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! http://stores.shop.ebay.com/eBooksdivas-eBooks-On-CD

----------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. ----------Recipe via Meal-Master (tm) v8.05 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. http://stores.shop.ebay.com/eBooksdivas-eBooks-On-CD

----------Recipe via Meal-Master (tm) v8.05 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. ----------Recipe via Meal-Master (tm) v8.05 Title: Impossible Beef Enchilada Pie Categories: Impossible, Mexican, Ground beef, Cheese Yield: 1 servings 1 1 2 2 lb Ground Beef 8 oz Enchilada Sauce c Onion; chopped 2/3 c Tortilla Chips; Crush Fine Cloves Garlic; Chopped fine 2 c Cheddar Cheese; Shredded 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. http://stores.shop.ebay.com/eBooksdivas-eBooks-On-CD

Add eggs and scramble. Salt and pepper to taste. Ham Yield: 3 servings 2 tb Olive oil 2 tb Butter 1 c Ham. Pour the white sauce over and top with cheese.----------Recipe via Meal-Master (tm) v8.ebay. Slowly add milk while whisking. http://stores.com/eBooksdivas-eBooks-On-CD . but do not allow to harden. Divide the egg mixture into three tortillas and roll. Heat until thickened and bubbly. diced 1/4 c White flour 2 Eggs 1/2 c Colby jack cheese. In small pan. heat butter and whisk in flour. Serve with salsa on the side. diced 3/4 c Milk ds Salt Salsa ds Pepper Saute ham and onion in olive oil. Breakfast.shop.05 Title: Brunch Enchiladas Categories: Mexican. Heat tortillas on a griddle until soft and pliable. Eggs. shredded 1 sm Onion.

Continue with remaining tortillas. Stir in garlic. Pour all remaining cream mixture over enchiladas and cover with grated cheese.com/eBooksdivas-eBooks-On-CD . heat cream and dissolve bouillion cubes in it. Drain on paper towels. Bake in a preheated 350~ oven for 25-30 minutes. chicken and peppers. Place on a flat surface and put 2-3 Tbsp. heat about 1/3 cup of oil and dip each tortilla in hot boil.shop. tomato sauce. grated 1/4 ts Sugar 1 lg Onion. Set aside. Mexican. until cheese is melted and browned.canned Seed and chop the jalapeno pepper. In a large saucepan. Casseroles. 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. Place rolled tortilla. for a few second to soften. turning once. Cover and simmer 5 minutes.ebay. In a small skillet. http://stores. chopped 1 Whole jalapeno pepper.----------Recipe via Meal-Master (tm) v8. chicken mixture in the center and roll up.05 Title: Chicken Enchiladas with Cheese Categories: Chicken. Saute onion in oil until translucent. Assemble Enchiladas: Dip a tortilla in the cream mixture. seam-side down in 13x9" baking dish. Cheese Yield: 6 servings 2 c Chicken. sugar. salt.

Mexican. covered. In another bowl. http://stores. crab and 1 cup of the monterey jack cheese. garlic and salt and pepper in blender. Place chiles. shred In a mixing bowl stir together soup. Cheese.05 Title: Red Enchilada Sauce Categories: Sauces. onions. Let stand for 10 minutes.com/eBooksdivas-eBooks-On-CD . roll up. Can add a dash of hot pepper sauce to soup mix if desired. 5-6 inch 1/2 c Onions. onion. chopped 1 c Milk 10 oz Spinach.05 Title: Seafood Enchilada Casserole Categories: Crab. on high for 12-14 minutes. drained spinach. chopped ds Pepper 1 3/4 c Monterey Jack cheese. Wrap the tortillas in paper towels. chopped ds Nutmeg 8 oz Crab.----------Recipe via Meal-Master (tm) v8. Stir milk into the reserved soup mixture. ----------Recipe via Meal-Master (tm) v8. Sprinkle with the remaining cheese. Casseroles Yield: 1 servings 10 oz Cream of chicken soup 8 Corn tortillas. sauce pan heat bacon drippings and brown flour. Liquefy mixture. pour over enchiladas. oregano. Place 1/3 cup mixture on each tortilla.shop. Microwave. Chili. Cook. set aside. 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. frozen. Place seam side down in a greased 12 x 7 1/2 dish. Add the chile mixture and simmer for 30-45 minutes. place half of the soup mixture. In a 2 qt. nutmeg and black pepper.ebay. microwave on 100% power for 30-60 seconds.

for 30 minutes. Serve warm with the sour cream. Chopped. Simmer. Vegetables Yield: 6 servings 1 c Onion.shop. until the cheese is melted. Place seam sides down in an ungreased 13 X 9 X 2-inch baking dish. ----------Recipe via Meal-Master (tm) v8.05 Title: Red Enchiladas with Cheese Categories: Mexican. Shredded 1 tb Red Chiles. Heat to boiling then reduce the heat. jack Tortillas 10 oz Enchilada sauce c Cheddar Stir first six ingredients together and fill tortillas. * 4 c Tomatoes. 4 Medium 12 oz Mozzarella Cheese. tortillas. Ground Dairy Sour Cream 1 ts Salt * Tortillas should be 6 to 7 inches in diameter. Dip each tortilla into sauce to coat both sides. uncovered. rotating once. Heat the oven to 350 degrees F. and cheese. http://stores.Finely Chopped 1 ts Oregano Leaves. Finely Chopped. Stir in remaining ingredients except the sour cream. Put in greased 8 x 12 glass pan. Ground 2 Cloves Garlic. chopped ts Cumin 1 c Cheese. stirring occasionally. Dried 1/4 c Vegetable Oil 1/8 ts Pepper 1/2 c Chicken Broth 12 Corn Or Flour Tortillas.com/eBooksdivas-eBooks-On-CD . about 15 minutes. 1 Lge 1 ts Cumin. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Microwave on high for 11 to 13 minutes.05 Title: Enchiladas Categories: Mexican Yield: 1 servings 2 1 1 8 2 c Ricotta 1 Egg c Green onion 2 tb Chilies. Cook and stir onion and garlic in oil in a 10-inch skillet over medium heat. Pour sauce over. Spread 2 Tbls of the chease on each tortilla and roll up. Cheese/eggs.ebay. uncovered.----------Recipe via Meal-Master (tm) v8. Cover with cheddar cheese and cook on high 1 to 2 minutes. until onion is tender. Bake.

Dip each tortilla into the sauce to coat both sides. Pour remaining sauce over enchiladas and sprinkle with the cheese. * 3 c Cooked Chicken. Then mix in the remaining ingredients and simmer.ebay.05 Title: Green Enchiladas Categories: Mexican. http://stores. Easy! This recipie came from Brenda Frandsen's church cook book which she compiled.com/eBooksdivas-eBooks-On-CD . ----------Recipe via Meal-Master (tm) v8. Poultry. Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. ** Tortillas should be 6-inches in diameter and should be warm. 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. about 15 minutes.shop.----------Recipe via Meal-Master (tm) v8.05 Title: Enchilada Sauce a la Brenda Categories: Mexican. Bake.Shredded 10 Flour Or Corn Tortillas. Shredded 1 c Dairy Sour Cream 1 c MontereyJack Cheese. ** Dairy Sour Cream * See Sowest 2 for recipe. Substitute 3 cups of shredded cheese or cooked beef for the chicken. Heat oven to 350 degrees F. uncovered. Sauces. RED ENCHILADAS: Substitute 2 cups of the Basic Red Sauce (see Sowest 2 for the recipe) for the Basic Green sauce. Cheese/eggs Yield: 5 servings 2 c Basic Green Sauce. Serve warm with sour cream. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. until cheese is melted. Prepare basic green sauce and stir in the 1 cup of sour cream.

aobut 20 minutes. simmer until chicken is cooked through. Season with salt and pepper. 4 Plum tomatoes. quartered onion. cool. about 20 minutes. Reduce heat to medium. Transfer chicken to another bowl using slotted spoon. Add stock. about 1 minute.----------Recipe via Meal-Master (tm) v8. Working in batches. Add cumin. about 5 minutes. transfer chilies and almonds to bowl. about 45 minutes. quartered 1 2-oz. Reserve stock in pot. Boil until reduced to 4 cups.) http://stores. Using slotted spoon. (Can be made 1 day ahead. garlic.com/eBooksdivas-eBooks-On-CD . stemmed. peeled. tomatoes. about 2 minutes. cored. Add chilies and almonds.05 Title: Chicken Enchiladas with Pasilla Chili Sauce Categories: Chicken.ebay. puree stock mixture in blender. Add to same pot and brown on all sides. chili mixture.shop. package dried pasilla 4 Cloves garlic. 2 tb Firmly packed golden brown Torn into 1-inch pieces Sugar 1/2 c Whole blanched almonds. sugar and salt to stock. seeded. Sliced Quartered Fresh cilantro sprigs Heat 2 tablespoons oil in large pot over high heat. Mince cumin seeds. peeled Chilies. Return to pot. Cheese Yield: 16 servings 2 tb Peanut oil 1/2 Onion. Chill chicken and sauce separately. seeded. Saute until chilies darken and almonds are golden. stirring occasionally. Toast cumin seeds in heavy small skillet over medium-low heat until aromatic. Mexican. 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. Season chicken with salt and pepper. Simmer until all ingredients are very soft.

Fry tortillas 1 at a time until softened. Spread 1 tablespoon sauce over each tortilla. Pour oil into deep skillet to depth of 1/2 inch and heat to 375-degree F. Place 1/3 cup chicken down center of each tortilla. April '93 http://stores.Remove skin from chicken and discard. transfer to paper towels. about 20 minutes. Pour remaining sauce over enchiladas. Sprinkle each with 2 tablespoons cheese and 1 tablespoon chooped onion. Place seam side down in baking dishes. Sprinkle with remaining cheese. Set filling aside.) Preheat oven to 350-degree F. SOURCE: BON APPETIT. Oil two 13X9-inch glass baking dishes. Top with creme fraiche. Bake until heated through. Transfer to bowl and combine with 1/2 cup sauce. (Can be made 1 hour ahead. Cover.com/eBooksdivas-eBooks-On-CD .shop. Using metal sapatula. avodado and clinatro. Cut meat from bones and shred. about 5 seconds per side.ebay. roll up.

ebay. NOTE: For a real New Mexican touch place a poached or fried egg on top.05 Title: Enchiladas Verdes -Green Chili Categories: Cheese. add water. Grated 1 tb Flour 1/4 c Minced Onion Fry tortillas in fat to soften. minced onion and cheese on oven-proof plates. If mixture is too thick.com/eBooksdivas-eBooks-On-CD . Heat garlic in oil then discard garlic. Blend flour into oil.shop. http://stores. Eggs. Stir in green chili sauce and heat thoroughly. Place in oven to allow cheese to melt. Sprinkle cheese on top. Layer tortillas with sauce. Use 3 tortillas for each serving. Add salt to taste. 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.----------Recipe via Meal-Master (tm) v8. The egg seems to help meld the flavors.

Bake. Stir in sour cream. Serve warm with sour cream. http://stores. Cover and cook over medium heat for 5 minutes. Chicken. reduce heat. Makes about 4 cups of sauce.----------Recipe via Meal-Master (tm) v8. ** Tortillas should be 6-inches in diameter and should be warm. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. stir in broth. Simmer uncovered for 10 minutes. Chopped. Prepare basic green sauce and stir in the 1 cup of sour cream. uncovered. Chopped. 2 Med. Stir in remaining ingredients except broth and sour cream. Cheese Yield: 5 servings 2 c Basic Green Sauce 1/2 c Vegetable Oil 1 c Dairy Sour Cream 10 oz Fresh Spinach. Cover and refrigerate any remaining sauce. Return mixture to saucepan. stirring occasionally. about 15 minutes. Pour remaining sauce over enchiladas and sprinkle with the cheese. Crushed 1 Dairy Sour Cream 1 tb Oregano Leaves.Shredded 2 Cloves Garlic. Heat to boiling.ebay. Servings: 5 Cook and stir onions in oil in a 3-quart saucepan until tender.com/eBooksdivas-eBooks-On-CD . cover and process until smooth. Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Heat oven to 350 degrees F. Shredded 4 oz Green Chiles. 1 cn 1 c MontereyJack Cheese. about 1 minute. until cheese is melted. ** 1/2 lb Tomatillos. Coarsely Chopped 3 c Cooked Chicken.05 Title: Green or Red Enchiladas Categories: Mexican. Dried Basic Green Sauce 1 c Chicken Broth Servings: 8 2 c Dairy Sour Cream 1 c Onions. Place mixture in food processor workbowl fitted with steel blade or in a blender container. Dip each tortilla into the sauce to coat both sides. Chopped 10 Flour Or Corn Tortillas.shop.

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

spooning 1/4 cup mixture down the center of each tortilla. stiffing frequently until chicken is cooked. Pour milk sauce over top and bake in 350 degree oven for 20 minutes.05 Title: Light Swiss Enchiladas Categories: Mexican. Wrap tortillas tightly in foil and place in preheated oven for 15 minutes to soften. Dip each tortilla in milk sauce. Omit salt if stock is salted. stirring frequently. Chicken Yield: 4 servings 12 Corn Tortillas 1/2 ts Salt 1 Medium onion. Divide chicken filling. chicken stock 1 Clove garlic.ebay. Remove from oven and sprinkle grated cheese evenly over top. grated. uncovered for 10 minutes. 2 cups. place each enchilada on a plate and garnish with fresh cilantro if desired. about 5 minutes.shop. covered. Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg Jeanne Jones 'Cook it Light' S.----------Recipe via Meal-Master (tm) v8. Express News. cook onion an dgarlic. Cheese. Return to oven for another 5 minutes until cheese is melted.com/eBooksdivas-eBooks-On-CD . Slowly heat to simmer. seam side down.A. 19 SEP 90 http://stores. 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. While chicken mixture is simmering. Add chicken and cook over medium heat. combine stock and dry milk powder in saucepan and mix thoroughly. chopped 2 1/2 c Defatted. While tortillas are warming. chilies and salt and mix well. Preheat oven to 350 degrees. over low heat until soft. Roll each tortilla around filling and place. To serve. adding a little water or stock if necessary to prevent scorching. in glass baking dish that has been sprayed with non-stick vegetable coating. tomato puree 1 Fresh cilantro garnish 1/4 c Canned whole green chiles Servings: 4 Can use fat-reduced Swiss or Jack cheese. Simmer. Add tomato puree. This recipe may also be made in individual au gratin dishes.

Grated * 1-2 cups of oil for cooking corn tortillas. Ground beef. Chopped Separate 16 oz Can Kidney Beans. http://stores. Stop with layer of onion and cheese. kidney beans and spices.----------Recipe via Meal-Master (tm) v8. Add tomatoes. Lean 16 oz Canned Tomatoes 2 lg Onions. chopped. spoon "sauce" over it and sprinkle some of raw onion and cheese on sauce. Heat oil.com/eBooksdivas-eBooks-On-CD . Corn Tortillas 1 lb Cheese. ~---------------------------------------------------------------------~-Brown ground beef and 1 chopped onion (add 2 cloves garlic. Simmer. Drained 4 tb Chili Powder To Taste 1 ts Sugar 1 ts Salt and Pepper To Taste 1 Pkg.ebay. Put 1 tortilla on plate.shop. and cook tortillas to desired degree. Put on another tortilla and repeat until large enough for you. Beans. crushed. Cheese Yield: 4 servings 2 lb Ground Beef. (Soft seems to work best) Drain on paper towels.05 Title: Old Style Enchiladas Categories: Mexican. if desired) and drain.

Add salt. cooked chicken Salt to taste 1 lb Jack cheese. 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. stirring frequently for 5 minutes. Put 1/4 cup of the mixture on each tortilla and roll it up. drain on paper towels and keep warm. grated -----------------------------GREEN CHILE SAUCE----------------------------1/ 4 c Olive oil 1 c Water 1 Clove garlic. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes.05 Title: Sour Cream Chicken Enchiladas Categories: Mexican.ebay. Poultry. (optional) 4 c Green chile sauce 16 oz Sour cream 3 c Minced. http://stores. Add water and green chile and mix well. Bring to a boil and simmer. Cheese Yield: 6 servings 12 Corn tortillas 1/4 c Minced onion.----------Recipe via Meal-Master (tm) v8. cover enchiladas with grated cheese and add onion if desired. Serve immediately. Smother with sour cream and return to oven for 10 minutes or until all is hot. Place in a baking dish. Mix one cup chile sauce with the chicken.shop. Heat tortillas on a hot griddle and keep warm under a towel or heat in oil. Blend in flour with a wooden spoon.com/eBooksdivas-eBooks-On-CD .

combine avocado dip and sour cream.----------Recipe via Meal-Master (tm) v8.In a large bowl.sprinkle with remaining Jack cheese. Cheese Yield: 10 servings 1 8 oz pkg. Bake @ 375 degrees for 10 to 15 minutes or until bubbly.Place seam side down in ungreased 13 x 9" baking dish. http://stores.Pour enchilada sauce evenly over tortillas. cream 3/4 c (6 oz. Mexican.ebay.shop.Spoon over warm enchiladas.roll up.Spoon about 1/4 cup filling down center of each warm tortilla.com/eBooksdivas-eBooks-On-CD .05 Title: Swiss Chicken Enchiladas Categories: Chicken.cooked chicken -Jack cheese Sliced radishes or almonds Heat oven to 375 degrees.Stir in chicken.softened -avocado dip 1 6 oz pkg. heat tortillas as directed on package.In small bowl. Makes 10 enchiladas.combine cream cheese and milk.1/4 cup almonds and 1/2 cup Jack cheese.onions. Garnish with radishes or almonds.) container frozen -cheese. 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.

05 Title: Texas Cheese Enchiladas Categories: Mexican. Cook only until the cheese begins to bubble (about 10 minutes). water and salt. 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. Pour more chili gravy on top of the enchiladas.----------Recipe via Meal-Master (tm) v8. and roll the tortilla.com/eBooksdivas-eBooks-On-CD . Melt lard in a skillet. Chop onions and grate cheese.ebay. and pop into preheated oven. Place the tortilla in the Pyrex pan. Serve immediately. Heat the remaining oil in a skillet. Gebhardt's from San Antonio is best. http://stores. oil. sprinkle the top generously with more grated cheese. Lightly grease the utility pan (for authenticity use laed). and cook until thick. put a good sized pinch of cheese and onions in the middle. dip tortillas in chili gravy. Add ground chiles or chile powder. Using the tongs. placing the flap side down.shop. but not as good as ground *chiles pasillas*. Saute the onions lightly in 2 T. Cheese Yield: 4 servings 12 Corn Tortillas 2 tb Shortning (Lard Best) 4 tb Cooking Oil 2 tb Flour 2 lg Onions. Using kitchen tongs. Of commercial chile powders. Preheat the oven to 400øF. stir in the flour and make a light roux. Continue filling and rolling tortillas until the pan is full. dip each tortilla in hot oil until well softened (about 15 seconds). Hold tortilla up and allow oil to drip back into the skillet.

