rom oven and cover the enchiladas with salsa verde, lettuce and
br>Set aside.
For enchiladas: heat 1/2 oil (you
This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at
ish.
To make the enchiladas, coarsely mash beans in a
areful not to splash!).
Enchiladas:
Heat the olive oil
add a little water.
Enchiladas:
Combine the chopped chicken
epper. Remove from heat.
ENCHILADAS: To each tortilla, place some
nd stir well. Add the Mexican crumbled cheese and stir until
ugar & salt.
To make enchiladas with the sauce, just warm
ild cheese from a local Mexican merchant in early California. We
he Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company
dd the garlic, cumin and mexican oregano and cook until the
o use for topping enchiladas.
ZUCCHINI ENCHILADAS:
Preheat oven to
reeze: Prepare recipe through step 26. Place rolled enchiladas on a baking
Roll up and place the enchiladas seam side down over sauce
eppers; pour mixture over the enchiladas.
Bake covered, in a
ater to adjust thickness.
Enchiladas:.
Heat the oil in
ou get all of the enchiladas in the pan, squeeze the
or 5 mins. Add the Mexican seasoning and season to taste
or salt season.
ASSEMBLE ENCHILADAS: Preheat Oven to 350\u00b0F