Prep 15 mins
Cook 15 mins
This dish is from Steamworks Brewing Co., Durango, Colorado. It's one of their most requested items on the menu. It was printed in the Rocky Mountain News, so I tried it and we thought it was really tasty. These enchiladas are named for the Anasazi ruins at Mesa Verde National Park, according to Chef Scotty Krick.
- 8 (8 inch) corn tortillas
- 1 1⁄2 cups shredded monterey jack cheese
- 24 ounces enchilada sauce
- 4 ounces plain yogurt
- 4 ounces diced green chilies
- 1⁄2 cup diced tomato
- 1 teaspoon diced garlic
- 1 teaspoon instant chicken bouillon
- 1 ounce cream cheese
- 2 ounces sour cream
- 2 ounces monterey jack pepper cheese
- 1 pinch ground cumin
- 1⁄2 cup diced yellow onion
- 1 1⁄4 lbs diced chicken breasts
- FILLING: Place diced chicken breast in a 1/2 gal. pot.
- Add tomato, garlic, onion, chiles, cumin and bouillon.
- Stir constantly on low heat til chicken is cooked, about 20 minutes.
- Add remaining ingredients, stirring constantly til the pepperjack cheese is incorporated.
- ENCHILADAS: Roll 3 oz. of filling into each corn tortilla.
- Place in 9" x 9" casserole dish.
- Smother rolled tortillas with enchilada sauce and top with shredded Monterey Jack cheese.
- Bake at 350°F for about 10-15 minutes or til cheese is melted and casserole is hot.
- Remove from oven and drizzle with lines of yogurt.
- Garnish with fresh chopped tomatoes, sour cream.
- Serve with guacamole, rice and beans.
Laudee we had this last night and really enjoyed it. Had to substitute the pepperjack cheese for cheddar, the yellow onions for shallots because I can not buy the mentioned ingredients here. I first thought there was liquid missing as an ingredient, but whilst stirring the dish the ingredients produced enough. The only different thing I did was using more cumin.
I made these wonderful enchiladas for Wednesday Night Dinner at my church. To accommodate serving 125 people, I changed the preparation by baking the chicken, shredding it and adding that to the tomatoes, etc. in Step 3, that I sauteed on the grill top. Also used flour tortillas instead of corn. Just spicy enough to please a variety of tastes. We got rave reviews and many requests for the recipe!! They were great served with refried beans and Spanish Garden Rice #72377. Thanks, Laudee--we'll surely make these again!