Main dish 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.shop.ebay.----------Recipe via Meal-Master (tm) v8. Cover with red chili sauce and place another tortilla on top. Sprinkle with grated cheese and chopped onion. A fried egg is traditional on top of each enchilada. Three tortillas make one serving.com/eBooksdivas-eBooks-On-CD . Immerse in chili sauce and place on a warm oven-proof plate. Repeat the process then pour enough chili sauce over them to cover tortillas. http://stores.05 Title: Enchiladas (Red Chili) Categories: Mexican.

Fill center of each tortilla. Make a bechamel sauce. Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. 8. place in lightly oiled baking dish. 1. Mexican. add milk and cheese.peeled and chopped 1/2 c Cheddar cheese. Spring/Summer 1991.com/eBooksdivas-eBooks-On-CD .shop. Heat oil. Main dish. Vol. bake in hot oven for 25 minutes. Preheat oven to 375 F. http://stores.ebay. Stir until thick.----------Recipe via Meal-Master (tm) v8. Add chard (in small amounts) until it is cooked down. then mix into cooked greens. coarsely chopped* 1/2 c Hot salsa 1 tb Butter *Chard can be mixed with spinach and kale and other in-season greens. Posted by Cathy Harned. grated 1 Onion. 7. peeled and chopped 6 Corn tortillas 4 c Chard. Vegetables Yield: 1 batch 2 tb Canola oil 1 tb Flour 2 Garlic cloves 1/2 c Milk . No. saute garlic and onion until golden. melt butter. roll up.05 Title: Chard Enchiladas Categories: Cheeses. Spread salsa over all. stir in flour. Pg.

shop. flour and green onion. Stir in turkey and frozen vegetables. cheese and milk.05 Title: Sour Cream Turkey Enchiladas Categories: Poultry. Place on greased baking dish.----------Recipe via Meal-Master (tm) v8. Warm tortillas as directed on package.ebay. Spoon about 1/4 cup filling on each tortilla.broccoli and Heat oven to 350 degrees. In same saucepan. Mexican. mix well. stirring frequently. 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. as published in the Cedar Rapids Gazette 19Nov94 http://stores. Bake at 350 degrees for 30 -35 minutes or until bubbly. blend well. Cover baking dish tightly with foil.com/eBooksdivas-eBooks-On-CD . sour cream. Recipe by Dianne Lawerence. roll up. stirring constantly. combine remaining 1/2 can soup. Cook over medium heat until mixture is thoroughly heated. Pour evenly over enchiladas. Cook over medium heat until mixture is bubbly. In medium saucepan combine 1/2 can soup. 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. Lightly grease a 9x13 inch baking dish. stirring occasionally. Top with olives and cilantro. Cook over medium heat until cheese is melted.

stir in chicken broth and 1/2 cup cheese. Arrange rolls in 9-by-13-by-2-inch baking dish. pepper and garlic in 1 tablespoon butter.----------Recipe via Meal-Master (tm) v8. Mexican Yield: 4 servings 3 ea Chicken breast halves 2 c Shredded cheddar cheese 16 oz Can tomatoes.ebay. of mixture and 1 Tb. melted 1 c Chopped onion 1/2 c Chopped green bell pepper 1 ea Clove garlic. Roll up.05 Title: Chicken Enchiladas Categories: Poultry. beans. Combine onion mixture with chicken. bone.and cut into strips. Roll up and place seam side down in baking pan. Casseroles. Remove from heat. Bake in 350-degree oven for 30 minutes or until heated through. pour over rolls.chopped 2 ts Flour 1 1/2 c Chicken broth 1 c Shredded monterey jack 12 ea 6 inch corn tortillas Saute onion. Mix tomatoes. soup. After all are filled and rolled. ----------Recipe via Meal-Master (tm) v8. Sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes). Stirring constantly.05 Title: Chicken Enchilada Casserole Categories: Poultry. of cheese. set aside. fill each with 2 heaping tablespoons chicken mixture.set aside. Mexican Yield: 6 servings 3 tb Butter or margarine. chilies. Dip each tortilla into hot sauce to soften.shop. and garlic powder. Cool. http://stores. Dip tortillas into broth left from boiling chicken. cumin.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. continue cooking until sauce begins to thicken and boil.add 2 Tb. combine flour and remaining butter. Over low heat. Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. and chilies. minced 1 1/2 c Cubed cooked chicken 2 c 15 oz ranch style beans 1 c 4 oz green chilies. Combine remaining sauce with leftover filling. place one on a plate.com/eBooksdivas-eBooks-On-CD .

tucking ends in. Serves 4. Spray 13x9x2 pan with nonstick cooking spray and place tortillas in it.05 Title: Peppy Beef Enchiladas Categories: Mexican. Stir in 3/4 cup picante sauce and cumin or chili powder.shop. 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. Cook 1 or 2 minutes more.com/eBooksdivas-eBooks-On-CD . Ground beef. Spoon the 1/2 cup picante sauce over tortillas evenly and top with cheese. 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.----------Recipe via Meal-Master (tm) v8. http://stores. If necessary. if necessary. Bake in 350ø degree oven 15 minutes or till cheese is melted and tortillas are heated through.ebay. Return to skillet. Drain well.

until evenly browned. 1991 http://stores. stirring often. Remove from heat & stir in chilies. Lightly oil a baking tin. While the tortillas are softening.----------Recipe via Meal-Master (tm) v8. "Vegetarian Times" September. heat oil in a skillet & saute onion for 3 minutes. 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. sliced 2 tb Minced cilantro Place tortillas in shallow pan. eggplant. stirring frequently. zucchini & sherry if using. for 5 minutes or so.05 Title: Vegetable Enchiladas Categories: Mexican.ebay.shop.com/eBooksdivas-eBooks-On-CD . optional 1/3 c Thinly sliced onions 1/4 cn Diced green chilies 1 ea Garlic clove. Cook. Spread salsa over them to soften them. Top with the rest of the sauce & cilantro. Pre-heat oven to 400F. Roll up tortillas & place seam side down in baking tin. Bake for 15 minutes. till eggplant begins to stick. Let sit for 5 minutes. Turn tortiallas over & coat the other side. Add garlic. Remove each tortilla from the sauce & fill with one quarter of the sauteed vegetables.

* "Anasazi" is a Navajo word meaning "ancient one. TX 79045 (806) 364-0730 http://stores." Anasazi beans have been found in many southwestern Indian dwellings. Moisten tortillas in warmed enchilada sauce. Box 2059 Hereford. Inc. Mexican Yield: 10 servings 1 c Slightly pureed Anasazi 1/4 c Chopped green onion Beans 1/2 c 1/2 c 1/4 c * 1 c Grated cheddar Cooked rice 1 c Grated Monterey Jack Tofu.shop.05 Title: Anasazi-Tofu Enchiladas Categories: Beans.com/eBooksdivas-eBooks-On-CD .O. enchilada sauce. Place in greased 6 1/2" X 10 1/2" pan with the opening of the roll down.ebay.----------Recipe via Meal-Master (tm) v8. Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Add 2 T. Place cheeses on top and bake at 300 degrees F for 35-40 minutes. Any remaining sauce should be poured on top of the enchiladas once the pan is filled. P. Fill tortilla with mixture and roll. excess water removed 10 oz Enchilada sauce Chopped bell pepper 10 Corn tortillas Mix first five ingredients together. 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. Vegetarian. Rice/grains.

if desired. Serve garnished with pepper rings and parsley sprigs. Cook 2 to 3 minutes. stirring occasionally. Stir in the eggs and sprinkle with chili powder. Cook over low-medium heat. until the eggs are set. From: The Lose Weight Naturally Cookbook Posted by: Sheila Exner http://stores.----------Recipe via Meal-Master (tm) v8. whisk in milk.ebay.shop.com/eBooksdivas-eBooks-On-CD . Heat stock in large skillet and add the corn. 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. Place one-fourth of mixture on each tortilla.05 Title: Aztec Enchiladas Categories: Cheese/eggs.

----------Recipe via Meal-Master (tm) v8. seam down. Break up tomatoes and add to chilies along with onions.shop. Dip tortillas in hot oil for a few seconds. 1 tsp salt. Add the chilies and garlic. Simmer uncovered until thick. heat 1 Tbsp oil. 51 grams protein. http://stores. about 20 minutes. In a skillet over medium-high heat. Makes 6 servings. about 30 minutes. or just until they become limp. Drain well on paper towels.) Remove tomato sauce from heat and set aside. saute until garlic is soft. Roll up and arrange side by side. Can freeze cooked enchiladas and heat through in oven before serving. 66 grams fat. Fill tortillas with chicken mixture. Definitely not low-fat. 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. (You can add more reserved tomato liquid if sauce gets too thick too quickly. cooked chicken 1 lg Clove garlic. Pour tomato sauce over enchiladas and bake at 350 degrees until heated through. Per serving: 980 calories. 186 milligrams cholesterol.05 Title: Chicken Enchiladas -Clinton Categories: Poultry. 2204 milligrams sodium.ebay. in a 9x13x2-inch baking dish. oregano and 1/2 cup reserved tomato liquid. minced 2 c Dairy sour cream 1 (28 ounce) can tomatoes.com/eBooksdivas-eBooks-On-CD . Heat 1/3 cup oil in a skillet over medium-high heat until hot. it has wonderful flavor. 40 grams carbohydrates. 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.

Spices/etc.05 Title: Enchilada Sauce Categories: Sauces. Discard the skins (which can give the mixture a bitter flavor. and roast in a 350 degree oven until slightly toasted (when you can smell them.ebay. Mexican Yield: 6 servings 3 Ancho Chiles 4 tb Flour 3 Pasilla Chiles 3 c Chicken or beef stock (use 2 Cloves garlic. and simmer until thickened.----------Recipe via Meal-Master (tm) v8. Place the mixture in a blender.com/eBooksdivas-eBooks-On-CD . then cover the chiles with boiling water. crushed -chicken for cheese or 1 sm Onion. and slit open. If you want a hotter mixture. Stir until thickened. and scrape the pulp from the chiles. Remove from the oven. then add the chile pulp mixture. add cayenne to taste. Add the spices.. Allow to sit for about 30 minutes. Season to taste with salt. and blend until smooth. beef for 4 tb Lard or margarine (lard is -beef enchiladas) -better for the taste buds. Saute the garlic and onion in the lard until very soft but not browned.) Return the chile pulp to the soaking water and reserve.shop. they're done). Hot. and the stock. Stir in the flour. Remove the seeds and veins. remove the chiles from the water (reserve water). 1 ts Mexican oregano -if not 1/2 ts Cumin For your body) Place the chiles on a cookie sheet. minced Chicken enchiladas. http://stores.

& pepper. Combine milk powder and flour in a small saucepan. Poultry. let stand 10 min. Remove skillet from heat. stir in chicken and green chiles. Source: Michael Grosz. salt.shop.ebay.top with half of chicken mix. Set aside. place on medium heat-cook & stir 'til thick & bubbly. bell pepper.----------Recipe via Meal-Master (tm) v8. Stir in chili powder. Repeat w/ rest of tortillas and chicken mixture. Gradually stir in water. 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. FidoNet Cooking Echo http://stores. cumin. Top serving with tomato and yogurt. onion. remove bones & skin. shred with two forks and set aside. Wrap tortillas in damp paper towels & then in foil & bake @ 350 for 10 min. & minced jalapeno pepper until tender.) 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. Cover and bake @350 for 25 min. Arrange half of the tortillas in a 12x8x2 dish.com/eBooksdivas-eBooks-On-CD . Garnish with additional jalapeno pepper slices. Saute' mushrooms.05 Title: Enchilada Casserole Categories: Mexican. Uncover and sprinkle with cheese. Add to chicken mixture and set aside.

BONUS Soft tortilla BONUS Preparation BONUS BONUS In a small frying pan.----------Recipe via Meal-Master (tm) v8. Prepare tortillas-two per serving-as you do for soft tacos. Spices/etc.. New York City.05 Title: Enchiladas San Antonio Categories: Poultry. turning once and then immediately removing to plate with food turner. Add tomato sauce and simmer a few minutes. Mexican Yield: 6 servings 1/2 md Onion.cooking oil 4 oz Can green chiles 8 oz Can tomato sauce "The World of Mexican Cooking" by Mary Margaret Curry. On tortilla place pieces of shredded chicken breast and some cut up green chiles.crushed -breasts. Spoon hot tomato sauce over enchiladas and top with sour cream.shredded 1 Tablespoon. Roll up and place folded side down on serving plate.ebay. 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.shop. http://stores. Set aside. Galahad Books 1971. immerse tortilla in one-half inch of hot (but not smoking) cooking oil for about thirty seconds. Tortilla must not get crisp but must remain pliable so that it can be easily rolled up.com/eBooksdivas-eBooks-On-CD .grated 2 Cooked chicken 1 Clove garlic.

the center third with the sour cream. Heat oil in large skillet. onion. mashed Salsa roja 1/2 c Onion. Add garlic and flour and cook. Debone and dice chicken. peeled 1 ts Salt 1/2 c Onion. Add chile paste slowly to mix well with flour to a smooth paste. and whirl until you achieve a pasty consistency. chopped 1/4 c Oil In large pot. Roll filled tortillas and place in baking dish. bring to a boil. reserve 2 cups broth. Thin with water to a thick. Cook in boiling water to cover well 10 mins. canned. Add pureed tomatillos. http://stores. minced --------------------------------SALSA VERDE------------------------------4 lb Tomatillos. dried Salt to taste 4 tb Oil 6 tb Flour 10 Garlic clove. Add chicken.ebay. Cover one-third of the enchiladas (longways) with salsa verde. and the final third with salsa colorado. tomatoes. red. Cook until it thickens.----------Recipe via Meal-Master (tm) v8.shop. corn 1 ts Garlic powder Oil -------------------------------SALSA COLORADO------------------------------24 Chiles. salt and garlic. saute onions in oil. saucy consistency. boil 10 minutes or until reduced enough for enchilada filling. Heat a bit of oil in a small skillet. Reserve liquid. Casseroles Yield: 6 servings 4 Chicken breast Salsa verde 2 c Tomato. When all the chile paste is added. In skillet. stem and seed. Bake at 375 degrees until thoroughly heated. Place chiles in blender with reserved water. stirring until flour browns. Stuff with chicken filling. press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll. about 25 minutes. boil chicken in water to cover until tender. salt and garlic to reserved broth.05 Title: Enchiladas Banderas Categories: Mexican. blend in food processor. Strain. The result should resemble the Mexican flag. 3-4 minutes. stirring constantly. finely chopped 1 ts Garlic.com/eBooksdivas-eBooks-On-CD . chopped Sour cream 1 ts Salt Tortillas. or until soft. Remove and drain. Salsa colorado: Wash chiles. Salsa verde: Boil tomatillos in small amount of water until tender. mild.

the sauce yield is about 2and1/2 cups. puree cooked sause in blender to liquefy.remove carefully and set aside between paper towels.but the dish is best when chicken is freshly prepared.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.ebay. simmer chicken in lightly salted water until tender about 10-15 minutes.quartered 1/2 c Water 1 Clove garlic.whole 2 Serrano chiles 2 1 Chicken stock .----------Recipe via Meal-Master (tm) v8.it will thicken upon standing and you may need to thin with chicken stock.add washed cilantro leaves.com/eBooksdivas-eBooks-On-CD . http://stores.chopped 1 lb Mozzarella cheese.just prior to serving.this will heat chicken without overcooking.cool chicken will be slightly undercooked.heat in 1 cup chicken stock.salt and pepper until soft.pass tortillas into hot oil for a few seconds to soften and seal. Poultry Yield: 6 servings 1/4 lb Tomatillos.chiles.pour green sauce over top and garnish with sour cream and cheese. in medium skillet.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.shop. note:sauce may be made a day in advance.while blending.05 Title: La Fogata's Green Chicken Enchiladas Categories: Mexican.set aside.grated From: Mike Fulcher from `creative mexican cooking' by anne lindsay greer1and Boil tomatillos in water with garlic.loosely 1 c Sour cream -packed. place in 375-degree oven 5-8 minutes or just long enough to melt cheese.about 15-20 minutes.shred cooked chicken and then.heat oil to 300 degrees.

Vegetables. Poultry.05 Title: Mexican: Old El Paso Enchiladas Suiza Categories: Mexican. Fry tortillas in hot oil for a few seconds on each side until limp. roll up and place seam side down in 13X9-inch baking dish. Dip each tortilla in enchilada sauce mixture. Breads Yield: 1 servings 3 c Cooked shredded chicken 1 cn (5. crumbled 6-in corn tortillas 1 Sour cream *ENCHILADA SAUCE* 1 Minced green onions Servings: 4 http://stores. ----------Recipe via Meal-Master (tm) v8.33 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.dice 1 1/2 Onions. Sprinkle with cheese.diced 1 1/2 ts Chili powder 2 Green onions.peeled. Cheese/eggs. Mexican Yield: 4 servings 1 tb Olive oil 2 tb Olive oil 1 lb Russet potatoes. thinly sliced 1 1/2 ts Dried oregano. fill with 1/4 cup chicken mixture. peeled.com/eBooksdivas-eBooks-On-CD . Bake in preheated 425-degree F oven for 15 minute.----------Recipe via Meal-Master (tm) v8.ebay. chopped 1/2 ts Cumin seeds 1 1/2 ts Cumin seeds 2 Small tomatoes. carsley chopped 1 ts Chili powder 5 Large garlic cloves. until bubbly.shop. Combine enchilada sauce and evaporated milk. chilies and salt. crumbled 1 1/2 tb Tomato sauce 1/4 ts Ground cinnamon 1 1 1 1 1 1 8 2/3 c Grated Monterey Jack 1 1/2 c Canned enchilada sauce Egg 3/4 c Tomato sauce tb Chopped fresh cilantro 1 tb Fresh lime juice tb Minced jalapeno chili* 1 Cayenne pepper Cayenne pepper *TOPPING* Olive oil 6 oz Feta cheese.05 Title: Potato-Stuffed Enchiladas Categories: Vegetarian. Pour remaining sauce over.

