Senor Picos Cheese Enchiladas Recipes

Steps:

• Cheese Enchiladas:.
• Cook onion in butter until tender.
• Add cheeses, tostadas, olives, chilies, and seasonings.
• Fry tortillas in oil until soft and pliable but not crisp, drain.
• Center cheese filling in each tortilla and roll.
• Place in greased shallow baking dish, seam side down.
• Add Green Enchilada Sauce.
• Green Enchilada Sauce:.
• Combine chicken broth and spinach in blender. Blend until smooth.
• Pour into saucepan.
• Blend cream of mushroom soup, chilies, onion, and garlic until smooth; add to spinach mixture.
• Stir in MSG and salt.
• Simmer 10 to 15 minutes.
• Thicken sauce with flour mixed with a little water.
• Pour over cheese Enchiladas.
• Bake in a preheated 350* oven for 20 minutes.
• Top with sour cream before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
• Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
• Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
• Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
• Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
• Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
• Let the mixture cool slightly, then transfer to a blender and puree until smooth.
• The sauce will keep in the refrigerator for up to a week and can also be frozen.

Steps:

• Preheat oven to 350 degrees.
• In a medium saucepan combine tomato sauce, chili powder, oregano, cumin, and garlic. Cook until heated through, about ten minutes, stirring occasionally.
• Meanwhile, place the onions in a skillet and cook until translucent. Remove from heat to cool slightly.
• In a medium sized bowl, combine cheeses, sour cream, onion, parsley, and pepper.
• Place 3/4 cup sauce on the bottom of a 13x9 dish.
• Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish.
• Pour remaining sauce over tortillas. Bake for 20 minutes or until cheese has melted inside tortillas. Sprinkle with remaining 1/4 cup of shredded cheese.

Steps:

• Rinse the chiles and discard the seeds.
• Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
• Dust the chiles with flour.
• Beat egg whites until stiff.
• Beat egg yolks and fold into whites.
• Add melted butter (should not be hot) to the egg mixture.
• Grease generously a 8x8 baking dish.
• Pour a thick coating of batter on bottom of dish.
• Place chiles on top of batter, and spoon remaining batter over chiles.
• Bake at 375° for 15 minutes.
• Top with Picante sauce.

Steps:

• Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Saute onion, garlic, and hot peppers in oil until the onion is trasparent, but not browned.
• Add tomato paste and chopped tomatoes.
• Simmer about 2 minutes; add broth, sugar, salt and vinegar.
• Simmer until the tomatoes are cooked, then puree in a blender.
• Re-heat and thicken lightly with flour mixed with 1-2 Tablespoons cold water.
• Cook, stirring, until sauce comes to a boil.
• Remove from heat.
• Top rellenos with sauce.

Steps:

• Over medium heat add pinto beans to skillet. Mash beans a little and add shortening and water. Simmer for 5 minutes.
• Add salt, pepper, and onions and cook for another 5 minutes.
• Add green chilies and 1/2 lb grated cheese. Mix well.
• Spray 13x9x2" baking dish with cooking spray and pour 1 can enchilada sauce on bottom. Fill each tortilla with cheese/bean mixture, roll and place in dish.
• Top with remaining can of enchilada sauce and 1 cup (or more!) grated cheese. Bake for 20 minutes at 350.

Steps:

• Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
• Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
• Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
• While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
• Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
• Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
• Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
• Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
• Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.