. Continue
filling and rolling tortillas until the pan is full. Pour more chili gravy
on top of the enchiladas, sprinkle the top generously with more grated
cheese, and pop into preheated oven. Cook only until the cheese begins to
bubble (about 10 minutes). Serve immediately.
Title: Enchiladas (Red Chili)
Yield: 6 servings
18 ea Corn tortillas 1 ea Large onion chopped
1 qt Red chili sauce 6 x Fried eggs (optional)
1 lb Grated cheddar
Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place
on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion.
Cover with red chili sauce and place another tortilla on top. Repeat the
process then pour enough chili sauce over them to cover tortillas. Three
tortillas make one serving. A fried egg is traditional on top of each
enchilada.
Title: Chard Enchiladas
Categories: Cheeses, Main dish, Mexican, Vegetables
Yield: 1 batch
2 tb Canola oil 1 tb Flour
2 Garlic cloves 1/2 c Milk
;peeled and chopped 1/2 c Cheddar cheese, grated
1 Onion, peeled and chopped 6 Corn tortillas
4 c Chard, coarsely chopped* 1/2 c Hot salsa
1 tb Butter
*Chard can be mixed with spinach and kale and other in-season greens.
Preheat oven to 375 F.
Heat oil; saute garlic and onion until golden. Add chard (in small
amounts) until it is cooked down. Make a bechamel sauce; melt butter, stir
in flour, add milk and cheese. Stir until thick, then mix into cooked
greens.
Fill center of each tortilla, roll up, place in lightly oiled baking dish.
Spread salsa over all; bake in hot oven for 25 minutes.
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8,
No. 1. Spring/Summer 1991. Pg. 7. Posted by Cathy Harned.
Title: Sour Cream Turkey Enchiladas
Categories: Poultry, Mexican, Main dish
Yield: 4 servings
1 cn Condensed cream of chicken -red pepper mixture
-soup (10 3/4 oz) 12 ea Flour tortillas
1/2 c Sour cream 4 oz American cheese, cubed
1 tb Flour 1 tb Milk
1/4 c Sliced green onions 1/4 c Stuffed green olives

2 c Diced cooked turkey 1 tb Cilantro
1 c Frozen corn,broccoli and
Heat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. In
medium saucepan combine 1/2 can soup, sour cream, flour and green onion;
blend well. Cook over medium heat until mixture is bubbly, stirring
constantly. Stir in turkey and frozen vegetables; mix well. Cook over
medium heat until mixture is thoroughly heated, stirring occasionally. Warm
tortillas as directed on package. Spoon about 1/4 cup filling on each
tortilla; roll up. Place on greased baking dish. In same saucepan, combine
remaining 1/2 can soup, cheese and milk. Cook over medium heat until cheese
is melted, stirring frequently. Pour evenly over enchiladas. Cover baking
dish tightly with foil. Bake at 350 degrees for 30 -35 minutes or until
bubbly. Top with olives and cilantro.
Recipe by Dianne Lawerence; as published in the Cedar Rapids Gazette
19Nov94
Title: Chicken Enchiladas
Categories: Poultry, Mexican
Yield: 4 servings
3 ea Chicken breast halves 2 c Shredded cheddar cheese
16 oz Can tomatoes,chopped 1 ts Ground cumin
10 oz Can cream of chicken soup 1/2 ts Garlic powder
4 oz Can chopped green chilies 12 ea Corn tortillas
1 c Chopped onion or onion salt
Cover chicken with water and simmer for 30 minutes. Cool, bone,and cut into
strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder.
Dip tortillas into broth left from boiling chicken, place one on a
plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side
down in baking pan. After all are filled and rolled, Pour remaining sauce
evenly over enchiladas and sprinkle with remaining cheese. Bake at 350
until cheese is melted(about 20 minutes).
Title: Chicken Enchilada Casserole
Categories: Poultry, Casseroles, Mexican
Yield: 6 servings
3 tb Butter or margarine, melted 1 c Chopped onion
1/2 c Chopped green bell pepper 1 ea Clove garlic, minced
1 1/2 c Cubed cooked chicken 2 c 15 oz ranch style beans
1 c 4 oz green chilies,chopped 2 ts Flour
1 1/2 c Chicken broth 1 c Shredded monterey jack
12 ea 6 inch corn tortillas
Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion
mixture with chicken, beans, and chilies; set aside. Over low heat,
combine flour and remaining butter; stir in chicken broth and 1/2 cup
cheese. Stirring constantly, continue cooking until sauce begins to thicken
and boil. Remove from heat. Dip each tortilla into hot sauce to soften;
fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange
rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with
leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in
350-degree oven for 30 minutes or until heated through.
Title: Peppy Beef Enchiladas
Categories: Mexican, Ground beef, Beef
Yield: 4 servings
3/4 lb Lean ground beef 8 6-inch flour tortillas
3/4 c Picante sauce 1/2 c Picante sauce
1/2 ts Cumin OR 1/2 c Shredded cheddar cheese
1 ts Chili powder
Contributed to the echo by: Pat Knox Peppy Beef Enchiladas In a skillet
cook ground beef till browned. Drain well. Return to skillet. Stir in 3/4
cup picante sauce and cumin or chili powder. Cook 1 or 2 minutes more. If
necessary, warm tortillas in a 350 degree oven for 5 minutes to soften.
Spoon beef mixture near one edge of each tortilla and roll up jelly-roll
style. Spray 13x9x2 pan with nonstick cooking spray and place tortillas in
it, tucking ends in, if necessary. Spoon the 1/2 cup picante sauce over
tortillas evenly and top with cheese. Bake in 350ø degree oven 15 minutes
or till cheese is melted and tortillas are heated through.
Serves 4.
Title: Vegetable Enchiladas
Categories: Mexican, Vegetarian
Yield: 2 servings
4 ea Corn tortillas 1/2 c Cubed eggplant
1/2 c Salsa sauce 1/4 c Grated zucchini
1 ts Olive oil 1 tb Sherry, optional
1/3 c Thinly sliced onions 1/4 cn Diced green chilies
1 ea Garlic clove, sliced 2 tb Minced cilantro
Place tortillas in shallow pan. Spread salsa over them to soften them. Let
sit for 5 minutes. Turn tortiallas over & coat the other side.
While the tortillas are softening, heat oil in a skillet & saute onion for
3 minutes, stirring frequently. Add garlic, eggplant, zucchini & sherry if
using. Cook, stirring often, for 5 minutes or so, till eggplant begins to
stick. Remove from heat & stir in chilies.
Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla
from the sauce & fill with one quarter of the sauteed vegetables. Roll up
tortillas & place seam side down in baking tin. Top with the rest of the
sauce & cilantro. Bake for 15 minutes, until evenly browned.
"Vegetarian Times" September, 1991
Title: Anasazi-Tofu Enchiladas
Categories: Beans, Rice/grains, Vegetarian, Mexican
Yield: 10 servings
1 c Slightly pureed Anasazi 1/4 c Chopped green onion
Beans * 1 c Grated cheddar
1/2 c Cooked rice 1 c Grated Monterey Jack
1/2 c Tofu, excess water removed 10 oz Enchilada sauce
1/4 c Chopped bell pepper 10 Corn tortillas
Mix first five ingredients together. Add 2 T. enchilada sauce. Moisten

tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll.
Place in greased 6 1/2" X 10 1/2" pan with the opening of the roll down.
Any remaining sauce should be poured on top of the enchiladas once the pan
is filled. Place cheeses on top and bake at 300 degrees F for 35-40
minutes.
* "Anasazi" is a Navajo word meaning "ancient one." Anasazi beans have

been found in many southwestern Indian dwellings. Bean connoisseurs will
appreciate the characteristic taste and texture talents of pinto and kidney
combined within this ancient Indian entrant. Versatility of this variety is
limited only by your imagination: take them for a "dip": enlist them for
creative Mexican food construction: they even taste good straight!
Courtesy of:
Arrowhead Mills, Inc. P.O. Box 2059 Hereford, TX 79045 (806) 364-0730
Title: Aztec Enchiladas
Categories: Cheese/eggs, Mexican
Yield: 6 servings
7 Eggs
2 tb Skim milk
1 tb Chicken stock
1 c Corn
1/4
1
ts Chili powder
4 Corn tortillas
1 Sweet red pepper rings
Parsley sprigs
Beat the eggs, whisk in milk. Heat stock in large skillet and add the corn.
Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili powder. Cook
over low-medium heat, stirring occasionally, until the eggs are set. Place
one-fourth of mixture on each tortilla. Serve garnished with pepper rings
and parsley sprigs, if desired.
From: The Lose Weight Naturally Cookbook Posted by: Sheila Exner
Title: Chicken Enchiladas -Clinton
Categories: Poultry, Mexican
Yield: 6 servings
1 tb Plus 1/3 cup oil 2 ts Salt
2 (4 ounce) cans shopped green 1/2 ts Oregano
-chilies 3 c Shredded, cooked chicken
1 lg Clove garlic, minced 2 c Dairy sour cream
1 (28 ounce) can tomatoes, 2 c Grated Cheddar cheese
-drained and liquid reserved 15 Corn tortillas
2 c Chopped onions
<Sonya Whitaker-Quandt>
"This is Clinton's favorite entree. Definitely not low-fat, it has
wonderful flavor.
In a skillet over medium-high heat, heat 1 Tbsp oil. Add the chilies and
garlic; saute until garlic is soft. Break up tomatoes and add to chilies
along with onions, 1 tsp salt, oregano and 1/2 cup reserved tomato liquid.
Simmer uncovered until thick, about 30 minutes. (You can add more reserved
tomato liquid if sauce gets too thick too quickly.) Remove tomato sauce
from heat and set aside.
Heat 1/3 cup oil in a skillet over medium-high heat until hot. Dip
tortillas in hot oil for a few seconds, or just until they become limp.
Drain well on paper towels. Fill tortillas with chicken mixture. Roll up
and arrange side by side, seam down, in a 9x13x2-inch baking dish.
Pour tomato sauce over enchiladas and bake at 350 degrees until heated
through, about 20 minutes. Can freeze cooked enchiladas and heat through
in oven before serving.
Makes 6 servings. Per serving: 980 calories, 51 grams protein, 66 grams
fat, 40 grams carbohydrates, 186 milligrams cholesterol, 2204 milligrams
sodium.
Title: Enchilada Sauce
Categories: Sauces, Spices/etc., Hot, Mexican
Yield: 6 servings
3 Ancho Chiles 4 tb Flour
3 Pasilla Chiles 3 c Chicken or beef stock (use
2 Cloves garlic, crushed -chicken for cheese or
1 sm Onion, minced Chicken enchiladas, beef for
4 tb Lard or margarine (lard is -beef enchiladas)
-better for the taste buds, 1 ts Mexican oregano
-if not 1/2 ts Cumin
For your body)
Place the chiles on a cookie sheet, and roast in a 350 degree oven until
slightly toasted (when you can smell them, they're done). Remove from the
oven, and slit open. Remove the seeds and veins, then cover the chiles
with boiling water. Allow to sit for about 30 minutes. remove the chiles
from the water (reserve water), and scrape the pulp from the chiles.
Discard the skins (which can give the mixture a bitter flavor.)
Return the chile pulp to the soaking water and reserve.
Saute the garlic and onion in the lard until very soft but not browned.
Stir in the flour, and the stock. Stir until thickened, then add the chile
pulp mixture. Add the spices, and simmer until thickened. Place the
mixture in a blender, and blend until smooth. Season to taste with salt.
If you want a hotter mixture, add cayenne to taste.
Title: Enchilada Casserole
Categories: Mexican, Poultry, Casseroles
Yield: 6 servings
6 Chicken breasts 1 1/2 c Water
2 c Sliced fresh mushrooms 3/4 ts Chili powder
1 1/4 c Chopped onion (1 medium) 1/2 ts Salt & 1/2 tsp ground cumin
1/2 c Chopped bell pepper 1/4 ts Pepper
2 tb Minced jalapeno pepper 8 Corn tortillas
1 (4 oz.) can chopped green ch 1 c Shredded cheddar cheese
-iles 1/2 c Tomato-chopped-unpealed
1/4 c (+ 2 tbsp) nonfat dry milk 1/4 c Plain yogurt
3 tb All-purpose flour
Boil chicken, remove bones & skin, shred with two forks and set aside.
Saute' mushrooms, onion, bell pepper, & minced jalapeno pepper until
tender. Remove skillet from heat; stir in chicken and green chiles. Set
aside. Combine milk powder and flour in a small saucepan. Gradually stir in
water; place on medium heat-cook & stir 'til thick & bubbly. Stir in chili
powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap
tortillas in damp paper towels & then in foil & bake @ 350 for 10 min.
Arrange half of the tortillas in a 12x8x2 dish;top with half of chicken
mix. Repeat w/ rest of tortillas and chicken mixture. Cover and bake @350
for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving
with tomato and yogurt. Garnish with additional jalapeno pepper slices.
Source: Michael Grosz, FidoNet Cooking Echo
Title: Enchiladas San Antonio
Categories: Poultry, Spices/etc., Mexican
Yield: 6 servings
1/2 md Onion,grated 2 Cooked chicken
1 Clove garlic,crushed -breasts,shredded
1 Tablespoon,cooking oil 4 oz Can green chiles
8 oz Can tomato sauce
"The World of Mexican Cooking" by Mary Margaret Curry, Galahad Books 1971.
New York City. Packed full of South Texas Recipes the way I eat them. Feel
like chicken tonight?!
Tortillas Sour Cream-you found it!
Saute onion and garlic in cooking oil until onion is clear. Add tomato
sauce and simmer a few minutes. Set aside.
Prepare tortillas-two per serving-as you do for soft tacos. On tortilla
place pieces of shredded chicken breast and some cut up green chiles. Roll
up and place folded side down on serving plate. Spoon hot tomato sauce
over enchiladas and top with sour cream.
BONUS|||||||||||BONUS|||||||||||||BONUS||||||||BONUS
Soft tortilla | Preparation
In a small frying pan, immerse tortilla in one-half inch of hot (but not
smoking) cooking oil for about thirty seconds, turning once and then
immediately removing to plate with food turner. Tortilla must not get
crisp but must remain pliable so that it can be easily rolled up.
Title: Enchiladas Banderas
Categories: Mexican, Casseroles
Yield: 6 servings
4 Chicken breast Salsa verde
2 c Tomato, canned; mashed Salsa roja
1/2 c Onion; chopped Sour cream

1 ts Salt Tortillas, corn
1 ts Garlic powder Oil
-------------------------------SALSA COLORADO------------------------------24
Chiles, red, mild, dried Salt to taste
4 tb Oil 6 tb Flour
10 Garlic clove; minced
--------------------------------SALSA VERDE-------------------------------
4 lb Tomatillos, peeled 1 ts Salt

1/2 c Onion; finely chopped 1 ts Garlic; chopped
1/4 c Oil
In large pot, boil chicken in water to cover until tender; reserve 2 cups
broth. Debone and dice chicken. Add chicken, tomatoes, onion, salt and
garlic to reserved broth; boil 10 minutes or until reduced enough for
enchilada filling. Strain. Heat a bit of oil in a small skillet; press
each tortillas into the hot oil a few seconds to soften them and make them
more pliable to roll. Stuff with chicken filling. Roll filled tortillas and
place in baking dish. Cover one-third of the enchiladas (longways) with
salsa verde, the center third with the sour cream, and the final third with
salsa colorado. The result should resemble the Mexican flag. Bake at 375
degrees until thoroughly heated, about 25 minutes.
Salsa colorado: Wash chiles, stem and seed. Cook in boiling water to cover
well 10 mins. or until soft. Remove and drain. Reserve liquid. Place chiles
in blender with reserved water, and whirl until you achieve a pasty
consistency. Heat oil in large skillet. Add garlic and flour and cook,
stirring until flour browns. Add chile paste slowly to mix well with flour
to a smooth paste. When all the chile paste is added, bring to a boil,
stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water
to a thick, saucy consistency.
Salsa verde: Boil tomatillos in small amount of water until tender; blend
in food processor. In skillet, saute onions in oil. Add pureed tomatillos,
salt and garlic.
Title: La Fogata's Green Chicken Enchiladas
Categories: Mexican, Poultry
Yield: 6 servings
1/4 lb Tomatillos,quartered
1/2 c Water
1 Clove garlic,whole
2 Serrano chiles
2
1
Chicken stock ,if needed
Whole chicken breasts
Lightly salted water
c Chicken stock
1/4 ts Salt
1/4 ts Pepper
1 c
8
Peanut oil
Corn tortillas
1/3 c Cilantro leaves,loosely 1 c Sour cream
-packed,chopped 1 lb Mozzarella cheese,grated
From: Mike Fulcher from `creative mexican cooking' by anne lindsay
greer1and
Boil tomatillos in water with garlic,chiles,salt and pepper until
soft,about 15-20 minutes. puree cooked sause in blender to liquefy.while
blending,add washed cilantro leaves.set aside. the sauce yield is about
2and1/2 cups.it will thicken upon standing and you may need to thin with
chicken stock. simmer chicken in lightly salted water until tender about
10-15 minutes.cool chicken will be slightly undercooked.shred cooked
chicken and then,just prior to serving,heat in 1 cup chicken stock.this
will heat chicken without overcooking. in medium skillet,heat oil to 300
degrees.pass tortillas into hot oil for a few seconds to soften and
seal.remove carefully and set aside between paper towels.do this just prior
to assembly fill softened tortillas with shredded chicken and 1-2
tablespoons sauce.roll up and place seam-side-down in casserole.pour green
sauce over top and garnish with sour cream and cheese. place in 375-degree
oven 5-8 minutes or just long enough to melt cheese. note:sauce may be made
a day in advance,but the dish is best when chicken is freshly prepared.
Title: Mexican: Old El Paso Enchiladas Suiza
Categories: Mexican, Cheese/eggs, Poultry, Breads
Yield: 1 servings
3 c Cooked shredded chicken 1 cn (5.33 fl oz) PET Evaporated
1 c (4-oz) OLD EL PASO Chopped Milk
Green Chilies 12 OLD EL PASO Corn Tortillas
1 ts Salt 2 c Shredded Monterey Jack
1 c (10-oz) OLD EL PASO Green Cheese
Enchilada Sauce
Mix together chicken, chilies and salt. Combine enchilada sauce and
evaporated milk. Fry tortillas in hot oil for a few seconds on each side
until limp. Dip each tortilla in enchilada sauce mixture; fill with 1/4
cup chicken mixture; roll up and place seam side down in 13X9-inch baking
dish. Pour remaining sauce over. Sprinkle with cheese. Bake in preheated
425-degree F oven for 15 minute, until bubbly.
Title: Potato-Stuffed Enchiladas
Categories: Vegetarian, Vegetables, Mexican
Yield: 4 servings
1 tb Olive oil 2 tb Olive oil
1 lb Russet potatoes, peeled,dice 1 1/2 Onions, carsley chopped
1 ts Chili powder 5 Large garlic cloves, chopped
1/2 ts Cumin seeds 1 1/2 ts Cumin seeds
2 Small tomatoes,peeled,diced 1 1/2 ts Chili powder
2 Green onions, thinly sliced 1 1/2 ts Dried oregano, crumbled
1 1/2 tb Tomato sauce 1/4 ts Ground cinnamon

1 2/3 c Grated Monterey Jack 1 1/2 c Canned enchilada sauce
1 Egg 3/4 c Tomato sauce
1 tb Chopped fresh cilantro 1 tb Fresh lime juice
1 tb Minced jalapeno chili* 1 Cayenne pepper
1 Cayenne pepper *TOPPING*
1 Olive oil 6 oz Feta cheese, crumbled
8 6-in corn tortillas 1 Sour cream
*ENCHILADA SAUCE* 1 Minced green onions