Add potatoes and cook until golden. Bake until heated through and bubbling. I . Add 1 tortilla and cook until softened.*POTATO STUFFING* *canned pickled >>>>>>>>>>>>>>>>>>>>>>>>>>>Potato Stuffing<<<<<<<<<<<<<<<<<<<<<<<<<< Heat 1 tb oil in heavy large non-stick skillet over high heat. brushing skillet with oil as necessary. about 30 minutes. Reduce heat to low. Cover and cook until potatoes are tender. Sprinkle with feta and remaining 1 1/3 cups Jack cheese. Add chopped onions and garlic and saute 5 minutes. Top tortilla with 1/3 cup filling and roll up. about 8 minutes. 30 seconds per side. Cover with foil. and sets off fire alarms all over. Season with salt and cayenne. Reheat before using. Add chili powder and cumin and cook 2 minutes. Season to taste with salt and cayenne pepper. cilantro.) >>>>>>>>>>>>>>>>>>>>>>>Topping<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< < <<<<<< Preheat oven to 450 degrees. Brush large skillet with oil and place over medium heat. (Can be made 2 hours ahead. Repeat with remaining tortillas and filling. sliced green onions and tomato sauce. Mix in fresh lime juice. Mix in cumin seeds. dried oregano and ground cinnamon and saute 1 minute.) >>>>>>>>>>>>>>>>>>>>>>>>>>>>Enchilada Sauce<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< Heat 2 tablespoons olive oil in heavy large skillet over high heat. chili powder. I find that. about 6 minutes. Serve with sour cream and green onions. begins to smoke. Cover and refrigerate. Cover and chill. (Can be prepared 2 days ahead. Add 1/3 c Jack cheese. stirring often. olive oil breaks down a great deal. Note: Although I'm sure that the _Bon Appetite_ chefs know exactly what they are talking about. Pour enchilada sauce over enchiladas. Add tomatoes. Place seam side down in baking dish. egg. and jalapeno and stir until cheese melts. at high temperatures. Transfer to work surface. Add enchilada sauce and tomato sauce and simmer 2 minutes.

I don't use any extra salt in the dish.shop. I don't have non-stick and heavy all in one. finding it amply seasoned without. http://stores.use peanut oil and a wok to saute potatoes since.com/eBooksdivas-eBooks-On-CD . as far as skillets go. Additionally.ebay.

oregano. Tomatillo Sauce 1/3 cup salad oil 2 medium onions. tomatillo slices and lime slices for garnish In a large bowl. heat 1/2 inch oil over medium-high heat. until soft. spoon warm tomatillo sauce on each plate. Spoon sour cream on top and garnish. lime juice. http://stores. sugar and cumin. Season with salt and pepper. 2 cups cheese. chicken broth. Bring to a boil reduce heat and simmer uncovered. about 10 minutes. Bake. Drain on papper towels.com/eBooksdivas-eBooks-On-CD .ebay. in a 9-by-13-by-2-inch baking dish. Add onions and cook stirring often. chilies and oregano. When oil is hot add one tortilla at a time. 25 minutes. Stir in green chilies. To serve. cook turning once. While tortillas are warm. Uncover and top with remaining cheese. about 10 minutes. Set enchiladas on top of sauce. stirring occasionally. Whirl sauce in a blender. 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.shop. In a large skillet. Set enchiladas seam side down. until cheese melts. uncovered.----------Recipe via Meal-Master (tm) v8. Poultry 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. until smooth. tomatillos. (at this point enchiladas may be covered and refrigerated until the next day. roll tortillas to form enchilada. spoon about 1/4 to 1/2 cup chicken mixture down the center of each. just until limp(about 10 seconds). or to medium-sized baking dishes.) 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). set aside. Season with salt. mix chicken. Serves 6 to 9.05 Title: Tomatillo Chicken Enchiladas Categories: Mexican.

com/eBooksdivas-eBooks-On-CD . Poultry Yield: 4 servings 3 2 2 1 c Cooked turkey. minced c Sour cream 2 tb Salad or olive oil c Shredded cheddar cheese 2 c Chopped onions 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. 1 ts salt.shop. Add stewed tomatoes. Arrange side-by-side with seam side down in shallow pan. shredded 1 lg Garlic. Simmer uncovered until thick.ebay. TURKEY SAUCE Rinse seeds from chillies and chop. Heat 1/3 c oil and dip tortillas in until soft and drain.----------Recipe via Meal-Master (tm) v8. cheese and 1 ts salt. Let set 5-10 minutes before serving. about 1/2 hour. Pour chilli sauce over enchiladas and bake at 350 degrees 20-30 minutes. Note: Excellent. oregano and water. http://stores. Saute with garlic in oil. onions. Stuff with turkey mix and roll.05 Title: Turkey Enchiladas Categories: Mexican.

com/eBooksdivas-eBooks-On-CD .shop.ebay. tomato salsa and cheese. chopped -and mashed 4 oz Green mild chilies.5g protein 8. Place 1/2 cup of mixture in center of each tortilla and roll. Mexican Yield: 8 servings 8 8" whole wheat tortillas 1 ts Dried cilantro 1/2 c Onion. Place in baking dish. combine all ingredients except tortillas.----------Recipe via Meal-Master (tm) v8. seam side down. In bowl. chopped 2 c Diced tomatoes. minced 2 c Thick tomato salsa 1/2 ts Cumin seed 1/2 c Low fat cheddar. chopped 12 oz Silken firm tofu. drained 3/4 c Green peppers. shredded Preheat oven to 350 degrees F. drained 1 Clove garlic. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 35-30 minutes.05 Title: Tofu South of the Border Enchiladas Categories: Low-cal. 11-24-93 (06:01) http://stores. Poru salsa over enchiladas.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. Per serving: calories 199 Total fat 6. Lightly spray a 9"x13" baking pan with no-stick vegetable spray.

(Anyone NOT following the McDougall Plan. Uploaded June 16. Repeat until all of the ingredients are used. 1994 http://stores. Saute until onion softens slightly.----------Recipe via Meal-Master (tm) v8. chopped 1 ts Ground cumin 5 or 6 c Enchilada sauce 10 or 12 Soft corn tortillas 1.) 4. chopped 1 tb Soy sauce 2 c Fresh spinach. seam-side down. by Dr. 10. Taken from The New McDougall Cookbook. 6. 8. 5. Place water and onion in a medium saucepan.com/eBooksdivas-eBooks-On-CD . in the casserole. S. Spread 1 cup of Enchilada sauce over the bottom of a casserole dish.05 Title: Spanish-Rice Enchiladas Categories: Low-fat. Remove from heat. could top this off with some no-fat cheddar cheese and/or serve with a bit of no-fat sour cream. 9. 3. (I would probably use a little wine. Bragg's Amino. John & Mary McDougall. Add the spinach. Roll up and place.ebay. Mix and set aside. Cover and bake for 30 minutes. Pour the remaining sauce over the tortillas. From the collection of Sue Smith.shop. Add rice and seasonings.Smith34. 2. 4 to 5 minutes. Cover and steam until just tender. Preheat oven to 350 degrees. Spread a line of the spinach-rice mixtue down the center of a tortilla. 7. Mexican Yield: 1012 servings 1/4 c Water 3 c Cooked brown rice 1 Onion. and/or some veggie broth instead of the water for sauteing.

Place flat in oven-proof baking dish. Drain on paper towels. 4. 5. heat in microwave oven 3-3 1/2 minutes. Source: Carnation Company ---------Recipe via Meal-Master (tm) v7. Makes one stack or two servings. Alternately layer #30 scoop refried beans and 1/2 ounce cheese instead of beefo or chicken enchilada filling. Place one #30 scoop beef or chicken enchilada filling on dipped tortilla.----------Recipe via Meal-Master (tm) v8. 3. Sprinkle 1/2 ounce cheese over filling.shop.01 http://stores.ebay.com/eBooksdivas-eBooks-On-CD . sliced -recipes) Sour cream 3 oz Cheese. green onions. corn -Jack. In skillet. Dip one tortilla in enchilada sauce to coat. 1 c Que Bueno Enchilada Sauce -prepared according to label 1/2 c Beef or Chicken Filling 1 tb Olives. sliced -(Que Bueno Enchilada Sauce 1 tb Green onions. Carnation Yield: 1 servings 6 Tortillas. Spread to edges using spatula. grated 2 oz Vegetable oil 1/2 c Que Bueno Refried Beans. Repeat layers using other five softened tortillas. Serve garnished with olives. Cheddar or Monterey Que Bueno Enchilada sauce 1. sour cream. Or. 2. Place enchilada sauce in flat container. or additional enchilada sauce. Bake in preheated 350F oven 20-25 minutes. soften corn tortilla in hot vegetable oil.05 Title: Enchilada Stack Categories: Beef. ripe.

Main dish.----------Recipe via Meal-Master (tm) v8. canned. Canola oil.05 Title: Enchiladas Supremas Categories: Vegetarian. or to taste 2 md Onions.shop. unsweetened -sweetened 1 tb Olive oil 2 tb Chili powder. firm 1 1/2 c Corn. corn 1 Chili pepper. dried 1 md Bell pepper. finely chopped 1 ts Oregano.com/eBooksdivas-eBooks-On-CD . 2 Corn ears. frozen. pitted. Tex-mex Yield: 6 servings 1 lb Tofu. unsalted. kernels cut off -chopped -the cob OR http://stores. un 2 tb Tomato paste. green. seeded 1 ts Cumin -and finely chopped 12 Tortillas. un2 tb Peanut butter. for brushing the -seeded and minced -tortillas 2 Garlic cloves. -sweetened -smooth 16 oz Tomato puree. fresh.ebay. canned. minced 1/2 c Olives. thawed 1/4 c Tamari 16 oz Tomato sauce. black. hot.

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 http://stores.shop.ebay.com/eBooksdivas-eBooks-On-CD

----------Recipe via Meal-Master (tm) v8.05 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 ----------Recipe via Meal-Master (tm) v8.05 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 http://stores.shop.ebay.com/eBooksdivas-eBooks-On-CD

----------Recipe via Meal-Master (tm) v8.05 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 http://stores.shop.ebay.com/eBooksdivas-eBooks-On-CD

RECIPE NO. 3.05 Title: Enchiladas (Frozen Enchiladas) Categories: Military Yield: 100 servings 200 ea ENCHILADAS BEEF PAN: 18 BY 26-INCH SHEET PAN TEMPERATUE: 350 F. 2. 5. RED PEPPER. PLACE 3 LEVEL TBSP MEAT FILLING IN CENTER OF EACH TORTILLA. ABOUT 3 SECONDS. OVEN 1. PLACE SEAM-SIDE DOWN IN PAN (50 PER PAN). COOK BEEF WITH ONIONS IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR. STIRRING OCCASIONALLY. SPREAD 2 CUPS GRAVY IN EACH PAN. SET ASIDE FOR USE IN STEPS 4 AND 5. STIRRING TO BREAK APART. DRAIN WELL. O-16-3. DEEP FAT 350 F. ADD 2 QT GRAVY. SALT AND GARLIC TO BEEF. CHILI POWDER. DIP EACH TORTILLA IN DEEP FAT UNTIL SOFT AND PLIABLE. 6. SIMMER SLOWLY ABOUT 10 MINTES. SET ASIDE FOR USE IN STEP 7. PREPARE RECIPE FOR CHILI GRAVY. BLEND WELL.----------Recipe via Meal-Master (tm) v8. DRAIN OR SKIM OFF EXCESS FAT.ebay.shop. http://stores. 4. ROLL TORTILLA TIGHTLY AROUND FILLING.com/eBooksdivas-eBooks-On-CD .

NOTE: 6. SWT PEPPERS. BAKE MINUTES.P. 8 OZ (1 1/2 CUPS) CHOPPED. A-25.com/eBooksdivas-eBooks-On-CD . WILL YIELD 2 LB CHOPPED ONIONS. IN STEP 5. NOTE: 3. OR UNTIL CHEESE IS MELTED AND ENCHILADAS ARE THOROUGHLY HEATED. NOTE: 4. Recipe Number: L06301 SERVING SIZE: 2 ENCHILAD http://stores. DRAINED. FRESH. DELETE DEHYDRATED GARLIC IN STEP 3. SEE RECIPE NO. SPRINKLE EACH PAN WITH 1 QT CHEESE. SEE RECIPE NO. SWEET PEPPERS. 11 1/2-11 OZ CN CANNED TORTILLAS MAY BE USED. IN STEP 3. NOTE: 2. DRAINED. 2 LB 4 OZ DRY ONIONS A. NOTE: 5. 13 OZ (2-NO. SPRINKLE 1 QT CHEESE. NOTE: 1. MINCE AND COOK WITH ONIONS. IN STEP 2.7. IN STEP 2.P. 300 CN) CANNED. IN STEP 9. 2 TBSP (6 CLOVES) DRY GARLIC MAY BE USED. 2 LB 4 OZ DRY ONIONS A. SLICE RIPE OLIVES. AND 1 LB ( 1JUMBO CN) CANNED. 3/4 CUP OLIVES. MUSHROOMS. WILL YIELD 2 LB CHOPPED ONIONS.shop. AND 3/4 CUP MUSHROOMS.ebay. A-11. OTHER SIZES AND TYPES OF PANS MAY BE USED. 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. 1/3 CUP FRESH.

Put all ingredients in crock pot except Doritos chips. add Dorito chips and stir. Last 15 minutes before you are ready to eat. http://stores.----------Recipe via Meal-Master (tm) v8. pour off grease. 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. Ethnic.ebay.05 Title: Crock Pot Enchilada Stew Categories: Soups/stews.shop. Meats Yield: 6 servings 1 lb Hamburger 10 1/2 oz Cheddar cheese soup 1 Onion.com/eBooksdivas-eBooks-On-CD . Mix and cook low 4 to 6 hours.

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. stirring constantly. and cook 3-5 minutes or until shrimp turn pink. Gradually add broth and 1/2 cup water.----------Recipe via Meal-Master (tm) v8. Spoon salsa cruda across center of tortillas. and let stand 5 minutes. stirring well. Gently stir in sour cream. cover and process until smooth. 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. Remove from heat. Place cottage cheese in container of an electric blender. and set aside. Cook. Stir in shrimp. seeded and Salsa cruda Minced Fresh cilantro sprigs(option 1/8 ts Salt Peel and devein shrimp.ebay. cook over medium heat. chiles and monterey jack cheese. Drain well.com/eBooksdivas-eBooks-On-CD . http://stores. combine all ingredients in a small bowl. yield : 1 1/2 cups. Melt margarine in a small saucepan over low heat. can chopped green 1 10 1/2 oz. Pour 3/4 cup sauce in bottom of a 13x9x2 inch baking dish coated with cooking spray. seam side down over sauce in dish. and salt. 1 minute. Bring 4 cups water to a boil in a large saucepan. Spoon 1/3 cup seafood mixture across center of each tortilla. Roll up tortillas. until mixture is slightly thickened and bubbly. place. stirring constantly. set aside. stirring until smooth. add flour. drained 1/4 c All-purpose flour 1 4 1/2 oz. Salsa Cruda: 1 cup peeled. stopping once to scrape down sides. Bake at 350 degrees for 25 minutes or until thoroughly heated. Set remaining sauce aside. Pour remaining sauce over tortillas. jalapeno pepper. seeded and minced. add shrimp. cooking spray 4 c Water 1 c Nonfat cottage cheese 1/4 c Reduced-calorie margarine 1/2 lb Fresh lump crabmeat.05 Title: Seafood Enchiladas Categories: Main dish Yield: 10 servings 1 lb Unpeeled small fresh shrimp Vegt. Transfer to a medium bowl.shop. Garnish with fresh cilantro sprigs is desired. crabmeat.

3. Cover the bottom of a 9x13 inch baking dish with 1/3rd of the mixture. In blender or food processor. sugar and cornstarch. Whisk in broth.ebay. puree yogurt. garlic. Uncover. Set aside. 2. 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). cottage cheese. Remove from heat. 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. followed by the remaining yogurt-flour mixture and jack cheese. Whisk yogurt mixture into flour mixture and then stir in ch iles. Top with remaining tortilla stips.05 Title: Chicken-Yogurt Enchilada Casserole Categories: Mexican. Cover with all of the chicken and onion. Bring to a boil. Recipe By : Sunset Low-Fat Mexican Cookbook http://stores. all-purpose 1. Scatter half the tortilla stips over the yogurt-flour mixture in the baking dish. and half of the jack cheese. stirring.com/eBooksdivas-eBooks-On-CD . 4. Cover dish tightly with foil and bake in a 400 degree oven for 30 minutes. Melt butter in a 2 quart pan over medium high heat. Dip tortillas one at a time into hot water.shop. Drain briefly.----------Recipe via Meal-Master (tm) v8. stir until just bubbly. Add flour and 1/3 cup water. chili powder. Let cool 5 minutes. Cut into 1 inch wide strips. Spread half of the remaining yogurt-flour mixture over this. Chicken.

----------Recipe via Meal-Master (tm) v8. Reduce heat to low. Heat each tortilla until warm and soft.ebay. Place small skillet coated with cooking spray over low heat until hot. 1/2 cup chicken broth. and salt in large bowl. and black pepper. 3/4 cup milk. add cream. paprika. Remove tortillas and stack on plate. 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. blanched 2 oz Cheddar cheese. roasted 2 c Cooked chicken breast --peeled. and garlic in blender. folding sides over. seeded & deveined --(shredded) 1/3 c Almonds.shop. Place in 13 x 9 x 2-inch baking dish coated with cooking spray. Mix thoroughly. keep warm. chicken. peppers. stirring constantly 2 to 3 minutes. Top with green mole sauce. divided 1 3/4 c Milk. process until smooth. or until bubbly. set aside. Spoon 1/4 cup rice mixture in center of each tortilla. cheese. cilantro. 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. Poultry Yield: 6 servings 3 c Cooked rice 4 Poblano peppers. stirring occasionally until slightly thickened. almonds.com/eBooksdivas-eBooks-On-CD . Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias http://stores. onions. sour cream. Set aside.05 Title: Chicken Enchiladas in Green Mole Categories: Main dish. Simmer uncovered 20 minutes. Add pepper mixture and cook over medium heat until thickened. Heat oil in heavy skillet over medium heat. Dip each tortilla in remaining 1 cup milk. Combine remaining chicken broth. cover and bake at 350 degrees 25 to 30 minutes.

