Senor Pico's Cheese Enchiladas
photo by sweetcakes
- Ready In:
- 1hr 20mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 1⁄4 cup chopped onion
- 1 tablespoon butter or 1 tablespoon margarine
- 2 cups cottage cheese
- 1 lb white cheddar cheese, shredded
- 1⁄4 cup crushed tostadas
- 2 tablespoons chopped stuffed green olives
- 2 tablespoons chopped jalapeno chilies
- 1 teaspoon salt
- 1 teaspoon msg
- 12 corn tortillas
-
Green Enchilada Sauce
- 1 (10 1/2 ounce) can condensed chicken broth
- 1 cup snipped spinach leaves
- 2 (10 1/2 ounce) cans condensed cream of mushroom soup
- 1 (3 1/2 ounce) can Ortega green chilies
- 1 large onion, diced
- 1 garlic clove, sliced
- 1 teaspoon msg
- 1⁄2 teaspoon salt
- 2 tablespoons flour
- 1⁄2 pint sour cream
directions
-
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.
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Reviews
-
I have been making this recipe since 1976! We lived in Tunkhannock PA and I got the recipe from a fellow resident who got it from Senor Pico in Ghiradelli Square restaurant. She also gave me a steak recipe that is also a staple tho I can’t find the original on line for Senor Pico. These two items are now traditional for Christmas Day dinner.... do not ask me how this came about as a tradition! I have tweaked the recipe over the years: we use Jack cheese for the filling with much more chopped olives and green chiles not jalapeños. I serve this with salad with avacado. I triple the recipe for leftovers too. I have never seen any other enchilada recipe like this one but my kids are in love with it and Christmas is not the same without it!