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."
photo by sweetcakes photo by sweetcakes
photo by sweetcakes
photo by sweetcakes photo by sweetcakes
Ready In:
1hr 20mins




  • 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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  1. 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!



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