Vegetarian Yield: 6 servings 1/2 Red bell pepper. Divide the enchilada filling among the six tortillas and roll closed. Heat a skillet and coat it with vegetable oil. chopped 1 6 1 ts Chile powder ts Basil flakes 1/2 ts Salt Whole wheat tortillas 1/2 lb White mushrooms. stirring often until the vegetables are cooked but still crunchy.05 Title: Mild Vegetarian Enchilada with Carrot Sauce Categories: Main dish. To assemble. chopped 1 c Yellow squash.ebay.com/eBooksdivas-eBooks-On-CD . http://stores.----------Recipe via Meal-Master (tm) v8. chopped 1 c Carrots. 1 Clove garlic. Cook for about 15 minutes. sprinkle with 1/2 ounce of shredded cheese and reheat in a 350 degree oven for 5 minutes. Makes 6 servings. separate 2 cups of Carrot Sauce for dipping tortillas. chopped 1 c Zucchini. Dip tortillas into the sauce and place flat on a sheet pan. minced -shredded 1 ts Ground cumin -Carrot Sauce (recipe 1 ts Ground coriander -follows) 1 ts Ground black pepper For the filling. Mexican. The vegetables should resemble small chunks. chop all vegetables separately. Ladle 2 ounces of Carrot Sauce over each.shop. Add the vegetable mixture and spices. chopped 3 oz Monterey Jack cheese.

chopped 1/2 lb Cheddar cheese.05 Title: Baked Chicken Enchiladas Categories: Texmex.shop. Mix flour with stock and heat until slightly thickened. Stir in sour cream until well mixed. Dip each tortilla in cream sauce. or salsa cruda.com/eBooksdivas-eBooks-On-CD . or Pico de Gallo. then arrange chicken and strip of pimento down center of each tortilla. cut in strips Green onions & tops. Remove from oven and sprinkle grated cheese over all and return to oven untill cheese is melted. Add the whipping cream (or half & half). Recipe easily expands to serve a crowd. salt and pepper. green onion.ebay. Arrange coarsely chopped lettuce around edges of dish. Main dish.----------Recipe via Meal-Master (tm) v8. Bring to boil. Poultry Yield: 4 servings 1 1 1 2 1 tb Flour 12 Corn tortillas c Chicken stock 3 c Cooked chicken breast pt Whipping cream or half&half 2 Pimentos. Serve with green chile sauce. grated ts Salt Green chile sauce. http://stores. Pour remaining cream sauce over all and bake for 30 min. coarsely chopped 1 pt Sour cream Preheat oven to 350 F. or salsa Freshly ground black pepper Lettuce. Roll and place in greased baking dish (or spray with food release)seam side down. Excellent for buffet service.

stirring frequently. cheese. Top with cheese-yogurt mixture and black olives.shop.05 Title: Enchilada Bake Categories: Casseroles. water. 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. meat mixture and cheese in ungreased baking dish. repeat. Reduce heat. Bake 15-20 minutes.com/eBooksdivas-eBooks-On-CD . Preheat oven to 350. In oiled 1-1/2-qt casserole. shredded 1/2 ea Bell peppers 1/2 c Ricotta 14 oz Tomatoes. and cheese-yogurt mixture. Repeat until all ingredients are used. ending with layer of sauce. http://stores. ----------Recipe via Meal-Master (tm) v8. Chop green pepper.ebay. 30 to 40 minutes. tomatoes. Saute onion. about 20 minutes. crushed 8 ea Tortillas 1/2 cn Mushrooms 1/4 c Mozzarella. red 1 ea Garlic cloves. olives and chili powder to boiling. In 2-quart saucepan. spices.----------Recipe via Meal-Master (tm) v8. garlic. until mix is thawed. Bake uncovered until bubbly. layer tortillas. Vegetarian Yield: 8 servings 16 oz Beans. Main dish. sauce. heat frozen mix. and pepper. ground 1/2 ea Onions. canned 1/4 c Yogurt 1 tb Chili powder 6 ea Black olives Slice mushrooms. Layer half each of the tortillas. Simmer gently 30 minutes. cover and simmer. Mix ricotta and yogurt. Add beans. canned 1 ts Cumin.05 Title: Freezer Mix Enchilada Casserole Categories: Hamburger. chopped 1/2 c Wine. Mexican. mushrooms. 11 3/4x7 1/2x1 3/4 inches. and wine. Heat oven to 375'.

roll into an enchilada. minced 3/4 c Sour cream 1/2 c Almonds. chopped 1 ts Salt 1 Garlic clove.ebay. chili powder. and garlic. Mix and set aside.----------Recipe via Meal-Master (tm) v8. fill with 1/8 of chicken mixture. Judy Garnett/pjxg05a RaleighNC http://stores. add onion. Serve with additional sour cream and chopped scallions on the side. Place in dish seam side down. or until cheese and sauce are hot and bubbling. scallions. dish. w/green.05 Title: Acapulco Chicken Enchilada Categories: Poultry Yield: 3 servings 3 c Chicken. bell pepper. Sprinkle with cheese and top with olives. * --------------------------------FOR GARNISH-------------------------------Sour cream and scallions ------------------------------ENCHILADA SAUCE----------------------------2 tb Vegetable oil 1 c Water 2/3 c Onion. shredded 8 Fresh corn tortillas 1/2 c Scallions. are soft. cooked. Repeat with remaining tortillas.com/eBooksdivas-eBooks-On-CD . and almonds. Blend well. chopped. blanched 1/2 c Shredded Cheddar cheese 1/2 ts Salt 1/2 c Sliced ripe olives 3 c Enchilada Chili Sauce. minced 1/2 ts Dried oregano 1 c Tomato paste In small bowl. Stir in tomato paste. heat oil in saute pan over med-high heat. salt and oregano. toss together cooked shredded chicken. and top w/1 T sour cream. Lightly oil bottom of shallow ovenproof casserole dish. chopped 1 ts Chili powder. When casserole is filled. Bake for 15 mins. Then place tortilla in cass. Dip a tortilla in hot sauce until partially saturated. Sprinkle on salt.shop. Lower heat. (or more) 1/4 c Green bell pepper. cover and simmer for 5 mins. Saute until vegs. To prepare chili sauce. Preheat oven to 350 deg. drizzle remaining sauce over top. water.

798 milligrams sodium. Makes 12 enchiladas. idea.shop. rather than corn -because they weren't yet available in stores. which appreared in "The Los Angeles Times Cookbook Number Three" (1908). Roll tortilla up and place in baking dish. In bowl. http://stores. McBride. Each enchilada contains about: 416 calories. "Chilisalya" was clearly a misreading of a handwritten recipe for chili salsa. 1. a seemingly modern. were common at the time. add 1 tablespoon Chilisalya and some cheese. instead of Mexican cheese.----------Recipe via Meal-Master (tm) v8.ebay. 19 grams fat. Repeat with remaining tortillas. Robert Y. The olive-and-raisin filling and the use of Gouda. Put 1/12 of olive-raisin mixture on tortilla.com/eBooksdivas-eBooks-On-CD . or 6-12 servings. Mix olives and raisins in bowl. Notice the use of tarragon vinegar. shredded The original recipe from Mrs. dip 1 tortilla in Chilisalya and place on work surface.05 Title: Enchiladas. Bake at 325 degrees 10-15 minutes.31 grams fiber. 13 grams protein. 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. included instructions for making tortillas -flour. though not particularly Mexican. 52 grams carbohydrates. 48 milligrams cholesterol. Pour remaining Chilisalya on tortillas in baking dish and sprinkle enchiladas with remaining cheese.

Drain well. 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). Make the sauce: into a saucepan. I usually wind up preparing 10 tortillas in all.) http://stores.com/eBooksdivas-eBooks-On-CD . Grate the cheese onto wax paper. 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. separate them from each other. to moisten them slightly with the grease. Add the wine or sherry. Take 4 tortillas from their package. place them in a frying pan with the ground meats. Set aside. Saute them without adding fat. Have the olives handy (you'll be cutting them in half). Collect together everything that you will need for assembling the enchiladas. and place them (bumpy side out) in the oven dish. That done. Add the can of tomato sauce. (At this point.----------Recipe via Meal-Master (tm) v8. red pepper. Lightly oil the baking dish.ebay. cumin. then add (about) several tablespoons of the enchilada sauce and cook for a few minutes longer. then one-by-one. stack them in the frying pan and heat them until they are soft and pliable. When meat is brown. The final assembly requires a bit of manual dexterity and speed: Take the tortillas.shop. pour the remaining enchilada sauce (from the can). salt. and cook for 10-30 minutes (depending on how compulsive you are). The frying pan from which you drained the meat mixture still has some of its grease left in it. slide them over the frying pan surface on each side. each right next to its neighbor. The flavor should be smooth (not gritty) and spicy.05 Title: Enchiladas Sabrosas Categories: Meats. start heating your next 4 tortillas in the frying pan. curved into a "U" shape.

pour the sauce over the top. Then curl one end of the tortilla around to tuck into the opposite end. 30 minutes baking. I've been involved in Latin American "solidarity work" here in the San Francisco area. This recipe originated from the back of a can of enchilada sauce in Mexico. : Difficulty: moderate.EDU : Copyright (C) 1986 USENET Community Trust http://stores. 10 Cover with aluminum foil and bake for 20-30 minutes. Yield: Serves 6-8. and carefully rotate it to conceal the seam. If over-baked.. : Time: 1 hour preparation.com/eBooksdivas-eBooks-On-CD . black olives and cheese --For many years. Berkeley. : Karen Kerschen : EECS Department. In general. I have learned some of its culinary pleasures. followed by an appropriate amount of meat mixture. then serve. USA : karen@silvia. : Precision: Approximate measurement OK. Each tortilla should be filled firmly (not too loosely) but not overflowing the ends. NOTES: * Enchiladas with meat. University of California. Sprinkle lightly with remaining cilantro leaves. topped with a dollop of sour cream. however. just until the tortillas are soft and the sauce is slightly bubbly. the recipe is quite forgiving in its proportions.ebay. it's a complete meal. 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. the seasoning is even less aggressive. I like to assemble this recipe at least 3 hours before baking to give the flavors a chance to blend. the enchiladas will be greasy. Feel free to adjust the seasoning to your own tolerance for hot spice.shop. helping it run into all the crevices. but the tortillas lose their texture. it tastes all right. Let sit for 5 minutes. Left refrigerated for a day. but time the baking carefully. Calif. If you fail to drain the meat well enough.Berkeley. and finally several olive halves.Place a small handful of cheese into the U of each tortilla. Served with a salad (and some Mexican beer). Once all the filling is used up and the enchiladas are now filled tortillas. and as a result.

Copyright IDAHO BEAN COMMISSION P. 3/4 cup tomato sauce. Idaho 83707 <Electronic format by Karen Mintzias> http://stores.) 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.----------Recipe via Meal-Master (tm) v8. Roll up and place in two 11-3/4 x 7-1/2 x 1-3/4-inch baking dishes. Sprinkle remaining cheese over sauce. 15 to 20 minutes or until thoroughly heated.Box 9433.ebay.O. Bake at 350 F.05 Title: Bean Enchiladas Categories: Main dish Yield: 12 enchiladas 1 2/3 c Drained cooked beans 15 oz Tomato sauce. divided --(red. Makes 12 enchiladas or 6 servings.shop. pink or pinto) 4 oz Diced green chilies --mashed 2 ts Garlic salt 2 c Shredded Cheddar cheese 12 (7 in.Boise. Place about 1/3 cup bean mixture along center of each tortilla...com/eBooksdivas-eBooks-On-CD . spoon over filled tortillas. Mix well. chilies and garlic salt taste./ onion. Combine remaining tomato sauce. olives.

Place in a heavy frying pan and cook.com/eBooksdivas-eBooks-On-CD . Main dish Yield: 6 servings 2 lb Chorizo. http://stores.05 Title: Chorizo Enchiladas Categories: Texmex. stirring often to keep the sausage crumbly. Place 6 earthenware plates in an oven set at 350 F. Assemble individual servings like lasagna. Lightly fry the tortillas and drain between layers of paper towel. Heat in the oven to melt the cheese. for 3 to 5 min. Drain well. 15 min.) 1 Recipe guacamole. link or bulk 1 pt Sour cream 4 c Red chile sauce 2 c Shredded lettuce 12 Corn tortillas (1 pkg. 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. To serve. top with sour cream and garnish with lettuce.----------Recipe via Meal-Master (tm) v8.shop. starting with spoonful of sauce on plate and ending with sauce sprinkled with cheese. grated Ripe olives Remove sausage from casings if using links. It's really greasy. OR Cooking oil 2 c Prepared guacamole 3 c Longhorn cheese. to warm. guacamole and ripe olives.ebay. and crumble.

not in center. Makes 6-8 servings. Tabasco sauce. Add canned tomatoes. Tex-mex. divided 1 tb Maple syrup Garlic cloves.05 Title: Veggie Enchiladas Categories: Vegetarian. Add olives. divided 1/2 c Onions. chopped. cover wiht sauce. Heat remaining oil in another skillet.) Roll up tortillas. Add some of the sauce mixture if beans are too thick. tomato sauce. place in shallow baking dish. chili powder. chopped.----------Recipe via Meal-Master (tm) v8. (It is easier to roll up.com/eBooksdivas-eBooks-On-CD . Heat 2 tablespoons oil in large skillet. dash salt. divided 1 1/4 ts Chili powder. chopped 1 cn Black olives (small can) 1 c Tomato sauce Have tortillas on a flat surface for filling. soft Tabasco sauce tb Olive oil. maple syrup. 1/4 ts Cumin --divided 1 cn Pinto beans. Cook 1 cup onions and 1 clove garlic until soft. Main dish Yield: 4 servings 8 4 1 2 Corn tortillas.ebay.shop. Bake at 350 degrees for 30 minutes or until bubbly. Favorite Vegetarian Recipes/STAR/MM by Dianne Smith/DEEANNE http://stores. cook and stir pinto beans. mashed (16 oz) 2 c Tomatoes. Optional: Dot with cheesy sauce made with nutritional yeast. Assemble echiladas by filling tortillas with 2-3 tbs bean mixture.Cook and stir until well mixed and heated through. 1 clove garlic and 1/2 cup onion into oil. Place mixture on one edge of tortilla. 1 tsp chili powder. dash salt and cumin.

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. green pepper and garlic. shredded -drained Pitted black olives. then 3/4 cup cheese mixture. To assemble. Cut in wedges and serve with sour cream.05 Title: Enchilada Torte Categories: Turkey.com/eBooksdivas-eBooks-On-CD . chopped (about 1/2 6-inch corn tortillas -cup) 1 1/2 c Sharp cheddar cheese. until sauce is slightly thickened and hot. Repeat layers 3 times ending with a layer of cheese. until it loses its pink color.----------Recipe via Meal-Master (tm) v8. Stir in remaining sauce ingredients. minced 1 1/2 c Monterey Jack cheese. Lettuce. Tex-mex Yield: 6 servings -JUDI M. 30 g pro.com or jphelps@best. Cover with waxed paper. 20 g car. put a tortilla in bottom of a deep 1 1/2-quart microwave-safe casserole. Add onion. 1 c Tomato sauce -shredded. microwave on high 4 to 6 minutes. lettuce and olives. Let stand covered 3 minutes. PHELPS -sliced 1 lb Ground turkey 4 6-inch flour tortillas or 1 md Onion. 123 mg chol. 1/4 c Green bell pepper. Source: Women's Day.com http://stores. Meats. without accompaniments: 478 cal. Crumble turkey into a 1 1/2-to 2-quart microwave-safe measure or bowl. 1988. October 25. Cover with waxed paper. chopped -shredded 1 ts Garlic. Per serving made with flour tortillas. 31 g fat. Phelps. Microwave on high 3 to 5 minutes until hot and cheese is melted.shop. Top with 1 cup sauce. stirring once or twice. stirring twice to break up meat. jphelps@shell.ebay. 889 mg sod.portal. sliced 3/4 c Pitted black olives (3 oz). Cover with waxed paper and microwave on high 4 to 6 minutes. Shared and MM by Judi M. Makes 6 servings.

Makes 6 enchiladas.com/eBooksdivas-eBooks-On-CD . combine tofu.05 Title: Tofu Enchiladas Categories: Vegetarian.----------Recipe via Meal-Master (tm) v8. corn and chili powder. Tex-mex Yield: 6 servings 2 pk Mori-Nu Silken Firm Tofu. Garnish with tomatoes and green onions. top with approximately 1/2 cup tofu mixture and roll tightly.shop. Place seam side down in an 8-inch square shallow baking dish.ebay. onion. From DEEANNE's recipe files http://stores. chopped 1/4 c Cilantro. Main dish. "cheese" sauce. chopped 1/4 c Onion. 1/2 ts Chili powder -drained (10. cilantro. frozen or canned In a medium bowl. chopped 2 md Tomatoes. Serve HOT.5 oz each) 20 oz Enchilada sauce 2 c Nutritional yeast "cheese" 6 6-inch corn tortillas -sauce 2 tb Green onion. Pour remaining sauce over enchiladas. Heat enchilada sauce. minced 1 1/2 c Corn. Bake 20-25 minutes in a preheated 350-degree oven. Dip each tortilla quickly into the heated sauce and place it on aflat surface.

). Stir in 1/4 cup of the picante mixture and the green onions. Cover tightly with foil and bake at 350 F. ground Shredded lettuce 1/2 ts Cumin.ebay. ground Picante Cook onion and garlic in the oil.----------Recipe via Meal-Master (tm) v8.05 Title: Cream Cheese and Mushroom Enchiladas Categories: Mexican.shop. sliced 1 cn Tomatoes (28 oz. Serve with sour cream. Vegetarian Yield: 8 servings 1/2 c Onion. In a 10" skillet. minced 1 pk Cream cheese (8 oz). cubed 2 tb Vegetable oil 1/4 c Green onions. lettuce and additional picante. minced 12 oz Mushrooms. chili powder. shredded 2 ts Chili powder Sour cream 2 ts Coriander. Spoon 1/3 cup of mushroom mixture down the center of each tortilla. cook the mushrooms with remaining chili powder and coriander until the mushrooms are tender and the liquid evaporates. coriander and the cumin.1 tsp. sliced 1 Garlic clove. Simmer for 15 minutes.com/eBooksdivas-eBooks-On-CD . picante . Spoon remaining picante mixture over the enchiladas. Adapted from a recipe from Pace Picante. for 20 minutes. 1 tsp. Roll up and place seam side down in a greased 12 x 7-inch pan. Remove from heat and stir in the cream cheese. http://stores. chopped 8 Whole wheat tortillas 1 c Picante sauce 3/4 c Monterey jack. Stir in the tomatoes. Remove from oven and top with cheese.

stirring constantly. Mix the next five ingredients together. Set aside. * see note 1 lg Yellow onion. * see note 3 tb Tomato sauce. Vegetarian Yield: 10 servings 42 oz Tofu. Pour about 1 cup of the sauce into the bottom of a 15" X 10" baking dish or two smaller baking dishes. cold Preparation Time: 1:30 Squeeze the excess water from the thawed tofu and tear the tofu into pieces.----------Recipe via Meal-Master (tm) v8. chopped Marinade: 2 Garlic cloves. ** see note 3 tb Chili powder 3 ts Onion powder 2 tb Cornstarch 2 ts Chili powder 1/4 c Water. Repeat until all burritos are filled and rolled. Cook and stir in a large saucepan over medium to high heat until slightly browned. frozed & thawed Enchilada sauce 20 Corn tortillas.05 Title: Chili Enchiladas Categories: Soups. roll up.ebay. add the remaining ingredients. and simmer over low heat for 30 minutes.shop. Preheat the oven to 350 degreees. crushed 1/3 c Soy sauce. low-sodium 3 c Water 3 tb Peanut butter.com/eBooksdivas-eBooks-On-CD . low sodium 24 oz Tomato sauce. Source: Unknown Posted by: Unknown [AOL] Hawk's Kitchen Kollection -1994 http://stores. Pour the remaining enchilada sauce over the filled burritos and bake for 30 minutes. sprinkle with some grated soy cheese and sliced olives before baking. firm. Place 1/3 cup of the tofu mixture down the center of each burrito shell. and place in the baking dish. pour over the tofu. To make the sauce. Dissolve the cornstarch in the cold water and gradually add to the sauce while stirring. and mix well. saute the onion and garlic in a small amount of water until translucent. VARIATION: For added richness. Cook and stir until sauce boils and thickens.

chili powder. mix.ebay. peeled. cook until clear and soft.com/eBooksdivas-eBooks-On-CD . Sprinkle each potato with 2T cheese. cumin. Heat oil in skillet. Mash. 10 mins. this is it.05 Title: Enchiladas De Papas (Potato Enchiladas) Categories: Mexican. Add salt. and stock. Add tomato and mashed potato. cover and set aside. Stuft spuds. grated 1/4 ts Ground cimin If you don't have any tortillas and feel like eating an enchilada. Cook over low heat 5 mins. Slit tops of potatoes and remove pulp. heating thorugh. Add onion.----------Recipe via Meal-Master (tm) v8. Bake 350 F until cheese is melted. diced 1/2 ts Salt 1/2 c Cheddar cheese. Heap filling into warm shells.shop. mix. 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. mix. http://stores. Keep shells warm. Add 1/4c cheese.

