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Great Mexican Enchilada Recipes!

CHICKEN ENCHILADAS
1/2 cup chopped onion
2 garlic cloves, minced
1-1/2 cups Italian tomatoes, drained, chopped, reserve liquid
1/2 cup sliced mushrooms
1 tsp. jalapeno pepper, chopped
1/8 tsp. pepper
8 oz. chicken (2 chicken breasts skinned, boned, cooked, chopped)
4 corn tortillas, 10 inch size
4 oz. cheddar cheese, shredded
black olives, chopped for garnish
sour cream or plain yogurt

Preheat oven to 375 degrees. Saute onions and garlic. Add tomatoes, liquid mushrooms and seasonings. Stir occasionally until sauce is thickened (5 to 8 minutes). Take half of sauce and mix with chicken in bowl, set aside.

Using a frying pan, heat each tortilla one minute. Lay tortilla flat, spread with cheese and chicken mixture and roll to close. Place seamside down in pan. Repeat three times. Pour remaining sauce over top, sprinkle some cheese and bake until cheese is brown. Top with black olives and sour cream or yogurt.

ENCHILADA PIE
6 corn tortillas
oil for softening tortillas
2 bunches green onions, sliced
12 oz. salsa or taco sauce
1 (8 oz.) can pitted black olives, sliced
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese

Preheat oven to 400 degrees. In a skillet, heat 1/4 inch oil over medium heat. Dip each tortilla into oil and fry a few seconds until it blisters and becomes limp. Remove with tongs and drain briefly. In a 2 quart casserole dish, alternate layers of tortillas, onions, salsa, olives and cheese.

Cover and bake for 20 - 25 minutes. Makes 6 servings.

ENCHILADAS
1-1/2 lbs. ground beef
1 pkg. tortillas
2 cans enchilada sauce
1/4 cup onion
1/4 cup green pepper
1/2 lb. cheddar cheese, grated
oil
1 cup sour cream
1 cup black olives

Preheat oven to 350 degrees. Fry tortillas in oil until air pockets form (10 seconds, heat oil to almost smoking). Brown meat with half of the onion. Add 1/2 cup sauce to mixture. Coat tortillas with sauce. Place mixture in center of tortilla, add some cheese and some of the green pepper and roll. Place in baking dish and bake for 20 minutes. Garnish with sour cream, lack olives and remaining cheese.

ENCHILADAS
A Second Recipe
1 pkg. cheddar cheese, grated
1-1/2 to 2 lb. hamburger
1 pkg. enchilada sauce mix, dry
2 pkgs. soft-shell tortillas

Brown the hamburger. Add a dash of salt, pepper and chili powder. Prepare the package of enchilada sauce mix on the stove according to the directions on the package. Drain the hamburger. Set aside.

Deep fry the tortillas in HOT oil, dipping one at a time for only a couple seconds each. Pile the deep-fried tortillas onto paper towels to remove excess oil. Add small amount of enchilada sauce to hamburger, and small amount of sauce in bottom of a 9x11 glass cake pan. Set sauce aside. Spoon 1 heaping tbsp. of hamburger mix onto flat, hot tortilla; add grated cheese. Roll tortilla with hamburger and cheese inside and put rolled tortilla into cake pan. Line rolled tortillas close together to fill the cake pan.

Pour remaining sauce over top of rolled enchiladas, submerging them. Sprinkle remaining grated cheese on top. Bake, covered, at 300 degrees for 10 minutes. Serve immediately.

CREAM CHEESE AND MUSHROOM ENCHILADAS
1/2 cup chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
28 oz. can tomatoes
1 tbsp. honey
1 tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
16 oz. fresh mushrooms, sliced
2 tbsp. margarine
8 oz. pkg. cream cheese, cut up
1 cup sour cream
3/4 cup sliced green onions
8 - 7 inch flour tortillas
2 cups shredded pepper cheese
dash ground red pepper

Cook onion and garlic in oil until tender. Stir in tomatoes (cut up), honey, 1 tsp. chili powder, cumin, coriander, and red pepper. Bring to a boil, reduce heat, and simmer uncovered about 30 minutes or until thick, stirring occasionally.

In a saucepan cook mushrooms and remaining chili powder (2 tsp.) in margarine on medium high 4 to 5 minutes until mushrooms are tender and liquid evaporates. Reduce heat. Stir in cream cheese until melted. Add 1/4 cup sour cream and the chopped green onion. Spoon 1/3 cup mushroom mixture in center of each tortilla. Sprinkle with pepper cheese and rollup. Place seamside down in a greased 12x7x2 inch baking dish. Spoon tomato mixture over tortillas.

Cover and bake in a 350 degree oven for 30 minutes or until heated through. Top with shredded pepper cheese and return to oven until cheese melts. Serve on a bed of lettuce and tomatoes, with sour cream, if desired. Serves 4 - 5 .

GREEN ENCHILADA SUPREME CASSEROLE
1-1/2 lbs. hamburger
1/2 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 to 1 cup sliced black olives
1 soup can of milk
1 - 4 oz. can green chilies
8 oz. cheddar cheese, shredded
1 - 16 oz. bag of Tostados

Brown hamburger with chopped onion. Mix soups, milk and green chilies. Add to hamburger and let simmer for 20 minutes. In a 9x13 pan, spread a thin layer of hamburger sauce, then a layer of Tostado chips, and then a layer of shredded cheese. Repeat layers. On top of last layer of hamburger sauce, spread black olives and then top with cheese.

Bake in a 350 degree oven for 30 minutes. If preferred, garnish with sour cream.

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