Enchiladas Extraordinaire Recipes

OVEN-BAKED TURKEY-SPINACH ENCHILADAS EXTRAORDINAIRE

Steps:

• Set oven to 350°F.
• Grease a 13x9-inch baking dish.
• In a large skillet, cook the ground turkey with onions and garlic (if using) until no longer pink, breaking into small pieces with a spoon.
• Add in 1 cup of Pincante sauce, spinach, 1-1/2 tsp cumin, salt, and the diced tomatoes. (tomatoes can be slightly drained for a less thinner mixture).
• Cook, and stir for 5 minutes, or until most of the liquid has evaporated.
• Add in the cream cheese, stirring just until melted and combined.
• Spoon about 1/3 cup of filling down the center of each warmed tortilla; roll up, and place seam-side down in a the prepared baking dish.
• In a bowl combine the remaining 1 cup of Picante sauce and the remaining 1/2 tsp cumin, then spoon over the enchiladas.
• Bake in a 350 degree F oven for 20 minutes or until hot.
• Remove from the oven, and sprinkle with grated cheddar cheese, return to the oven, and bake for 5 minutes more, or until the cheese is melted.
• Top with toppings that are listed, or top with your favorite toppings.

EL CHOLO'S SONORA-STYLE ENCHILADAS

Steps:

• Prepare the chicken filling: In a medium saucepan, combine poblano, tomato, salt, oregano, white pepper and garlic with 3 1/2 cups water. Bring to a boil over high, then cook over medium heat for 30 minutes. Add chicken, cook for an additional 10 minutes, then stir in cilantro.
• While the filling cooks, prepare the red enchilada sauce and green enchilada sauce. (You also can prepare both sauces first and keep them warm over low heat.)
• When ready to assemble the enchiladas, heat the broiler and set an oven rack a few inches away from it. (It is tricky to assemble all six servings of enchiladas at once, but they can be assembled in batches or cooked off one or two at a time. The components all store well refrigerated for a few days.)
• Heat a medium skillet over medium. Add a layer of vegetable oil that is about the thickness of a corn tortilla and heat over medium-high. Using tongs, dip tortillas in hot oil, quickly cooking on both sides just until warmed without allowing tortillas to become crisp, about 20 seconds per side. Transfer warmed tortillas to a plate and continue until all are fried, adding oil as needed.
• Stack one serving of enchiladas at a time: Dip 1 tortilla in red sauce until fully coated and place on an ovenproof rimmed plate, bowl or baking dish that is slightly wider than the tortilla. Top with 1/3 cup of black beans and a sprinkling of the cheese.
• Dip a second tortilla into the red sauce, then place it on top. Top the second tortilla with 1/2 cup of chicken filling, spreading it in an even layer. Dip a third tortilla into the green sauce until fully coated, then set it on top of the chicken filling. Liberally top half of the top tortilla with red sauce and the other half with green sauce; sprinkle generously with cheese and red onion.
• Assemble remaining tortilla stacks.
• Heat the enchiladas under the broiler, working in batches, until cheese is well melted, 1 to 2 minutes. While cheese is melting, fry eggs in a skillet, in batches as needed.
• Top each serving with a fried egg; season the egg with salt. Drizzle each serving liberally with the loosened sour cream. Top with garnishes, as desired, and serve immediately.

CHICKEN ENCHILADA EXTRAORDINAIRE

Steps:

• Boil Chicken then chop or de-bone.
• Mix all ingredients to chicken, except Shredded Cheese and Tortilla Chips.
• Grease a 13x9 pan.
• Crush the Tortilla Chips and put them on the bottom of pan.
• Add the chicken mix.
• Top with cheese.
• Bake till the cheese melts @ 350 Degrees.