Servings: 4
*POTATO STUFFING*
*canned pickled >>>>>>>>>>>>>>>>>>>>>>>>>>>Potato
Stuffing<<<<<<<<<<<<<<<<<<<<<<<<<<
Heat 1 tb oil in heavy large non-stick skillet over high heat. Add
potatoes and cook until golden, stirring often, about 8 minutes. Reduce
heat to low. Add chili powder and cumin and cook 2 minutes. Add tomatoes,
sliced green onions and tomato sauce. Cover and cook until potatoes are
tender, about 6 minutes. Add 1/3 c Jack cheese, egg, cilantro, and jalapeno
and stir until cheese melts. Season with salt and cayenne.
Brush large skillet with oil and place over medium heat. Add 1 tortilla
and cook until softened, 30 seconds per side. Transfer to work surface.
Top tortilla with 1/3 cup filling and roll up. Place seam side down in
baking dish. Repeat with remaining tortillas and filling, brushing skillet
with oil as necessary. (Can be made 2 hours ahead. Cover and chill.)
>>>>>>>>>>>>>>>>>>>>>>>>>>>>Enchilada
Sauce<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Heat 2 tablespoons olive oil in heavy large skillet over high heat. Add
chopped onions and garlic and saute 5 minutes. Mix in cumin seeds, chili
powder, dried oregano and ground cinnamon and saute 1 minute. Add
enchilada sauce and tomato sauce and simmer 2 minutes. Mix in fresh lime
juice. Season to taste with salt and cayenne pepper. (Can be prepared 2
days ahead. Cover and refrigerate. Reheat before using.)
>>>>>>>>>>>>>>>>>>>>>>>Topping<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
< <<<<<<
Preheat oven to 450 degrees. Pour enchilada sauce over enchiladas. Sprinkle
with feta and remaining 1 1/3 cups Jack cheese. Cover with foil. Bake
until heated through and bubbling, about 30 minutes. Serve with sour cream
and green onions.
Note: Although I'm sure that the _Bon Appetite_ chefs know exactly what
they are talking about, I find that, at high temperatures, olive oil breaks
down a great deal, begins to smoke, and sets off fire alarms all over. I
use peanut oil and a wok to saute potatoes since, as far as skillets go, I
don't have non-stick and heavy all in one. Additionally, I don't use any
extra salt in the dish, finding it amply seasoned without.
Title: Tomatillo Chicken Enchiladas
Yield: 6 servings
4 c Coarsely shredded chicken or Salt and pepper to taste
-turkey Vegetable oil
3 c Grated Monterey Jack 12 To 18 corn tortillas
-cheese(divided) -(depending on size)
1 To 2 (4-oz) cans chopped Tomatillo sauce(recipe
-green chilies -follows)
1 1/2 ts Dried oregano leaves 1 To 1 1/2 cups sour cream
Chopped cilantro, tomatillo slices and lime slices for garnish

In a large bowl, mix chicken, 2 cups cheese, chilies and oregano. Season
with salt and pepper; set aside. In a large skillet, heat 1/2 inch oil over
medium-high heat. When oil is hot add one tortilla at a time; cook turning
once, just until limp(about 10 seconds). Drain on papper towels. While
tortillas are warm, spoon about 1/4 to 1/2 cup chicken mixture down the
center of each; roll tortillas to form enchilada. Set enchiladas seam side
down, in a 9-by-13-by-2-inch baking dish, or to medium-sized baking dishes.
(at this point enchiladas may be covered and refrigerated until the next
day.) Cover enchiladas with foil and bake in a 350 oven for 15 minutes
until hot in the center (cook 30 minutes if they were refrigerated).
Uncover and top with remaining cheese. Bake, uncovered, until cheese melts,
about 10 minutes. To serve, spoon warm tomatillo sauce on each plate. Set
enchiladas on top of sauce. Spoon sour cream on top and garnish.
Tomatillo Sauce
1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans chopped green
chilies 1 cup chicken broth 1 (28-oz can) tomatillos 3 T lime juice 2 t
each: dried oregano leaves and sugar 1 t cumin Salt to taste
Heat oil in a 3 to 4 quart pan over medium-high heat. Add onions and cook
stirring often, until soft, about 10 minutes. Stir in green chilies,
chicken broth, tomatillos, lime juice, oregano, sugar and cumin. Bring to a
boil reduce heat and simmer uncovered, stirring occasionally, 25 minutes.
Whirl sauce in a blender. until smooth. Season with salt. Serves 6 to 9.
Title: Turkey Enchiladas
Yield: 4 servings
3 c Cooked turkey, shredded 1 lg Garlic, minced
2 c Sour cream 2 tb Salad or olive oil
2 c Shredded cheddar cheese 2 c Chopped onions
1 ts Salt 1 ts Salt
12 10" corn or flour tortillas 1/2 ts Oregano

1/3 c Corn oil 1/2 c Water
SAUCE FOR TURKEY 1 1/2 lb Stewed tomatoes
2 cn 4 oz green chilli peppers
Combine turkey with sour cream, cheese and 1 ts salt. Heat 1/3 c oil and
dip tortillas in until soft and drain. Stuff with turkey mix and roll.
Arrange side-by-side with seam side down in shallow pan.
TURKEY SAUCE Rinse seeds from chillies and chop. Saute with garlic in oil.
Add stewed tomatoes, onions, 1 ts salt, oregano and water. Simmer uncovered
until thick, about 1/2 hour.
Pour chilli sauce over enchiladas and bake at 350 degrees 20-30 minutes.
Let set 5-10 minutes before serving.
Note: Excellent.
Title: Tofu South of the Border Enchiladas
Categories: Low-cal, Mexican
Yield: 8 servings
8 8" whole wheat tortillas 1 ts Dried cilantro
1/2 c Onion, chopped 12 oz Silken firm tofu, drained
3/4 c Green peppers, chopped -and mashed
4 oz Green mild chilies, chopped 2 c Diced tomatoes, drained
1 Clove garlic, minced 2 c Thick tomato salsa
1/2 ts Cumin seed 1/2 c Low fat cheddar, shredded
Preheat oven to 350 degrees F. Lightly spray a 9"x13" baking pan with
no-stick vegetable spray.
In bowl, combine all ingredients except tortillas, tomato salsa and cheese.
Place 1/2 cup of mixture in center of each tortilla and roll. Place in
baking dish, seam side down. Poru salsa over enchiladas. Sprinkle with
shredded cheese. Cover pan with aluminum foil and bake for 35-30 minutes.
Per serving: calories 199 Total fat 6.5g protein 8.8g caloeies from fat 29%
carbohydrate 28g sodium 409g
Source: Memphis Babtist Memorial Hospital Health+Plex Nutritional Center
November newsleter Submitted By LARRY CHRISTLEY On WED, 11-24-93 (06:01)
Title: Spanish-Rice Enchiladas
Categories: Low-fat, Mexican
Yield: 1012 servings
1/4 c Water 3 c Cooked brown rice
1 Onion, chopped 1 tb Soy sauce
2 c Fresh spinach, chopped 1 ts Ground cumin
5 or 6 c Enchilada sauce 10 or 12 Soft corn tortillas

1. Place water and onion in a medium saucepan.
Saute
until onion softens slightly.
2. Add the spinach.
Cover and steam until just
tender, 4 to 5 minutes.
3. Remove from heat.
Add rice and seasonings. Mix
and set aside.
(I would probably use a little wine, Bragg's
Amino, and/or some veggie broth instead of the
water for sauteing.) 4. Preheat oven to 350 degrees.
5. Spread 1 cup of Enchilada sauce over the bottom of
a casserole dish.
6. Spread a line of the spinach-rice mixtue down the
center of a tortilla.
7. Roll up and place, seam-side down, in the
casserole.
8. Repeat until all of the ingredients are used.
9. Pour the remaining sauce over the tortillas. 10. Cover and bake for 30
minutes.
(Anyone NOT following the McDougall Plan, could
top this off with some
no-fat cheddar cheese and/or serve with a bit of
no-fat sour cream.
Taken from The New McDougall Cookbook, by Dr. John & Mary McDougall. From
the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
Title: Enchilada Stack
Categories: Beef, Carnation
Yield: 1 servings
6 Tortillas, corn -Jack, grated
2 oz Vegetable oil 1/2 c Que Bueno Refried Beans,
1 c Que Bueno Enchilada Sauce -prepared according to label
1/2 c Beef or Chicken Filling 1 tb Olives, ripe, sliced
-(Que Bueno Enchilada Sauce 1 tb Green onions, sliced
-recipes) Sour cream
3 oz Cheese, Cheddar or Monterey Que Bueno Enchilada sauce

1. In skillet, soften corn tortilla in hot vegetable oil. Drain on paper
towels. 2. Place enchilada sauce in flat container. Dip one tortilla in
enchilada sauce to coat. Place flat in oven-proof baking dish. 3. Place one
#30 scoop beef or chicken enchilada filling on dipped tortilla. Spread to
edges using spatula. Sprinkle 1/2 ounce cheese over filling. 4. Repeat
layers using other five softened tortillas. Alternately layer #30 scoop
refried beans and 1/2 ounce cheese instead of beefo or chicken enchilada
filling. 5. Bake in preheated 350F oven 20-25 minutes. Or, heat in
microwave oven 3-3 1/2 minutes. Serve garnished with olives, green onions,
sour cream, or additional enchilada sauce.
Makes one stack or two servings.
Source: Carnation Company
---------Recipe via Meal-Master (tm) v7.01
Title: Enchiladas Supremas
Categories: Vegetarian, Main dish, Tex-mex
Yield: 6 servings
1 lb Tofu, firm 1 1/2 c Corn, frozen; thawed
1/4 c Tamari 16 oz Tomato sauce, canned, un2
tb Peanut butter, unsalted, -sweetened
-smooth 16 oz Tomato puree, canned, un
2 tb Tomato paste, unsweetened -sweetened

1 tb Olive oil 2 tb Chili powder, or to taste
2 md Onions; finely chopped 1 ts Oregano, dried
1 md Bell pepper, green; seeded 1 ts Cumin
-and finely chopped 12 Tortillas, corn
1 Chili pepper, hot, fresh; Canola oil, for brushing the
-seeded and minced -tortillas
2 Garlic cloves; minced 1/2 c Olives, black; pitted,
2 Corn ears; kernels cut off -chopped
-the cob OR
Drain and rinse the tofu. Put the tofu in a plastic bag or container,
close it tightly, and freeze until the tofu is frozen hard. Remove the bag
or container from the freezer and put it in a bowl of hot water, or let the
tofu thaw at room temperature. Gently squeeze the water from the tofu with
your hands, and then squeeze it between tow kitchen towels. Cut the tofu
into 1/4 inch cubes.
In a large bowl, stir the tamari, peanut butter, and tomato paste until
blended.
Heat the olive oil in a large frying pan over medium heat. Add the tofu,
onions, bell pepper, chile pepper and garlic. Cook until softened, about 6
minutes. Stir into the tamari mixture. Stir in the corn.
In a medium bowl, combine the tomato sauce, tomato puree, chili powder,
oregano and cumin.
Preheat the oven to 350 degrees. Lightly oil a 9-by 13-inch baking dish.
Spread about 1 cup of the tomato sauce over the bottom of the baking dish.
Heat a dry frying pan or griddle over medium heat.
Brush each tortilla lightly on both sides with oil.
Add the tortillas, one at a time, to the pan or griddle and beat for about
15 seconds on each side so they are warm and flexible. Put 1/2 cup of the
tofu-vegetable mixture in the center of each tortilla.
Roll up tightly and place in the baking dish seam side down. Pour the
remaining tomato sauce over the enchiladas. Cover with aluminum foil, and
bake until bubbling, 30 to 35 minutes.
Scatter the chopped black olives over the enchiladas and serve hot.
May All be Fed by John Robbins/MM by DEEANNE
Title: Enchiladas Verdes (Green Chili Enchiladas)
Categories: Chili
Yield: 1 servings
--ENCHILADAS VERDES
1 Doz. tortillas 1 can green chilies (mild), chopped 1 ctn. sour cream 8
oz. white jalapeno cheese OR sharp yellow cheese, grated 1 large onion,
chopped fine
Fry each tortilla quickly in butter. In a casserole, layer in this order;

tortilas, grated cheese, then chilies and onion. Top with sour cream.
Bake in 350 degree oven for 20 minutes. Serves 4.
"Talk About Good" Published by the Junior League of Lafayette, LA

Submitted by Mrs. David J. Fitzgerald. Converted by MMCONV vers. 1.40

Title: Green Enchiladas -Pork or Chicken
Categories: Chili
Yield: 1 servings
-Green Enchiladas -Pork or -Chicken
20 small tortillas 1 cooked chicken breast OR 1 1/2 c. pork, cut in small
strips 1 1/2 doz. green tomatoes 3 small green chilies 1/2 pt. sour cream 1
sprig coriander 1 c. grated aged cheese (cheddar) 1 clove garlic
Peel and wash tomatoes; cook with chilies in a small amount of water.
Grind tomatoes, onion, garlic and coriander.
Pour into saucepan with about 2 tablespoons of hot oil and let boil until
thickened. Add broth from meat and salt. Dip tortillas in hot oil for 1
minute and then into sauce. Fold tortillas in half with few pieces of meat
and place in baking dish. Pour remaining green sauce over and spread with
sour cream. Sprinkle with grated cheese and bit of chopped onion. Keep hot
in low oven until serving time. To vary, use 4 or 5 red tomatoes.
"Talk About Good" Published by the Junior League of Lafayette, LA
Submitted by Mrs. John Clendenen, Jr. Converted by MMCONV vers. 1.40
Title: Enchiladas with "Refried" Beans and 2 Sauces
Categories: Sauces
Yield: 4 servings
1 tb Vegetable oil 1 md Onion --finely chopped
1 md Green bell pepper --finely Chopped
3 Cloves garlic --crushed 1 ts Chili powder
1 ts Ground cumin 1 ts Dried oregano
2 15 oz Rinsed and drained
3/4 c Frozen corn kernels -Thawed
1/2 c Vegetable broth 3 tb Cilantro --finely chopped
1/4 ts Salt 1/4 ts Black pepper
Mazola no-stick cooking Spray
12 6 inch 1/4 c Sour cream, light
Pinto beans, canned --Corn tortillas --warmed
In 12" skillet over medium heat, heat oil; add onion, green pepper, and
garlic; cook 3 to 4 minutes until softened. Add chili powder, cumin and
oregano; cook and stir 1 minute. To mixture in skillet add beans, corn,
broth, cliantro, salt & pepper; bring to boil, stirring. Reduce heat to
medium-low; cook 5 to 10 minutes, stirring occasionally until most of
liquid has been absorbed. Meanwhile, heat overn to 350F; spray 12x8x2"
baking dish wih no-stick cooking spray. Remove skillet from heat; using
back of spoon, mash half or all of beans, depending on texture desired.
Place one warm tortilla flat on work surface; spoon 3 to 4 tablespoons bean
mixture down center, roll up.
Repeat procedure with remining tortillas and bean mixture, placing each
enchilada as if it is rolled in prepared baking dish. Spoon Salsa Verde or
Red Enchilada Sauce over enchiladas; bake 15 to 20 minutes to heat through.
Serve immediately accompanied by sour cream, if desired, and any remaining
sauce.
Recipe By : Redbook -May 1994
From: El Charro Cafe Favorite Recipes
Title: Enchiladas (Frozen Enchiladas)
Categories: Military
Yield: 100 servings
200 ea ENCHILADAS BEEF
PAN: 18 BY 26-INCH SHEET PAN TEMPERATUE: 350 F. DEEP FAT
350 F. OVEN
1. PREPARE RECIPE FOR CHILI GRAVY, RECIPE NO. O-16-3. SET ASIDE FOR
USE
IN STEPS 4 AND 5.
2. COOK BEEF WITH ONIONS IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK
COLOR,
STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
3. ADD 2 QT GRAVY, CHILI POWDER, RED PEPPER, SALT AND GARLIC TO
BEEF.
BLEND WELL; SIMMER SLOWLY ABOUT 10 MINTES, STIRRING
OCCASIONALLY. SET ASIDE
FOR USE IN STEP 7.
4. SPREAD 2 CUPS GRAVY IN EACH PAN.
5. DIP EACH TORTILLA IN DEEP FAT UNTIL SOFT AND PLIABLE, ABOUT 3
SECONDS.
DRAIN WELL.
6. PLACE 3 LEVEL TBSP MEAT FILLING IN CENTER OF EACH TORTILLA.
ROLL
TORTILLA TIGHTLY AROUND FILLING; PLACE SEAM-SIDE DOWN IN PAN
(50 PER PAN).
7. SPRINKLE 1 QT CHEESE, 8 OZ (1 1/2 CUPS) CHOPPED, FRESH, SWT
PEPPERS, 13
OZ (2-NO. 300 CN) CANNED, DRAINED, SLICE RIPE OLIVES, AND 1 LB ( 1JUMBO
CN) CANNED, DRAINED, MUSHROOMS. SPRINKLE EACH PAN WITH 1 QT
CHEESE, 1/3 CUP
FRESH, SWEET PEPPERS, 3/4 CUP OLIVES, AND 3/4 CUP MUSHROOMS. BAKE
MINUTES, OR UNTIL CHEESE IS MELTED AND ENCHILADAS ARE
THOROUGHLY HEATED.
NOTE: 1. IN STEP 2, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS.
NOTE: 2. IN STEP 2, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE
USED. SEE
RECIPE NO. A-11.
NOTE: 3. IN STEP 3, 2 TBSP (6 CLOVES) DRY GARLIC MAY BE USED. MINCE
AND
COOK WITH ONIONS. DELETE DEHYDRATED GARLIC IN STEP 3.
NOTE: 4. IN STEP 5, 11 1/2-11 OZ CN CANNED TORTILLAS MAY BE USED.
NOTE: 5. IN STEP 9, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS.
NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE
NO. A-25.
Recipe Number: L06301
SERVING SIZE: 2 ENCHILAD
Title: Crock Pot Enchilada Stew
Categories: Soups/stews, Ethnic, Meats
Yield: 6 servings
1 lb Hamburger 10 1/2 oz Cheddar cheese soup
1 Onion, chopped 10 1/2 oz Cream of mushroom soup
4 1/2 oz Can chopped chilies 10 1/2 oz Cream of celery soup
1 cn Mild enchilada sauce 1 pk Dorito chips
10 1/2 oz Golden mushroom soup
Brown hamburger and chopped onion, pour off grease. Put all ingredients in
crock pot except Doritos chips. Mix and cook low 4 to 6 hours. Last 15
minutes before you are ready to eat, add Dorito chips and stir.
Title: Seafood Enchiladas
Categories: Main dish
Yield: 10 servings
1 lb Unpeeled small fresh shrimp Vegt. cooking spray
4 c Water 1 c Nonfat cottage cheese
1/4 c Reduced-calorie margarine 1/2 lb Fresh lump crabmeat, drained
1/4 c All-purpose flour 1 4 1/2 oz. can chopped green
1 10 1/2 oz. can low-sodium Chiles
Chicken broth 1/2 c Shredded reduced-fat
1/2 c Water Monterey Jack cheese
1 c Low-fat sour cream 10 6" white corn tortillas
1 Jalapeno pepper, seeded and Salsa cruda
Minced Fresh cilantro sprigs(option
1/8 ts Salt
Peel and devein shrimp, set aside. Bring 4 cups water to a boil in a large
saucepan; add shrimp, and cook 3-5 minutes or until shrimp turn pink. Drain
well, and set aside. Melt margarine in a small saucepan over low heat; add
flour, stirring until smooth. Cook, stirring constantly, 1 minute.
Gradually add broth and 1/2 cup water; cook over medium heat, stirring
constantly, until mixture is slightly thickened and bubbly. Remove from
heat, and let stand 5 minutes. Gently stir in sour cream, jalapeno pepper,
and salt. Pour 3/4 cup sauce in bottom of a 13x9x2 inch baking dish coated
with cooking spray. Set remaining sauce aside. Place cottage cheese in
container of an electric blender; cover and process until smooth, stopping
once to scrape down sides.
Transfer to a medium bowl. Stir in shrimp, crabmeat, chiles and monterey
jack cheese. Spoon 1/3 cup seafood mixture across center of each tortilla.
Roll up tortillas; place, seam side down over sauce in dish. Pour remaining
sauce over tortillas. Bake at 350 degrees for 25 minutes or until
thoroughly heated. Spoon salsa cruda across center of tortillas. Garnish
with fresh cilantro sprigs is desired. Salsa Cruda: 1 cup peeled, seeded
and chopped tomato 1/2 cup chopped onion 1/4 cup no salt added tomato juice
2 tablespoons chopped fresh cilantro 1/8 teaspoon salt 1 small jalapeno
pepper, seeded and minced. combine all ingredients in a small bowl,
stirring well. yield
: 1 1/2 cups.
Title: Chicken-Yogurt Enchilada Casserole
Categories: Mexican, Chicken, Low-fat/low
Yield: 8 servings
1 c Nonfat yogurt 2 c Low sodium chicken broth
1 c Lowfat cottage cheese 1 cn Green chiles --diced
2 Garlic cloves --peeled 12 Corn tortillas
2 ts Chili powder 2 c Chicken --cooked and cubed
2 ts Sugar 1 Onion --chopped
2 ts Cornstarch 1/2 c Monterey jack cheese -1
tb Butter Shredded
1/4 c Flour, all-purpose
1. In blender or food processor, puree yogurt, cottage cheese, garlic,
chili powder, sugar and cornstarch. Set aside.
2. Melt butter in a 2 quart pan over medium high heat. Add flour and 1/3
cup water, stir until just bubbly. Whisk in broth. Bring to a boil,
stirring. Remove from heat. Let cool 5 minutes. Whisk yogurt mixture into
flour mixture and then stir in ch iles. Cover the bottom of a 9x13 inch
baking dish with 1/3rd of the mixture.
3. Dip tortillas one at a time into hot water. Drain briefly. Cut into 1
inch wide strips. Scatter half the tortilla stips over the yogurt-flour
mixture in the baking dish. Cover with all of the chicken and onion, and
half of the jack cheese. Spread half of the remaining yogurt-flour mixture
over this. Top with remaining tortilla stips, followed by the remaining
yogurt-flour mixture and jack cheese.
4. Cover dish tightly with foil and bake in a 400 degree oven for 30
minutes. Uncover. Continue to bake until mixture is golden brown on top and
appears firm in the center when the dish is gently shaken (15 to 20 more
minutes).
Recipe By : Sunset Low-Fat Mexican Cookbook
Title: Chicken Enchiladas in Green Mole
Categories: Main dish, Poultry
Yield: 6 servings
3 c Cooked rice 4 Poblano peppers; roasted
2 c Cooked chicken breast --peeled, seeded & deveined
--(shredded) 1/3 c Almonds; blanched
2 oz Cheddar cheese, shredded 1/4 c Cilantro leaves
2 oz Monterey Jack cheese 1 Garlic clove
--shredded 2 tb Vegetable oil

