Senor Pico's Cheese Enchiladas
This recipe is from a popular restaurant in California. When I made these I felt that there was way too much enchilada sauce and would half that next time. I also forgot to add the salt and msg in the filling and thought it was plenty salty enough without.
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INGREDIENTS
Nutrition- 1⁄4cup chopped onion
- 2cups cottage cheese
- 1
- 1⁄4cup crushed tostadas
- 2tablespoons chopped stuffed green olives
- 2tablespoons chopped jalapeno chilies
- 1teaspoon salt
- 1teaspoon msg
Green Enchilada Sauce
- 1(10 1/2 ounce) can condensed chicken broth
- 1cup snipped spinach leaves
- 2(10 1/2 ounce) cans condensed cream of mushroom soup
- 1(3 1/2 ounce) can Ortega green chilies
- 1
- 1
- 1teaspoon msg
- 1⁄2teaspoon salt
- 2tablespoons flour
- 1⁄2pint sour cream
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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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