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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Green Enchiladas Recipe

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This recipe for Green Enchiladas, by , is from OUR BEST RECIPES BY TWO COUNTRY FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Vicki Lee Anderson Kucera

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups cottage cheese
1 # white cheddar cheese, shredded
1/2 cup crushed tostadas
2 T. chopped olives
2 T. chopped jalapeños
1 t. salt
12 corn tortillas

GREEN ENCHILADA SUACE

2 CANS cream of mushroom soup
1 small can Ortega jalapeños
1 large onion, minced
1 garlic clove, minced
2 t. cumin
1 T. chili powder
1 can chicken broth
1 cup raw pureed spinach
1 t. salt
1 T. flour
1/2 pint sour cream

Directions:
Directions:
1. Mix cheeses, onions tostadas,olives and chilies; add seasonings. Fry tortillas in oil till limp and soft ( not crisp) Place filling in tortilla and roll. Place in greased baking dish with overlapped edges down. Pour sauce over enchiladas and bake in moderate 350 º oven until hot. top with sour cream..

Sauce:

Puree mushroom soup, chilies, onion and garlic in blender. Add to broth and bring to boil. Add pureed spinach and seasonings and let simmer to 10 minutes. Add flour to chicken broth with cold water, stir into sauce and bring to boil. Reduce heat stirring constantly to avoid lumping.

Number Of Servings:
Number Of Servings:
6

 

 

 

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