1/2 c Dairy sour cream 3/4 c Heavy cream
1 1/4 c Chicken broth; divided 1 3/4 c Milk; divided
1/4 c Sliced green onions 1 ts Ground black pepper
1 tb Paprika 12 Corn tortillas
1/2 ts Salt Vegetable cooking spray
Combine rice, chicken, cheese, sour cream, 1/2 cup chicken broth, onions,
paprika, and salt in large bowl. Mix thoroughly; set aside. Combine
remaining chicken broth, peppers, almonds, cilantro, and garlic in blender;
process until smooth. Heat oil in heavy skillet over medium heat. Add
pepper mixture and cook over medium heat until thickened, stirring
constantly 2 to 3 minutes. Reduce heat to low; add cream, 3/4 cup milk,
and black pepper. Simmer uncovered 20 minutes, stirring occasionally until
slightly thickened. Set aside. Dip each tortilla in remaining 1 cup milk.
Place small skillet coated with cooking spray over low heat until hot. Heat
each tortilla until warm and soft. Remove tortillas and stack on plate;
keep warm. Spoon 1/4 cup rice mixture in center of each tortilla, folding
sides over. Place in 13 x 9 x 2-inch baking dish coated with cooking
spray. Top with green mole sauce, cover and bake at 350 degrees 25 to 30
minutes, or until bubbly.
Source: Viva Arroz! Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
Title: Mild Vegetarian Enchilada with Carrot Sauce
Categories: Main dish, Mexican, Vegetarian
Yield: 6 servings
1/2 Red bell pepper, chopped
1 c Zucchini, chopped
1 c Yellow squash, chopped
1 c Carrots, chopped
1
6
1 ts Chile powder
ts Basil flakes
1/2 ts Salt
Whole wheat tortillas
1/2 lb White mushrooms, chopped 3 oz Monterey Jack cheese,
1 Clove garlic, minced -shredded
1 ts Ground cumin -Carrot Sauce (recipe
1 ts Ground coriander -follows)
1 ts Ground black pepper
For the filling, chop all vegetables separately. The vegetables should
resemble small chunks. Heat a skillet and coat it with vegetable oil. Add
the vegetable mixture and spices. Cook for about 15 minutes, stirring often
until the vegetables are cooked but still crunchy.
To assemble, separate 2 cups of Carrot Sauce for dipping tortillas. Dip
tortillas into the sauce and place flat on a sheet pan. Divide the
enchilada filling among the six tortillas and roll closed. Ladle 2 ounces
of Carrot Sauce over each, sprinkle with 1/2 ounce of shredded cheese and
reheat in a 350 degree oven for 5 minutes. Makes 6 servings.
Title: Baked Chicken Enchiladas
Categories: Texmex, Main dish, Poultry
Yield: 4 servings
1 tb Flour 12 Corn tortillas
1 c Chicken stock 3 c Cooked chicken breast
1 pt Whipping cream or half&half 2 Pimentos, cut in strips
2 Green onions & tops, chopped 1/2 lb Cheddar cheese, grated
1 ts Salt Green chile sauce, or salsa
Freshly ground black pepper Lettuce, coarsely chopped
1 pt Sour cream
Preheat oven to 350 F. Mix flour with stock and heat until slightly
thickened. Add the whipping cream (or half & half), green onion, salt and
pepper. Bring to boil. Stir in sour cream until well mixed. Dip each
tortilla in cream sauce, then arrange chicken and strip of pimento down
center of each tortilla. Roll and place in greased baking dish (or spray
with food release)seam side down. Pour remaining cream sauce over all and
bake for 30 min. Remove from oven and sprinkle grated cheese over all and
return to oven untill cheese is melted. Arrange coarsely chopped lettuce
around edges of dish. Serve with green chile sauce, or salsa cruda, or
Pico de Gallo.
Recipe easily expands to serve a crowd. Excellent for buffet service.
Title: Enchilada Bake
Categories: Casseroles, Main dish, Mexican, Vegetarian
Yield: 8 servings
16 oz Beans, canned 1 ts Cumin, ground
1/2 ea Onions, chopped 1/2 c Wine, red
1 ea Garlic cloves, crushed 8 ea Tortillas
1/2 cn Mushrooms 1/4 c Mozzarella, shredded
1/2 ea Bell peppers 1/2 c Ricotta
14 oz Tomatoes, canned 1/4 c Yogurt
1 tb Chili powder 6 ea Black olives
Slice mushrooms. Chop green pepper. Saute onion, garlic, mushrooms, and
pepper. Add beans, tomatoes, spices, and wine. Simmer gently 30 minutes.
Preheat oven to 350. Mix ricotta and yogurt. In oiled 1-1/2-qt casserole,
layer tortillas, sauce, cheese, and cheese-yogurt mixture. Repeat until all
ingredients are used, ending with layer of sauce. Top with cheese-yogurt
mixture and black olives. Bake 15-20 minutes.
Title: Freezer Mix Enchilada Casserole
Categories: Hamburger, Beef
Yield: 5 servings
1 pk Beef-Tomato Freezer Mix 6 Corn tortillas
1/4 c Water 1 1/2 c Shredded Cheddar cheese
1 cn Split ripe olives(2 1/4oz) 1 1/2 c Shredded Monterey Jack
2 ts Chili powder
Dip container of frozen mix into hot water just to loosen. In 2-quart
saucepan, heat frozen mix, water, olives and chili powder to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is thawed,
about 20 minutes.
Heat oven to 375'. Layer half each of the tortillas, meat mixture and
cheese in ungreased baking dish, 11 3/4x7 1/2x1 3/4 inches; repeat. Bake
uncovered until bubbly, 30 to 40 minutes.
Title: Acapulco Chicken Enchilada
Categories: Poultry
Yield: 3 servings
3 c Chicken; cooked, shredded 8 Fresh corn tortillas
1/2 c Scallions; w/green; minced 3/4 c Sour cream
1/2 c Almonds; chopped, blanched 1/2 c Shredded Cheddar cheese
1/2 ts Salt 1/2 c Sliced ripe olives
3 c Enchilada Chili Sauce; *
--------------------------------FOR GARNISH-------------------------------Sour
cream and scallions
------------------------------ENCHILADA SAUCE-----------------------------
2 tb Vegetable oil 1 c Water

2/3 c Onion; chopped 1 ts Chili powder; (or more)
1/4 c Green bell pepper; chopped 1 ts Salt
1 Garlic clove; minced 1/2 ts Dried oregano
1 c Tomato paste
In small bowl, toss together cooked shredded chicken, scallions, and
almonds. Sprinkle on salt. Mix and set aside. To prepare chili sauce, heat
oil in saute pan over med-high heat; add onion, bell pepper, and garlic.
Saute until vegs. are soft. Stir in tomato paste, water, chili powder, salt
and oregano. Blend well. Lower heat, cover and simmer for 5 mins. Preheat
oven to 350 deg. Lightly oil bottom of shallow ovenproof casserole dish.
Dip a tortilla in hot sauce until partially saturated. Then place tortilla
in cass. dish; fill with 1/8 of chicken mixture, and top w/1 T sour cream;
roll into an enchilada. Place in dish seam side down. Repeat with remaining
tortillas. When casserole is filled, drizzle remaining sauce over top.
Sprinkle with cheese and top with olives. Bake for 15 mins. or until cheese
and sauce are hot and bubbling. Serve with additional sour cream and
chopped scallions on the side. Judy Garnett/pjxg05a RaleighNC
Title: Enchiladas, Circa 1908
Categories: Mexican
Yield: 12 enchiladas
4 c Pitted green or black 12 lg Flour tortillas

-olives, roughly chopped Chilisalya
3 c Raisins 1 lb Gouda cheese, shredded
The original recipe from Mrs. Robert Y. McBride, which appreared in "The
Los Angeles Times Cookbook Number Three" (1908), included instructions for
making tortillas -flour, rather than corn -because they weren't yet
available in stores.
The olive-and-raisin filling and the use of Gouda, instead of Mexican
cheese, were common at the time.
"Chilisalya" was clearly a misreading of a handwritten recipe for chili

salsa. Notice the use of tarragon vinegar, a seemingly modern, though not
particularly Mexican, idea.
Mix olives and raisins in bowl. In bowl, dip 1 tortilla in Chilisalya and
place on work surface. Put 1/12 of olive-raisin mixture on tortilla, add 1
tablespoon Chilisalya and some cheese. Roll tortilla up and place in baking
dish. Repeat with remaining tortillas.
Pour remaining Chilisalya on tortillas in baking dish and sprinkle

enchiladas with remaining cheese. Bake at 325 degrees 10-15 minutes.
Each enchilada contains about: 416 calories; 798 milligrams sodium; 48

milligrams cholesterol; 19 grams fat; 52 grams carbohydrates; 13 grams
protein; 1.31 grams fiber.
Makes 12 enchiladas, or 6-12 servings.

Title: Enchiladas Sabrosas
Categories: Meats, Latin
Yield: 6 servings
2 lb Ground meat (mixed 1/2 c Wine or sherry
-ground beef and 3/4 c Black olives
-ground pork) 1 1/2 c Enchilada sauce
1 md Onion 1/2 c Tomato sauce
1/2 Green pepper -(1 small can)
5 Garlic cloves 12 Corn tortillas
1 Cilantro bunch 1/2 lb Monterey jack cheese
1/2 ts Red pepper 1/2 c Sour cream (optional)
1/2 ts Salt Oil
1/2 ts Cumin (or more)
Chop onion and garlic; place them in a frying pan with the ground meats.
Saute them without adding fat. When meat is brown, add the chopped green
pepper and most of the cilantro leaves and cook for another minute or two
(until green pepper is cooked bright green). Drain well, then add (about)
several tablespoons of the enchilada sauce and cook for a few minutes
longer. Set aside.
Make the sauce: into a saucepan, pour the remaining enchilada sauce (from
the can). Add the can of tomato sauce. Add the wine or sherry, cumin, salt,
red pepper, and cook for 10-30 minutes (depending on how compulsive you
are). The flavor should be smooth (not gritty) and spicy.
Collect together everything that you will need for assembling the
enchiladas. Grate the cheese onto wax paper. Have the olives handy (you'll
be cutting them in half). Lightly oil the baking dish.
The frying pan from which you drained the meat mixture still has some of
its grease left in it. Take 4 tortillas from their package, separate them
from each other, then one-by-one, slide them over the frying pan surface on
each side, to moisten them slightly with the grease. That done, stack them
in the frying pan and heat them until they are soft and pliable.
The final assembly requires a bit of manual dexterity and speed: Take the
tortillas, and place them (bumpy side out) in the oven dish, curved into a
"U" shape, each right next to its neighbor. (At this point, start heating
your next 4 tortillas in the frying pan. I usually wind up preparing 10
tortillas in all.)
Place a small handful of cheese into the U of each tortilla, followed by an
appropriate amount of meat mixture, and finally several olive halves. Then
curl one end of the tortilla around to tuck into the opposite end, and
carefully rotate it to conceal the seam. Each tortilla should be filled
firmly (not too loosely) but not overflowing the ends.
Once all the filling is used up and the enchiladas are now filled
tortillas, pour the sauce over the top, helping it run into all the
crevices. Sprinkle lightly with remaining cilantro leaves. 10 Cover with
aluminum foil and bake for 20-30 minutes, just until the tortillas are soft
and the sauce is slightly bubbly. Let sit for 5 minutes, then serve, topped
with a dollop of sour cream. If you fail to drain the meat well enough, the
enchiladas will be greasy. If over-baked, it tastes all right, but the
tortillas lose their texture. In general, however, the recipe is quite
forgiving in its proportions. Feel free to adjust the seasoning to your own
tolerance for hot spice. I like to assemble this recipe at least 3 hours
before baking to give the flavors a chance to blend. Left refrigerated for
a day, the seasoning is even less aggressive. Served with a salad (and some
Mexican beer), it's a complete meal.
NOTES:
* Enchiladas with meat, black olives and cheese --For many years, I've
been involved in Latin American "solidarity work" here in the San Francisco
area, and as a result, I have learned some of its culinary pleasures. This
recipe originated from the back of a can of enchilada sauce in Mexico, but
was refined by a special Chilean refugee friend who won a scholarship to
the California Culinary Academy (in San Francisco) and now cooks
ever-so-lusciously. Yield: Serves 6-8.
: Difficulty: moderate.
: Time: 1 hour preparation, 30 minutes baking.
: Precision: Approximate measurement OK, but time the baking carefully.
: Karen Kerschen
: EECS Department, University of California, Berkeley, Calif., USA
: karen@silvia.Berkeley.EDU
: Copyright (C) 1986 USENET Community Trust

Title: Bean Enchiladas
Yield: 12 enchiladas
1 2/3 c Drained cooked beans 15 oz Tomato sauce, divided

--(red, pink or pinto) 4 oz Diced green chilies
--mashed 2 ts Garlic salt
2 c Shredded Cheddar cheese 12 (7 in.) corn tortillas

--divided 1 ts Chili powder
1/2 c Chopped onion 1/8 ts Bottled hot pepper sauce
2 1/4 oz Sliced ripe olives
Combine mashed beans, 1 cup cheese,/ onion, olives, 3/4 cup tomato sauce,
chilies and garlic salt taste. Mix well. Place about 1/3 cup bean mixture
along center of each tortilla. Roll up and place in two 11-3/4 x 7-1/2 x
1-3/4-inch baking dishes. Combine remaining tomato sauce; spoon over filled
tortillas. Sprinkle remaining cheese over sauce. Bake at 350 F. 15 to 20
minutes or until thoroughly heated. Makes 12 enchiladas or 6 servings.
Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707
<Electronic format by Karen Mintzias>
Title: Chorizo Enchiladas
Categories: Texmex, Main dish
Yield: 6 servings
2 lb Chorizo, link or bulk 1 pt Sour cream
4 c Red chile sauce 2 c Shredded lettuce
12 Corn tortillas (1 pkg.) 1 Recipe guacamole, OR
Cooking oil 2 c Prepared guacamole
3 c Longhorn cheese, grated Ripe olives
Remove sausage from casings if using links, and crumble. Place in a heavy
frying pan and cook, stirring often to keep the sausage crumbly. Drain
well. It's really greasy. Add red chile sauce (you may used ready prepared
sauce also--or substitute chunky style picante sauce) to drained meat in
frying pan and cook and stir to blend flavors, abt. 15 min. Place 6
earthenware plates in an oven set at 350 F. to warm. Lightly fry the
tortillas and drain between layers of paper towel. Assemble individual
servings like lasagna, starting with spoonful of sauce on plate and ending
with sauce sprinkled with cheese.
Heat in the oven to melt the cheese, for 3 to 5 min. To serve, top with
sour cream and garnish with lettuce, guacamole and ripe olives.
Title: Veggie Enchiladas
Categories: Vegetarian, Tex-mex, Main dish
Yield: 4 servings
8 Corn tortillas, soft Tabasco sauce
4 tb Olive oil, divided 1 1/4 ts Chili powder; divided
1 1/2 c Onions; chopped; divided 1 tb Maple syrup
2 Garlic cloves; chopped; 1/4 ts Cumin
--divided 1 cn Pinto beans; mashed (16 oz)
2 c Tomatoes; chopped 1 cn Black olives (small can)
1 c Tomato sauce
Have tortillas on a flat surface for filling. Heat 2 tablespoons oil in
large skillet. Cook 1 cup onions and 1 clove garlic until soft. Add canned
tomatoes, tomato sauce, Tabasco sauce, chili powder, maple syrup, dash salt
and cumin.Cook and stir until well mixed and heated through.
Heat remaining oil in another skillet; cook and stir pinto beans, 1 clove
garlic and 1/2 cup onion into oil. Add olives, dash salt, 1 tsp chili
powder. Add some of the sauce mixture if beans are too thick.
Assemble echiladas by filling tortillas with 2-3 tbs bean mixture. Place
mixture on one edge of tortilla, not in center. (It is easier to roll up.)
Roll up tortillas; place in shallow baking dish; cover wiht sauce. Bake at
350 degrees for 30 minutes or until bubbly. Makes 6-8 servings. Optional:
Dot with cheesy sauce made with nutritional yeast.
Favorite Vegetarian Recipes/STAR/MM by Dianne Smith/DEEANNE
Title: Enchilada Torte
Categories: Turkey, Meats, Tex-mex
Yield: 6 servings
-JUDI M. PHELPS -sliced
1 lb Ground turkey 4 6-inch flour tortillas or
1 md Onion; chopped (about 1/2 6-inch corn tortillas
-cup) 1 1/2 c Sharp cheddar cheese;
1/4 c Green bell pepper; chopped -shredded
1 ts Garlic; minced 1 1/2 c Monterey Jack cheese;
1 c Tomato sauce -shredded, mix both cheeses
1/2 c Mild enchilada sauce -together
2 ts Chili powder ------ACCOMPANIMENTS-------1/
2 ts Ground cumin Sour cream
4 oz Can chopped green chilies; Lettuce; shredded
-drained Pitted black olives; sliced
3/4 c Pitted black olives (3 oz);
Crumble turkey into a 1 1/2-to 2-quart microwave-safe measure or bowl. Add
onion, green pepper and garlic. Cover with waxed paper; microwave on high 4
to 6 minutes, stirring twice to break up meat, until it loses its pink
color. Stir in remaining sauce ingredients. Cover with waxed paper and
microwave on high 4 to 6 minutes, stirring once or twice, until sauce is
slightly thickened and hot. To assemble, put a tortilla in bottom of a
deep 1 1/2-quart microwave-safe casserole. Top with 1 cup sauce, then 3/4
cup cheese mixture. Repeat layers 3 times ending with a layer of cheese.
Cover with waxed paper. Microwave on high 3 to 5 minutes until hot and
cheese is melted. Let stand covered 3 minutes. Cut in wedges and serve with
sour cream, lettuce and olives. Makes 6 servings.
Per serving made with flour tortillas, without accompaniments: 478 cal, 30
g pro, 20 g car, 31 g fat, 123 mg chol, 889 mg sod. Source: Women's Day,
October 25, 1988.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Title: Tofu Enchiladas
Categories: Vegetarian, Main dish, Tex-mex
Yield: 6 servings
2 pk Mori-Nu Silken Firm Tofu; 1/2 ts Chili powder
-drained (10.5 oz each) 20 oz Enchilada sauce
2 c Nutritional yeast "cheese" 6 6-inch corn tortillas
-sauce 2 tb Green onion; chopped

