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    You are in: Home / Recipes / Anasazi Enchiladas Recipe
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    Anasazi Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Laudee's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Enchilada Filling

    Directions:

    1. 1
      FILLING: Place diced chicken breast in a 1/2 gal. pot.
    2. 2
      Add tomato, garlic, onion, chiles, cumin and bouillon.
    3. 3
      Stir constantly on low heat til chicken is cooked, about 20 minutes.
    4. 4
      Add remaining ingredients, stirring constantly til the pepperjack cheese is incorporated.
    5. 5
      ENCHILADAS: Roll 3 oz. of filling into each corn tortilla.
    6. 6
      Place in 9" x 9" casserole dish.
    7. 7
      Smother rolled tortillas with enchilada sauce and top with shredded Monterey Jack cheese.
    8. 8
      Bake at 350°F for about 10-15 minutes or til cheese is melted and casserole is hot.
    9. 9
      Remove from oven and drizzle with lines of yogurt.
    10. 10
      Garnish with fresh chopped tomatoes, sour cream.
    11. 11
      Serve with guacamole, rice and beans.

    Ratings & Reviews:

    • on January 03, 2003

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2004

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2010

      55

    Read All Reviews (34)

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    Nutritional Facts for Anasazi Enchiladas

    Serving Size: 1 (556 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 750.5
     
    Calories from Fat 371
    49%
    Total Fat 41.2 g
    63%
    Saturated Fat 19.0 g
    95%
    Cholesterol 159.4 mg
    53%
    Sodium 2006.6 mg
    83%
    Total Carbohydrate 44.9 g
    14%
    Dietary Fiber 6.3 g
    25%
    Sugars 7.0 g
    28%
    Protein 50.4 g
    100%

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