Finely chop onion and add to cheese reserving 2-3 tbs for garnish. Remove enchiladas and increase oven temp to 475.----------Recipe via Meal-Master (tm) v8. Add cooked and seasoned ground beef.com/eBooksdivas-eBooks-On-CD . Slowly add the rest of the broth stirring and cooking til thickened. minced 1 ts Cumin 3 tb Bacon fat Filling 5 tb Gebhardt's Chili powder 6 oz Cheddar cheese 3 1 4 1 tb Flour 6 oz Swiss cheese ts Salt 1 Onion. Lower heat and and stir in chili powder watching carefully because it burns easily. top with the reserved cheese and return to the oven uncovered for about 5 minutes or until the cheese is melted. Main dish Yield: 1 servings Sauce Seasoned with 1 Clove garlic. Remove foil and spoon about 1 1/2 cups sauce over the enchiladas. salt and 1/2 cup broth or water stirring constantly for 2-3 minutes. Do not fry crisp. From: Sally Hilfiger Date: 06 May 94 http://stores.05 Title: Tex-Mex Enchiladas Categories: Mexican. To assemble the enchiladas: shred both cheeses and combine. Cover with foil and bake at 350 for 10 minutes. Heat about 1/2" oil in a skillet large enough to hold a tortilla. Pass the tortillas through.ebay. Roll up and place seam side down in a baking dish. peeled and quartered c Water or beef broth 8 Corn tortilla lb Ground beef. Repeat with the rest of the tortillas. Add the flour.shop. one at a time through the hot oil to soften and seal. Dip each tortilla in the heated sauce and fill with the cheese and onion. Serve the enchiladas topped with the reserved onion and pass additional sauce separately. Blot between paper towel to remove oil. cooked and Oil Saute garlic in bacon fat.

Roll each tortilla up. Poultry Yield: 6 servings 6 Green chiles. Saute in the butter until the onion is translucent (about 3 minutes). Process until smooth.05 Title: Chile Verde Enchiladas Categories: Appetizers. Cook. pausing every so often to scrape the sides of the work bowl. chopped 1/2 md Yellow onion 4 oz Cheddar cheese. cubed small 1 c Sour cream Scallions.BITNET Coarsely chop and combine the chiles and the onion. peele 12 Corn tortillas 1/4 ts Salt 1 1/2 c Milk 1/8 ts Cayenne 1 1/2 c Cooked chicken. one at a time. Add the remaining milk into the work bowl.----------Recipe via Meal-Master (tm) v8. Add salt and pepper. Coarsely chop or cube the cheese in a blender or food processor. Fill each tortilla with 1 1/2 tablespoons each of chicken and the chile and onion mixture. Process to a paste-like consistency. Return the mixture to the saucepan. stirring steadily. Heat the oil in the skillet to 300 degrees. Bake for another 8 minutes. Place the tortillas. Top with the sauce. roasted.com/eBooksdivas-eBooks-On-CD .ebay. Pass the tortillas. seam side down. Serve immediately garnished with minced scallions http://stores. over medium heat until smooth and thickened (about 1 minute). in a baking dish large enough to accommodate them. Uncover.) saucepan. Bake about 10 minutes. Add the flour and 1/6 of the hot milk to the work bowl. Preheat the oven to 350 degrees. through the oil to soften and seal them. Cover. To assemble the enchiladas: heat about 1/2" of oil in a skillet large enou to accommodate the tortillas.shop. minced 1 oz Butter 3 tb Flour Recipe by: JHALAPI@WAYNEST1. Bring the milk to a boil in a (2 1/2 Qt. Remove from the heat. Set aside. DO NOT ALLOW THEM TO BECOME CRISP! Press between paper towels to drain.

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shop. corn. http://stores. chili powder. Sprinkle with remaining cheese. roll up and place seam side down on a baking sheet lined with foil. shre 2 c Turkey. Bake for 30 minutes. cooked/chopped 1/2 c Fat-free cheddar cheese. chopped 3 ts Chili powder 1/2 c Bell peppers 1 ts Salt 1/4 c Olive oil 1/2 c Regular cheddar cheese. enchilada sauce.ebay. u 1/2 c Onions. In a large saucepan. frozen 10 Tortillas Recipe by: Anita A. Spread about 1/4 filling and fat-free cheese on each tortilla.----------Recipe via Meal-Master (tm) v8.05 Title: Left over Turkey Enchiladas Categories: Poultry Yield: 10 servings 1/4 c Olive oil 1 15 oz can enchilada sauce. and salt until cooked through. cook onions and bell pepers in oil until tender. Matejka Preparation Time: 0:15 Preheat oven at 350. shr 2 c Corn.com/eBooksdivas-eBooks-On-CD . Stir in turkey.

chopped 1/4 ts Garlic powder 1/4 c Butter 18 Tortillas 2 c Cooked turkey. Pour Souce over tortillas: sprinkle with cheese.05 Title: Turkey Enchiladas -Land O' Lakes Kitchens Categories: Poultry Yield: 8 servings 1/2 c Onion. Dip tortillas in hot oil. chopped Hot oil 17 oz Golden cream-style corn 1 c Sharp cheddar cheese. 15 minutes. Stir turkey. uncovered. Hope you enjoy! Serves 8. Bake at 350 for 20 to 30 minutes. shredd 16 oz Whole tomatoes. roll up and place seam side down in a shallow baking dish. In large skillet saute onion in butter until crispy tender.----------Recipe via Meal-Master (tm) v8. corn meal and seasonings. Sauce: Combine enchilada sauce and sour cream. tomatoes. Spread about 1/4 cup filling on each tortilla. stir until smooth. 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. Simmer. Note: I used corn tortillas and lots more cheeee than the recipe called for.shop. The turkey I used was simply left overs.com/eBooksdivas-eBooks-On-CD . http://stores.ebay. corn.

and enough sauce to moisten. and was surprised and delighted at how easy they were.2253.----------Recipe via Meal-Master (tm) v8. cheddar. sliced Sauce: Cook onion in butter until tender. cheddar. but I have lots of sauce recipes! So I'm going to make it again. powdered 2 tb Flour 4 oz Cream. cheese. CI$ 71511. chopped 1 1/2 c Water 2 tb Butter 1/2 tb Stock. spoon remaining sauce over enchiladas. stir in sour cream. Combine chicken. downloaded from the GEnie F&W RT. shredded 1 oz Pimientos. I left this sitting in the fridge two days before baking it. GEnie THE. Also. substituting some other sauces for this one. CASSROLE. or until bubbly. mix well. with no negative result except it took longer than 25 minutes to get it hot. GT Cookbook echo moderator at net/node 004/005 . Sprinkle with cheese and parsley. Serve with additional sour cream. The sauce was blah and didn't suit the enchiladas at all. cooked. Arrange in a lightly greased 13x9" baking dish. chopped 1/4 ts Chili powder 1 c Cheese. Dip each tortilla into sauce to soften. if desired.STEIGERS.TXT From the recipe files of Sylvia Steiger. sour ---------------------------------ENCHILADAS-------------------------------1 c Chicken. Preheat oven to 350. flour 1/2 cn Green chilies. cook and stir until sauce thickens and bouillon dissolves. Remove from heat. pimientos. shredded 6 lg Tortillas. Sylvia's comments: I've never tried making enchiladas before. water and bouillon. chili powder.05 Title: Chicken Enchilada Bake Categories: Poultry Yield: 6 servings -----------------------------------SAUCE---------------------------------1/2 c Onions. Source: Quick & Delicious Casserole Delights by Johna Blinn. chilies. drained 1/4 c Cheese. Bake 25 minutes. chicken. Stir in flour. fill each with equal portions of chicken mixture and roll up.

ebay.shop.http://stores.com/eBooksdivas-eBooks-On-CD .

stir into onion mixture. Set aside. cooked --diced 16 oz Tomatoes 1/3 c Yogurt. Place rolled tortillas. IN a med. 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. lowfat --plain 1 tb Cornstarch 1/4 c Parsley. Micro on high 1 min. MW 1 min. or until cheese is melted. chicken mixture across lower 1/3 of each tortilla. and parsley. or until sauce bubbles and is slightly thickened. Wrap tortillas in paper towels. tomato sauce and cumin into onion mixture.com/eBooksdivas-eBooks-On-CD . Micro on high 4-5 min. Spread about 1/4 C.shop. 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 http://stores. chilies. seam side down. roll up.05 Title: Chicken Enchiladas (Lf) Categories: Poultry Yield: 4 servings 1 c Onions --chopped 1/2 ts Cumin 1 Garlic clove --minced 2 c Chicken. MW on high 4-6 min.ebay. Stir cornstarch into tomato juice until dissolved. Cover tightly. yogurt. Micro on 100% power 1 1/2 min. in an 11x7 inch mw-safe dish. combine chicken. bowl.----------Recipe via Meal-Master (tm) v8. Pour tomato-chili sauce over tortillas. Sprinkle w/ cheese. reserving liquid. to soften. stirring every minute during cooking. Drain tomatoes. Cut up tomatoes. or until heated. Stir cut up tomatoes.

----------Recipe via Meal-Master (tm) v8. 15gm protein. Fill each tortilla with about 1/4 cup of the chicken mixture.05 Title: Chicken Enchiladas --Lowfat Categories: Poultry Yield: 8 servings 10 oz Cooked chicken --shredded 6 Inch prepared corn 2 Cups Tortillas. unless you have a microwave. two at a time. 95mg calcium Exchanges: 1 1/2 meat. by steaming them for 10 seconds.3gm fiber.com/eBooksdivas-eBooks-On-CD . combine the chicken. 16gm carbo.shop. YIELD: Serves 8 Each serving: 151 cals. and 1/2 cup of the enchilada sauce. half the scallions. 3.4gm total fat. Top with the remaining cup of enchilada sauce. 65mg sodium. 3. sprinkle with the cheese and the remaining scallions. 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 http://stores. Roll each tortilla and place seam side down on the sauce in the pan. 2/3 starch. 3. Scallions --finely chopped 1 1/2 oz Part-skim mozzarella cheese 2 1/2 c Enchilada sauce --see Grated Recipe Preheat oven to 400F.3mg chol. Soften the corn tortillas. Bake for 10 minutes or microwave on high for 5 minutes. Spoon 1 cup of the enchilada sauce on the bottom of a 9x11-inch pan.ebay. In a bowl. or cook in a microwave for 10 second on high.

05 Title: Enchiladas Verdes (Green Chicken Enchiladas) Categories: Poultry Yield: 1 servings Green Chckn Enchiladas -(Enchiladas Verdes) --------------------------------THE FILLING-------------------------------2 Whole Chicken Breasts. Cut In Pieces 1/2 c Heavy Cream 1 Yellow Onion. Stems "Enchilada Cheese". Peeled & Poaching the Chicken) Minced 3 oz Queso Fresco or 4 Serrano Chiles. 2452 Yields 6 Servings -Pepper 3 lb Fresh Tomatillos 3/4 c Chicken Broth (From 1 Clove Garlic. 1 Bay Leaf. Peeled 6 oz Monterey Jack & Halved ------------------------------SAUCE & ASSEMBLY-----------------------------12 6" Corn Tortillas -Salt No.----------Recipe via Meal-Master (tm) v8.ebay. Removed Crumbled 1 ts Sugar http://stores.shop.com/eBooksdivas-eBooks-On-CD . Peeled 2 c Sour Cream 1/2 Carrot. Broken Halved 3 Sprigs Parsley 2 Cloves Garlic.

Pass the tortillas. Reduce heat. Blend carefully.com/eBooksdivas-eBooks-On-CD . Divide the filling equally between the tortillas. Bake. bay leaf. Add the left over onion to the broth. Bring to a boil. Add water to cover. through the oil (to soften and seal them). Slice the remaining onion. Keep hot. carrot. Bake until heated through (about 10 minutes). chiles and minced garlic. Wash off any sticky residue. http://stores. Puree (a food processor will do this best). seam side down. Combine the tomatillos. Set aside. Heat about 1" of oil in a large skillet (one big enough to hold an unrolled tortilla flat) to 300 degrees. Combine the shredded chicken with half of the shredded cheese. Stir in the sugar. Cover to prevent it from drying out. Add 1/4 of the sour cream to the chicken and cheese mixture. Cover with the sauce. uncovered. Let cool in the broth. Roll each up and place. Place the mixture in a saucepan. Serve at once with the remaining (room temperature) sour cream mixture.Start with the filling: Place the chicken in a saucepan. Top with the reserved shredded cheese. Rinse with cold water. parsley and half the onion. Combine the sour cream with the heavy cream. Set aside. Keep covered while preparing the sauce.shop. Simmer until the chicken is tender (about 30 minutes). Set aside 2 slices of onion per serving. Cover. Remove the meat from the skin and bones. Shred the chicken meat. Let stand at room temperature for 30 minutes to thicken. Set aside. salt. Strain the broth. one at a time. Bring to a boil.ebay. Shred the cheese. Set the remaining cheese aside. until the cheese melts (5-8 minutes). Press between paper towels to remove excess oil. Garnish with the reserved onion slices and the crumbled cheese. Add the garlic. Cover the tortillas in the baking dish. in a buttered casserole dish. pepper and the measured amount of the chicken broth. Preheat the oven to 400 degrees. Remove the husks from the tomatillos.

roll up. Stir in flour. Cook and stir until mixture begins to boil and thicken. sliced green onions and sour cream are for garnish. Formatted for MM by Diana Eichman. In large bowl. heat Garlic Liquid Spice over medium heat.ebay. 1 cup cheese.mix well. combine 1 cup of the sauce. Recipe By : http://stores. In medium saucepan. and green chiles.com/eBooksdivas-eBooks-On-CD .----------Recipe via Meal-Master (tm) v8. Garnish as desired. Add onion.shop.saute' until tender. Bake at 350 degrees for 25 minutes or until bubbly. Stir in tomato sauce and next 5 ingredients. chicken.mix well. Remove from heat. Spoon any remaining sauce on top. use the amount you desire. Place on a plate and spoon on some of the chicken mixture.05 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.slowly stir in sour cream. Arrange in greased 13-x9-inch baking dish. Dip one tortilla at a time into remaining sacue to soften. Sprinkle with remaining cheese.

When coals are white-hot. red onion. and reduce until sauce coats the back of a spoon. Add carrots. 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. reduce brown sugar and raspberry vinegar to syrup consistency.com/eBooksdivas-eBooks-On-CD .----------Recipe via Meal-Master (tm) v8. http://stores. Puree sauce in blender and strain. cover with soaked wood chips. tomatoes. 3 red bell peppers. mustard. Place chipotle and serrano chiles. add ketchup.) Add vegetables to beef stock and reduce to 1 quart. turnip. Meanwhile. Return to heat. Strain vegetables from stock and discard. (When vegetables are done. and garlic on grill and cover.05 Title: Smoked Shrimp Enchilada W/red Pepper Cream. Adjust dampers to reduce heat and smoke vegetables for about 20 minutes. and vinegar-sugar mixture to stock and simmer until carrots are done. smoke shrimp for enchilada filling for about 15 to 20 minutes.shop.ebay. Add salt and pepper to taste.

Taste for salt and pepper. Minneapolis. corn kernels. 22 Jan 1995 09:09:32 -0800 ( http://stores. STEP THREE: Create Smoked Shrimp Enchiladas--Saute sun-dried tomatoes. roast the red bell pepper until skin is charred black and begins to loosen from the pepper. Place equal amounts of fillings in center of tortilla and roll the tortilla in a cylinder.shop.com/eBooksdivas-eBooks-On-CD . Immediately immerse pepper in ice water. STEP TWO: Prepare the Red Peppers--Over an open flame.cream and lime juice and reduce. and green onions in butter until slightly soft. mushrooms.Net> Date: Sun. Recipe By : Mark Haugen of Tejas. When cool.ebay. Add shrimp. MN From: Gary Watson <watson@rahul. diced sweet onion. Puree until smooth and add salt and pepper to taste.CHEF'S NOTE: Adjust amount of chiles for hotter sauce. Garnish each tortilla with a dollop of Red Pepper Cream and pour barbecue sauce around the enchilada. peel and seed pepper and place in blender with sour cream.

about 1 minutes. I use whole sliced mushrooms. frozen 10 1/2 oz Cream of mushroom soup. red peppers or jalepenos (whichever I have on hand) and some diced onions and green peppers within the tortillas. Reduce heat. I also put refried beans inside too. In a small skillet dip the tortillas in a little hot cooking oil just till limp. cover and cook 20 minutes. 5 minutes. seede 1/2 c Chopped onion 8 Tortillas.com/eBooksdivas-eBooks-On-CD . Sprinkle with treserved cheese. drain.WKU. pitted & choppe Recipe by: "Jessica A.EDU> In a 10-inch skillet brown the ground beef and onion. but I make the following changes: I use cream of celery soup. cover and cook till heated through. Again. Walton" <ryanja@WKUVX1.05 Title: Skillet Enchiladas Categories: Beef Yield: 4 servings 1 lb Ground beef 2 tb Green chilies. Makes 4 servings. Drain. sprinkle with olives. Place in sauce. canned. coverand cook till cheese metls. enchilada sauce. place 1/4 cup cheese on each tortilla. I also use cheddar cheese instead of American and I tend to be a little generous on the cheese. rather than the cream of mushroom.shop. milk and chilies.----------Recipe via Meal-Master (tm) v8.ebay. Stire in soup. stirring occasionally. cond Cooking oil 10 oz Enchilada sauce 2 1/2 c American cheese. Reserving 1/2 cup cheese. I got this recipe from the same Better Homes and Gardens "Easy Skillet Meals" cookbook. Enjoy! http://stores. shredded (1 1/3 c Milk 1/2 c Ripe olives. Roll up each tortilla.

enclosing filling. 16 Feb 1995 14:20:55 -0500 http://stores.----------Recipe via Meal-Master (tm) v8. about 10 minutes. Bake until heated through. 1988 Converted by MMCONV vers. Stack tortillas and wrap in foil. about 6 minutes.10 Recipe By : From: Dscollin@aol. Source: Bon Appetit -April. Reduce heat and simmer until almost no liquid remains in pan. chives and pepper and bring to boil. Makes 12 appetizer or 6 main-course servings. Mix in 3/4 cup chipotle sauce. (Can be prepared 1 day ahead.shop. Place 1 tortilla on each plate.) Set aside.Com Date: Thu. stirring occasionally. stirring occasionally. Add crab and stir until heated through.05 Title: Crab Enchiladas with Chipotle Cream Sauce Categories: Other sauce Yield: 12 servings (40 min left). Spoon remaining sauce over and serve. Add mushrooms and shallot and cook until tender. (H)elp. Los Angeles. stirring (40 min left). Fold tortilla up as for letter. about 10 minutes. (H)elp. More? Recipe from Sonora Cafe. 1. Turn enchiladas seam side down. Rewarm filling over low heat. stirring constantly. Cool completely. More? frequently. Melt remaining 1/2 cup butter in heavy medium skillet over medium heat. (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. Add vermouth and bring to boil. Divide filling among tortillas. Cover and refrigerate. Preheat oven to 350F.ebay. Combine with mushrooms. Thinly slice mushrooms.com/eBooksdivas-eBooks-On-CD . (40 min left). California. Melt 1/2 cup butter in heavy large skillet over medium-low heat.

