Ingredients
2 whole young chicken breasts
1 cup chicken stock (or water)
2 teaspoons salt
2 garlic cloves, chopped
1 teaspoon black pepper
3/4 cup corn or canola oil
1 dozen flour tortillas
Salsa Verde, recipe follows
1 pound grated asadero-style cheese (substitutes: mozzarella or Monterey Jack)
Sour cream, for garnish

Green Sauce/Salsa Verde
2 pounds green tomatoes
1 or 2 jalapenos
3 large garlic cloves
1/2 cup water
1 tablespoon salt

Methods
In a saute pan, bring the chicken stock , salt, garlic, and black pepper to a boil. Add the chicken breasts, and simmer for 15 to 20 minutes. Leaving chicken in the liquid, allow to cool. When cool, remove the chicken. Bone and shred the chicken breasts and return to the liquid. Set aside. Preheat oven to 450 degrees F. Heat the oil in a skillet. Pass the tortillas, one at a time, quickly through the oil, about 10 seconds per side. Place tortillas between paper towels to absorb excess oil. To assemble, put about 1/12th of the shredded chicken on each tortilla, sprinkling 1 teaspoon of the simmering liquid on top. Spread one tablespoon of the Salsa Verde over the chicken. Roll the tortilla around the chicken and sauce and place in a greased ceramic or glass casserole. Continue with the rest of the tortillas and filling until the entire filling is used up. Pour 3/4 of the remaining salsa verde over the enchiladas. Sprinkle with the grated cheese. Bake for 5 minutes then, check the progress. Continue baking until sauce begins to bubble, which may mean an additional 5 minutes. Top with sour cream when serving. Serve remaining salsa verde at the table.

For the sauce, clean the thin dry skins off the tomatillos. Boil all the ingredients together until soft, about 10 minutes. Cool for 30 minutes then, puree in a food processor. This should yield about 3 cups; if sauce seems too thick,thin with chicken stock to pourable paste consistency. Set aside.

Note: Salsa verde can be made in advance and refrigerated for 3 to 4 days. Warm the refrigerated sauce before assembling the enchiladas.

Ingredients
2 Cups shredded Monterey Jack cheese (8 oz)
1 Cup shredded Cheddar cheese (4 oz)
1 Med. onion, chopped (about 1/2 cup)
1/2 Cup sour cream or plain yogurt
2 Tablespoons chopped fresh parsley
1/4 Teaspoon pepper
6 Flour tortillas (7-inch diameter)
1 Can (15 oz) tomato sauce
1/3 Cup chopped green bell pepper
1 Tablespoon chili powder
1 Teaspoon chopped fresh or
1/2 Teaspoon dried oregano leaves
1/4 Teaspoon ground cumin
1 Clove garlic, finely chopped
1/4 Cup shredded Cheddar cheese (1 oz)

Directions
Heat oven to 350 d. Grease rectangular baking dish, 12 X 7 1/2 X 2 in. Mix Monterey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper. Spoon about 1/2 cup cheese mixture onto each tortilla. Roll tortilla around filling and place seam side down in dish. Mix remaining ingredients except 1/4 cup Cheddar cheese. Pour over enchildas. Sprinkle with 1/4 cup Cheddar cheese. Bake uncovered about 20 minutes or until hot and bubbly. Garnish with sour cream and sliced black olives or lime wedges if desired. 6 servings: 360 calories per serving.

To Microwave: Prepare as directed – except place enchiladas in greased rectangular microwavable dish, same size as above, and do not sprinkle with 1/4 cup Cheddar cheese. Cover with waxed paper and microwave on high 9 to 11 minutes, rotating dish 1/2 turn after 5 minutes, until hot and bubbly. Sprinkle with 1/4 cup Cheddar cheese. Cover and let stand about 3 minutes.

Ingredients
1 ½ cups dry Textured Vegetable Protein
1 ¼ cups boiling water or vegetable stock
2/3 cup chopped onion
5 cloves garlic, minced
1 tablespoon cumin
¼ teaspoon salt
¼ teaspoon pepper
¼ cup diced green chili peppers
1 ½ cups black beans, slightly mashed
2 cups spicy vegetarian chili
½ cup salsa
1 (10 ounce) can enchilada sauce
10 (12 inch) tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
1 cup shredded sharp cheese
½ cup chopped green onions (optional)

Directions

1. Pour hot liquid over TVP, stir and let sit 10 minutes.
2. Heat a spray of PAM in a saucepan over medium-high heat.
3. Add onion, and cook until translucent.
4. Add reconstituted TVP, and season with garlic, cumin, salt and pepper.
5. Stir in the chilies and black beans until well blended. Turn off heat, but keep warm.
6. In a saucepan, combine the chili, salsa and enchilada sauce.
7. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
8. Place a warmed tortilla on a plate, and spoon a generous portion of the TVP and bean mixture onto the center. Top with lettuce and tomato.
9. Roll up tortilla over the filling. Repeat for remaining tortillas and filling.
10. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions.
11. Bake at 375F for 10 minutes and serve immediately.

