Cheese Enchiladas:
Cook onion in butter
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
ated through.
Meanwhile, for enchiladas, place tortillas in dry Large
aking dish.
Mix the cheese and chopped onion together.
s probably a white mild cheese from a local Mexican
orthwest. The original recipe specified Willamettte Valley Cheese Company's Eola Jack
hem in hot oil. Skinny enchiladas skips this step -- and all
ater to adjust thickness.
Enchiladas:.
Heat the oil in
Enchiladas: Cook sausage in a large
cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg
mall amount of grated cheese, reserving some cheese for the topping. Roll
o let flavors meld.
ENCHILADAS:
Preheat oven to 350
oom temperature before using.) For enchiladas: Heat oil in heavy small
up of picante sauce, cream cheese and cumin. Cook until thoroughly
hen meat/tomato mixture then cheese.
Keep layering until you
y one with plenty of cheese. I like to place the
Stir beans, onions, 1/2 cup spour cream, seasonings, and 1 cup cheddar cheese.
Spread 1/3 cup of mixture in center of each tortilla. Roll up.
Pour a thin layer of enchilada sauce in bottom of a 13x 9 baking dish. Place tortillas in pan.Cover with remaining sauce. Bake at 350 for 15-20 minutes . Serve on a bed of shredded lettace top with remaining sour cream, cheese, and olives.
ne hour.
Instructions for Enchiladas:
In a heavy skillet
In small bowl, combine soup and milk. Set aside. In medium bowl, combine chicken, salsa, chilies, chili powder, and 2 tablespoons of soup mixture. To make enchiladas, along one side of tortilla, spread about 1/3 cup chicken mixture. Roll up each tortilla, jelly-roll fashion; place seam-side down in greased 3 quart oblong baking dish or 9 x 13 pan. Spread remaining soup mixture over enchiladas. Cover with foil. Bake at 375 for 35 minutes or until bubbly. Top with shredded cheese, sour cream, olives, and green onions. Yield: 8 enchiladas.
The pan needed for this recipe is a large steamer with spout on bottom.
Put 1/2-inch of water in bottom of steamer.
Add carrots, celery and leaves, onion, chicken, potatoes and spices. Use 1/4 chicken per person.
Serves 6.