Cover with remaining sour cream and sprinkle with cheese. chopped olives and mushrooms in butter.ebay. roll and place seam-side down in buttered 9 by 11 inch casserole. lemon juice and Tabasco sauce. Fill each tortilla with some of the crab mixture. Recipe By : http://stores. chopped shrimp may be substituted for crab.----------Recipe via Meal-Master (tm) v8. Remove from heat and stir in crabmeat.com/eBooksdivas-eBooks-On-CD .05 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. Cooked. avocado mixed with 1 cup sour cream. Dip each tortilla into hot oil and drain on absorbent paper. Bake at 350 for 20 minutes and serve immediately.shop.

Quickly. before it gets hard. the cheese/onion/pepper mixture and your casserole dish. I think). 3. Do both sides. but I just can't do it (although that's why enchiladas taste better when you get them out. Cheese/eggs Yield: 16 servings 1 pk Tortillas. ask somebody else. put a handful of the cheese/onion/pepper mix (which is really mostly cheese) and roll it up.05 Title: Goddess Enchiladas Categories: Mexico. this is a really major pain. For each enchilada do this: 1. which you have shredded.shop. if you want the non-lazy way sauce. but if you don't. http://stores. Don't ask me why you have to do it this way. Put some grease in your fry pan. I use Mazolla or something like that. Trust me. Get the grease pretty hot but not smoking.) Chop or grate your onion and jalapeno pretty fine and mix with the cheese. Wash your hands if your eyes are itchy. Corn (white best) 1 Jalapeno 1 lb Cheese. From left to right (or right to left if you're left-handed) put tortillas. but not enough to get it crispy. Now set up an assembly line. I usually use about a pound of cheese for a lasagne pan full of enchiladas. I always make lazy way. You're supposed to use lard. Put one tortilla in the hot grease and let it bubble a little bit. Put your rolled up enchilada in your casserole dish and start with the next one. Pull it out and pitch it on your paper towels. Do NOT wipe your eyes at this point. your fry pan. enough to get it really really hot. 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.ebay. paper towels for draining grease. 2. and about 16-24 tortillas.com/eBooksdivas-eBooks-On-CD .----------Recipe via Meal-Master (tm) v8.

About 30 minutes before you want to eat (about now?) put the dish in the oven and heat. Say. Dump that on top of all your enchiladas in your casserole pan.shop. or space in the casserole dish. these seem to taste better if they sit for a couple of hours. You're done with that part.ebay. but you can bake 'em now if you want. Now dump the can of chili and the can of enchilada sauce in a pan (NOT the fry pan) and heat it through. put it in the refrigerator. Source: Janet Margul http://stores. Spread whatever cheese you have left on top. Don't let the bottom get too hot. cheese. about 20 minutes at 350? Something like that. If you don't want to eat real soon. Cover it with foil.When you run out of tortillas. or you'll have tough enchiladas.com/eBooksdivas-eBooks-On-CD . turn off the grease.

shop. Internet sylvia. canned 1/3 c Oil 1 c Water 2 tb Flour Sauce: Saute' garlic in oil. xx gm carbohydrate.steiger@lunatic.com/eBooksdivas-eBooks-On-CD . Archived Yield: 1 servings 16 Corn tortillas 2 tb Chili powder 1 1/2 lb Cheddar cheese. Let simmer for 1 hour. 1993 by D. CI$ 71511. shredded 19 oz Enchilada sauce 1 bn Green onions. minced 16 oz Tomato sauce.ebay. These are also great reheated in the microwave. Nutritional Information per serving: xx calories. or until sauce is bubbly and cheese is melted. xx mg sodium. salt and water. add flour and chili powder and mix well. xx gm fat. Roll and place seam side down in large baking pan. GEnie THE. Enchiladas: Fry tortillas for a second in hot oil just until soft. x g dietary fiber Debbie's notes: This is my favorite cheese enchilada recipe. cheese mixture on each tortilla. x mg chol. GT Cookbook echo moderator at net/node 004/005. Posted on GEnie Food & Wine RT Jun 29.05 Title: Cheese Enchiladas Categories: Mexico. xx gm protein. Put approximately 1 heaping Tbsp. Bake at 400 degrees for 20-30 minutes. Cover enchiladas with sauce and sprinkle with additional shredded cheese. Mix cheese and onion. Can be made in quantities and frozen.com http://stores.2253. Drain and pat dry on paper towels. chopped 1 ts Salt 4 Clove garlic.STEIGERS.CARLSON [DEBBIE] MM by MMCONV and Sylvia Steiger. x% Calories from fat. Cheese/eggs.----------Recipe via Meal-Master (tm) v8. Add enchilada sauce and tomato sauce.

Roll the tortillas and place SEAM SIDE DOWN in an ovenproof dish. tomato puree and stock. Add the chili powder.ebay. Season with salt and pepper. Spread sauce over the tortillas and place equal amounts of minced raw onion and shredded longhorn cheese in the center of each tortilla. 581 Preheat oven to 350 degrees.shop. 12 Tortillas. Pour more sauce over the tops and liberally sprinkle additional shredded longhorn cheese over the tortillas. Chopped 1 ts Cumin 1 Clove Garlic. you may add ground or shredded beef or shredded chicken at the center of each tortilla. Serve hot. Bake about 15 minutes. Hot Yields 12 Enchiladas 2 tb Olive Oil 1/2 c Beef or Chicken Stock 1/2 c Onion. Minced Raw Onion.----------Recipe via Meal-Master (tm) v8. http://stores. Update Yield: 1 servings Cheese Enchiladas No.05 Title: Cheese Enchiladas #1 Categories: Mexico. Add the cumin. 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. At this point.com/eBooksdivas-eBooks-On-CD .

sliced -diced 2 ts Green chilies. canned 1/2 c Onion. 3 g fat. Remove tortillas from paper towels. 8 g car. Mexico.----------Recipe via Meal-Master (tm) v8. Roll tortillas jelly-roll style and place seam side down in 9" pie ate. onion. green -roasted. 10 mg chol. Monterey jack lowcal 1/4 c Bell peppr. Each serving provides: 1/4 P.shop. 1/4 V. Per serving: 80 cal. http://stores. microwave on High 1-1/2 minutes. red 1/2 c Bell pepper.05 Title: Enchilada Spirals Categories: Appetizers. cut each tortilla into 4 pieces. Microwave on High 30 seconds.ebay.com/eBooksdivas-eBooks-On-CD . roasted pepper and green chilies evenly among the rtillas. Divide cheese. een pepper. Cover pie plate with paper towel. Let and 3 minutes. Stack tortillas and wrap in paper towel. Weightwatch Yield: 8 servings 4 Corn tortillas -diced 4 oz Cheese. 130 mg sod. red -chopped Shred the cheese and drain and chop the green chilies. 5 g pro. place on work surface. 1/2 B.

To make the sauce. cook the chicken stock. and season with salt. and puree until smooth.com/eBooksdivas-eBooks-On-CD . add the cilantro. Deep warm. whisk in 4 ounces of the goat cheese.shop. or just smoking. Remove from the heat. Pour enough of the oil in a skillet to come 1/2 inch up the sides. http://stores. stirring frequently. bring all the filling ingredients except the cheese and salt to a boil. onions.----------Recipe via Meal-Master (tm) v8. garlic cloves. Transfer the mixture to a blender. in a saucepan.05 Title: Black Bean-Goat Cheese Enchiladas (With Mango Categories: Beans. in another saucepan. bring the oil to 350 degrees F. Luncheon. Cheese.ebay. VERY HOT--) Submerge the tortillas in the oil one by one for 5 seconds each to soften. (CAUTION: Do This Very Carefully--This is VERY. To make the filling. Over medium heat. Drain the tortillas on paper towels and keep warm: do not stack the tortillas. tomatillos. 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. Season with salt and set aside. and serranos over medium-high heat for 10 minutes. Main dishes.

placing them snugly together.shop." (He's right!) Recipe By : Stephan Pyles in __The New Texas Cuisine__ http://stores. spreading evenly down the middle.To assemble the enchiladas. and top with the remaining 4 ounces of the goat cheese. The chef states: "This recipe was published in _Parade_ magazine in 1987 in an article commissioned by my friend Sheila Lukins. 1993. 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. together with Mango Relish (separate recipe). Roll up the tortillas and place seam side down on a baking sheet or in an ovenproof baking dish. ($35. Doubleday..com/eBooksdivas-eBooks-On-CD . divide the black bean-goat cheese mixture evenly among the tortillas. Chef's Notes: This recipe is included by chef Stephan Pyles in his cookbook __The New Texas Cuisine__.. Serve 2 enchiladas per plate. Pour the reserved tomatillo sauce over the enchiladas.ebay. Although at first glance this combination may not seem very Texan. Cover with foil and bake in the oven for 10 minutes.00).

..05 Title: Wild Mushroom Enchiladas Categories: Maindish Yield: 6 servings 5 Ancho chiles (note the -cubes -spelling. and tomato. Add salt to taste and simmer 3 min. in TM!) 3 oz Queso fresco or Feta. Heat butter in a large skillet and saute' onion and mushrooms for 2 minutes over medium heat.----------Recipe via Meal-Master (tm) v8. Add avocado. minced 1 tb Chopped cilantro 2 ts Fresh lime juice 1 Tomato. http://stores. Strain (reserve liquid) and puree' in a blender with enough of the liquid to form a thick paste. Doubleday) Preheat oven to 450 degrees F.. cream. In a skillet. ahem . Add lime juice and salt to taste. stem. wash.ebay. Strain and set aside. and just heat through. bring 5 tbsp ancho paste. 1 tb Unsalted butter -seeded.com/eBooksdivas-eBooks-On-CD ..com> This is the kind of recipe that makes my Texpuritan instincts cringe up. and seed chiles. Put in a bowl and cover with warm water for 30 min. until onion is translucent and mushrooms are soft. to rehydrate. published in the February '96 Texas Monthly (as a sidebar to a nice article on the spread of Southwestern . 1 c Heavy cream -crumbled 2 Cloves garlic. cut into 1/4-inch Date: 19 Jun 1996 15:04:45 +0900 From: "Scott Ashkenaz" <s_ashken@kla.shop. but it sounds pretty good. Place in a single layer on a baking sheet and roast for 1 minute. Add 2 tbsp of reserved ancho cream puree' and stir gently. cheese. To prepare ancho paste. >From Stephan Pyle (Star Canyon in Dallas). and garlic to a boil and simmer for 2 min. Transfer to a blender and puree'. Texas kyoozeen: (Stephan Pyle's _New Texas Cuisine_. dry. peeled. cilantro. diced 1/2 Yellow onion 6 Tortillas de maiz 6 oz Sliced wild/exotic mushrooms Salt to taste 1/2 Avocado. blanched.

not oil. seam side down. Rehydrate chiles in WARM water. Soak tortillas one at a time in puree' for 15 sec. Place tortillas seam side down. cold. to soften and use tongs to place on a baking sheet.shop. 2. Roll up tortillas.com/eBooksdivas-eBooks-On-CD . place on plates. not hot. To reheat. Warm tortillas in sauce. and using a metal spatula. Please note the recent questions answered by this recipe: 1. 3. CHILE-HEADS DIGEST V3 #018 From Glen Hosey's Recipe Collection Program.ebay.com http://stores. cover baking sheet with foil and place in a 350 degree oven for 10 min. or vodka. hosey@erols. Spread mushroom mixture evenly down the middle of tortillas.Heat remaining reserved ancho cream puree' in a skillet until simmering.

over medium heat for 3 to 5 minutes to remove the raw taste from the chile powder. -up) -shredded Sour cream Prepare the sauce first: Combine the water and stock in a saucepan. Soften the tortillas by passing them through the hot oil and pressing them between towels to remove the excess oil. Return to the oven until the cheese is melted (about 5 minutes). Roll them up and place them. bacon fat and several tablespoons of the hot stock from the other saucepan in a saucepan. 2 c Longhorn cheddar. chopped 35 Egg. Preheat the oven to 350 degrees. Garnish with shredded lettuce and sour cream. Spoon on enough sauce to cover the tortillas. Serve the tortillas in pairs. oregano. Combine using a fork. Adjust seasonings. http://stores. minced 3 ts Oregano 2 c Gebhardt's chile 1/8 c Salt -powder -----------------------------FILLING & TOPPING----------------------------3 Iceberg lettuce head. fried (sunny side 4 lb Longhorn cheddar. salt and garlic.----------Recipe via Meal-Master (tm) v8. Chop the onion and combine with the ricotta in a bowl. yellow. stirring steadily. Cover with additional hot sauce. Bring to a boil. Simmer over low heat for 20 minutes. Fill each tortilla with about 2/3 cup of the cheese and onion mixture. Sprinkle the second measure of shredded Longhorn Cheddar over. Combine the chile powder. Heat some corn oil to 300 degrees in a deep skillet. Cook. Stir in the tomato paste.shop. Slowly stir in the remainder of the hot stock from the other saucepan. Bake about 15 minutes.05 Title: Santa Fe Enchiladas Categories: Tex-mex. Beef Yield: 35 servings -----------------------------------SAUCE----------------------------------4 1/2 qt . Set aside. in a lightly buttered baking dish. seam side down.ebay. Uncover.Water 6 tb Bacon grease 4 1/2 qt Chicken stock 35 oz Tomato paste 12 Garlic clove. -shredded -shredded 6 lb Ricotta 70 Corn tortillas 6 Onion. Add the first measure of shredded Longhorn Cheddar. Cover.com/eBooksdivas-eBooks-On-CD . Place 1 fried egg on each pair of tortillas.

shop. chopped --------------------------------SAUCE ROJAS------------------------------26 oz Can diced tomatoes in juice 4 Jalapenos. Top with remaining swiss cheese. Prepare Sauce Rojas: Preheat oven to 350 degrees. Place 1/2 slice swiss cheese on each tortilla. Mexican Yield: 6 servings 5 oz Fresh spinach 12 lg Corn tortillas 3 c Mushrooms. Add onion. Place tortillas on a clean. Place diced tomatoes in juice in large saucepan over medium-low heat and bring to a simmer. and sprinkle any remaining filling over the tortillas. stirring occasionally.ebay. green bell peppers and jalapenos. and serve. Coarsely chop spinach and place in large mixing bowl. flat work surface. bake 10-15 minutes or until enchiladas are heated through and cheese is melted. Cook. Add mushrooms and onion. patting dry with paper towels. Place tortillas in a deep-sided 9 by 12 inch (or larger) baking dish. washed and 12 Slices swiss cheese. top with spinach mixture and roll to a 2-inch diameter. 15 minutes or until onions are transparent. Stir in honey.com/eBooksdivas-eBooks-On-CD . seam side down. Top enchiladas with Sauce Rojas. http://stores. thinly sliced 3/4 c Diced onion 2 ts Honey 3/4 c Diced green bell peppers Prepare enchiladas: Wash spinach.05 Title: Spinach Enchiladas Categories: Main dish.----------Recipe via Meal-Master (tm) v8. Remove and discard stems. cut in Sliced Half 1/2 Red onion.

1 c Cheddar or jack shredded -drained 8 Corn tortillas Heat oven to 375 degrees F.ebay. remove foil. spread about 1/4 cup of the meat mixture and roll up. To remaining sauce. combine reserved sauce and milk. If any chili and cheese are left. melt butter. spread over rolled tortillas.05 Title: Enchiladas Ole' Categories: Beef. http://stores. Mexican. chopped 1 ts Chili Powder 1 cn Cream of mushroom soup 1/2 c Sour cream 1/4 oz Diced green chilies. add chili powder and onion and saute until onion is tender. Along center of each tortilla. dip one by one in the chili. Heat oil and drop one tortilla at a time.shop.com/eBooksdivas-eBooks-On-CD . Reserve 3/4 cup of the sauce and set aside. Stir in soup. turn to other side and take out immediately. In a small bowl. stir to combine. Poultry Yield: 8 servings 1 lb Ground beef or 1/4 c Milk -ground chicken 2 tb Butter 1 Onion. Cover dish with foil. and sprinkle with remaining cheese (and sliced black olives if desired). Roll and place in pan until all tortillas in the package are finished. add 1/4 cup water. Fill with one teaspoon of chili and one teaspoon of shredded cheese. sour cream. take out immediately and place on paper towels. placing seam side down in a greased 12-by-8-inch baking dish. place them on paper towels.----------Recipe via Meal-Master (tm) v8. Brown and crumble meat in skillet. green chilies.05 Title: Texan Enchiladas (M_c-Tx) Categories: Main dish. Before filling the tortillas. Place in oven for about 5 minutes. ----------Recipe via Meal-Master (tm) v8. spoon over filled tortillas. In a medium saucepan. Bake uncovered 5 more minutes or until cheese melts. drain. Bake for 15 minutes. add cooked meat and 1/2 of the shredded cheese. Mix well and remove from the heat. 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.

05 Title: Seafood Enchiladas with Cream and Tomatillo S Categories: Mexican. seam side down. ----------Recipe via Meal-Master (tm) v8. cut in small pieces Jack cheese.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 http://stores.ebay. Main dishes Yield: 6 servings 1 large can La Victoria Enchilada sauce 1 Pkg corn or small flour tortillas Chicken breast. grated Spray a 9" x 13" baking dish with Pam. 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. Fold over and place in pan.com/eBooksdivas-eBooks-On-CD .----------Recipe via Meal-Master (tm) v8. Cover with remaining sauce and sprinkle with cheese(s). Place small amount of sauce in pan. Fill tortillas with chicken.05 Title: Quick & Easy Cheese or Chicken Enchiladas Categories: Meats. grated Cheddar cheese. Heat corn tortillas in microwave to soften. cheese or both. Bake for 45 minutes at 350°.shop.

