Senor Pico's Cheese Enchiladas

"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."
 
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photo by sweetcakes photo by sweetcakes
photo by sweetcakes
photo by sweetcakes photo by sweetcakes
Ready In:
1hr 20mins
Ingredients:
20
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. I have been making this recipe since 1976! We lived in Tunkhannock PA and I got the recipe from a fellow resident who got it from Senor Pico in Ghiradelli Square restaurant. She also gave me a steak recipe that is also a staple tho I can’t find the original on line for Senor Pico. These two items are now traditional for Christmas Day dinner.... do not ask me how this came about as a tradition! I have tweaked the recipe over the years: we use Jack cheese for the filling with much more chopped olives and green chiles not jalapeños. I serve this with salad with avacado. I triple the recipe for leftovers too. I have never seen any other enchilada recipe like this one but my kids are in love with it and Christmas is not the same without it!
     
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