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Senor Pico's Cheese Enchiladas

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“This recipe is from a popular restaurant in California. When I made these I felt that there was way too much enchilada sauce and would half that next time. I also forgot to add the salt and msg in the filling and thought it was plenty salty enough without.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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