Anasazi Enchiladas Recipes

ANASAZI ENCHILADAS

Steps:

• Heat oven to 375°F. Grease 11x7-inch (2-quart) glass baking dish. In blender or food processor, place tomatoes, onion and garlic. Cover; blend on high speed about 1 minute until smooth.
• In 2-quart saucepan, place tomato mixture, 2 tablespoons of the cilantro, the honey and red pepper. Cook uncovered over medium heat 3 minutes, stirring occasionally.
• Stir together beans, ricotta cheese, bell pepper, cumin and remaining cilantro.
• Spread 1/2 cup of the tomato sauce in baking dish. Spoon 1/2 cup of the bean mixture on 1 side of each tortilla. Roll tortillas around bean mixture. Place tortillas, seam sides down, on tomato sauce in baking dish. Spoon remaining tomato sauce over top; sprinkle with cheeses.
• Bake uncovered 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

ANASAZI ENCHILADAS

Steps:

• FILLING: Place diced chicken breast in a 1/2 gal. pot.
• Add tomato, garlic, onion, chiles, cumin and bouillon.
• Stir constantly on low heat til chicken is cooked, about 20 minutes.
• Add remaining ingredients, stirring constantly til the pepperjack cheese is incorporated.
• ENCHILADAS: Roll 3 oz. of filling into each corn tortilla.
• Place in 9" x 9" casserole dish.
• Smother rolled tortillas with enchilada sauce and top with shredded Monterey Jack cheese.
• Bake at 350°F for about 10-15 minutes or til cheese is melted and casserole is hot.
• Remove from oven and drizzle with lines of yogurt.
• Garnish with fresh chopped tomatoes, sour cream.
• Serve with guacamole, rice and beans.