Senor Picos Cheese Enchiladas Recipes

EASY CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, whisk together the red enchilada sauce and sour cream until combined, creamy and smooth.
• Ladle in about 2 cups of the sour cream enchilada sauce so it covers the bottom of the dish.
• Add 1/4 cup of shredded cheese in the middle of each tortilla. Add a pinch of diced onions and a pinch of sliced green onions. Roll the tortilla and place on the baking dish. Repeat until you have made 8 enchiladas.
• Add the remaining enchilada sauce to the top making sure to get the corners. I like to use a spoon to ensure the top is evenly coated with sauce. Top with 1 cup of cheese and bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. Garnish with more diced yellow onions and sliced green onions. Serve with guacamole, sour cream, chips and dip to make the perfect meal! Enjoy!

SENOR PICO'S CHEESE ENCHILADAS

Steps:

• Cheese Enchiladas:.
• Cook onion in butter until tender.
• Add cheeses, tostadas, olives, chilies, and seasonings.
• Fry tortillas in oil until soft and pliable but not crisp, drain.
• Center cheese filling in each tortilla and roll.
• Place in greased shallow baking dish, seam side down.
• Add Green Enchilada Sauce.
• Green Enchilada Sauce:.
• Combine chicken broth and spinach in blender. Blend until smooth.
• Pour into saucepan.
• Blend cream of mushroom soup, chilies, onion, and garlic until smooth; add to spinach mixture.
• Stir in MSG and salt.
• Simmer 10 to 15 minutes.
• Thicken sauce with flour mixed with a little water.
• Pour over cheese Enchiladas.
• Bake in a preheated 350* oven for 20 minutes.
• Top with sour cream before serving.

CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Warm corn tortillas on a hot skillet for a few seconds on each side.
• Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end).
• Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
• Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
• Serve with a side of Mexican Rice.

SENOR PICO'S PICANTE SAUCE

Steps:

• Saute onion, garlic, and hot peppers in oil until the onion is trasparent, but not browned.
• Add tomato paste and chopped tomatoes.
• Simmer about 2 minutes; add broth, sugar, salt and vinegar.
• Simmer until the tomatoes are cooked, then puree in a blender.
• Re-heat and thicken lightly with flour mixed with 1-2 Tablespoons cold water.
• Cook, stirring, until sauce comes to a boil.
• Remove from heat.
• Top rellenos with sauce.