1/4 c Cilantro; chopped 2 md Tomatoes; chopped
1/4 c Onion; minced 1 1/2 c Corn, frozen or canned
In a medium bowl, combine tofu, "cheese" sauce, cilantro, onion, corn and
chili powder.
Heat enchilada sauce. Dip each tortilla quickly into the heated sauce and
place it on aflat surface; top with approximately 1/2 cup tofu mixture and
roll tightly. Place seam side down in an 8-inch square shallow baking dish.
Pour remaining sauce over enchiladas.
Bake 20-25 minutes in a preheated 350-degree oven.
Garnish with tomatoes and green onions. Serve HOT.
Makes 6 enchiladas.
From DEEANNE's recipe files
Title: Cream Cheese and Mushroom Enchiladas
Categories: Mexican, Vegetarian
Yield: 8 servings
1/2 c Onion, minced 12 oz Mushrooms, sliced
1 Garlic clove, minced 1 pk Cream cheese (8 oz), cubed
2 tb Vegetable oil 1/4 c Green onions, sliced
1 cn Tomatoes (28 oz.), chopped 8 Whole wheat tortillas
1 c Picante sauce 3/4 c Monterey jack, shredded
2 ts Chili powder Sour cream
2 ts Coriander, ground Shredded lettuce
1/2 ts Cumin, ground Picante
Cook onion and garlic in the oil. Stir in the tomatoes, picante ,1 tsp.
chili powder, 1 tsp. coriander and the cumin. Simmer for 15 minutes.
In a 10" skillet, cook the mushrooms with remaining chili powder and
coriander until the mushrooms are tender and the liquid evaporates.
Remove from heat and stir in the cream cheese. Stir in 1/4 cup of the
picante mixture and the green onions.
Spoon 1/3 cup of mushroom mixture down the center of each tortilla.
Roll up and place seam side down in a greased 12 x 7-inch pan. Spoon
remaining picante mixture over the enchiladas. Cover tightly with foil and
bake at 350 F. for 20 minutes. Remove from oven and top with cheese. Serve
with sour cream, lettuce and additional picante.
Adapted from a recipe from Pace Picante.
Title: Chili Enchiladas
Categories: Soups, Vegetarian
Yield: 10 servings
42 oz Tofu, firm; frozed & thawed Enchilada sauce
20 Corn tortillas; * see note 1 lg Yellow onion; chopped
Marinade: 2 Garlic cloves; crushed
1/3 c Soy sauce, low sodium 24 oz Tomato sauce; * see note

3 tb Tomato sauce; low-sodium 3 c Water
3 tb Peanut butter; ** see note 3 tb Chili powder
3 ts Onion powder 2 tb Cornstarch
2 ts Chili powder 1/4 c Water; cold
Preparation Time: 1:30 Squeeze the excess water from the thawed tofu and
tear the tofu into pieces. Mix the next five ingredients together, pour
over the tofu, and mix well. Cook and stir in a large saucepan over medium
to high heat until slightly browned, stirring constantly. Set aside. To
make the sauce, saute the onion and garlic in a small amount of water until
translucent, add the remaining ingredients, and simmer over low heat for 30
minutes. Dissolve the cornstarch in the cold water and gradually add to the
sauce while stirring. Cook and stir until sauce boils and thickens. Preheat
the oven to 350 degreees. Pour about 1 cup of the sauce into the bottom of
a 15" X 10" baking dish or two smaller baking dishes. Place 1/3 cup of the
tofu mixture down the center of each burrito shell, roll up, and place in
the baking dish. Repeat until all burritos are filled and rolled. Pour the
remaining enchilada sauce over the filled burritos and bake for 30 minutes.
VARIATION: For added richness, sprinkle with some grated soy cheese and
sliced olives before baking.
Source: Unknown Posted by: Unknown [AOL] Hawk's Kitchen Kollection -1994
Title: Enchiladas De Papas (Potato Enchiladas)
Categories: Mexican, Stuft spuds, Vegetarian
Yield: 2 servings
-------------------------------STUFFED SPUDS------------------------------2
Baked potatoes 1 ts Chili powder
1 tb Corn oil 1/4 c Chicken stock
1 sm Onion, minced 1 lg Tomato, peeled, diced
1/2 ts Salt 1/2 c Cheddar cheese, grated
1/4 ts Ground cimin
If you don't have any tortillas and feel like eating an enchilada, this is
it. Slit tops of potatoes and remove pulp. Mash; cover and set aside. Keep
shells warm. Heat oil in skillet. Add onion, cook until clear and soft, 10
mins. Add salt, cumin, chili powder, and stock; mix. Add tomato and mashed
potato; mix. Cook over low heat 5 mins. Add 1/4c cheese; mix, heating
thorugh. Heap filling into warm shells. Sprinkle each potato with 2T
cheese. Bake 350 F until cheese is melted.
Title: Tex-Mex Enchiladas
Yield: 1 servings
Sauce Seasoned with
1 Clove garlic, minced 1 ts Cumin
3 tb Bacon fat Filling
5 tb Gebhardt's Chili powder 6 oz Cheddar cheese
3 tb Flour 6 oz Swiss cheese
1 ts Salt 1 Onion, peeled and quartered
4 c Water or beef broth 8 Corn tortilla
1 lb Ground beef, cooked and Oil
Saute garlic in bacon fat. Lower heat and and stir in chili powder watching
carefully because it burns easily. Add the flour, salt and 1/2 cup broth or
water stirring constantly for 2-3 minutes. Slowly add the rest of the broth
stirring and cooking til thickened. Add cooked and seasoned ground beef. To
assemble the enchiladas: shred both cheeses and combine. Finely chop onion
and add to cheese reserving 2-3 tbs for garnish. Heat about 1/2" oil in a
skillet large enough to hold a tortilla. Pass the tortillas through, one at
a time through the hot oil to soften and seal. Do not fry crisp. Blot
between paper towel to remove oil. Dip each tortilla in the heated sauce
and fill with the cheese and onion. Roll up and place seam side down in a
baking dish. Repeat with the rest of the tortillas. Cover with foil and
bake at 350 for 10 minutes. Remove enchiladas and increase oven temp to
475. Remove foil and spoon about 1 1/2 cups sauce over the enchiladas, top
with the reserved cheese and return to the oven uncovered for about 5
minutes or until the cheese is melted. Serve the enchiladas topped with the
reserved onion and pass additional sauce separately. From: Sally Hilfiger
Date: 06 May 94
Title: Chile Verde Enchiladas
Categories: Appetizers, Poultry
Yield: 6 servings
6 Green chiles, roasted; peele 12 Corn tortillas
1/4 ts Salt 1 1/2 c Milk
1/8 ts Cayenne 1 1/2 c Cooked chicken; chopped
1/2 md Yellow onion 4 oz Cheddar cheese; cubed small
1 c Sour cream Scallions; minced
1 oz Butter 3 tb Flour
Recipe by: JHALAPI@WAYNEST1.BITNET Coarsely chop and combine the chiles
and
the onion. Saute in the butter until the onion is translucent (about 3
minutes). Remove from the heat. Set aside. Bring the milk to a boil in a (2
1/2 Qt.) saucepan. Coarsely chop or cube the cheese in a blender or food
processor. Add the flour and 1/6 of the hot milk to the work bowl. Process
to a paste-like consistency. Add the remaining milk into the work bowl.
Process until smooth, pausing every so often to scrape the sides of the
work bowl. Return the mixture to the saucepan. Cook, stirring steadily,
over medium heat until smooth and thickened (about 1 minute). Add salt and
pepper. To assemble the enchiladas: heat about 1/2" of oil in a skillet
large enou to accommodate the tortillas. Preheat the oven to 350 degrees.
Heat the oil in the skillet to 300 degrees. Pass the tortillas, one at a
time, through the oil to soften and seal them. DO NOT ALLOW THEM TO BECOME
CRISP! Press between paper towels to drain. Fill each tortilla with 1 1/2
tablespoons each of chicken and the chile and onion mixture. Roll each
tortilla up. Place the tortillas, seam side down, in a baking dish large
enough to accommodate them. Cover. Bake about 10 minutes. Uncover. Top with
the sauce. Bake for another 8 minutes. Serve immediately garnished with
minced scallions
Title: Left over Turkey Enchiladas
Categories: Poultry
Yield: 10 servings
1/4 c Olive oil 1 15 oz can enchilada sauce; u
1/2 c Onions; chopped 3 ts Chili powder
1/2 c Bell peppers 1 ts Salt
1/4 c Olive oil 1/2 c Regular cheddar cheese; shre
2 c Turkey; cooked/chopped 1/2 c Fat-free cheddar cheese; shr
2 c Corn; frozen 10 Tortillas
Recipe by: Anita A. Matejka Preparation Time: 0:15 Preheat oven at 350. In
a large saucepan, cook onions and bell pepers in oil until tender. Stir in
turkey, corn, enchilada sauce, chili powder, and salt until cooked through.
Spread about 1/4 filling and fat-free cheese on each tortilla, roll up and
place seam side down on a baking sheet lined with foil. Sprinkle with
remaining cheese. Bake for 30 minutes.
Title: Turkey Enchiladas -Land O' Lakes Kitchens
Categories: Poultry
Yield: 8 servings
1/2 c Onion; chopped 1/4 ts Garlic powder
1/4 c Butter 18 Tortillas
2 c Cooked turkey; chopped Hot oil

17 oz Golden cream-style corn 1 c Sharp cheddar cheese; shredd
16 oz Whole tomatoes; undrained -----sauce----
1/4 c Corn meal 10 oz Mild enchilada sauce

3 ts Chili powder 1 1/2 c Dairy sour cream
1 ts Salt
Recipe by: Kay Hinga <HINGA@IPFWCVAX.BITNET> Preheat Oven to 350 F.

In large skillet saute onion in butter until crispy tender. Stir turkey,
corn, tomatoes, corn meal and seasonings. Simmer, uncovered, 15 minutes.
Dip tortillas in hot oil. Spread about 1/4 cup filling on each tortilla,
roll up and place seam side down in a shallow baking dish. Pour Souce over
tortillas: sprinkle with cheese. Bake at 350 for 20 to 30 minutes.
Sauce: Combine enchilada sauce and sour cream; stir until smooth.
Note: I used corn tortillas and lots more cheeee than the recipe called
for. The turkey I used was simply left overs. Hope you enjoy!
Serves 8.
Title: Chicken Enchilada Bake
Categories: Poultry
Yield: 6 servings
-----------------------------------SAUCE----------------------------------
1/2 c Onions, chopped 1 1/2 c Water

2 tb Butter 1/2 tb Stock, chicken, powdered
2 tb Flour 4 oz Cream, sour
---------------------------------ENCHILADAS--------------------------------
1 c Chicken, cooked; chopped 1/4 ts Chili powder

1 c Cheese, cheddar, shredded 6 lg Tortillas, flour
1/2 cn Green chilies; drained 1/4 c Cheese, cheddar, shredded
1 oz Pimientos, sliced
Sauce: Cook onion in butter until tender. Stir in flour, water and
bouillon; cook and stir until sauce thickens and bouillon dissolves. Remove
from heat; stir in sour cream.
Preheat oven to 350. Combine chicken, cheese, chilies, pimientos, chili
powder, and enough sauce to moisten; mix well. Dip each tortilla into sauce
to soften; fill each with equal portions of chicken mixture and roll up.
Arrange in a lightly greased 13x9" baking dish; spoon remaining sauce over
enchiladas. Sprinkle with cheese and parsley. Bake
25 minutes, or until bubbly.
Serve with additional sour cream, if desired.
Sylvia's comments: I've never tried making enchiladas before, and was
surprised and delighted at how easy they were. The sauce was blah and
didn't suit the enchiladas at all, but I have lots of sauce recipes! So I'm
going to make it again, substituting some other sauces for this one. Also,
I left this sitting in the fridge two days before baking it, with no
negative result except it took longer than 25 minutes to get it hot.
Source: Quick & Delicious Casserole Delights by Johna Blinn, downloaded

from the GEnie F&W RT, CASSROLE.TXT
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
Title: Chicken Enchiladas (Lf)
Categories: Poultry
Yield: 4 servings
1 c Onions --chopped 1/2 ts Cumin
1 Garlic clove --minced 2 c Chicken; cooked --diced
16 oz Tomatoes 1/3 c Yogurt, lowfat --plain
1 tb Cornstarch 1/4 c Parsley, fresh --chopped
4 oz Green chilies --diced 8 6" corn tortillas
8 oz Tomato sauce 1/3 c Sharp cheddar --grated
Place onion and garlic in a microwave-safe bowl. Cover tightly. Micro on
100% power 1 1/2 min. Drain tomatoes, reserving liquid. Stir cornstarch
into tomato juice until dissolved; stir into onion mixture. Cut up
tomatoes. Stir cut up tomatoes, chilies, tomato sauce and cumin into onion
mixture. Micro on high 4-5 min. or until sauce bubbles and is slightly
thickened, stirring every minute during cooking. Set aside. IN a med. bowl,
combine chicken, yogurt, and parsley. Wrap tortillas in paper towels. Micro
on high 1 min. to soften. Spread about 1/4 C. chicken mixture across lower
1/3 of each tortilla; roll up. Place rolled tortillas, seam side down, in
an 11x7 inch mw-safe dish. Pour tomato-chili sauce over tortillas. MW on
high 4-6 min. or until heated. Sprinkle w/ cheese. MW 1 min. or until
cheese is melted.
Recipe By :
From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:
04-15-94 (20:09) Num (4) Cooking
Title: Chicken Enchiladas --Lowfat
Categories: Poultry
Yield: 8 servings
10 oz Cooked chicken --shredded 6 Inch prepared corn -
2 Cups Tortillas;
Scallions --finely chopped 1 1/2 oz Part-skim mozzarella cheese
2 1/2 c Enchilada sauce --see Grated
Recipe
Preheat oven to 400F, unless you have a microwave. In a bowl, combine the
chicken, half the scallions, and 1/2 cup of the enchilada sauce. Soften the
corn tortillas, two at a time, by steaming them for 10 seconds, or cook in
a microwave for 10 second on high. Spoon 1 cup of the enchilada sauce on
the bottom of a 9x11-inch pan. Fill each tortilla with about 1/4 cup of the
chicken mixture. Roll each tortilla and place seam side down on the sauce
in the pan. Top with the remaining cup of enchilada sauce, sprinkle with
the cheese and the remaining scallions. Bake for 10 minutes or microwave on
high for 5 minutes. YIELD: Serves 8 Each serving: 151 cals, 15gm protein,
3.4gm total fat, 16gm carbo, 3.3mg chol, 3.3gm fiber, 65mg sodium, 95mg
calcium Exchanges: 1 1/2 meat, 2/3 starch, 1/2 vegetable
Recipe By :
From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:
04-15-94 (20:09) Num (4) Cooking
Title: Enchiladas Verdes (Green Chicken Enchiladas)
Categories: Poultry
Yield: 1 servings
Green Chckn Enchiladas -(Enchiladas Verdes)
--------------------------------THE FILLING-------------------------------2
Whole Chicken Breasts, 1 Bay Leaf, Broken
Halved 3 Sprigs Parsley
2 Cloves Garlic, Peeled 2 c Sour Cream
1/2 Carrot, Cut In Pieces 1/2 c Heavy Cream
1 Yellow Onion, Peeled 6 oz Monterey Jack
& Halved
------------------------------SAUCE & ASSEMBLY-----------------------------12
6" Corn Tortillas -Salt
No. 2452 Yields 6 Servings -Pepper
3 lb Fresh Tomatillos 3/4 c Chicken Broth (From
1 Clove Garlic, Peeled & Poaching the Chicken)
Minced 3 oz Queso Fresco or

4 Serrano Chiles, Stems "Enchilada Cheese",
Removed Crumbled
1 ts Sugar
Start with the filling: Place the chicken in a saucepan. Add water to
cover. Add the garlic, carrot, bay leaf, parsley and half the onion. Bring
to a boil. Reduce heat. Cover. Simmer until the chicken is tender (about 30
minutes). Let cool in the broth. Remove the meat from the skin and bones.
Shred the chicken meat. Cover to prevent it from drying out. Set aside.
Strain the broth. Set aside. Combine the sour cream with the heavy cream.
Let stand at room temperature for 30 minutes to thicken. Shred the cheese.
Set aside. Slice the remaining onion. Rinse with cold water. Set aside 2
slices of onion per serving. Add the left over onion to the broth. Combine
the shredded chicken with half of the shredded cheese. Set the remaining
cheese aside. Add 1/4 of the sour cream to the chicken and cheese mixture.
Blend carefully. Heat about 1" of oil in a large skillet (one big enough to
hold an unrolled tortilla flat) to 300 degrees. Pass the tortillas, one at
a time, through the oil (to soften and seal them). Press between paper
towels to remove excess oil. Divide the filling equally between the
tortillas. Roll each up and place, seam side down, in a buttered casserole
dish. Keep covered while preparing the sauce. Preheat the oven to 400
degrees. Remove the husks from the tomatillos. Wash off any sticky residue.
Combine the tomatillos, chiles and minced garlic. Puree (a food processor
will do this best). Place the mixture in a saucepan. Bring to a boil. Stir
in the sugar, salt, pepper and the measured amount of the chicken broth.
Keep hot. Cover the tortillas in the baking dish. Bake until heated through
(about 10 minutes). Cover with the sauce. Top with the reserved shredded
cheese. Bake, uncovered, until the cheese melts (5-8 minutes). Garnish with
the reserved onion slices and the crumbled cheese. Serve at once with the
remaining (room temperature) sour cream mixture.
Title: Watkins Chicken Enchiladas
Categories: Poultry
Yield: 6 servings
2 ts WATKINS Garlic Liquid Spice 1 ts WATKINS Cumin
1 c Chopped onion 1 c Sour cream
1/4 c All-purpose flour 3 c Finely chop cooked chicken
1 cn (15 ounces) tomato sauce 2 c Shredded Cheddar Cheese

