Enchiladas #2

[Guest guest]

* Exported from MasterCook *

 

Green Chile Enchilada Casserole

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 corn tortillas

1 can cream of mushroom soup

1 cup water

1 7 oz can chopped green chiles

1 onion -- finely chopped

1 1/2 cups Colby-Jack cheese -- shredded

1 2 oz can sliced black olives

2 green onions -- sliced

1 tomato -- chopped

 

Preheat oven to 325 degrees F. Cut tortillas into 1-inch strips and set

aside. Thoroughly combine soup, water, green chiles, and onion. Line bottom of

a 9x13-inch baking dish with half the tortilla strips. Spread soup mixture over

the top. Sprinkle with half the cheese. Layer remaining tortilla strips and

soup mixture and top with balance of cheese. Bake uncovered for one hour.

Garnish with olives, green onions, and tomato.

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Herbed Vegetable Enchiladas

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 6-8-inch corn tortillas

2 cups tomato juice

1 teaspoon cumin

1 teaspoon garlic powder

FILLING:

1 tablespoon olive oil

1 large onion -- chopped

2 cloves garlic -- minced

1 small can chopped green chiles

1/2 cup carrots -- grated fine

1/2 cup zucchini -- grated fine

1 cup fresh spinach leaves, torn into -- bite-sized pieces

OR 1 cup frozen chopped spinach, thawed

2 tablespoons fresh cilantro -- chopped

2 cups light sour cream or tofu sour cream

1 cup tomatoes -- chopped fine

1/2 teaspoon salt (optional)

4 cups Spanish Sauce (recipe follows) OR

commercial enchilada sauce

 

Spray a 3-qt. rectangular baking dish with nonstick cooking spray and set

aside.

In a large skillet, saute onions, garlic, green chiles, carrots, and

zucchini in oil or cover and steam in water. Cook until vegetables are just

tender. Add cilantro and spinach and heat just until spinach is wilted.

Add sour cream, tomatoes, and salt to vegetable mixture. Set filling

aside.

In a large skillet, warm tomatoes juice, add cumin and garlic power; mix

thoroughly. Dip tortillas in seasoned tomato mixture to soften and stack them

on top of each other on a plate.

Spoon 1/2 cup of filling down the center of each tortilla and roll up.

Arrange tortillas, seam side down, in the prepared baking dish. Prepare the

Spanish Sauce and pour over enchiladas or use commercial canned enchilada sauce.

COVER and bake at 350 degrees for 15 minutes until heated through.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : To make ahead, cover and refrigerate prepared dish of enchiladas for up

to 24 hours. This dish also freezes well.

* Exported from MasterCook *

 

Mushroom Enchiladas

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces fresh mushrooms

1 large onion -- finely chopped

2 tablespoons margarine

8 corn tortillas

4 cups Red Chile Sauce (recipe follows)

2 cups Monterey jack cheese -- shredded

3 green onions -- sliced

1 2 oz. can sliced black olives

sour cream

 

Slice and saute mushrooms and onion in margarine. Set aside. Soften

tortillas in heated Red Chile Sauce. Spoon mushrooms onto each tortilla,

sprinkle with cheese, and roll up. Place seam side down in a shallow baking

dish. Top with remaining sauce and sprinkle with cheese. Bake in a preheated

325 degree F oven for about 15 minutes.

Garnish with green onions, olives, and sour cream.

 

- - - - - - - - - - - - - - - - - -