Anasazi Enchiladas Recipes

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ANASAZI ENCHILADAS



Anasazi Enchiladas image

These baked enchiladas are made with Anasazi beans and seasoned with cilantro, cumin and three cheeses.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 13

2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
1/8 teaspoon crushed red pepper
2 cups cooked dried Anasazi beans or pinto beans or 1 can (15 to 16 oz) pinto beans, drained, rinsed
1 cup reduced-fat ricotta cheese
1 small green bell pepper, chopped (1/2 cup)
1 teaspoon ground cumin
6 flour tortillas (8 inch)
1/4 cup shredded Cheddar cheese (1 oz)
1/4 cup shredded Monterey Jack cheese (1 oz)

Steps:

  • Heat oven to 375°F. Grease 11x7-inch (2-quart) glass baking dish. In blender or food processor, place tomatoes, onion and garlic. Cover; blend on high speed about 1 minute until smooth.
  • In 2-quart saucepan, place tomato mixture, 2 tablespoons of the cilantro, the honey and red pepper. Cook uncovered over medium heat 3 minutes, stirring occasionally.
  • Stir together beans, ricotta cheese, bell pepper, cumin and remaining cilantro.
  • Spread 1/2 cup of the tomato sauce in baking dish. Spoon 1/2 cup of the bean mixture on 1 side of each tortilla. Roll tortillas around bean mixture. Place tortillas, seam sides down, on tomato sauce in baking dish. Spoon remaining tomato sauce over top; sprinkle with cheeses.
  • Bake uncovered 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

Nutrition Facts : Calories 340, Carbohydrate 53 g, Cholesterol 22 mg, Fiber 9 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 540 mg

ANASAZI ENCHILADAS



Anasazi Enchiladas image

This dish is from Steamworks Brewing Co., Durango, Colorado. It's one of their most requested items on the menu. It was printed in the Rocky Mountain News, so I tried it and we thought it was really tasty. These enchiladas are named for the Anasazi ruins at Mesa Verde National Park, according to Chef Scotty Krick.

Provided by Laudee

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

8 (8 inch) corn tortillas
1 1/2 cups shredded monterey jack cheese
24 ounces enchilada sauce
4 ounces plain yogurt
4 ounces diced green chilies
1/2 cup diced tomato
1 teaspoon diced garlic
1 teaspoon instant chicken bouillon
1 ounce cream cheese
2 ounces sour cream
2 ounces monterey jack pepper cheese
1 pinch ground cumin
1/2 cup diced yellow onion
1 1/4 lbs diced chicken breasts

Steps:

  • FILLING: Place diced chicken breast in a 1/2 gal. pot.
  • Add tomato, garlic, onion, chiles, cumin and bouillon.
  • Stir constantly on low heat til chicken is cooked, about 20 minutes.
  • Add remaining ingredients, stirring constantly til the pepperjack cheese is incorporated.
  • ENCHILADAS: Roll 3 oz. of filling into each corn tortilla.
  • Place in 9" x 9" casserole dish.
  • Smother rolled tortillas with enchilada sauce and top with shredded Monterey Jack cheese.
  • Bake at 350°F for about 10-15 minutes or til cheese is melted and casserole is hot.
  • Remove from oven and drizzle with lines of yogurt.
  • Garnish with fresh chopped tomatoes, sour cream.
  • Serve with guacamole, rice and beans.

Nutrition Facts : Calories 750.5, Fat 41.3, SaturatedFat 19, Cholesterol 159.5, Sodium 2006.7, Carbohydrate 44.9, Fiber 6.4, Sugar 7.1, Protein 50.4

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