The Whole Enchilada!
Enchiladas are a popular Mexican dish based on the tortilla which is usually wrapped around meat, cheeses, chiles, or vegetables; and covered with sauce. You’re going to love these enchilada recipes!

Creamy Chicken Enchiladas
This recipe is easy to make, and comes from the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the Winter Lettuce Capital of the World, and to celebrate, every January Yuma Heritage Festivals hosts Yuma's Annual Lettuce Festival. Read more.  

2 cups chopped, cooked chicken
1 cup chopped green pepper
1 jar (8 oz.) Pace picante sauce
1 pkg. (8 oz.) Philadelphia cream cheese
8 flour tortillas (6 inch)
¾ lb. Velveeta cheese
¼ cup milk

Stir chicken, green pepper, ½ cup picante sauce and cream cheese, in a saucepan over low heat until smooth.
Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in a lightly greased 12 x 8 inch baking dish.
Stir cheese spread and milk in saucepan over low heat until smooth.
Pour sauce over tortillas; cover with foil. Bake 350 degrees for 20 minutes or until thoroughly heated.
Pour remaining picante sauce over tortillas.

Enchilada Casserole
This dish from Teresa Johnson is so delicious and freezes really well. You can cut the calories in a number of ways with low fat turkey, cheese or sour cream and it doesn’t hurt the flavor at all.

1 pound lean ground turkey
1 cup jack or cheddar cheese, grated
½ cup green onions, chopped
½ cup sour cream, regular or low fat
2 tablespoons fresh chopped parsley
1 teaspoon seasoned salt
½ teaspoon black pepper
2 fresh garlic cloves, minced
8 corn tortillas

Sauce:
2 large fresh tomatoes, chopped
3 cups chicken broth
¼ cup green peppers, chopped
1 tablespoon chili powder
½ teaspoon seasoned salt
½ teaspoon fresh oregano
¼ teaspoon ground cumin
1 fresh garlic clove, minced
1 can cream of mushroom soup

Using a three quart saucepan, put the first eight ingredients of the sauce recipe in the pan and bring it to a boil. Stir in the cream of mushroom soup and reduce heat and simmer uncovered for ten minutes.

Using a non-stick sauté pan, spray the pan with a non-stick coating spray. Sauté the ground turkey and garlic until it is brown. Drain the excess fat from the turkey and put the turkey into a mixing bowl. Add ½ cup jack cheese, ¼ cup green onions, and ½ cup of the sauce, stir and set aside.

Using your non-stick pan and a non-stick spray, heat the corn tortillas about a minute. Dip each tortilla into the sauce to coat both sides. Spoon about ¼ cup turkey mixture onto each tortilla. Roll the tortilla around the filling and place in a 13x9 inch baking dish with the open side of the enchilada facing down.

Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake uncovered at 425 degrees for about 20-25 minutes until hot and bubbly. Garnish with sour cream, chopped green onions, and sliced avocado and serve. Or omit the garnishments, cool and put into individual storage containers and refrigerate or freeze.

Green Chili Chicken Enchilada Stacks
This delicious recipe is from Tina Clark, owner of Tina’s Cocina, a small cooking school that is dedicated to the Heritage Cuisine of Old Yuma, and is located in St. Paul’s Cultural Center, in Yuma, Arizona. Read more. 

10 Corn Tortillas cut into 3 inch circles buttered on both sides

Filling:
Roast chicken breast with chopped onion and garlic.
Shred Chicken into bite size pieces
2 cups grated jack cheese

Green Chile Sauce:
¼ cup Olive oil
1 clove garlic, minced
½  cup minced onion (optional)
1 Tbsp. Flour
1 cup Water
1 cup chopped green chiles (fresh  roasted or canned)
1 cup chopped cilantro (optional)
1 cup sour cream
Salt to taste

To Prepare Green Chile Sauce: Sauté garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chiles, cilantro. Bring to a boil and simmer, stirring frequently for 5 minutes. Cool.  Pour into blender, add sour cream. Blend until smooth

Assembly: Spray 6 stack cylinders and place them on a sheet pan.  Layer the stack in the following order: 1 tortilla round, 1 tablespoon chicken, 1 tablespoon cheese,   Repeat 3 times and top with a fifth tortilla round.  Press down firmly.  Bake for 10 minutes.  To serve: slide a spatula under each stack cylinder and transfer to a serving plate with a puddle of sauce. Carefully unmold and garnish with scallions, cilantro, sour cream, avocado, and diced tomatoes and cheese. 

Sour Cream Enchiladas
This cheesy recipe is from Wendy Hobbs, as published in the Amado Territory Ranch Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, birding and more. Read more. 

¾ cup grated sharp cheddar cheese
¾ cup grated Monterey Jack cheese
12 burriot-size tortillas
1 cup sour cream
1 can mushroom soup
1 larege can of enchilada sauce

Preheat the oven to 350 degrees.
In a saucepan, heat the sour cream, soup, and ½ of the enchilada sauce over low heat until it is just about to boil. Remove from heat.
Warm up the tortillas just enough to make them soft. In the middle of each tortilla, place about ½ cup of the soup mixture.
Top with some of the cheddar cheese and some of the Monterey Jack cheese.
Roll up the tortillas without folding the ends and place them in a 9 x 1-inch pan.
Spread the rest of the soup mixture and the rest of the enchilada sauce over the top of the tortillas and sprinkle the remaining cheese on top.
Bake at 350 degrees until the cheese is bubbling.


Tofu Enchiladas
This tasty vegetarian recipe is from artist Jack Ragland, as featured in the cookbook ‘Edible Art’, published by Brandon Gallery in Fallbrook, CA. Brandon Gallery is a co-operative gallery that showcases regional art and fine art crafts. Read more. 

Sauce:
1 large can tomato sauce
1 ½ tsp. garlic powder
1 medium onion
4 tsp. chili powder
2 oz. diced green chiles
½ tsp. salt (optional)
1 tsp. cumin
¼ tsp. oregano
Oil

Sauté onion in a small amount of oil. Add remaining ingredients and simmer for 15 minutes.

Filling:
1 pound tofu drained and crumbled
½ cup grated cheddar cheese
½ cup grated Monterey Jack cheese
8-10 tortillas
Black olives

Mix tofu and cheese together in a bowl.
Heat 8 to 10 tortillas individually in a frying pan with 1/8 inch hot oil or sauce until soft.
Place filling in tortilla, roll tightly and place, seam down, in baking dish.
Cover with sauce, sprinkle with cheese and sliced olives.
Bake 15-20 minutes at 350 degrees in covered dish.
Serves 4.