Senor Picos Cheese Enchiladas Recipes

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SENOR PICO'S CHEESE ENCHILADAS



Senor Pico's Cheese Enchiladas image

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.

Provided by sweetcakes

Categories     Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 20

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
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

Steps:

  • 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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