4. Cover with cream sauce. Continue until all filling and tortillas are used. Put in a cup of boiling water in saucepan and cook until tender with onion. 2. 3. Sprinkle chopped red bell pepper or pimiento on top of tomatillo sauce to decorate.Add 1/2 bunch cilantro chopped.. Cream cheeses in food processor. Prepare filling. I used no salt in this. 8. Tomatillo Sauce: peel skins from tomatillos and wash them. Add salt and pepper to taste. I did not roll these but folded each long end in and then the short ends and put in greased casserole seam side down. Prepare Cream Sauce: melt butter in saucepan and add garlic and onion stirring gently till transparent. 7.ebay. Put a dollop of filling on a flour tortilla and fold up into a little package. 5. transfer to bowl and add remaining ingredients stirring gently.com/eBooksdivas-eBooks-On-CD . Top with tomatillo sauce. 6.1. Add flour and stir to make a roux. Add liquids and stir gently until it thickens. Emilie rwsm05a http://stores.shop. Transfer to food processor with liquid and add liquid if needed. Bake at 350 until bubbly and cheese is heated through These are to die for and as low fat as I could make them.

com/eBooksdivas-eBooks-On-CD . seam side down. 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.ebay. Emilie rwsm05a http://stores. Dollops of sour cream can be put on top of this.Wash chilis and remove seeds unless you want this REALLY hot.Add to food processor and blend until smooth.----------Recipe via Meal-Master (tm) v8. 2. Red sauce: This is my way of doing this. Fill with a dollop of the cheese and spinach mixture and roll and put in glass casserole sprayed with pan spray. Add flour to butter mix and make a roux. You may have to add water or a small can of tomato sauce. Put chilis and water in food processor and blend until smooth.05 Title: Spinach Enchiladas with Three Colors Categories: Mexican. Simmer until thickened stirring constantly. Dip tortillas in the red sauce while it is simmering to soften them. Cover with red sauce. Add onions and garlic and saute until clear. Set aside. This makes a red green and white casserole to compliment the Mexican flag. Make the stuffing. Add the other ingredients and stir into cheese mixture. 5. YOu can use any red chili sauce recipe here. Add tomatillo sauce 7. Add chili with liquid and make a sauce. Add chilis and turn off heat and let soak. I don't use the tomato sauce. Set aside. Simmer tomatillos in water until tender. 3.shop. I like to garnish with chopped fresh cilantro. Melt butter in frying pan. Boil water in saucepan. Saute onion and garlic in a bit of oil or butter in frying pan and add to tomatillos 4. Put the cottage cheese and cream cheese in food processor and blend till smooth. 6.

http://stores. Add milt to reserved shellfish liquid. Add crabmeat and stir to mix. Stir in scallions. Jaw.com/eBooksdivas-eBooks-On-CD . whisk in sour cream. 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. about 2 minutes. remove from heat and let stand 3 minutes until shrimp and scallops are opaque at centers. Cook. cilantro and chilies. 4 to 5 minutes until smooth and thick as pudding. Strain over a 2 cup measure to reserve liquid.ebay. Stir in shrimp and scallops and cook. 2 to 3 minutes until shrimp are pink and scallops appear opaque. Stir 1 cup sauce into seafood. stirring often.) Place seafood in a medium bowl.05 Title: Seafood Enchiladas with Cherry Tomato Salsa Categories: Seafood. SAUCE: In same saucepan. melt butter over medium heat. Melt butter in a 4-quart saucepan over medium heat. Whisk in flour until blended. Remove from heat.----------Recipe via Meal-Master (tm) v8. stirring often. Cook. Main dish. shredded 3/4 c Milk 12 6 inch corn tortillas. shredded 1/4 c Flour 6 oz Cheddar cheese. peeled and 6 oz Cooked crabmeat Deveined -----------------------------------SAUCE---------------------------------2 tb Butter or margarine 6 oz Pepper Jack cheese. then whisk into saucepan. (You should have about 2/3 cup. Mexican Yield: 6 servings 1 tb Butter or margarine 6 oz Bay or calico scallops 1 lb Medium shrimp. stirring with whisk. 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. Cover.shop.

Cover titgtly with foil. Bake for 15 minutes. 30 to 35 minutes until hot. Steam the tortilla for 1 minutes or wrap then in a cloth and heat in the microwave on high for 1 minute. Spoon about 1/4 cup of the bean mixture on each. seam side down. chopped 1/3 c Water 16 2 c Cooked pinto beans 1 c Corn kernels. Heat oven to 375 degrees.ebay. garlic. fitting enchiladas close together.com/eBooksdivas-eBooks-On-CD . minced 2 ts Ground cumin Corn tortillas 1 Enchilada sauce recipe Sev. Serve at once. Bake enchiladas.TO ASSEMBLE: Toss cheeses together. Roll up tortilla and place seam side down in prepared baking dish. diced (canned) 2 ts Garlic. SALSA: Mix everything together and refrigerate up to 2 days typed by jessann :) ----------Recipe via Meal-Master (tm) v8. Place on a nonstick 13 x 9-inch baking dish. Spoon on remaining sauce. and roll up.shop. Fat-free Yield: 8 servings 1/2 c Green pepper. chopped 1/2 c Scallions. frozen 3 ts Green chiles. corn. sprinkle with remaining cheese and bake 5 minutes more or until cheese melts. chilies. covered. or until bubbly. sprigs fresh cilantro Saute the green pepper and scallion in the water until softened. Dip the tortillas in heated Enchilada Sauce. spoon 1/3 cup seafood mixture down center of a warm tortilla and sprinkle with 2 tablespoons cheese mixture.05 Title: Bean-Corn Enchiladas Categories: Main dish. http://stores. Remove foil. Remove from the oven and cover with the remaining sauce. Add the sauteed Preheat the oven to 375 degrees. about 5 mi Mix the beans. and cumin in a bowl. being careful not to soak them. Garnish with cilantro. For each enchilada.

onion and chili powder in frying pan over medium heat until browned. Preheat oven to 350 F. Layer on the bottom of an 8 to 9" pan square baking pan coated with non-stick spray. Mexican. sauce and cheese.----------Recipe via Meal-Master (tm) v8.shop. and half the cheese. 1/2 c Cream of mushroom soup.com/eBooksdivas-eBooks-On-CD . Top with half the tomato mixture. stewed 1/2 md Onion. 1 1/2 c Cooked kidney beans -=OR=-Nonstick cooking spray. Cover loosely with foil and bake in 350 F. Repeat with a layer of tortillas. garlic.* drained 6 oz Sharp Cheddar cheese.05 Title: Beef Enchilada Pie Categories: Sandy eggo. Mix 1/2 cup of soup (DO NOT ADD WATER) with stewed tomatoes. 1 1/2 c Pinto beans. 6 Corn tortillas. meat.ebay.grated 1 cn (4-oz) green chilies. 1 c (14-1/2 oz) tomatoes. chopped --Mexican-style 1/4 ts Chili powder. half the meat/bean mixture. http://stores. Add beans and chilies. Ground/meat Yield: 6 servings 1 l Extra-lean ground beef. diced --reduced fat Cook ground beef. for 45 minutes. --(ground sirloin) --condensed low-fat 1/8 ts Garlic powder.

dividing evenly Cut half of cheese into 8 sticks. in greased shallow baking dish. Bake in preheated 350-degree F oven for 15 to 18 minutes.05 Title: Quick Bean 'n' Cheese Enchiladas Categories: Main dish 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.O. Makes 8 enchiladas. Pour enchilada sauce over all. Copyright IDAHO BEAN COMMISSION P.ebay.Boise. Grate remaining cheese and sprinkle over sauce. Garnish with lettuce and sour cream. Spoon beans down center of each tortilla. Place..----------Recipe via Meal-Master (tm) v8. Place 1 stick over beans on each tortilla. Roll tortilla to enclose cheese and beans. seam-side down.. Idaho 83707 <Electronic format by Karen Mintzias> http://stores.com/eBooksdivas-eBooks-On-CD .Box 9433.shop.

Mix turkey.) Freeze now. 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. BVake uncovered about 10 minutes longer or until hot and bubbly. mix tomato sauce. Alternatively you can put two enchiladas in each of three tinfoil mini casserole pans. Pour tomato sauce mixture over tortillas. ricotta cheese. 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). In a nonreactive bowl. relax later from: The Austin American Statesman.com/eBooksdivas-eBooks-On-CD .----------Recipe via Meal-Master (tm) v8. 1 cup Cheddar cheese. Uncover and sprinkle with 1/2 cup cheddar cheese. To freeze: Pour the tomato mixtyure over the tortillas. chili powder and cumin. typed by jessann :) http://stores. Sprinkle with 1/2 cup cheddar cheese. Bake in covered pan 45 minutes. onions. chiles and coriander.shop. Cover with foil and bake 15 minutes. Mexican. Spoon about 1/2 cup of mixture onto center of each tortilla. Bake 15 to 20 minutes longer or until hot and bubbly. To serve now: Heat oven to 350 degrees. (To serve from freezer: Heat oven to 375 degrees. roll tortilla around turkey mixture. salsa. Place seam side down in dish.ebay. Wrap baking dish tightly with foil and freeze no longer than 2 months. 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.05 Title: Turkey-Chili Enchiladas Categories: Main dish.

----------Recipe via Meal-Master (tm) v8.05 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. http://stores.shop.ebay.com/eBooksdivas-eBooks-On-CD

----------Recipe via Meal-Master (tm) v8.05 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. http://stores.shop.ebay.com/eBooksdivas-eBooks-On-CD

----------Recipe via Meal-Master (tm) v8.05 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. ----------Recipe via Meal-Master (tm) v8.05 Title: Salsa Borracho for Enchiladas Categories: Mexican, Sauces Yield: 3 Servings 3 4 4 4 tb Butter 2 c Diced tomatoes Clove garlic, minced 2 tb Tomato paste tb Chili powder 1/2 c Beer 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. http://stores.shop.ebay.com/eBooksdivas-eBooks-On-CD

roll.pepper garlic. Formatting by Sue Smith (using MMCONV) http://stores. With tablespoon. Reduce heat and simmer for 10 minutes. Add can of stewed tomatoes and bring to simmer. Water saute onion. and with a slotted spoon scoop mixture in tortilla. until onion translucent.EDU (MARGARET M. Warm tortillas so they are pliable. 7. 5. and place on dinner plate. KING) From Fatfree Digest April-May 1994. Serves 2 -3 people. It should look a soupy stew. 4. Add corn and simmer for 10 more minutes.shop. but you essentially want to let it cook so the flavors have combined. Main dish. more if you don't 1 15-oz can black beans -stuff'em) -rinsed 1. mmk3@Lehigh.05 Title: Lazy Enchiladas Categories: Digest. -pinch or more of cayenne -with juice 4 Flour tortillas(not the huge 1/2 c Frozen corn kernels -size. depending on side dishes and hunger:) NOTE: Simmering times are approximate. 3. 6. Add spices and let them coat the onion mixture. but not to reduce to a true stew. so that you have liquid to put on tortillas. Add beans and simmer for 5 minutes.----------Recipe via Meal-Master (tm) v8. Repeat until done.ebay. 2. Mexican Yield: 2 Servings 1 md Onion chopped 1/2 ts Cinammon 1/2 md Red/green pepper chopped 1/2 -1 tsp. 8. 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. take liquid and pour over tortillas. Add mushrooms and let cook briefly for 1-2 minutes.com/eBooksdivas-eBooks-On-CD .

Stir together couscous.05 Title: Enchilada Casserole (Vegan) Categories: Digest. 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. Bake in a 350 degree oven for 30 minutes and then let stand for ten minutes. Dec.----------Recipe via Meal-Master (tm) v8. Add tomatoes and chilis. Cover the rolls with remaining sauce when you're done.com/eBooksdivas-eBooks-On-CD . 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. Crushed (+ sauce) Reconstituted x Corn tortillas Water saute the onion and garlic until brown. http://stores. they should wind up soft). Reconstitute couscous with hot water. 1 c Whole wheat couscous. (Be sure to save enough sauce for the casserole). deglaze and continue until they reach the condition you favor. 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.shop. had I had it). 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. Add sauce to create a desirable consistency. beans and crushed tofu.ebay.

Posted by Heather Brown <heather@EECS.80á http://stores.ebay.Note: since I always cook for me and one fat-loving ovo-lacto vegetarian (we just got engaged!).EDU> to Fatfree Digest [Volume 13 Issue 9] Dec. leaving my pan pristine.com using MMCONV. S. and he gave his an 8 out of 10. 1994. Anyway.com/eBooksdivas-eBooks-On-CD .shop. rather than one 9x13. TXFT40A@Prodigy. Formatted by Sue Smith. one pan with fatty stuff added to the vlf recipe for him and the vlf version for me. FATFREE Recipe collections copyrighted by Michelle Dick 1994. 1.Berkeley. This is the way I always make lasagna too. Used with permission. I then added extra stuff to his pan of enchiladas.Smith34. I loved my enchiladas. 9. I made extra of everything (so don't take my proportions as absolute) and filled two 8x8 pans.

----------Recipe via Meal-Master (tm) v8.ebay. 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. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias http://stores. Cook lentils in the 2 cups of water and drain off excess water.shop. Inc. (Note: lentils and rice will cook in the same amount of time). 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. Place in a 9 x 13 pan and cover with enchilada sauce.05 Title: Lentils and Spanish Rice Enchiladas Categories: Main dish. moistened Prepare contents of box according to package directions. Mix the rice and lentils and place 2 tablespoons full in each tortilla and roll.com/eBooksdivas-eBooks-On-CD .

stirring constantly until simmering and thick. USe over enchiladas or to season grain dishes. Electronic format courtesy of: Karen Mintzias http://stores. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills. Cook over medium heat.com/eBooksdivas-eBooks-On-CD . Double or triple the dry ingredients. 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.05 Title: Fat-Free.----------Recipe via Meal-Master (tm) v8. Gluten Free Enchilada Sauce Categories: Sauces. Add to 1 quart of cold water in saucepan. Use 3/4 cup of the dry mix to one quart of cold water to make sauce. Store the dry mix in a tightly closed jar.shop. Inc. SUGGESTIONS: Refrigerate extra sauce.ebay. Low-fat.

SueSmith9@aol. Formatted by Sue Smith. FATFREE Recipe collections copyrighted by Michelle Dick 1995. about 45 minutes.coat. Posted by Marie <mariem@rails. Mar95 Yield: 1 Servings 3 c Water Oil-free garlic from a jar) 1 c Lentils 1 ts Red pepper 1 Onion. Reduce heat and let cook til lentils are soft. garnish as desired.ebay.shop. add salsa. stir well. I 1 ts Cumin Used a large one) 1/2 c Salsa 1 Green pepper. 1995. Place in tortillas.80á http://stores. km@salata. Archived through kindness of Karen Mintzias. chopped (recipe 1 ts Black pepper Called for "small" onion. in this book.----------Recipe via Meal-Master (tm) v8.com/eBooksdivas-eBooks-On-CD . 1. (Keep stirring because the beans will stick to the bottom of the pot. that you don't need to soak lentils.05 Title: Lentil Enchiladas Categories: Digest." Modified by yours truly. stirring occasionlly. 28.com> to the Fatfree Digest [Volume 16 Issue 24] Mar. Mary McD says. Individual recipes copyrighted by originator.com. and enjoy. Source: The original version of this recipe can be found in "McDougall's New Cookbook.) Once the beans are mushy. NOTE: I didn't soak the beans beforehand and haven't experienced any problems. 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.com using MMCONV. Add all ingredients except salsa and tortillas. Bring to a boil.

3/4 c Onion. Melt butter and blend in flour.ebay.05 Title: Cathe's Green Enchiladas Categories: Entrees.5-inch dish. one at a time. for 15 seconds in hot bacon grease or oil.shop. Place seam-side down in 11 by 7. Pour over tortillas and bake in 425 degree F. Cathe Yield: 6 Servings 12 Corn tortillas (frozen). 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. Add extra cheese and onion.5 by 1. Place 2 tablespoons of cheese and 1 tablespoon of chopped onion on each tortilla and roll up. oven for 20 minutes. Cook and stir in sour cream and peppers. grated 6 oz Water -(8 oz package) 1 c Sour cream 1/4 c Flour 4 oz Jalapenos. Add chicken broth and bouillon/water all at once.----------Recipe via Meal-Master (tm) v8.com/eBooksdivas-eBooks-On-CD . bake an additional 5 minutes. canned Cook tortillas. http://stores.

we always use an oblong Pyrex pan.----------Recipe via Meal-Master (tm) v8. Repeat until the pan is full. If the mixture is too thick. be sure to break it up so that it is granular in texture. for 20 minutes. Have ready a large baking pan.shop. 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. and position against the bottom edge of the baking pan. Add about 4 T of flour and saute until flour is completely incorporated into the meat mixture. add a little water. spoon about 3 T of the enchilada sauce in a line down the middle. Simmer over low heat for 20-30 minutes. Lay the tortilla flat in the baking pan. Spoon enchilada sauce over the assembled enchiladas to thinly cover. chopped -sharp. This recipe should make about 16-24 enchiladas. While you are browning the beef (it should be completely cooked with no pink or red color left). top with about 1 t chopped onion and about 3 T of grated cheese. Bake at 425 degrees F. but not soupy. dip each tortilla in the enchilada sauce just enough to coat and slightly soften. as opposed to chunky. http://stores. PREPARE ROLLED ENCHILADAS: Rolled enchiladas are tougher to assemble. Roll the tortilla tightly into a cylinder with the seam on the bottom. Tex-mex Yield: 6 Servings 2 lb Ground beef. you can get 8-12 enchiladas in a pan. when completely browned. Sprinkle generously with grated cheese. The consistency should be that of a thick gravy. Heat over low heat. One at a time. 2 md Onions. but more authentic. Onions should be limp and translucent but not brown.05 Title: Tex-Mex Style Enchiladas Categories: Meats. 2 1/2 c Enchilada sauce -extra-lean (as -(2 standard cans) -little fat as possible) 1 lb Cheddar cheese.com/eBooksdivas-eBooks-On-CD . grated 4 tb Flour PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped onion in a large skillet. Assembling the enchilada outside of the pan is usually a messy disaster.ebay. This can get tricky (but it is possible) as the pan gets full. Add the enchilada sauce. Depending on the size of the pan and how tightly each enchilada is rolled.