1/2 c Water 1 cn (4 ounces) green chiles
1/4 c WATKINS Inferno Hot Pepper 12 16 inch corn tortillas
Sauce Chopped tomato

1 tb WATKINS Chicken Soup base Sliced green onions
1 ts WATKINS Mexican Oregano Sour cream
The chopped tomato, sliced green onions and sour cream are for garnish, use
the amount you desire.
In medium saucepan, heat Garlic Liquid Spice over medium heat. Add
onion;saute' until tender. Stir in flour;mix well. Stir in tomato sauce
and next 5 ingredients. Cook and stir until mixture begins to boil and
thicken. Remove from heat;slowly stir in sour cream. In large bowl,
combine 1 cup of the sauce, chicken, 1 cup cheese, and green chiles;mix
well. Dip one tortilla at a time into remaining sacue to soften. Place on
a plate and spoon on some of the chicken mixture;roll up. Arrange in
greased 13-x9-inch baking dish. Spoon any remaining sauce on top. Sprinkle
with remaining cheese. Bake at 350 degrees for 25 minutes or until bubbly.
Garnish as desired.
Formatted for MM by Diana Eichman.
Recipe By :
Title: Smoked Shrimp Enchilada W/red Pepper Cream, B
Categories: Bbq sauces
Yield: 4 servings
1 Bag wood chips for smoking 1 c Sour cream
Soaked in water Salt and pepper --to taste
1 Chipotle pepper 2 oz Sun-dried tomatoes --soaked
2 Serrano peppers And diced
2 Tomatoes --seeded 3 oz Sweet onions --diced
1 Red onion 1 c Fresh corn kernels
3 Red bell peppers --split 1 c Mushrooms --diced
And seeded 1/2 c Green onions --thinly
1 Turnip Sliced
4 Cloves garlic 15 Smoked shrimp --diced
1 ga Beef stock 4 Flour tortillas
2 tb Dry mustard 1 pt Heavy whipping cream -3
Carrots --chopped Reduced by half
1/2 c Raspberry vinegar 2 tb Lime juice --use
1/2 c Brown sugar Fresh-squeezed
1 c Ketchup 1 tb Unsalted butter
2 c Heavy whipping cream Salt and pepper --to taste
1 Red bell pepper
STEP ONE: Prepare the Barbecue Sauce--Start a charcoal fire in outdoor
grill. When coals are white-hot, cover with soaked wood chips. Place
chipotle and serrano chiles, tomatoes, red onion, 3 red bell peppers,
turnip, and garlic on grill and cover. Adjust dampers to reduce heat and
smoke vegetables for about 20 minutes. (When vegetables are done, smoke
shrimp for enchilada filling for about 15 to 20 minutes.) Add vegetables to
beef stock and reduce to 1 quart. Meanwhile, reduce brown sugar and
raspberry vinegar to syrup consistency. Strain vegetables from stock and
discard. Add carrots, mustard, and vinegar-sugar mixture to stock and
simmer until carrots are done. Puree sauce in blender and strain. Return to
heat, add ketchup, and reduce until sauce coats the back of a spoon. Add
salt and pepper to taste.
CHEF'S NOTE: Adjust amount of chiles for hotter sauce.
STEP TWO: Prepare the Red Peppers--Over an open flame, roast the red bell
pepper until skin is charred black and begins to loosen from the pepper.
Immediately immerse pepper in ice water. When cool, peel and seed pepper
and place in blender with sour cream. Puree until smooth and add salt and
pepper to taste. STEP THREE: Create Smoked Shrimp Enchiladas--Saute
sun-dried tomatoes, diced sweet onion, corn kernels, mushrooms, and green
onions in butter until slightly soft. Add shrimp,cream and lime juice and
reduce. Taste for salt and pepper.
Place equal amounts of fillings in center of tortilla and roll the tortilla
in a cylinder.
Garnish each tortilla with a dollop of Red Pepper Cream and pour barbecue
sauce around the enchilada.
Recipe By : Mark Haugen of Tejas, Minneapolis, MN

From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800
(
Title: Skillet Enchiladas
Categories: Beef
Yield: 4 servings
1 lb Ground beef 2 tb Green chilies, canned; seede
1/2 c Chopped onion 8 Tortillas; frozen
10 1/2 oz Cream of mushroom soup, cond Cooking oil
10 oz Enchilada sauce 2 1/2 c American cheese; shredded (1
1/3 c Milk 1/2 c Ripe olives; pitted & choppe
Recipe by: "Jessica A. Walton" <ryanja@WKUVX1.WKU.EDU> In a 10-inch skillet
brown the ground beef and onion; drain. Stire in soup, enchilada sauce,
milk and chilies. Reduce heat, cover and cook 20 minutes, stirring
occasionally.
In a small skillet dip the tortillas in a little hot cooking oil just till
limp. Drain. Reserving 1/2 cup cheese, place 1/4 cup cheese on each
tortilla; sprinkle with olives. Roll up each tortilla. Place in sauce;
cover and cook till heated through, 5 minutes. Sprinkle with treserved
cheese; coverand cook till cheese metls, about 1 minutes.
Makes 4 servings.
Again, I got this recipe from the same Better Homes and Gardens "Easy
Skillet Meals" cookbook, but I make the following changes:
I use cream of celery soup, rather than the cream of mushroom, I use whole
sliced mushrooms, red peppers or jalepenos (whichever I have on hand) and
some diced onions and green peppers within the tortillas. I also use
cheddar cheese instead of American and I tend to be a little generous on
the cheese. I also put refried beans inside too.
Enjoy!
Title: Crab Enchiladas with Chipotle Cream Sauce
Categories: Other sauce
Yield: 12 servings
(40 min left), (H)elp
And picked over
More?
12 6-in blue corn or corn
Cup)
Tortillas
Chipotle Cream Sauce -see 1 ts Shallot -minced
Recipe 3/4 lb Assorted fresh wild
Porcini and shiitake) OR 1/2 c Dry vermouth
1/4 c Snipped fresh chives Mushrooms (such as
Buttom mushrooms 1 lb Cooked crabmeat -drained
1/4 ts Freshly ground pepper Chanterelle
2 Stick unsalted butter (1
Cut off any hard stems from mushrooms and discard. Thinly slice mushrooms.
Melt 1/2 cup butter in heavy large skillet over medium-low heat. Add
mushrooms and shallot and cook until tender, stirring (40 min left),
(H)elp, More? frequently, about 10 minutes. Add vermouth and bring to
boil. Reduce heat and simmer until almost no liquid remains in pan,
stirring occasionally, about 6 minutes. Melt remaining 1/2 cup butter in
heavy medium skillet over medium heat. Add crab and stir until heated
through. Combine with mushrooms. Mix in 3/4 cup chipotle sauce, chives and
pepper and bring to boil, stirring constantly. (Can be prepared 1 day
ahead. Cool completely. Cover and refrigerate.) Set aside. Preheat oven to
350F. Stack tortillas and wrap in foil. Bake until heated through, about
10 minutes. Rewarm filling over low heat, stirring occasionally. Place 1
tortilla on each plate. Divide filling among tortillas. Fold tortilla up as
for letter, enclosing filling. Turn enchiladas seam side down. Spoon
remaining sauce over and serve. Makes 12 appetizer or 6 main-course
servings. (40 min left), (H)elp, More? Recipe from Sonora Cafe, Los
Angeles, California. Source: Bon Appetit -April, 1988 Converted by MMCONV
vers. 1.10
Recipe By :
From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 14:20:55 -0500
Title: Avocado and Crab Enchiladas
Categories: Seafood
Yield: 6 servings
1/4 c Chopped onion --finely 1 Avocado --mashed
Choppe 1 1/2 c Sour cream --divided
1/4 c Black olives --chopped 1 ts Lemon juice
1/4 c Fresh mushrooms --sliced 3 ds Tabasco sauce
2 tb Butter 12 Tortillas
1 lb Crab meat --fresh or Peanut oil --hot
Frozen 1 c Cheddar cheese --grated
Recipe by: From the files of CherAn Saute onion, chopped olives and
mushrooms in butter. Remove from heat and stir in crabmeat, avocado mixed
with 1 cup sour cream, lemon juice and Tabasco sauce. Dip each tortilla
into hot oil and drain on absorbent paper.
Fill each tortilla with some of the crab mixture, roll and place seam-side
down in buttered 9 by 11 inch casserole. Cover with remaining sour cream
and sprinkle with cheese. Bake at 350 for 20 minutes and serve immediately.
Cooked, chopped shrimp may be substituted for crab.
Recipe By :
Title: Goddess Enchiladas
Categories: Mexico, Cheese/eggs
Yield: 16 servings
1 pk Tortillas, Corn (white best) 1 Jalapeno
1 lb Cheese, cheddar 1 cn Chili (jalapeno if you can)
1 Onion 1 cn Enchilada sauce
(The can of chili and enchilada sauce is for "lazy way" sauce, if you want
the non-lazy way sauce, ask somebody else, I always make lazy way.)
Chop or grate your onion and jalapeno pretty fine and mix with the cheese,
which you have shredded. I usually use about a pound of cheese for a
lasagne pan full of enchiladas, and about 16-24 tortillas. Do NOT wipe your
eyes at this point. Trust me. Wash your hands if your eyes are itchy.
Now set up an assembly line. From left to right (or right to left if you're
left-handed) put tortillas, your fry pan, paper towels for draining grease,
the cheese/onion/pepper mixture and your casserole dish. Don't ask me why
you have to do it this way, but if you don't, this is a really major pain.
Put some grease in your fry pan. You're supposed to use lard, but I just
can't do it (although that's why enchiladas taste better when you get them
out, I think), I use Mazolla or something like that. Get the grease pretty
hot but not smoking. For each enchilada do this:
1. Put one tortilla in the hot grease and let it bubble a little bit,
enough to get it really really hot, but not enough to get it crispy. Do
both sides. Pull it out and pitch it on your paper towels.
2. Quickly, before it gets hard, put a handful of the cheese/onion/pepper
mix (which is really mostly cheese) and roll it up.
3. Put your rolled up enchilada in your casserole dish and start with the
next one.
When you run out of tortillas, cheese, or space in the casserole dish, turn
off the grease. You're done with that part. Now dump the can of chili and
the can of enchilada sauce in a pan (NOT the fry pan) and heat it through.
Dump that on top of all your enchiladas in your casserole pan. Spread
whatever cheese you have left on top. Cover it with foil. If you don't want
to eat real soon, put it in the refrigerator, these seem to taste better if
they sit for a couple of hours, but you can bake 'em now if you want.
About 30 minutes before you want to eat (about now?) put the dish in the
oven and heat. Don't let the bottom get too hot, or you'll have tough
enchiladas. Say, about 20 minutes at 350? Something like that.
Source: Janet Margul
Title: Cheese Enchiladas
Categories: Mexico, Cheese/eggs, Archived
Yield: 1 servings
16 Corn tortillas 2 tb Chili powder
1 1/2 lb Cheddar cheese, shredded 19 oz Enchilada sauce
1 bn Green onions, chopped 1 ts Salt
4 Clove garlic, minced 16 oz Tomato sauce, canned
1/3 c Oil 1 c Water
2 tb Flour
Sauce: Saute' garlic in oil, add flour and chili powder and mix well. Add
enchilada sauce and tomato sauce, salt and water. Let simmer for 1 hour.
Can be made in quantities and frozen.
Enchiladas: Fry tortillas for a second in hot oil just until soft. Drain
and pat dry on paper towels.
Mix cheese and onion. Put approximately 1 heaping Tbsp. cheese mixture on
each tortilla. Roll and place seam side down in large baking pan.
Cover enchiladas with sauce and sprinkle with additional shredded cheese.
Bake at 400 degrees for 20-30 minutes, or until sauce is bubbly and cheese
is melted.
Nutritional Information per serving: xx calories, xx gm protein, xx gm
carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x
g dietary fiber
Debbie's notes: This is my favorite cheese enchilada recipe. These are
also great reheated in the microwave.
Posted on GEnie Food & Wine RT Jun 29, 1993 by D.CARLSON [DEBBIE]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com
Title: Cheese Enchiladas #1
Categories: Mexico, Update
Yield: 1 servings
Cheese Enchiladas No. 581 Preheat oven to 350 degrees.
12 Tortillas, Hot Yields 12 Enchiladas
2 tb Olive Oil 1/2 c Beef or Chicken Stock
1/2 c Onion, Chopped 1 ts Cumin

1 Clove Garlic, Minced Raw Onion, Minced
1 tb Chili Powder Longhorn Cheese
1 c Tomato Puree
Heat the olive oil in a heavy saucepan and saute the garlic and chopped
onion until golden. Add the chili powder, tomato puree and stock. Season
with salt and pepper. Add the cumin. Spread sauce over the tortillas and
place equal amounts of minced raw onion and shredded longhorn cheese in the
center of each tortilla. At this point, you may add ground or shredded beef
or shredded chicken at the center of each tortilla. Roll the tortillas and
place SEAM SIDE DOWN in an ovenproof dish. Pour more sauce over the tops
and liberally sprinkle additional shredded longhorn cheese over the
tortillas. Bake about 15 minutes. Serve hot.
Title: Enchilada Spirals
Categories: Appetizers, Mexico, Weightwatch
Yield: 8 servings
4 Corn tortillas -diced
4 oz Cheese, Monterey jack lowcal 1/4 c Bell peppr, red
1/2 c Bell pepper, green -roasted, sliced
-diced 2 ts Green chilies, canned
1/2 c Onion, red -chopped
Shred the cheese and drain and chop the green chilies. Stack tortillas and
wrap in paper towel. Microwave on High 30 seconds. Remove tortillas from
paper towels; place on work surface. Divide cheese, een pepper, onion,
roasted pepper and green chilies evenly among the rtillas. Roll tortillas
jelly-roll style and place seam side down in 9" pie ate. Cover pie plate
with paper towel; microwave on High 1-1/2 minutes. Let and 3 minutes; cut
each tortilla into 4 pieces.
Each serving provides: 1/4 P, 1/2 B, 1/4 V. Per serving: 80 cal, 5 g pro, 3
g fat, 8 g car, 130 mg sod, 10 mg chol.
Title: Black Bean-Goat Cheese Enchiladas (With Mango
Categories: Beans, Cheese, Luncheon, Main dishes, Southwester
Yield: 4 servings
Sauce--1
c Chicken stock
10 Tomatillos (husked) -Rinsed
and chopped
4 Cloves garlic
1 c Onions --chopped
2 Serrano chiles --seeded and
Minced
1/2 c Mango or papaya --diced
4 Scallions (white part only)
Thinly sliced
1/2 c Corn kernels --roasted
2 Serrano chiles --seeded and 8 oz Fresh goat cheese -Chopped
Crumbled
2 tb Fresh cilantro --chopped Salt --to taste
Salt --to taste Vegetable oil --to soften
Filling---Tortillas
1/4 c Chicken stock 8 Corn tortillas
2 c Black beans --cooked 1 c Mango Relish (separate
1 Clove garlic --minced Recipe)
Preheat the oven to 350 degrees F.
To make the sauce, in a saucepan, cook the chicken stock, tomatillos,
garlic cloves, onions, and serranos over medium-high heat for 10 minutes,
stirring frequently. Transfer the mixture to a blender, add the cilantro,
and puree until smooth. Season with salt and set aside.
To make the filling, in another saucepan, bring all the filling ingredients
except the cheese and salt to a boil. Remove from the heat, whisk in 4
ounces of the goat cheese, and season with salt. Deep warm.
Pour enough of the oil in a skillet to come 1/2 inch up the sides. Over
medium heat, bring the oil to 350 degrees F. or just smoking. (CAUTION: Do
This Very Carefully--This is VERY, VERY HOT--) Submerge the tortillas in
the oil one by one for 5 seconds each to soften. Drain the tortillas on
paper towels and keep warm: do not stack the tortillas.
To assemble the enchiladas, divide the black bean-goat cheese mixture
evenly among the tortillas, spreading evenly down the middle. Roll up the
tortillas and place seam side down on a baking sheet or in an ovenproof
baking dish, placing them snugly together. Pour the reserved tomatillo
sauce over the enchiladas, and top with the remaining 4 ounces of the goat
cheese. Cover with foil and bake in the oven for 10 minutes. Serve 2
enchiladas per plate, together with Mango Relish (separate recipe).
Chef's Notes: This recipe is included by chef Stephan Pyles in his
cookbook __The New Texas Cuisine__, Doubleday, 1993, ($35.00).
The chef states: "This recipe was published in _Parade_ magazine in 1987
in an article commissioned by my friend Sheila Lukins... Although at first
glance this combination may not seem very Texan, one only has to realize
that the Gulf Coast is subtropical and that some of the best goat cheese in
the country is made here in Dallas by the Mozzarella Company." (He's
right!)
Recipe By : Stephan Pyles in __The New Texas Cuisine__
Title: Wild Mushroom Enchiladas
Categories: Maindish
Yield: 6 servings
5 Ancho chiles (note the -cubes
-spelling; in TM!) 3 oz Queso fresco or Feta;
1 c Heavy cream -crumbled
2 Cloves garlic; minced 1 tb Chopped cilantro
2 ts Fresh lime juice 1 Tomato; blanched, peeled,
1 tb Unsalted butter -seeded; diced
1/2 Yellow onion 6 Tortillas de maiz
6 oz Sliced wild/exotic mushrooms Salt to taste
1/2 Avocado; cut into 1/4-inch
Date: 19 Jun 1996 15:04:45 +0900
From: "Scott Ashkenaz" <s_ashken@kla.com> This is the kind of recipe that
makes my Texpuritan instincts cringe up, but it sounds pretty good.
>From Stephan Pyle (Star Canyon in Dallas), published in the February '96
Texas Monthly (as a sidebar to a nice article on the spread of Southwestern
... ahem ... Texas kyoozeen: (Stephan Pyle's _New Texas Cuisine_,
Doubleday)
Preheat oven to 450 degrees F. To prepare ancho paste, wash, dry, stem, and
seed chiles. Place in a single layer on a baking sheet and roast for 1
minute. Put in a bowl and cover with warm water for 30 min. to rehydrate.
Strain (reserve liquid) and puree' in a blender with enough of the liquid
to form a thick paste.
In a skillet, bring 5 tbsp ancho paste, cream, and garlic to a boil and
simmer for 2 min. Transfer to a blender and puree'. Add lime juice and salt
to taste. Strain and set aside.
Heat butter in a large skillet and saute' onion and mushrooms for 2 minutes
over medium heat, until onion is translucent and mushrooms are soft. Add
avocado, cheese, cilantro, and tomato, and just heat through. Add 2 tbsp of
reserved ancho cream puree' and stir gently. Add salt to taste and simmer 3
min.
Heat remaining reserved ancho cream puree' in a skillet until simmering.
Soak tortillas one at a time in puree' for 15 sec. to soften and use tongs
to place on a baking sheet. Spread mushroom mixture evenly down the middle
of tortillas. Roll up tortillas, and using a metal spatula, place on
plates, seam side down. To reheat, cover baking sheet with foil and place
in a 350 degree oven for 10 min. Please note the recent questions answered
by this recipe:
1. Rehydrate chiles in WARM water, not hot, cold, or vodka.
2. Warm tortillas in sauce, not oil.
3. Place tortillas seam side down.
CHILE-HEADS DIGEST V3 #018
From Glen Hosey's Recipe Collection Program, hosey@erols.com
Title: Santa Fe Enchiladas
Categories: Tex-mex, Beef
Yield: 35 servings
-----------------------------------SAUCE----------------------------------4
1/2 qt ;Water 6 tb Bacon grease
4 1/2 qt Chicken stock 35 oz Tomato paste
12 Garlic clove; minced 3 ts Oregano
2 c Gebhardt's chile 1/8 c Salt
-powder
-----------------------------FILLING & TOPPING----------------------------3

