Recipe: Enchilada Casseroles (6)

BEEF ENCHILADAS ROJAS
(in Red Sauce)

INGREDIENTS:

28oz Can Red Enchilada Sauce (divided use)
2 Tbs Oil.
1 1/2 Lbs Ground Beef (lean)
1 Med Onion (chopped fine)
10oz Can Concentrated Beef Broth.
1/2 Tsp Garlic Powder.
1/4 Tsp Ground Cloves.
1/4 Tsp Anise Seed (ground)

12 6 inch Corn Tortillas.

2 Cups Shredded Monterey Jack or Cheddar Cheese.
1 Tbs Cilantro (dried, crushed).
2 oz Can Ripe Sliced Olives (drained)

INSTRUCTIONS:

Pre-heat Oven to 350

In medium saucepan heat the enchilada sauce, set aside for later.

In a skillet, brown the meat in 2 Tbs oil, remove the meat from the pan.

Drain and discard grease, saving 2 Tbs of the drippings and any meat particles in the pan.

To these drippings add the onion and saute' until tender.

Return the meat to the skillet.

Add the beef broth, garlic, cloves, anise and 1/4 cup of the enchilada sauce, stirring well to blend.

Bring to a boil, reduce heat, simmer covered for 1 1/2 hours stirring occasionally.

Re-heat remaining sauce.

Using tongs dip and turn a tortilla in the sauce until limp - 3 to 5 seconds.

Drain any excess sauce back into the pan.

Spread about 3 Tbs of the meat mixture down the center of each tortilla.

Roll it up and place with the seam side down into a 9 x 13 x 2 inch baking dish.

Repeat until all of the enchiladas are completed,

Pour the remaining sauce overall, then sprinkle with the shredded cheese, olives and cilantro.

Bake at 350 until cheese is bubbly, about 25 minutes.

ENJOY! j

ENCHILADAS DE PUERCO VERDE
(Pork in Green Sauce)

INGREDIENTS:

2 Cups Shredded Cooked Pork.
3 Cups Shredded Monterey Jack Cheese (divided use)
1/2 Cup Chopped Green Onion.
20oz Can Green Chili Enchilada Sauce.
8 6 inch Corn Tortillas.
1/2 Cup Mexican Crema or Sour Cream.
4oz Can Diced Green Chilies (drained and rinsed)

INSTRUCTIONS:

Pre-Heat Oven to 350

In a small bowl, combine the shredded pork with 2 cups cheese, green chilies and onion.

In a small skillet, heat the enchilada sauce to boiling, remove from heat.

Dip each tortilla into the heated sauce to soften, place on a plate.

Spoon 3 Tbs of the shredded pork mixture and 1 Tbs sour cream down the center of each tortilla.

Roll and place each filled tortilla, seam side down into a 12 x 8 inch baking dish.

Pour remaining heated enchilada sauce over top, sprinkle with remaining shredded cheese.

Bake 25 minutes at 350

ENJOY! j

EASY CHICKEN ENCHILADAS

INGREDIENTS:

2 Cups Shredded Cooked Chicken.
3 Cups Shredded Monterey Jack Cheese (divided use)
1/2 Cup Chopped Green Onion.
20oz Can Green Chili Enchilada Sauce.
8 6 inch Corn Tortillas.
1/2 Cup Mexican Crema or Sour Cream.
4oz Can Diced Green Chilies (drained and rinsed)

INSTRUCTIONS:

Pre-Heat Oven to 350

In a small bowl, combine the chicken with 2 cups cheese, green chilies and onion.

In a small skillet, heat the enchilada sauce to boiling, remove from heat.

Dip each tortilla into the heated sauce until softened.

Spoon 1/3 cup of the chicken mixture down the center of each tortilla.

Top with 1 Tbs sour cream.

Roll and place each filled tortilla, seam side down into a 12 x 8 inch baking dish.

Pour the remaining enchilada sauce over the enchiladas, sprinkle with remaining cheese.