Top the last tortilla with a generous amount of sauce and cheese. : Pamela McGarvey : UCLA Comprehensive Epilepsy Program : {ihnp4!sdcrdcf. Serve immediately. over the tortilla. It is much easier to assemble. Only the appearance differs. 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. the taste is the same with either style. the tortilla is cooked directly in the sauce.ebay. * I always use Old El Paso canned enchilada sauce. One at a time.PREPARE STACKED ENCHILADAS: This is the New Mexico style. depending on the appetite of the person who will eat them. In the rolled style. the traditional rolled enchilada and the easier-to-cook New Mexico stacked style. Also. Have plates ready.hao}!cepu!pam : Copyright (C) 1986 USENET Community Trust http://stores. since it is not only faster (20 minutes vs. including meat. Spoon a little sauce.shop. 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. though it is possible to make your own. In the stacked style. Yield: Serves 6-8. : Difficulty: moderate. : Time: 1 hour.com/eBooksdivas-eBooks-On-CD . NOTES: * Central Texas style Mexican enchiladas --We cook beef enchiladas in two ways. the sauce is cooked into the tortilla through the baking process. Remove the tortilla from the sauce and place flat on a plate. 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. The fundamental difference between these two styles is the method used to cook the tortillas. : Precision: approximate measurement OK. 4+ hours) but also has a very authentic spice combination. Both procedures are given.ucbvax!ucla-cs. this may take a little practice to gauge the time.

being careful not to tear them. not hard! Put one tortilla on a dinner plate. Remember that the flavor of chili mellows as it cooks. Now top with the fried egg and serve immediately. Cover it with a medium-thick layer of meat sauce. (Turn with tongs. chopped 1 tb Flour 5 oz Cheddar cheese. Make sure that the yolk is cooked soft.shop. Heat about 1/4 inch of oil in a small skillet over medium-high heat. Add the tomato sauce and water. Southwest Yield: 2 Servings 1 lb Beef.) Drain on paper towels. although it won't get less hot. Start an egg frying for each enchilada. until it sizzles when a bit of tortilla is dropped in. Sprinkle chopped onion and grated cheese on top. about 5 seconds on a side. until it has thickened and the flavors are blended.ebay.----------Recipe via Meal-Master (tm) v8. shredded 3 ts Chili powder (or less.05 Title: New Mexico Enchiladas Categories: Entrees. Add salt. http://stores. enough for frying an egg. Sprinkle lettuce and chopped tomato around the edge. sprinkle more onion and cheese. Top with another tortilla. Prepare another small skillet with a small amount of oil in the bottom.com/eBooksdivas-eBooks-On-CD . one at a time. grated Saute the beef over medium heat until it has lost its raw red color. pepper and chili powder to taste. Add the flour to the meat mixture and stir well. chopped -to taste) 1 md Onion. 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. 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. Soften the tortillas briefly in the oil. 1 lg Tomato. Assembling the enchiladas requires you to keep track of several things at once. Simmer gently (uncovered) for about 45 minutes. Cover with more meat sauce.

Palo Alto. but that's where this recipe came from.shop.NOTES: * New-Mexico-style enchiladas with eggs --This is the way my grandmother and aunt made enchiladas. : Precision: approximate measurement OK. : Time: 10 minutes preparation. but the same amount of the other ingredients.com/eBooksdivas-eBooks-On-CD . * You can also make single-decker enchiladas. : Vicki O'Day : Hewlett-Packard Laboratories. Yield: Serves 2.ebay. you will need twice as many tortillas and twice as many eggs. I haven't lived in New Mexico myself. 5 minutes assembly. If you make single-deckers. : Difficulty: easy to moderate. 45 minutes simmering. CA : hplabs!oday : Copyright (C) 1986 USENET Community Trust http://stores. but don't forget the egg. Omit the second layer of tortilla. onion and cheese. meat. for people with small appetites.

Set the sauce aside in the skillet. divided -chicken. http://stores. Repeat with the remaining tortillas. Set aside. (The sauce can be covered and refrigerated in a bowl for 48 hours. Shred the chicken by pulling it apart with your fingers or by processing it with a medium (4-mm) food processor slicing disk.----------Recipe via Meal-Master (tm) v8. boneless cooked 2 c Chicken stock. at room 1 1/2 c Vegetable oil. Adjust the seaonings. peel. heavy skilet to 325 degrees. as needed. chilled 1 1/2 lb Fresh tomatillos. Add the tomatillos and process until the mixture is pureed. turning it once. Simmer until the sauce thickens slightly. Layer paper towels on a baking sheet with additional toweling nearby. and seed the poblano peppers and set them aside. There should be 3 to 4 cups. slip it into the hot oil for 15 to 20 seconds.05 Title: Chicken Enchiladas Verdes Categories: Mexican. Process until smooth. mince the cilantro in a dry food processor fitted with the metal blade. Casseroles Yield: 8 Servings 1 lb Fresh poblano peppers (4 -drained and rinsed canned -medium) -tomatillos) 1 lb Skinned. husks 1 md Tomato. process until minced. peeled and seeded -removed and rinsed (OR 1/2 c Sour cream (about) Char. about 15 minutes.shop. 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. Ust tongs to transfer the tortillas to the paper towels and blot to remove any excess oil. Chicken.com/eBooksdivas-eBooks-On-CD . To seal each tortilla. Add the roasted poblano peppers and 1/4 teaspoon of salt. To make the green salsa.) Heat the remaining oil in a large. to taste -cheese. divided -temperature or warm 12 Corn tortillas (6-inch 1/2 c Lightly packed cilantro -diameter) -leaves 2 oz Chihuahua or Muenster Salt. slowly adding 1 cup of the stock.ebay. adding 1/4 teaspoon of salt or more.

work on the tortillas one at a time as follows: warm the sauce and dip a sealed tortilla into the sauce. and put it seam-side down in the dish. starting aty one end.com/eBooksdivas-eBooks-On-CD .Preheat the oven to 350 F and adjust the oven rack to the middle position. Sprinkle with the cheese. Cover the dish with aluminum foil. enamel. porcelain. or earthenware. Put a generous half cup of the shredded chicken on each tirtilla. Rest the tortilla in a 15-by-10-by-3-inch baking dish (use glass.shop.ebay. http://stores. roll it up. Bake until a sharp knife inserted into the enchiladas is withdrawn hot. 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. Coarsely chop the tomato. coating each side. 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. To assemble the casseerole. Adjust the seasoning and spread all of the remaining sauce over the enchiladas (rolled tortillas). about 18 to 20 minutes. and heat it simmering--the sauce will thicken slightly.as the sauce is acidic). Stir the remaining broth into the remaining sauce.

Serve immediately. Soups. Add shrimp. stirring constantly. Remove from heat. scraping down sides once. undrained 1/4 c Chopped fresh cilantro 1 cn (10-oz.) diced tomatoes and Shredded mozzarella cheese -green chiles. minced cn (4 1/2-oz. 3 to 4 minutes or until shrimp turn pink. onion. Process until smooth. cook until heated. http://stores. Melt butter in a large skillet over medium high heat. and garlic. stirring occasionally (do not boil). add tortilla chips. Bubba gump Yield: 2 Quarts 1 5 4 2 lb Unpeeled medium-size fresh p 2 tb Butter or margarine c Chicken broth 1 md Onion. Repeat procedure with remaining broth mixture. Position knife blade in food processor bowl. Stir in sour cream and cilantro. chopped oz Tortilla chips 2 Garlic cloves. Stir into broth mixture. Return blended mixture to Dutch oven. Bring broth to a boil in a Dutch oven.ebay. cook.) chopped green 1 c Sour cream -chiles. stir in green chiles and diced tomatoes.05 Title: Tex's Shrimp Enchilada Soup Categories: Shrimp.com/eBooksdivas-eBooks-On-CD . undrained Shredded cheddar cheese Peel and devein shrimp.----------Recipe via Meal-Master (tm) v8.shop. add half of broth mixture. Transfer mixture to another container. Set aside. set aside. Sprinkle each serving with cheeses. let stand 10 minutes.

http://stores.05 Title: Creamy Swiss Enchiladas Categories: Poultry. Add 1 cup of the water and the soy sauce. Add to the sauce while stirring. Cover and cook over low heat for 15 minutes.com/eBooksdivas-eBooks-On-CD . chopped 3 tb Chili powder 2 Garlic cloves. Bake at 350 for 20-30 minutes. Dip tortillas in cream and fill with chicken mixture. Cook.ebay. garlic. and 1 t. chopped (can) 3 tb Cornstarch(or 2 t arrowroot) Place the onion. Mix the cornstarch in the remaining 1/2 cup water. until the onion softens slightly. and water in a large saucepan. sour cream. 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). Fat-free Yield: 1 Servings 1 Onion. Add the tomatoes. green chiles. Stir. until thickened. salt.----------Recipe via Meal-Master (tm) v8. and the spices. chilies. salt in pie plate. stirring for 5 minutes. * Use 7-8 ounce cans and mix the remaining chiles and salsa with the extra cream before pouring over the enchiladas. 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. Roll and place in ungreased baking dish.05 Title: Chunky Enchilada Sauce Categories: Sauces. ----------Recipe via Meal-Master (tm) v8.shop. Pour any remaining cream over enchiladas and top with cheese. Mix heavy cream and 1 t. Cook stirring. salsa.

TO MAKE THE SAUCE. Place the chicken in a large saucepan and cover with cold water. cover and simmer until cooked through. Remove the chicken from the water and cool slightly. In a large pan heat the vegetable oil over medium heat. 3. 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. add the tomatillos and jalapeno peppers and time for 10 minutes.05 Title: Chicken Enchiladas with Tomatillo Sauce Categories: Chicken. peppers.shop. Add the vegetable puree and simmer 2 minutes. Husk and wash the tomatillos. onion and garlic in a food processor and process to a coarse puree. Bring just to a boil... http://stores..----------Recipe via Meal-Master (tm) v8. 2. Stir in the broth and salt. simmer 15 minutes. stirring occasionally. Put the tomatillos. TO MAKE THE ENCHILADAS. Bring a pan of water to the boil.com/eBooksdivas-eBooks-On-CD . reduce the heat.ebay. Mexican Yield: 4 Servings -----------------------------------SAUCE---------------------------------1 1/4 lb Fresh tomatillos 1 md Garlic clove 1 -to. Shred the chicken and set aside. Set aside. -peeled and minced 2 Jalapeno peppers 1 tb Vegetable oil 1 sm Onion. Drain and remove the stem ends of the peppers.

4. Drain on paper towels.ebay. Spoon some of the filling down the center of each tortilla and roll. Spread a little of the sauce in a 9-by 13-inch baking dish. sour cream. http://stores. In a 9-to 10-inch frying pan heat the oil over medium-high heat. 6. and salt. Cool 5 minutes before serving. Spoon the sauce over the enchiladas and sprinkle with the cheddar and asiago cheeses. Put 1 tortilla at a time in the hot oil and fry about 30 seconds on each side. Stir in 1/4 cup of the tomatillo sauce. Place in the baking dish. 7. Combine the cooled. shredded chicken with the minced onion. Bake in a preheated 350-degree oven 25 minutes. Cool slightly. 5.com/eBooksdivas-eBooks-On-CD . Set aside.shop. it will be a tight fit.

In a skillet or sauce pan. green onion. Place seam side down in a baking dish. saute the onion in the oil until barely softened. Poultry. Heat at 375f for 10-15 minutes. sprinkle with extra cheese. Smooth some filling on each tortilla and roll up. Main dish. Cook for one minute.05 Title: Post Thanksgiving Enchiladas Categories: Turkey. stirring.ebay. Add chili powder. if desired 1 Clove garlic. broth. extra cheese 2/3 c Tomato sauce Avocado for garnish 1/2 c Chicken broth In a bowl. Bring to a boil. Repeat with remaining tortillas. Dip in the sauce. Spoon remaining sauce over. 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. Mexican Yield: 4 Servings ----------------------------------FILLING---------------------------------1 1/2 c Diced.com/eBooksdivas-eBooks-On-CD . combine the turkey. cumin and salt. Fry tortillas in oil but just until soft-not crisp.----------Recipe via Meal-Master (tm) v8. tomato sauce. minced 8 Corn tortillas 2 ts Chili powder Oil. cheese. Garnish with avocado and serve http://stores. Stir in garlic.shop. chilies and sour cream or yogurt -set aside. Remove from heat.

----------Recipe via Meal-Master (tm) v8.05 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. ----------Recipe via Meal-Master (tm) v8.05 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. http://stores.shop.ebay.com/eBooksdivas-eBooks-On-CD

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 http://stores.shop.ebay.com/eBooksdivas-eBooks-On-CD

----------Recipe via Meal-Master (tm) v8.05 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 1 1 2 Garlic cloves, minced 1 c Salsa tb Ground cumin 4 10-inch flour tortillas tb Chili powder 1/2 c Cheddar cheese, shredded 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 http://stores.shop.ebay.com/eBooksdivas-eBooks-On-CD

05 Title: Becca's Enchiladas Verde Categories: Cheese. I came up with this simple recipe a couple of years ago while in college. can of Food Club Diced Tomatoes with Green Chilies. salsa and onion. Place with the end of the roll down in the baking dish length-wise.com/eBooksdivas-eBooks-On-CD . Viva la enchilada! This is one of Brandon and I's favorites.ebay. black olives and shredded lettuce.75 and lasts for two meals for us. It also takes very little time to prepare. sour cream. Bake at 350 degrees for 30 minutes. Continue with the other tortillas until the baking dish is filled (I can usually fit six in the dish. ** or red enchilada sauce if desired Drain the salsa.) Pour the enchilada sauce over the top of the tortillas evenly and sprinkle with remaining 3/4 -1 cup of cheese. In a medium bowl mix the refried beans. Now. It costs about $4. You can top it with any of your favorite toppings too. Grease a 9 X 12 inch baking dish. guacamole. 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.----------Recipe via Meal-Master (tm) v8. Sprinkle with a little cheese and roll the tortilla starting with the part covered with refried beans. spread about 1/4 cup of the refried bean mixture evenly over 3/4 of one tortilla. Enjoy! Recipe By : http://stores.shop. Warm the tortillas.

Dip tortilla in sauce to cover.shop. cheese. and salt. 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. Remove foil and bake another 5 minutes. 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. soy sauce.com/eBooksdivas-eBooks-On-CD .----------Recipe via Meal-Master (tm) v8.ebay. cover pan with foil. Combine the chicken. green chilies. Recipe By : http://stores. and bake 15 minutes.05 Title: Chicken Enchiladas -1 Categories: Poultry. Combine enchilada sauce and water. Pour remaining sauce over enchiladas. beans. roll it up and set it seam side down in a baking dish. Place filling in middle.

ebay. on prepared pan. seam side down. Cover with foil.com/eBooksdivas-eBooks-On-CD . Spoon about 1/3 cup filling onto one end of each tortilla. Arrange tortillas. Prepare a baking sheet lightly with cooking spray. peppers. Matejka http://stores.05 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. combine beans. Bake. Remove foil.shop. In a mixing bowl. 4 oz taco sauce. roll up each tortilla. and taco seasoning mix. Pour remaining taco sauce over tortillas. Recipe By : Anita A. uncovered for 5 minutes more or until cheese melts. onions. Bake for 30 minutes. sprinkle with cheese. Starting at the end with the filling.----------Recipe via Meal-Master (tm) v8.

05 Title: Enchiladas Verdes Categories: Casseroles Yield: 6 Servings 4 Chicken breast Salsa verde 2 c Tomato. Cook Time: 0:45 In large pot. canned. Roll filled tortillas and place in baking dish. Bake at 375 degrees until thoroughly heated. about 25 minutes. chopped Oil 1 ts Salt Sour cream 1 ts Garlic powder --------------------------------SALSA VERDE------------------------------4 lb Tomatillos. Add pureed tomatillos. peeled 1 ts Salt 1/2 c Onion. mashed Tortillas. onion. In skillet. reserve 2 cups broth. Debone and dice chicken. Stuff with chicken filling. Before serving. saute onions in oil. chopped 1/4 c Oil Calories per serving: 184 Fat grams per serving: 5 Approx. --El Jarro de Arturo per Clarence Fontish http://stores. blend in food processor. corn 1/2 c Onion.----------Recipe via Meal-Master (tm) v8.shop. Cover with salsa verde. top with sour cream. Add chicken. boil chicken in water to cover until tender. Salsa verde: Boil tomatillos in small amount of water until tender. tomatoes. Heat a bit of oil in a small skillet. finely chopped 1 ts Garlic. salt and garlic to reserved broth.ebay. Strain. boil 10 minutes or until reduced enough for enchilada filling. salt and garlic.com/eBooksdivas-eBooks-On-CD . press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll.

Poultry.05 Title: Texas Enchilada Gravy Categories: Tex-mex. Add the chili powder. cooked. 06 NOV 1995 105637 GMT ----------Recipe via Meal-Master (tm) v8.----------Recipe via Meal-Master (tm) v8. except cheese.IMA. Sauces Yield: 1 Batch 2 tb Lard (or shortening) 3 c . warm 2 tb Flour Salt. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A http://stores.ebay. to taste 2 tb Chili powder Melt lard in a skillet. This freezes well and enough to make 2 casseroles.com/eBooksdivas-eBooks-On-CD . water and salt.05 Title: Chicken Enchiladas Cajun Style Categories: Main dish.shop. --The Only Texas Cookbook Linda West Eckhardt Submitted By SAM WARING <SAM. 1 cn Tomato soup Combine all ingredients. Cajun Yield: 1 Servings 4 Chicken breasts OR>> 1 cn Cream chicken soup 1 Fryer.WARING@382-91-12. Mix and place half in casserole. stir in the flour and make a light roux. cook until thick.Water.cut bite size 1 cn Chicken broth 1 cn Mushroom soup 1 pk Corn tortillas (12 in pkg.COM> On MON.) Chili peppers to taste>>> Brick or American cheese>>>> Seeded and chopped Grated. Bake 1 hr.INFOMAIL. Repeat layers. Cover with cheese. at 350 F .

until hot and cheese is melted. seeded> 1/2 c Chopped onion Chopped. torn small 8 oz Swiss cheese. place a layer of tortillas.com/eBooksdivas-eBooks-On-CD . Bake at 350 f.shop. In casserole dish.05 Title: Chicken Enchiladas Ii Categories: Poultry.ebay. milk. soup. 12 Corn tortillas. grated 2 cn Cream chicken soup Combine and mix chicken. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A http://stores. 1 cn Green chili peppers.----------Recipe via Meal-Master (tm) v8. layer of chicken mixture and layer of cheese. Repeat layers. ending with cheese on top. onion and chili peppers. Main dish Yield: 6 Servings 4 Cooked chicken breasts>>> 1 cn Pet milk Cut in bite size pcs.

set aside dish and remaining sour cream sauce. Pour half of sour cream sauce into a lightly greased 12 x 8 x 2 inch baking dish. Now bake at 425 for 20 minutes. Cook for about a minute while stirring constantly.ebay.shop. Sprikle remaining cheese on top.com/eBooksdivas-eBooks-On-CD . Garnish with parsley and pour on the Picante Sauce. chease and onion on each tortilla. Pour remaining sour cream sauce over the top. add additional oil when necessary. Roll the tortillaa up and place seam side ddown in reserved baking dish. melt butter over low heat. Place about 1 tablespoon of each of chicken. cooked and chopped 2 cups shredded cheese. cook over medium heat. Serves 6.----------Recipe via Meal-Master (tm) v8.40 http://stores. stirring constantly. Stir in the sour cream and chopped peppers. 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. Converted by MMCONV vers.05 Title: Chicken Enchiladas with Sour Cream Categories: Chili. Gradually add chicken broth. 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. 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. 1. bake an additional 5 minutes to melt the cheese. until misture is thickend and bubbling. Add flour and stir until smooth and consistant. Drain well(use paper toweling).

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