Iceberg lettuce head; 2 c Longhorn cheddar;
-shredded -shredded
6 lb Ricotta 70 Corn tortillas
6 Onion, yellow; chopped 35 Egg; fried (sunny side
4 lb Longhorn cheddar; -up)
-shredded Sour cream
Prepare the sauce first: Combine the water and stock in a saucepan. Bring
to a boil. Combine the chile powder, bacon fat and several tablespoons of
the hot stock from the other saucepan in a saucepan. Cook, stirring
steadily, over medium heat for 3 to 5 minutes to remove the raw taste from
the chile powder. Stir in the tomato paste, oregano, salt and garlic.
Slowly stir in the remainder of the hot stock from the other saucepan.
Simmer over low heat for 20 minutes. Adjust seasonings. Set aside.
Preheat the oven to 350 degrees. Chop the onion and combine with the
ricotta in a bowl. Add the first measure of shredded Longhorn Cheddar.
Combine using a fork.
Heat some corn oil to 300 degrees in a deep skillet. Soften the tortillas
by passing them through the hot oil and pressing them between towels to
remove the excess oil.
Fill each tortilla with about 2/3 cup of the cheese and onion mixture. Roll
them up and place them, seam side down, in a lightly buttered baking dish.
Spoon on enough sauce to cover the tortillas. Cover. Bake about 15 minutes.
Uncover. Sprinkle the second measure of shredded Longhorn Cheddar over.
Return to the oven until the cheese is melted (about 5 minutes). Cover with
additional hot sauce. Serve the tortillas in pairs. Place 1 fried egg on
each pair of tortillas. Garnish with shredded lettuce and sour cream.
Title: Spinach Enchiladas
Categories: Main dish, Mexican
Yield: 6 servings
5 oz Fresh spinach 12 lg Corn tortillas
3 c Mushrooms, washed and 12 Slices swiss cheese, cut in
Sliced Half
1/2 Red onion, chopped
--------------------------------SAUCE ROJAS-------------------------------
26 oz Can diced tomatoes in juice 4 Jalapenos, thinly sliced

3/4 c Diced onion 2 ts Honey
3/4 c Diced green bell peppers
Prepare enchiladas: Wash spinach, patting dry with paper towels. Remove
and discard stems. Coarsely chop spinach and place in large mixing bowl.
Add mushrooms and onion. Place tortillas on a clean, flat work surface.
Place 1/2 slice swiss cheese on each tortilla, top with spinach mixture and
roll to a 2-inch diameter. Place tortillas in a deep-sided 9 by 12 inch (or
larger) baking dish, seam side down, and sprinkle any remaining filling
over the tortillas. Top with remaining swiss cheese.
Prepare Sauce Rojas: Preheat oven to 350 degrees. Place diced tomatoes in
juice in large saucepan over medium-low heat and bring to a simmer. Add
onion, green bell peppers and jalapenos. Cook, stirring occasionally, 15
minutes or until onions are transparent. Stir in honey.
Top enchiladas with Sauce Rojas, bake 10-15 minutes or until enchiladas are
heated through and cheese is melted, and serve.
Title: Enchiladas Ole'
Categories: Beef, Mexican, Poultry
Yield: 8 servings
1 lb Ground beef or 1/4 c Milk
-ground chicken 2 tb Butter
1 Onion, chopped 1 ts Chili Powder
1 cn Cream of mushroom soup 1/2 c Sour cream
1/4 oz Diced green chilies, 1 c Cheddar or jack shredded
-drained 8 Corn tortillas
Heat oven to 375 degrees F. Brown and crumble meat in skillet; drain. In a
medium saucepan, melt butter, add chili powder and onion and saute until
onion is tender. Stir in soup, sour cream, green chilies. Mix well and
remove from the heat. Reserve 3/4 cup of the sauce and set aside. To
remaining sauce, add cooked meat and 1/2 of the shredded cheese; stir to
combine. Along center of each tortilla, spread about 1/4 cup of the meat
mixture and roll up, placing seam side down in a greased 12-by-8-inch
baking dish. In a small bowl, combine reserved sauce and milk; spoon over
filled tortillas. Cover dish with foil. Bake for 15 minutes, remove foil,
and sprinkle with remaining cheese (and sliced black olives if desired).
Bake uncovered 5 more minutes or until cheese melts.
Title: Texan Enchiladas (M_c-Tx)
Categories: Main dish, Mexican
Yield: 12 servings
1 pk Tortillas Chopped onion
1 cn Gebhardts chili Hot oil to cover tortilla
10 oz Package cheddar cheese 1/4 c Water
Heat chili; add 1/4 cup water. Heat oil and drop one tortilla at a time,
turn to other side and take out immediately; place them on paper towels.
Fill with one teaspoon of chili and one teaspoon of shredded cheese. Roll
and place in pan until all tortillas in the package are finished. If any
chili and cheese are left, spread over rolled tortillas. Place in oven for
about 5 minutes. Before filling the tortillas, dip one by one in the chili;
take out immediately and place on paper towels.
Title: Quick & Easy Cheese or Chicken Enchiladas
Categories: Meats, Main dishes
Yield: 6 servings
1 large can La Victoria Enchilada sauce 1 Pkg corn or small flour tortillas
Chicken breast, cut in small pieces Jack cheese, grated Cheddar cheese,
grated
Spray a 9" x 13" baking dish with Pam. Place small amount of sauce in pan.
Heat corn tortillas in microwave to soften. Fill tortillas with chicken,
cheese or both. Fold over and place in pan, seam side down. Cover with
remaining sauce and sprinkle with cheese(s). Bake for 45 minutes at 350°.
Title: Seafood Enchiladas with Cream and Tomatillo S
Categories: Mexican, Seafood
Yield: 8 servings
1 pk Flour tortillas large 1 sm Cn evaporated milk skim
Filling 1/2 Bunch fresh corriander chop
1 pk Imitation crab meat thawed 2 cl Garlic minced
1/2 pk Mexican Natural Cheese 1 sm Onion finely chopped
( or Farmers Cheese) 7.5oz 1 ts Cumin powder
6 oz Cream cheese Salt and pepper to taste
1 tb Lemon juice 2 ts Lemon pepper
2 ts Cumin powder Tomatillo Sauce
3 Scallions chopped with some 10 Fresh tomatillor or more
Of green tops To taste
Cream Sauce 1 sm Onion chopped
2 tb Flour Salt and pepper to taste
1/4 c Margarine or butter Garnish
( you can use non fat) 1 Red bell pepper chopped
1 pk 8oz nonfat yogurt plain Or jar of pimiento chopped
1 pk 8oz nonfat sour cream
1. Prepare filling. Cream cheeses in food processor, transfer to bowl and
add remaining ingredients stirring gently. 2. Prepare Cream Sauce: melt
butter in saucepan and add garlic and onion stirring gently till
transparent. Add flour and stir to make a roux. Add liquids and stir gently
until it thickens.Add 1/2 bunch cilantro chopped. I used no salt in this.
3. Tomatillo Sauce: peel skins from tomatillos and wash them. Put in a cup
of boiling water in saucepan and cook until tender with onion. Add salt and
pepper to taste. Transfer to food processor with liquid and add liquid if
needed. 4. Put a dollop of filling on a flour tortilla and fold up into a
little package. I did not roll these but folded each long end in and then
the short ends and put in greased casserole seam side down. Continue until
all filling and tortillas are used. 5. Cover with cream sauce. 6. Top with
tomatillo sauce. 7.. Sprinkle chopped red bell pepper or pimiento on top of
tomatillo sauce to decorate. 8. Bake at 350 until bubbly and cheese is
heated through These are to die for and as low fat as I could make them.
Emilie rwsm05a
Title: Spinach Enchiladas with Three Colors
Categories: Mexican, Casseroles
Yield: 8 servings
1 pk Frozen spinach thawed Salt and pepper to taste
1 pk Cottage cheese low fat Green SAuce
6 oz Cream chesse room temperatue 15 Tomatillos fresh
2 ts Cumin powder 1 md Onion chopped
2 ts Chili powder 4 cl Garlic minced
REd Sauce 2 ts Lemon pepper
1 pk Dried chili anchos Salt to taste
2 c Water 1 tb Olive oil
1 tb Cornstarch 1 pk Corn tortillas
3 tb Margarine low fat 1 pk Nonfat sour cream
2 tb Achiote powder 1 Bunch cilantro chopped
3 Cloves garlic minced Or chopped chives
1 md Onion minced
1. Make the stuffing. Put the cottage cheese and cream cheese in food
processor and blend till smooth. Add the other ingredients and stir into
cheese mixture. 2. Red sauce: This is my way of doing this. YOu can use any
red chili sauce recipe here.Wash chilis and remove seeds unless you want
this REALLY hot.
Boil water in saucepan. Add chilis and turn off heat and let soak. Melt
butter in frying pan. Add onions and garlic and saute until clear. Set
aside. Put chilis and water in food processor and blend until smooth. Add
flour to butter mix and make a roux. Add chili with liquid and make a
sauce. You may have to add water or a small can of tomato sauce. I don't
use the tomato sauce. Simmer until thickened stirring constantly. Set
aside. 3. Simmer tomatillos in water until tender.Add to food processor
and blend until smooth. Saute onion and garlic in a bit of oil or butter in
frying pan and add to tomatillos 4. Dip tortillas in the red sauce while it
is simmering to soften them. Fill with a dollop of the cheese and spinach
mixture and roll and put in glass casserole sprayed with pan spray, seam
side down. 5. Cover with red sauce. 6. Add tomatillo sauce 7. Dollops of
sour cream can be put on top of this. This makes a red green and white
casserole to compliment the Mexican flag. I like to garnish with chopped
fresh cilantro. Emilie rwsm05a
Title: Seafood Enchiladas with Cherry Tomato Salsa
Categories: Seafood, Jaw, Main dish, Mexican
Yield: 6 servings
1 tb Butter or margarine 6 oz Bay or calico scallops
1 lb Medium shrimp, peeled and 6 oz Cooked crabmeat
Deveined
-----------------------------------SAUCE----------------------------------
2 tb Butter or margarine 6 oz Pepper Jack cheese, shredded

1/4 c Flour 6 oz Cheddar cheese, shredded
3/4 c Milk 12 6 inch corn tortillas,
3/4 c Reduced fat sour cream Warmed according to package
1/3 c Sliced scallions Directions
1/3 c Minced cilantro Cherry Tomato Salsa or
1 Can chopped green chilies Bottled red or green salsa
----------------------------CHERRY TOMATO SALSA---------------------------
1 pt Cherry tomatoes 2 tb Fresh lime juice

1/3 c Red onion, chopped 1 tb Minced jalapeno pepper
1/3 c Minced cilantro 1/2 ts Salt
Very lightly grease a 13 x 9 inch baking dish. Melt butter in a 4-quart
saucepan over medium heat. Stir in shrimp and scallops and cook, stirring
often, 2 to 3 minutes until shrimp are pink and scallops appear opaque.
Cover, remove from heat and let stand 3 minutes until shrimp and scallops
are opaque at centers. Add crabmeat and stir to mix. Strain over a 2 cup
measure to reserve liquid. (You should have about 2/3 cup.) Place seafood
in a medium bowl.
SAUCE: In same saucepan, melt butter over medium heat. Whisk in flour until
blended. Cook, stirring with whisk, about 2 minutes. Add milt to reserved
shellfish liquid, then whisk into saucepan. Cook, stirring often, 4 to 5
minutes until smooth and thick as pudding. Remove from heat; whisk in sour
cream. Stir 1 cup sauce into seafood, Stir in scallions, cilantro and
chilies.
TO ASSEMBLE: Toss cheeses together. For each enchilada, spoon 1/3 cup
seafood mixture down center of a warm tortilla and sprinkle with 2
tablespoons cheese mixture. Roll up tortilla and place seam side down in
prepared baking dish, fitting enchiladas close together. Spoon on remaining
sauce. Cover titgtly with foil. Heat oven to 375 degrees. Bake enchiladas,
covered, 30 to 35 minutes until hot. Remove foil, sprinkle with remaining
cheese and bake 5 minutes more or until cheese melts.
SALSA: Mix everything together and refrigerate up to 2 days
typed by jessann :)
Title: Bean-Corn Enchiladas
Categories: Main dish, Fat-free
Yield: 8 servings
1/2 c Green pepper; chopped
1/2 c Scallions; chopped
1/3 c Water 16
2 c Cooked pinto beans
1 c Corn kernels; frozen
3 ts Green chiles; diced (canned)
2 ts Garlic; minced
2 ts Ground cumin
Corn tortillas
1 Enchilada sauce recipe
Sev. sprigs fresh cilantro
Saute the green pepper and scallion in the water until softened, about 5 mi
Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add the sauteed
Preheat the oven to 375 degrees.
Steam the tortilla for 1 minutes or wrap then in a cloth and heat in the
microwave on high for 1 minute. Dip the tortillas in heated Enchilada
Sauce, being careful not to soak them. Spoon about 1/4 cup of the bean
mixture on each, and roll up.
Place on a nonstick 13 x 9-inch baking dish, seam side down. Bake for 15
minutes, or until bubbly. Remove from the oven and cover with the remaining
sauce. Garnish with cilantro. Serve at once.
Title: Beef Enchilada Pie
Categories: Sandy eggo, Mexican, Ground/meat
Yield: 6 servings
1 l Extra-lean ground beef; 1/2 c Cream of mushroom soup;
--(ground sirloin) --condensed low-fat
1/8 ts Garlic powder; 1 c (14-1/2 oz) tomatoes; stewed
1/2 md Onion; chopped --Mexican-style
1/4 ts Chili powder; 6 Corn tortillas;
1 1/2 c Cooked kidney beans -=OR=-Nonstick cooking spray;

1 1/2 c Pinto beans;* drained 6 oz Sharp Cheddar cheese;grated
1 cn (4-oz) green chilies; diced --reduced fat
Cook ground beef, garlic, onion and chili powder in frying pan over medium
heat until browned. Add beans and chilies. Preheat oven to 350 F. Mix 1/2
cup of soup (DO NOT ADD WATER) with stewed tomatoes. Layer on the bottom of
an 8 to 9" pan square baking pan coated with non-stick spray. Top with half
the tomato mixture, half the meat/bean mixture, and half the cheese. Repeat
with a layer of tortillas, meat, sauce and cheese. Cover loosely with foil
and bake in 350 F. for 45 minutes.
Title: Quick Bean 'n' Cheese Enchiladas
Yield: 8 enchiladas
2 c Cooked Idaho Pinto beans 1/2 lb Cheddar cheese, divided

-OR Pink or Small Red Beans 20 oz Enchilada sauce
1/2 c Bottled salsa Shredded lettuce
-OR-picante sauce Sour cream
8 Corn tortillas
Mash beans with salsa. Spoon beans down center of each tortilla, dividing
evenly Cut half of cheese into 8 sticks. Place 1 stick over beans on each
tortilla. Roll tortilla to enclose cheese and beans. Place, seam-side down,
in greased shallow baking dish. Pour enchilada sauce over all. Grate
remaining cheese and sprinkle over sauce. Bake in preheated 350-degree F
oven for 15 to 18 minutes. Garnish with lettuce and sour cream. Makes 8
enchiladas.
Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707

<Electronic format by Karen Mintzias>
Title: Turkey-Chili Enchiladas
Categories: Main dish, Mexican, Jaw
Yield: 6 servings
2 c Chopped cooked turkey or
Chicken
1 1/2 c Shredded cheddar cheese
1 c Fat free ricotta cheese
1 md Onion, finely chopped
1 4 oz can chopped green
7 (fajita-size) flour
Tortillas
1 c Prepared salsa
1 8 oz can tomato sauce
1 tb Chopped cilantro
1/2 ts Chili powder
Chiles, drained 1/8 ts Ground cumin
3/4 ts Ground coriander
Grease a 13x9 baking dish (or you can use smaller dishes if serving some
now and freezing for later use). Mix turkey, 1 cup Cheddar cheese, ricotta
cheese, onions, chiles and coriander. Spoon about 1/2 cup of mixture onto
center of each tortilla; roll tortilla around turkey mixture. Place seam
side down in dish. In a nonreactive bowl, mix tomato sauce, salsa, chili
powder and cumin. Alternatively you can put two enchiladas in each of three
tinfoil mini casserole pans.
To serve now: Heat oven to 350 degrees. Pour tomato sauce mixture over
tortillas. Cover with foil and bake 15 minutes. Sprinkle with 1/2 cup
cheddar cheese. BVake uncovered about 10 minutes longer or until hot and
bubbly.
To freeze: Pour the tomato mixtyure over the tortillas. Wrap baking dish
tightly with foil and freeze no longer than 2 months. (To serve from
freezer: Heat oven to 375 degrees. Bake in covered pan 45 minutes. Uncover
and sprinkle with 1/2 cup cheddar cheese. Bake 15 to 20 minutes longer or
until hot and bubbly.)
Freeze now, relax later from: The Austin American Statesman, typed by
jessann :)
Title: Beef Enchiladas
Categories: Beef, Mexican
Yield: 6 Servings
1 lb Ground beef, cooked 1 ea Egg, beaten
1 ea Onion, minced 1/2 lb Cheddar cheese,grated
2 cn Chili pepper, diced 12 ea Tortillas, soft
1 ea Clove garlic, minced 1 x Olive oil
2 pt Tomato sauce 1 x Red sauce
1/2 ts Salt 2 ts Oil
Heat 1/2 inch of oil in skillet and fry tortillas about 15 seconds each
side; remove and pat off excess oil. In separate skillet heat 2 tbl oil*
and saute' onion until tender. Add chili peppers, garlic, tomato sauce,
salt and pepper. Add ground beef. Simmer uncovered 10 minutes. Dip
tortillas in egg,fill with sauce mixture, roll and place in shallow greased
baking dish. Pour red sauce over tortillas, top with grated cheese and
bake uncovered at 350 deg for 15 minutes. *Quanitiy for standard serving
size.
Title: Bill Clinton's Chicken Enchiladas
Categories: Poultry
Yield: 1 Servings
2 tb Cooking oil 1/2 ts Oregano
2 cn Green chilis 3 c Chicken;shredded, cooked
1 Garlic clove; minced 2 c Sour cream
1 cn Tomatoes; 28 2 c Cheddar cheddar;grated
2 c Onion;chopped 1/3 c Cooking oil
2 ts -salt 15 Tortillas, corn
Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies,
then saute with minced garlic in oil. Drain and break up tomatoes. Reserve
1/2 cup liquid. Add tomatoes,1 tsp salt, oregano and reserved tomato
liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from
skillet and set aside. Combine chicken with sour cream, cheese and
remaining salt. Heat 1/3 cup oil. Dip tortillas in oil until they become
limp. Drain well on paper towels. Fill tortillas with chicken mixture. Roll
up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
Pour chili sauce over enchiladas. Bake at 250F degrees until heated through
about 20 minutes.
Title: Enchilada Casserole Ii
Categories: Meats, Main dish, Casseroles, Mexican, Microwave
Yield: 4 Servings
1 lb Lean ground beef round 2/3 c Water
1 tb Instant minced onion 8 oz Can tomato sauce
1 Clove garlic, peeled and 2 c Sharp Cheddar cheese,
-crushed -shredded
1 ts Pepper 1/4 ts Salt
2 1/2 ts Chili powder 6 Tortillas or taco shells
1. Crumble beef into a shallow, 2 1/2-quart, heat-resistant, non-metallic
casserole. Sprinkle meat with minced onion and crushed garlic. 2. Heat,
uncovered, in Microwave Oven 5 minutes. Stir oc-casionally to break up
meat. 3. Drain excess fat. Add pepper, chili powder, water and tomato
sauce. Stir to combine. Heat, uncovered, 4 minutes in Microwave Oven. 4.
Alternately layer tortillas, meat sauce and cheese in a round-1 1/2-quart,
heat-resistant, non-metallic casserole. Last layer should be cheese. 5.
Heat, covered, in Microwave Oven 7 to 9 minutes or until cheese is melted.
Title: Salsa Borracho for Enchiladas
Categories: Mexican, Sauces
Yield: 3 Servings
3 tb Butter 2 c Diced tomatoes
4 Clove garlic, minced 2 tb Tomato paste
4 tb Chili powder 1/2 c Beer
4 Jalapenos, diced
In nonaluminum pan, melt the butter over medium low heat. Add the garlic,
chili powder, and jalapenos. Saute until the chili powder begins to foam.
Add remaining ingredients and bring to a boil. Simmer for
5 min. Remove from heat. Yield: approx. 3 cups.
Title: Lazy Enchiladas
Categories: Digest, Main dish, Mexican
Yield: 2 Servings
1 md Onion chopped 1/2 ts Cinammon
1/2 md Red/green pepper chopped 1/2 -1 tsp. oregano
2 Cloves garlic minced 1 tb Chili powder(maybe more)
9 10 med mushrooms sliced 1 2tsp cumin(maybe more start
-thinly -with one)