Ingredients
18 large corn tortillas, cut in half .
1 chicken, boiled , boned and shredded, can used a broasted chicken
1- (10 -1/2 )ounce can of cream of chicken soup
1 – ( 10-1/2 ounce) can of cream of mushroom soup
3 ( 4 -1/2 ounce) cans of chopped green chile’s
2 teaspoons minced garlic
2 teaspoon salt
2 teaspoons cumin
2 tablespoons chili powder
1/2 teaspoon black pepper
1 teaspoon crushed red pepper
2 pounds of Monterey jack cheese, grated
1 carton ( 16 ounce) sour cream
1 ( 4 ounce) jar of diced pimentos, drained
3 cups of chicken broth

Directions
1. Preheat oven to 350 degress F.
2. coat 9 x 11 inch casserole with no- stick spray
3. make a layer of tortillas in bottom of casserole dish.
4. spread half the chicken over tortillas.
5. combine soups, chiles, and seasonings; in a bowl
6. top chicken with 1/2 of the soup mixture and sprinkle with 1/3 of the cheese.
7. cover this with a layer of tortillas, layer chicken, cheese and the rest of the soup mixture.
8. spread sour cream over this layer.
9. layer with pimentos now and remaining cheese.
10. top with tortillas.
11. pour chicken broth over casserole

Ingredients
Crust:
4 ounces cream cheese, softened
2 eggs
7 ounces cheddar cheese, shredded
Topping:
1 pound ground beef
10 ounce can enchilada sauce
4 ounce can chopped green chilies
4 ounces cheddar cheese, shredded

Directions
1. Beat or whisk the cream cheese and eggs until smooth.
2. Stir in cheese; mix well.
3. Grease a 9 x 13″ baking dish; spread the cheese mixture evenly over the bottom.
4. Bake at 350º, 35 minutes or until browned, but not too dark.
5. Let stand 5-10 minutes before adding the topping.
6. Brown the hamburger; drain fat.
7. Stir in enchilada sauce and chilies.
8. Spread over the crust.
9. Top with cheese.
10. Bake another 20 minutes or so until hot and bubbly.
11. Serve with the toppings of your choice (add additional carbs).
12. Makes 8-12 servings
13. Can be frozen 3 grams carbs each serving

Ingredients
4 Boneless Chicken Breasts Halves
8 ounces Monterey Jack Cheese (or Pepper Jack if you like it spicy), shredded
4 ounces Chopped Green Chilies
1 package Burrito size Tortillas
1 pint Whipping Cream

Directions
Preheat oven to 350. Boil and shred chicken. Put a small handful of the cheese aside for topping. Mix chicken, chilies, and remaining cheese. Wrap in tortillas and place in a baking dish. Pour whipping cream over enchiladas and top with cheese. Bake for 20-30 minutes. Serve with sour cream and salsa if desired. This goes well with a side of Spanish rice.

Ingredients
1 lb. ground beef
1 (19 oz.) or 2 (10 oz.) cans Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups) shredded cheese
1 (12-ct.) pkg. Old El Paso Flour Tortillas for Soft Tacos

Methods
Heat oven to 400°F. Brown ground beef over medium-high heat until thoroughly cooked; drain. Stir in 3/4 cup enchilada sauce and 1 cup cheese. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13X9X2″ baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 400°F for 15 to 20 minutes.

Ingredients
8 medium flour tortillas
1 pound pepper jack cheese, grated

FILLING
5 boneless chicken breasts, boiled and shredded
1 cup diced green onions
4 ounces canned jalapenos or green chiles, chopped

SAUCE
1/3 cup chicken broth or water (more if needed)
1 can cream of chicken soup, condensed
1 can cream of mushroom soup, condensed
4 ounces canned chopped green chiles
1/2 onion chopped
2 cloves garlic, chopped
1 handful spinach leaves
1/2 cup cilantro leaves

Methods
For sauce, combine all of the sauce ingredients in a food processor or blender, adding more broth or water if needed.

Boil and shred chicken. Place into a large mixing bowl. Add chopped green onion, chopped green chiles (or jalapenos), and about half of the grated pepper jack cheese. Mix about 1 cup of sauce into the chicken mixture to stick it all together.

Roll chicken mixture into each tortilla and place into a casserole dish. Pour sauce over rolled tortillas and top with sauce, the rest of the shredded pepper jack cheese and sliced olives. Bake for about 30-45 minutes at 350 F. You can sprinkle the casserole with freshly chopped cilantro before serving if desired.

Ingredients
l lb. ground beef
1 small onion, chopped
1 pkg. super sized corn tortillas (10 in a pack)
1 med. sized can mild enchilada sauce
1 can cream of chicken soup
1 lb. sharp cheddar cheese, grated
1 can corn, drained

Methods:

Cook ground beef and onion together and drain off the fat. Stir together enchilada sauce and cream of chicken soup. Cut tortillas in half. Place some sauce in the bottom of your cp. Layer 3 tortillas (6 halves) around cp and cover center. Spread out half of the beef, top with half of the corn, pour sauce on to cover and then sprinkle with one third of the cheese. Do another layer the same way then top with the rest of the tortillas, cover with sauce and sprinkle with the rest of the cheese. You can also toss in some sliced olives in you’d like. I cooked mine on 5 1/2 hours low and then the another 45 minutes on high and it was perfect.

* 2 cups crumbled corn bread
* 1-1/2 pounds lean ground beef
* 1/2 teaspoon salt
* 3/4 teaspoon cumin (or to taste)
* 1/4 cup finely chopped onion
* 1 clove minced garlic (can use garlic powder)
* 1 10-ounce can mild enchilada sauce
* 1 8-ounce can tomato sauce
* 1/2 teaspoon chili powder
* 1 small can chopped chilies
* 1/2 – 1 cup shredded Monterey Jack cheese
* Cayenne pepper to taste, either in meat balls Or sauce

Directions

1. In large bowl combine corn bread crumbs, 1/2 cup enchilada sauce, onion, garlic, cumin and salt
2. Add ground beef; mix well
3. Shape into 1-inch little meat balls
4. Place in shallow pan
5. Bake at 350 degrees, uncovered for about 20 minutes
6. Meanwhile in a small saucepan, heat tomato sauce, the remaining enchilada sauce, chili powder and chilies
7. Place meatballs in a chafing dish*, pour sauce over
8. Top with cheese
9. Keep warm over low heat
10. Serve with toothpicks
11. May place in crock pot