Senor Picos Cheese Enchiladas Food

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SENOR PICO'S PICANTE SAUCE



Senor Pico's Picante Sauce image

From the Senor Pico restaurant in Los Angeles. This sauce was used on chile rellenos, but goes well with other dishes.

Provided by Miss Annie

Categories     Sauces

Time 40m

Yield 3 cups

Number Of Ingredients 11

1/2 cup chopped onion
jalapeno, minced (to your taste, I use 3)
1 clove garlic, minced
1 tablespoon peanut oil
2 tablespoons tomato paste
1 cup tomatoes, peeled and chopped
1 3/4 cups chicken broth
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon vinegar
1 tablespoon flour

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.

CHEESE ENCHILADAS W/SOUR CREAM SAUCE



Cheese Enchiladas W/Sour Cream Sauce image

This is an enchilada dish I made for my grandparents when they came to visit us several years ago. They still rave about it. I have made it quite a few times since. The sour cream sauce is always a big hit.

Provided by Mark H.

Categories     Cheese

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 7

32 ounces light sour cream or 32 ounces single cream
1 (10 1/2 ounce) can cream of chicken soup
2 (4 ounce) cans chopped green chilies (sometimes I substitute chopped jalapenos for 1 can of chiles)
vegetable shortening
20 corn tortillas
4 -6 cups shredded cheese (I use cheddar, colby longhorn, "or" cheddar or jack)
1 onion, chopped

Steps:

  • Preheat oven to 350.
  • Combine sour cream, soup, and chilis (and/or jalapenos) in a large sauce pan over medium heat.
  • When sauce is well heated, set aside.
  • Tortillas (step 1): Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
  • Tortillas (step 2): Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
  • Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 4-5 minutes.
  • Allow to cool.
  • Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
  • Lightly cover the bottom of a baking dish with some of the sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
  • Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
  • Place into the baking dish, seam side down to prevent the enchilada from unrolling.
  • Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish (it may take more than one baking dish for 20 enchiladas).
  • Cover the enchiladas with the sour cream sauce and any leftover cheese/onion stuffing.
  • Bake uncovered for 25-30 minutes, depending on your oven.
  • Allow to cool for 5 minutes before serving.

SENOR PICO'S CHEESE ENCHILADAS



Senor Pico's Cheese Enchiladas image

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.

Provided by sweetcakes

Categories     Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 20

1/4 cup chopped onion
1 tablespoon butter or 1 tablespoon margarine
2 cups cottage cheese
1 lb white cheddar cheese, shredded
1/4 cup crushed tostadas
2 tablespoons chopped stuffed green olives
2 tablespoons chopped jalapeno chilies
1 teaspoon salt
1 teaspoon msg
12 corn tortillas
1 (10 1/2 ounce) can condensed chicken broth
1 cup snipped spinach leaves
2 (10 1/2 ounce) cans condensed cream of mushroom soup
1 (3 1/2 ounce) can Ortega green chilies
1 large onion, diced
1 garlic clove, sliced
1 teaspoon msg
1/2 teaspoon salt
2 tablespoons flour
1/2 pint sour cream

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.

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