1 15oz can stewed tomatoes, -pinch or more of cayenne
-with juice 4 Flour tortillas(not the huge
1/2 c Frozen corn kernels -size, more if you don't
1 15-oz can black beans -stuff'em)
-rinsed
1. Water saute onion,pepper garlic, until onion translucent. 2. Add spices

and let them coat the onion mixture. 3. Add mushrooms and let cook briefly
for 1-2 minutes. 4. Add can of stewed tomatoes and bring to simmer. 5.
Reduce heat and simmer for 10 minutes. 6. Add corn and simmer for 10 more
minutes. 7. Add beans and simmer for 5 minutes. 8. Warm tortillas so they
are pliable, and with a slotted spoon scoop mixture in tortilla, roll, and
place on dinner plate. With tablespoon, take liquid and pour over
tortillas. Repeat until done.
Serves 2 -3 people, depending on side dishes and hunger:)
NOTE: Simmering times are approximate, but you essentially want to let it
cook so the flavors have combined, but not to reduce to a true stew. It
should look a soupy stew, so that you have liquid to put on tortillas.
mmk3@Lehigh.EDU (MARGARET M. KING) From Fatfree Digest April-May 1994,

Formatting by Sue Smith (using MMCONV)
Title: Enchilada Casserole (Vegan)
Categories: Digest, Dec.
Yield: 1 Servings
-----------------------------------SAUCE----------------------------------1
Onion 1 cn Chilis (I got the smallest
x Several cloves of garlic cn Green ones)
1 16 oz. can crushed tomatoes x Oregano and basil to taste
----------------------------------FILLING---------------------------------
2 c Black beans 1/2 pk White Wave lowfat firm tofu,

1 c Whole wheat couscous, Crushed (+ sauce)
Reconstituted x Corn tortillas
Water saute the onion and garlic until brown, deglaze and continue until
they reach the condition you favor. Add tomatoes and chilis. Add spices and
salt and pepper to taste and simmer while you mess with the rest of the
ingredients (Note: I would have added corn here, had I had it).
Reconstitute couscous with hot water. Stir together couscous, beans and
crushed tofu. Add sauce to create a desirable consistency. (Be sure to
save enough sauce for the casserole).
Squirt a 9x13 pan with cooking spray and then put a bit of sauce in the
bottom and spread it around. Heat a skillet to medium and use it to soften
the corn tortillas (put them on the skillet and flip them when they get a
bit hot; they should wind up soft). Roll about 2 to 3 tablespoons of the
filling in each tortilla (while heating the one to follow) and squeeze them
tightly side by side in the pan. Cover the rolls with remaining sauce when
you're done.
Bake in a 350 degree oven for 30 minutes and then let stand for ten
minutes.
Note: since I always cook for me and one fat-loving ovo-lacto vegetarian
(we just got engaged!), I made extra of everything (so don't take my
proportions as absolute) and filled two 8x8 pans, rather than one 9x13. I
then added extra stuff to his pan of enchiladas, leaving my pan pristine.
This is the way I always make lasagna too; one pan with fatty stuff added
to the vlf recipe for him and the vlf version for me. Anyway, I loved my
enchiladas, and he gave his an 8 out of 10.
Posted by Heather Brown <heather@EECS.Berkeley.EDU> to Fatfree Digest

[Volume 13 Issue 9] Dec. 9, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with

permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
Title: Lentils and Spanish Rice Enchiladas
Categories: Main dish, Ovo-lacto
Yield: 15 Enchiladas
1 Box Spanish Quick Brown Rice 2 c Grated cheese

1/2 c Lentils 16 oz Enchilada sauce
2 c Water 15 Corn tortillas; moistened
Prepare contents of box according to package directions. Cook lentils in

the 2 cups of water and drain off excess water. (Note: lentils and rice
will cook in the same amount of time). Mix the rice and lentils and place 2
tablespoons full in each tortilla and roll. Place in a 9 x 13 pan and cover
with enchilada sauce. Sprinkle with cheese and place in oven for 20 minutes
at 300 F.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987
Arrowhead Mills, Inc. (Reprinted with permission) Electronic format
courtesy of: Karen Mintzias
Title: Fat-Free, Gluten Free Enchilada Sauce
Categories: Sauces, Low-fat, Gluten-free
Yield: 1 Batch
1/4 c AM Rice Flour 1 ts Sea salt

1/4 c AM Toasted Garbanzo Flour 1/2 ts Garlic powder
2 tb Chili powder 1 qt Cold water
1 ts Cumin powder --in a deep sauce pan
1 ts Ground red pepper
Mix all dry ingredients together. Add to 1 quart of cold water in
saucepan. Cook over medium heat, stirring constantly until simmering and
thick. USe over enchiladas or to season grain dishes.
SUGGESTIONS: Refrigerate extra sauce. Double or triple the dry
ingredients. Store the dry mix in a tightly closed jar. Use 3/4 cup of the
dry mix to one quart of cold water to make sauce.
Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold

Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy
of: Karen Mintzias
Title: Lentil Enchiladas
Categories: Digest, Mar95
Yield: 1 Servings
3 c Water Oil-free garlic from a jar)
1 c Lentils 1 ts Red pepper
1 Onion, chopped (recipe 1 ts Black pepper
Called for "small" onion, I 1 ts Cumin
Used a large one) 1/2 c Salsa
1 Green pepper, chopped 1 ea Ff tortillas
2 ts Garlic (I used fresh
-----------------------------OPTIONAL GARNISHES----------------------------1
ea Chopped fresh tomatoes 1 ea Salsa
Put water and beans in saucepan on med high heat. Add all ingredients
except salsa and tortillas. Bring to a boil, stirring occasionlly. Reduce
heat and let cook til lentils are soft, about 45 minutes. (Keep stirring
because the beans will stick to the bottom of the pot.) Once the beans are
mushy, add salsa, stir well.
Place in tortillas, garnish as desired, and enjoy.
NOTE: I didn't soak the beans beforehand and haven't experienced any
problems. Mary McD says, in this book, that you don't need to soak lentils.
Source: The original version of this recipe can be found in "McDougall's
New Cookbook." Modified by yours truly.
Posted by Marie <mariem@rails.coat.com> to the Fatfree Digest [Volume 16
Issue 24] Mar. 28, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Title: Cathe's Green Enchiladas
Categories: Entrees, Cathe
Yield: 6 Servings
12 Corn tortillas (frozen), 3/4 c Onion, chopped
-thawed 1 cn Chicken broth
1/2 c Bacon grease (or oil) 1 Chicken bouillon cube
4 tb Butter -dissolved in
2 c Monterey Jack, grated 6 oz Water
-(8 oz package) 1 c Sour cream
1/4 c Flour 4 oz Jalapenos, canned
Cook tortillas, one at a time, for 15 seconds in hot bacon grease or oil.
Place 2 tablespoons of cheese and 1 tablespoon of chopped onion on each
tortilla and roll up. Place seam-side down in 11 by 7.5 by 1.5-inch dish.
Melt butter and blend in flour. Add chicken broth and bouillon/water all
at once. Cook and stir in sour cream and peppers. Pour over tortillas and
bake in 425 degree F. oven for 20 minutes. Add extra cheese and onion; bake
an additional 5 minutes.
Title: Tex-Mex Style Enchiladas
Categories: Meats, Tex-mex
Yield: 6 Servings
2 lb Ground beef, 2 1/2 c Enchilada sauce
-extra-lean (as -(2 standard cans)
-little fat as possible) 1 lb Cheddar cheese,
2 md Onions, chopped -sharp, grated
4 tb Flour
PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped onion in a
large skillet. There should be enough fat in the beef to eliminate any need
for extra oil and also to saute the onions at the same time. While you are
browning the beef (it should be completely cooked with no pink or red color
left), be sure to break it up so that it is granular in texture, as opposed
to chunky, when completely browned. Onions should be limp and translucent
but not brown.
Add about 4 T of flour and saute until flour is completely incorporated

into the meat mixture. Add the enchilada sauce. Heat over low heat. If the
mixture is too thick, add a little water. The consistency should be that of
a thick gravy, but not soupy. Simmer over low heat for 20-30 minutes.
PREPARE ROLLED ENCHILADAS: Rolled enchiladas are tougher to assemble, but

more authentic. Have ready a large baking pan, we always use an oblong
Pyrex pan. One at a time, dip each tortilla in the enchilada sauce just
enough to coat and slightly soften. Lay the tortilla flat in the baking
pan, spoon about 3 T of the enchilada sauce in a line down the middle, top
with about 1 t chopped onion and about 3 T of grated cheese.
Roll the tortilla tightly into a cylinder with the seam on the bottom, and
position against the bottom edge of the baking pan. Repeat until the pan is
full. This can get tricky (but it is possible) as the pan gets full.
Assembling the enchilada outside of the pan is usually a messy disaster.
Depending on the size of the pan and how tightly each enchilada is rolled,
you can get 8-12 enchiladas in a pan. This recipe should make about 16-24
enchiladas.
Spoon enchilada sauce over the assembled enchiladas to thinly cover.

Sprinkle generously with grated cheese. Bake at 425 degrees F. for 20
minutes.
PREPARE STACKED ENCHILADAS: This is the New Mexico style. It is much
easier to assemble. Have plates ready. One at a time, submerge each
tortilla in the enchilada sauce (which should be cooking on low heat during
this process) and cook until limp but not falling apart, this may take a
little practice to gauge the time.
Remove the tortilla from the sauce and place flat on a plate. Spoon a
little sauce, including meat, over the tortilla, add about 1 T chopped
onion and about 4 T grated cheese. Repeat the process until you have a
stack of 3-4 tortillas on a plate, depending on the appetite of the person
who will eat them. Top the last tortilla with a generous amount of sauce
and cheese. Serve immediately.
The fundamental difference between these two styles is the method used to
cook the tortillas. In the rolled style, the sauce is cooked into the
tortilla through the baking process. In the stacked style, the tortilla is
cooked directly in the sauce. Only the appearance differs, the taste is the
same with either style.
NOTES:
* Central Texas style Mexican enchiladas --We cook beef enchiladas in two
ways, the traditional rolled enchilada and the easier-to-cook New Mexico
stacked style. Both procedures are given. Also, we used to cook the
enchilada sauce/chili from scratch but more recently began using a shortcut
with canned Old El Paso brand enchilada sauce, since it is not only faster
(20 minutes vs. 4+ hours) but also has a very authentic spice combination.
Yield: Serves 6-8.
* I always use Old El Paso canned enchilada sauce, though it is possible
to make your own.
: Difficulty: moderate.
: Time: 1 hour.
: Precision: approximate measurement OK.
: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

Title: New Mexico Enchiladas
Categories: Entrees, Southwest
Yield: 2 Servings
1 lb Beef, ground 4 oz Tomato sauce
2 Garlic cloves, minced 8 oz Water
-(or less) 2 Corn tortillas
1 ts Salt (more or less 2 Eggs
-to taste) Vegetable oil
Pepper 1 c Lettuce, shredded
3 ts Chili powder (or less, 1 lg Tomato, chopped
-to taste) 1 md Onion, chopped
1 tb Flour 5 oz Cheddar cheese, grated
Saute the beef over medium heat until it has lost its raw red color,
chopping it with the edge of a spoon into small pieces as it cooks. Add the
garlic and spices and cook another 3-4 minutes. Add salt, pepper and chili
powder to taste. Remember that the flavor of chili mellows as it cooks,
although it won't get less hot. Add the flour to the meat mixture and stir
well. Add the tomato sauce and water. Simmer gently (uncovered) for about
45 minutes, until it has thickened and the flavors are blended.
Heat about 1/4 inch of oil in a small skillet over medium-high heat, until
it sizzles when a bit of tortilla is dropped in. Soften the tortillas
briefly in the oil, one at a time, about 5 seconds on a side. (Turn with
tongs, being careful not to tear them.) Drain on paper towels. Prepare
another small skillet with a small amount of oil in the bottom, enough for
frying an egg.
Assembling the enchiladas requires you to keep track of several things at

once. Start an egg frying for each enchilada. Make sure that the yolk is
cooked soft, not hard! Put one tortilla on a dinner plate. Cover it with a
medium-thick layer of meat sauce. Sprinkle chopped onion and grated cheese
on top. Sprinkle lettuce and chopped tomato around the edge. Top with
another tortilla. Cover with more meat sauce, sprinkle more onion and
cheese. Now top with the fried egg and serve immediately.
NOTES:
* New-Mexico-style enchiladas with eggs --This is the way my grandmother
and aunt made enchiladas; I haven't lived in New Mexico myself, but that's
where this recipe came from. Yield: Serves 2.
* You can also make single-decker enchiladas, for people with small
appetites. Omit the second layer of tortilla, meat, onion and cheese, but
don't forget the egg. If you make single-deckers, you will need twice as
many tortillas and twice as many eggs, but the same amount of the other
ingredients.
: Difficulty: easy to moderate.
: Time: 10 minutes preparation, 45 minutes simmering, 5 minutes assembly.
: Precision: approximate measurement OK.
: Vicki O'Day
: Hewlett-Packard Laboratories, Palo Alto, CA
: hplabs!oday

Title: Chicken Enchiladas Verdes
Categories: Mexican, Chicken, Casseroles
Yield: 8 Servings
1 lb Fresh poblano peppers (4 -drained and rinsed canned
-medium) -tomatillos)
1 lb Skinned, boneless cooked 2 c Chicken stock, divided
-chicken, at room 1 1/2 c Vegetable oil, divided
-temperature or warm 12 Corn tortillas (6-inch
1/2 c Lightly packed cilantro -diameter)

-leaves 2 oz Chihuahua or Muenster
Salt, to taste -cheese, chilled
1 1/2 lb Fresh tomatillos, husks 1 md Tomato, peeled and seeded

-removed and rinsed (OR 1/2 c Sour cream (about)
Char, peel, and seed the poblano peppers and set them aside. Shred the
chicken by pulling it apart with your fingers or by processing it with a
medium (4-mm) food processor slicing disk. There should be 3 to 4 cups. Set
aside.
To make the green salsa, mince the cilantro in a dry food processor fitted
with the metal blade. Add the roasted poblano peppers and 1/4 teaspoon of
salt; process until minced. Add the tomatillos and process until the
mixture is pureed, slowly adding 1 cup of the stock. Process until smooth.
Transfer the salsa to a nonreactive skillet large enough to hold a flat
tortilla. Add 2 tablespoons of the oil and 3/4 cup of the remaining stock.
Simmer until the sauce thickens slightly, about 15 minutes. Adjust the
seaonings, adding 1/4 teaspoon of salt or more, as needed. Set the sauce
aside in the skillet. (The sauce can be covered and refrigerated in a bowl
for 48 hours.)
Heat the remaining oil in a large, heavy skilet to 325 degrees. Layer paper
towels on a baking sheet with additional toweling nearby. To seal each
tortilla, slip it into the hot oil for 15 to 20 seconds, turning it once.
Ust tongs to transfer the tortillas to the paper towels and blot to remove
any excess oil. Repeat with the remaining tortillas.
Preheat the oven to 350 F and adjust the oven rack to the middle position.
To assemble the casseerole, work on the tortillas one at a time as follows:
warm the sauce and dip a sealed tortilla into the sauce, coating each side.
Rest the tortilla in a 15-by-10-by-3-inch baking dish (use glass,
porcelain, enamel, or earthenware,as the sauce is acidic). Put a generous
half cup of the shredded chicken on each tirtilla, roll it up, and put it
seam-side down in the dish, starting aty one end. Place the rolled
tortillas snugly side by side in the dish and work on top of the rolled
tortillas as the dish fills up so that no sauce is lost.
Shred the cheese. Stir the remaining broth into the remaining sauce, and
heat it simmering--the sauce will thicken slightly. Adjust the seasoning
and spread all of the remaining sauce over the enchiladas (rolled
tortillas). Sprinkle with the cheese. Cover the dish with aluminum foil.
Bake until a sharp knife inserted into the enchiladas is withdrawn hot,
about 18 to 20 minutes.
Coarsely chop the tomato. Serve the enchiladas by spooning them out of the
baking dish. Garnish each portion with a generous spoonful of sour cream
and some chopped tomato.
Title: Tex's Shrimp Enchilada Soup
Categories: Shrimp, Soups, Bubba gump
Yield: 2 Quarts
1 lb Unpeeled medium-size fresh p 2 tb Butter or margarine
5 c Chicken broth 1 md Onion, chopped
4 oz Tortilla chips 2 Garlic cloves, minced
2 cn (4 1/2-oz.) chopped green 1 c Sour cream
-chiles, undrained 1/4 c Chopped fresh cilantro
1 cn (10-oz.) diced tomatoes and Shredded mozzarella cheese
-green chiles, undrained Shredded cheddar cheese
Peel and devein shrimp; set aside.
Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from
heat; let stand 10 minutes. Position knife blade in food processor bowl;
add half of broth mixture. Process until smooth, scraping down sides once.
Transfer mixture to another container. Repeat procedure with remaining
broth mixture. Return blended mixture to Dutch oven; stir in green chiles
and diced tomatoes. Set aside.
Melt butter in a large skillet over medium high heat. Add shrimp, onion,
and garlic; cook, stirring constantly, 3 to 4 minutes or until shrimp turn
pink. Stir into broth mixture; cook until heated, stirring occasionally (do
not boil). Stir in sour cream and cilantro. Sprinkle each serving with
cheeses. Serve immediately.
Title: Chunky Enchilada Sauce
Categories: Sauces, Fat-free
Yield: 1 Servings
1 Onion; chopped 3 tb Chili powder
2 Garlic cloves; crushed 1/2 ts Ground cumin
1/4 c Water 1 1/2 c Water
1 cn Crushed tomatoes (28 oz) 1 tb Soy sauce
1 cn Green chilies; chopped (can) 3 tb Cornstarch(or 2 t arrowroot)
Place the onion, garlic, and water in a large saucepan. Cook, stirring for
5 minutes, until the onion softens slightly. Add the tomatoes, chilies, and
the spices. Stir. Cover and cook over low heat for 15 minutes. Add 1 cup
of the water and the soy sauce. Mix the cornstarch in the remaining 1/2 cup
water. Add to the sauce while stirring. Cook stirring, until thickened.
Title: Creamy Swiss Enchiladas
Categories: Poultry, Tex-mex
Yield: 3 Servings
6 Tortillas 1 ts Salt
1 1/4 c Cooked chicken 1 c Heavy cream
1/2 c Diced green chiles * 1 ts Salt
1/2 c Mild green chili salsa * 1 c Grated Swiss cheese
2 tb Sour cream
Mix together chicken (diced or shredded), green chiles, salsa, sour cream,
and 1 t. salt.
Mix heavy cream and 1 t. salt in pie plate. Dip tortillas in cream and
fill with chicken mixture. Roll and place in ungreased baking dish.
Pour any remaining cream over enchiladas and top with cheese. Bake at 350
for 20-30 minutes.
* Use 7-8 ounce cans and mix the remaining chiles and salsa with the extra
cream before pouring over the enchiladas.
Title: Chicken Enchiladas with Tomatillo Sauce
Categories: Chicken, Mexican
Yield: 4 Servings
-----------------------------------SAUCE----------------------------------
1 1/4 lb Fresh tomatillos 1 md Garlic clove