Bake for 20 minutes at 350

ENJOY! j

ENCHILADAS DE POLLO
(Chicken Enchiladas)

INGREDIENTS:

1 1/2 Lbs Boneless Chicken (diced)
2 Cloves Garlic (minced)
10oz Can Green Enchilada Sauce.
8 oz Can Tomatoes (drained).
16oz Can Refried Beans.
8 oz Can Whole Kernel Corn (drained)
1/4 Tsp Ground Cumin.
1 Tsp Chili Powder.
1/3 Cup Green Onions (sliced thin - include some tops)
1 Cup Shredded Cheddar Cheese.
12 6 Inch Flour Tortillas.

TOPPINGS: Sour Cream and Chopped Cilantro.

*NOTE: Ground turkey may be used instead of chicken.

INSTRUCTIONS:

Pre-Heat Oven to 350

Brown meat in medium skillet, drain and discard excess grease.

Add and saute' garlic, until transparent, do not brown or burn.

Stir in 1/2 cup enchilada sauce, tomatoes, refried beans, corn and seasonings, mix well.

Cook and stir over medium heat, until most of the liquid has evaporated,-- about 5 minutes.

Remove from heat, stir in the green onions.

Spoon about 1/3 cup of the meat mixture down the center of each tortilla.

Roll it up and place with seam side down, side by side in a 9 x 13 x 2 inch baking dish.

Pour the remaining enchilada sauce evenly over the enchiladas.

Bake at 350 for 15 minutes or until hot.

Top with shredded cheese, return to oven for 3 minutes or until cheese has melted.

ENJOY! j

ENCHILADAS DE POLLO VERDE
(Chicken in Green Sauce)

INGREDIENTS:

1 1/2 Lbs Boneless and Skinless Chicken Breasts.
5 Tbs Oil or as needed (divided use)
1/2 Cup Flour.
28oz Can Green Chili Sauce (salsa verde)
4oz Can *Diced Green Chilies (drained and rinsed)
1/4 Cup Chicken Broth.
1 Tsp Sugar.
1 Cup ea. Shredded Monterey Jack and Cheddar Cheese.
12 6 inch Corn Tortillas.
2 Med Onions (chopped fine).
2oz Can Black Olives (sliced).

FOR TOPPING WHEN SERVING:
1 Pt Sour Cream (or Mexican Creama).
1/2 Cup Chopped Green Onions.

INSTRUCTIONS:

Heat Oven to 350

Bake chicken at 350 until tender, set aside to cool.

Heat 3 Tbs oil in large saucepan, add flour stir one minute.

Stir in the the green chili sauce, sugar and chicken broth (and diced green chilies - optional).

Add 1/2 cup each Jack and Cheddar cheese, cook and stir until cheese is completely melted.

When cooled, shred the chicken meat.

Heat 2 Tbs oil in large skillet, fry each tortilla in oil until softened, drain on paper towels.

Spoon chicken, olives, onion and 1 Tbs cheese on each tortilla.

Roll and place seam down, side by side into a 9 x 13 x 2 inch baking dish.

Repeat until all of the enchiladas are assembled.

Top with remaining sauce and cheese.

Bake at 350 for 3 to 5 minutes or until cheese is melted.

Serve: Topped with green onion and sour cream.

ENJOY! j

CAZUELA DE POLLO
(Chicken Casserole)

INGREDIENTS:

8oz Linguini (or Spaghetti)
Water as needed.
1/2 Cup Diced Onion.
2 - 3 Cups Cooked Chicken (diced)
10oz Can Concentrated Cream of Mushroom Soup
10oz Can Concentrated Chicken Broth.
5oz Water (1/2 soup can)
2 Tbs Salsa (your favorite)
4oz Can Diced Green Chilies (rinsed and drained)
1 Cup Shredded Cheddar or Monterey Jack Cheese
Salt and Pepper to taste.

INSTRUCTIONS:

Pre-heat oven to 350

Break the linquini in half and cook it until soft but not quite not done (al dente)

Spray a 8 X 12 baking dish with non-stick.

Arrange the linguini on the bottom of the baking dish.

Top with onion and all of the chicken.

In a small bowl combine the cream of mushroom soup, chicken broth and chilies stir to blend.

Pour this mixture over the chicken and top with cheese.

Bake covered at 350 for 30 minutes or until heated through.

Uncover continue baking 15 minutes more until cheese is bubbly.

ENJOY! j

SP