1 -to.... -peeled and minced
2 Jalapeno peppers 1 tb Vegetable oil
1 sm Onion; peeled and finely 2 c Low-sodium chicken broth
-chopped 1/4 ts Salt
---------------------------------ENCHILADAS--------------------------------
2 Whole chicken breasts 8 Corn tortillas

-boneless and skinless 1 c Sharp cheddar cheese
2 tb Minced onion -coarsely grated
1/3 c Sour cream 1/2 c Crumbled asiago cheese
1/4 ts Salt -or substitute additional
1/3 c Vegetable oil -cheddar or jack cheese
1. TO MAKE THE SAUCE. Husk and wash the tomatillos. Bring a pan of water
to the boil, add the tomatillos and jalapeno peppers and time for 10
minutes. Drain and remove the stem ends of the peppers. Put the
tomatillos, peppers, onion and garlic in a food processor and process to a
coarse puree.
2. In a large pan heat the vegetable oil over medium heat. Add the
vegetable puree and simmer 2 minutes. Stir in the broth and salt; simmer 15
minutes, stirring occasionally. Set aside.
3. TO MAKE THE ENCHILADAS. Place the chicken in a large saucepan and cover
with cold water. Bring just to a boil, reduce the heat, cover and simmer
until cooked through. Remove the chicken from the water and cool slightly.
Shred the chicken and set aside.
4. Combine the cooled, shredded chicken with the minced onion, sour cream,
and salt. Stir in 1/4 cup of the tomatillo sauce. Set aside.
5. In a 9-to 10-inch frying pan heat the oil over medium-high heat. Put 1
tortilla at a time in the hot oil and fry about 30 seconds on each side.
Drain on paper towels. Cool slightly.
6. Spread a little of the sauce in a 9-by 13-inch baking dish. Spoon some
of the filling down the center of each tortilla and roll. Place in the
baking dish; it will be a tight fit. Spoon the sauce over the enchiladas
and sprinkle with the cheddar and asiago cheeses.
7. Bake in a preheated 350-degree oven 25 minutes. Cool 5 minutes before
serving.
Title: Post Thanksgiving Enchiladas
Categories: Turkey, Main dish, Poultry, Mexican
Yield: 4 Servings
----------------------------------FILLING---------------------------------1
1/2 c Diced, cooked turkey 1/2 cn Dried green chilies (4oz)
1/4 c Chopped green onion 3/4 c Sour cream or plain yogurt
1 c Shredded jack cheese
-----------------------------------SAUCE----------------------------------2
tb Oil 1 ts Cumin
1/2 c Chopped onion 1/4 ts Salt, if desired
1 Clove garlic, minced 8 Corn tortillas
2 ts Chili powder Oil, extra cheese
2/3 c Tomato sauce Avocado for garnish

1/2 c Chicken broth
In a bowl, combine the turkey, green onion, cheese, chilies and sour cream
or yogurt -set aside. In a skillet or sauce pan, saute the onion in the
oil until barely softened. Stir in garlic. Cook for one minute. Add chili
powder, tomato sauce, broth, cumin and salt. Bring to a boil, stirring.
Remove from heat.
Fry tortillas in oil but just until soft-not crisp. Dip in the sauce.
Smooth some filling on each tortilla and roll up. Place seam side down in a
baking dish. Repeat with remaining tortillas. Spoon remaining sauce over,
sprinkle with extra cheese.
Heat at 375f for 10-15 minutes. Garnish with avocado and serve
Title: Crock Pot Enchiladas
Categories: Crockpot
Yield: 6 Servings
1 lb Hamburger 10 1/2 oz Cheddar cheese soup
1 Onion, chopped 10 1/2 oz Cream of mushroom soup
4 1/2 oz Can chopped chilies 10 1/2 oz Cream of celery soup
1 cn Mild enchilada sauce 1 pk Dorito chips
10 1/2 oz Golden mushroom soup
Brown hamburger and chopped onion, pour off grease. Put all ingredients in
crock pot except Doritos chips. Mix and cook low 4 to 6 hours. Last 15
minutes before you are ready to eat, add Dorito chips and stir.
Title: Light: Chicken and Cheese Enchiladas
Categories: Poultry etc, Mexican
Yield: 4 Servings
1 1/2 c Chicken, cooked, cubed 1/2 ts Ground cumin
1/4 lb Cream goat cheese (chvre) 1/4 ts Salt
-or light cream cheese,soft 1/4 ts Pepper
1/2 Sweet red pepper, chopped 8 Corn tortillas
4 Green onions, sliced 1 1/2 c Mild salsa
In bowl, combine chicken, goat cheese, red pepper, half of the green
onions, cumin, salt and pepper; set aside.
In steamer or metal sieve set over boiling water, cover and steam corn
tortillas, in 2 batches, for 3-4 minutes or until very limp.
Using tongs, arrange first tortilla batch in single layer on work surface.
Quickly divide 1/2 cup of the salsa among tortillas, spreading to edge.
Arrange half of the chicken mixture in line down centre of each; roll up.
Repeat with remaining tortillas.
Place enchiladas, with sides toughing, in greased 13x9-inch baking dish;
completely cover with remaining salsa. Bake in 400F 200C oven for 15-20
minutes or until heated through.
Sprinkle with remaining green onions.
Per Serving: about 290 calories, 23 g protein, 12 g fat, 24 g carbohydrate
good source calcium, excellent source iron.
Source: Canadian Living magazine [Jan 96] Presented in article by Vicki
Burns: "30 Minutes & Light: Enchiladas See the Light"
[-=PAM=-] PA_Meadows@msn.com
Title: Nutrient-Rich: Spicy Bean Enchiladas
Categories: Vegetables, Mexican
Yield: 4 Servings
1 tb Vegetable oil pn Hot pepper flakes
1 Onion, chopped 19 oz Canned kidney beans,
1 Sweet green pepper, chopped -drained and rinsed
3 Garlic cloves, minced 1 c Salsa
1 tb Ground cumin 4 10-inch flour tortillas
1 tb Chili powder 1/2 c Cheddar cheese, shredded
2 ts Dried oregano
In nonstick skillet, heat oil over medium-high heat; cook onion and green
pepper, stirring often, for 8 minutes or until softened. Stir in garlic,
cumin, chili powder, oregano and hot pepper flakes; cook, stirring, for 2
minutes. Add beans and mash coarsely.
[Recipe can be prepared to this point, covered and refrigerated for up to 1
day.]
Stir in half of the salsa; cook, stirring often, for 8 minutes. Divide
mixture among tortillas and roll up. Place tortillas, seam side down, in
lightly greased 11x7-inch baking dish. spoon remaining salsa over top;
sprinkle with cheese.
Cover with foil; bake in 450F 230C oven for 10 minutes. Alternately, cover
with waxed paper and microwave at High for 5 minutes.
Per Serving: about 430 calories, 18 g protein, 13 g fat, 64 g carbohydrate
very high source fibre, good source calcium, excellent source iron.
Source: Canadian Living magazine Oct 94 Presented in article by Rose
Murray: "Health & Well-Fare: Cooking On Your Own"
[-=PAM=-] PA_Meadows@msn.com
Title: Becca's Enchiladas Verde
Categories: Cheese, Pulses and
Yield: 6 Servings
5 lg Flour Tortillas --(or 6) 12 oz Can Green Enchilada Sauce**
1/2 c Chopped Onion -see note
16 oz Can Refried Beans 1 1/2 To 2 Cups Cheddar Cheese
1 1/2 c Salsa --* see note -shredded
* I use a 14 oz. can of Food Club Diced Tomatoes with Green Chilies. ** or
red enchilada sauce if desired
Drain the salsa. In a medium bowl mix the refried beans, salsa and onion.
Warm the tortillas. Grease a 9 X 12 inch baking dish. Now, spread about 1/4
cup of the refried bean mixture evenly over 3/4 of one tortilla. Sprinkle
with a little cheese and roll the tortilla starting with the part covered
with refried beans. Place with the end of the roll down in the baking dish
length-wise. Continue with the other tortillas until the baking dish is
filled (I can usually fit six in the dish.) Pour the enchilada sauce over
the top of the tortillas evenly and sprinkle with remaining 3/4 -1 cup of
cheese. Bake at 350 degrees for 30 minutes.
Viva la enchilada! This is one of Brandon and I's favorites. I came up with
this simple recipe a couple of years ago while in college. It costs about
$4.75 and lasts for two meals for us. It also takes very little time to
prepare. You can top it with any of your favorite toppings too; guacamole,
sour cream, black olives and shredded lettuce. Enjoy!
Recipe By :
Title: Chicken Enchiladas -1
Categories: Poultry, Pulses and
Yield: 1 Servings
1/2 lb Boneless Skinless Chicken 1/2 ts Soy Sauce
Breasts --cooked & 1/2 ts Salt
Shredded 2 cn Enchilada Sauce --(10 oz.
1 sm Can Green Chilies --chopped Each)
8 oz Monterey Jack Cheese -1/
2 c Water
Shredded 8 10-Inch Flour Tortillas
1 cn Refried Beans
Preheat oven to 350.
Combine the chicken, green chilies, cheese, beans, soy sauce, and salt.
Combine enchilada sauce and water. Dip tortilla in sauce to cover. Place
filling in middle, roll it up and set it seam side down in a baking dish.
Pour remaining sauce over enchiladas, cover pan with foil, and bake 15
minutes. Remove foil and bake another 5 minutes.
Recipe By :
Title: Two Bean Enchiladas
Categories: Pulses, Grains
Yield: 12 Servings
12 6" flour tortillas 1/2 c Onions --chopped
15 oz Can kidney beans --drained 8 oz Jar md flavor taco sauce
15 oz Can red beans --drained 1/2 c Taco seasoning mix
1/2 c Bell peppers --chopped 1 1/2 c Cheddar cheese --shredded
Preheat oven at 350. Prepare a baking sheet lightly with cooking spray. In
a mixing bowl, combine beans, peppers, onions, 4 oz taco sauce, and taco
seasoning mix. Spoon about 1/3 cup filling onto one end of each tortilla.
Starting at the end with the filling, roll up each tortilla. Arrange
tortillas, seam side down, on prepared pan. Pour remaining taco sauce over
tortillas. Cover with foil. Bake for 30 minutes. Remove foil, sprinkle with
cheese. Bake, uncovered for 5 minutes more or until cheese melts.
Recipe By : Anita A. Matejka
Title: Enchiladas Verdes
Categories: Casseroles
Yield: 6 Servings
4 Chicken breast Salsa verde
2 c Tomato, canned; mashed Tortillas, corn
1/2 c Onion; chopped Oil

1 ts Salt Sour cream
1 ts Garlic powder
--------------------------------SALSA VERDE-------------------------------
4 lb Tomatillos, peeled 1 ts Salt

1/2 c Onion; finely chopped 1 ts Garlic; chopped
1/4 c Oil
Calories per serving: 184 Fat grams per serving: 5 Approx. Cook Time:
0:45 In large pot, boil chicken in water to cover until tender; reserve 2
cups broth. Debone and dice chicken. Add chicken, tomatoes, onion, salt and
garlic to reserved broth; boil 10 minutes or until reduced enough for
enchilada filling. Strain. Heat a bit of oil in a small skillet; press each
tortillas into the hot oil a few seconds to soften them and make them more
pliable to roll. Stuff with chicken filling. Roll filled tortillas and
place in baking dish. Cover with salsa verde. Bake at 375 degrees until
thoroughly heated, about 25 minutes. Before serving, top with sour cream.
Salsa verde: Boil tomatillos in small amount of water until tender; blend
in food processor. In skillet, saute onions in oil. Add pureed tomatillos,
salt and garlic.
--El Jarro de Arturo

per Clarence Fontish
Title: Texas Enchilada Gravy
Categories: Tex-mex, Sauces
Yield: 1 Batch
2 tb Lard (or shortening) 3 c ;Water, warm
2 tb Flour Salt; to taste
2 tb Chili powder
Melt lard in a skillet, stir in the flour and make a light roux. Add the
chili powder, water and salt; cook until thick.
--The Only Texas Cookbook
Linda West Eckhardt Submitted By SAM
WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 06 NOV
1995 105637
GMT
Title: Chicken Enchiladas Cajun Style
Categories: Main dish, Poultry, Cajun
Yield: 1 Servings
4 Chicken breasts OR>> 1 cn Cream chicken soup
1 Fryer, cooked,cut bite size 1 cn Chicken broth
1 cn Mushroom soup 1 pk Corn tortillas (12 in pkg.)
Chili peppers to taste>>> Brick or American cheese>>>>
Seeded and chopped Grated.
1 cn Tomato soup
Combine all ingredients, except cheese. Mix and place half in
casserole. Cover with cheese. Repeat layers. Bake 1 hr. at 350 F . This
freezes well and enough to make 2 casseroles. Courtesy Telephone Pioneers
BillSpalding *P CRBR 38 A
Title: Chicken Enchiladas Ii
Categories: Poultry, Main dish
Yield: 6 Servings
4 Cooked chicken breasts>>> 1 cn Pet milk
Cut in bite size pcs. 1 cn Green chili peppers, seeded>
1/2 c Chopped onion Chopped.
12 Corn tortillas, torn small 8 oz Swiss cheese, grated
2 cn Cream chicken soup
Combine and mix chicken, soup, milk, onion and chili peppers. In
casserole dish, place a layer of tortillas, layer of chicken mixture and
layer of cheese. Repeat layers, ending with cheese on top. Bake at 350 f.
until hot and cheese is melted. Courtesy Telephone Pioneers BillSpalding *P
CRBR 38 A
Title: Chicken Enchiladas with Sour Cream
Categories: Chili, Chicken
Yield: 1 Servings
-Chicken Enchiladas with -Sour Cream
1/4 cup butter or margarine 1/4 cup all-purpose flour 2 cups chicken broth
1 8 ounce carton sour cream 2 canned jalapeno peppers(seeded and chopped)
1 dozen corn tortillas vegetable oil 1 whole chicken breast, cooked and
chopped 2 cups shredded cheese, divided(use Monterey Jack) 3/4 cup chopped
onion Chopped fresh parsley Picante Sauce(get a thick kind)(try Pace brand)
Using a heavy saucepan, melt butter over low heat. Add flour and stir
until smooth and consistant. Cook for about a minute while stirring
constantly. Gradually add chicken broth; cook over medium heat, stirring
constantly, until misture is thickend and bubbling. Stir in the sour
cream and chopped peppers. Pour half of sour cream sauce into a lightly
greased 12 x 8 x 2 inch baking dish; set aside dish and remaining sour
cream sauce.
Fry your tortillas in w tablespoons of oil in a medium sized skillet for 5

seconds on each side or just until tortillas are softened; add additional
oil when necessary. Drain well(use paper toweling).
Place about 1 tablespoon of each of chicken, chease and onion on each

tortilla. Roll the tortillaa up and place seam side ddown in reserved
baking dish. Pour remaining sour cream sauce over the top. Now bake at 425
for 20 minutes. Sprikle remaining cheese on top, bake an additional 5
minutes to melt the cheese. Garnish with parsley and pour on the Picante
Sauce. Serves 6. Converted by MMCONV vers. 1.40

Southwest Enchilada Favorites

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Enchiladas!!

Truly a favorite in a Southwest selection of best menu items. In

----------Recipe via Meal-Master (tm) v8.05

SOURCE: BON APPETIT, April '93

Basic Red Sauce

Makes about 2 1/2 cups sauce.

Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg

-----------------------------GREEN CHILE SAUCE----------------------------1/

Sliced radishes or almonds

1/4 c Sliced green onions 1/4 c Stuffed green olives

Mix first five ingredients together. Add 2 T. enchilada sauce. Moisten

* "Anasazi" is a Navajo word meaning "ancient one." Anasazi beans have

1/2 c Onion; chopped Sour cream

4 lb Tomatillos, peeled 1 ts Salt

1 1/2 tb Tomato sauce 1/4 ts Ground cinnamon

*ENCHILADA SAUCE* 1 Minced green onions

Chopped cilantro, tomatillo slices and lime slices for garnish

12 10" corn or flour tortillas 1/2 ts Oregano

5 or 6 c Enchilada sauce 10 or 12 Soft corn tortillas

3 oz Cheese, Cheddar or Monterey Que Bueno Enchilada sauce

2 tb Tomato paste, unsweetened -sweetened

Fry each tortilla quickly in butter. In a casserole, layer in this order;

"Talk About Good" Published by the Junior League of Lafayette, LA

----------Recipe via Meal-Master (tm) v8.05

--shredded 2 tb Vegetable oil

2 tb Vegetable oil 1 c Water

4 c Pitted green or black 12 lg Flour tortillas

"Chilisalya" was clearly a misreading of a handwritten recipe for chili

Pour remaining Chilisalya on tortillas in baking dish and sprinkle

Each enchilada contains about: 416 calories; 798 milligrams sodium; 48

Makes 12 enchiladas, or 6-12 servings.

: Copyright (C) 1986 USENET Community Trust

1 2/3 c Drained cooked beans 15 oz Tomato sauce, divided

2 c Shredded Cheddar cheese 12 (7 in.) corn tortillas

-sauce 2 tb Green onion; chopped

1/3 c Soy sauce, low sodium 24 oz Tomato sauce; * see note

2 c Cooked turkey; chopped Hot oil

1/4 c Corn meal 10 oz Mild enchilada sauce

Recipe by: Kay Hinga <HINGA@IPFWCVAX.BITNET> Preheat Oven to 350 F.

1/2 c Onions, chopped 1 1/2 c Water

1 c Chicken, cooked; chopped 1/4 ts Chili powder

Source: Quick & Delicious Casserole Delights by Johna Blinn, downloaded

Minced 3 oz Queso Fresco or

1 cn (15 ounces) tomato sauce 2 c Shredded Cheddar Cheese

Sauce Chopped tomato

Recipe By : Mark Haugen of Tejas, Minneapolis, MN

1/2 c Onion, Chopped 1 ts Cumin

-----------------------------FILLING & TOPPING----------------------------3

26 oz Can diced tomatoes in juice 4 Jalapenos, thinly sliced

2 tb Butter or margarine 6 oz Pepper Jack cheese, shredded

1 pt Cherry tomatoes 2 tb Fresh lime juice

1 1/2 c Cooked kidney beans -=OR=-Nonstick cooking spray;

2 c Cooked Idaho Pinto beans 1/2 lb Cheddar cheese, divided

Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707

-thinly -with one)

1. Water saute onion,pepper garlic, until onion translucent. 2. Add spices

mmk3@Lehigh.EDU (MARGARET M. KING) From Fatfree Digest April-May 1994,

2 c Black beans 1/2 pk White Wave lowfat firm tofu,

Posted by Heather Brown <heather@EECS.Berkeley.EDU> to Fatfree Digest

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with

1 Box Spanish Quick Brown Rice 2 c Grated cheese

Prepare contents of box according to package directions. Cook lentils in

ENCHILADA SAUCE 1 Minced green onions