Señor Pico’s Cheese Enchiladas: A Culinary Fiesta!

I remember the first time I tasted a truly exceptional cheese enchilada. It wasn’t at some fancy restaurant, but a humble, brightly-colored cantina tucked away in a small California town. The melted cheese oozed with savory goodness, the tortillas were perfectly pliable, and the green sauce had a depth of flavor that I couldn’t quite place. That experience ignited my passion for exploring the vibrant world of Mexican cuisine, and this recipe for Señor Pico’s Cheese Enchiladas attempts to recreate that magic.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 6
• Dietary Type: Vegetarian

Ingredients

• For the Filling:
  • ¼ cup chopped onion
  • 1 tablespoon butter or margarine
  • 2 cups cottage cheese
  • 1 lb white cheddar cheese, shredded
  • ¼ cup crushed tostadas
  • 2 tablespoons chopped stuffed green olives
  • 2 tablespoons chopped jalapeno chilies
  • 1 teaspoon salt
  • 1 teaspoon MSG
• For the Enchiladas:
  • 12 corn tortillas
  • Oil for frying
• For the Green Enchilada Sauce:
  • 1 (10 ½ ounce) can condensed chicken broth
  • 1 cup snipped spinach leaves
  • 2 (10 ½ ounce) cans condensed cream of mushroom soup
  • 1 (3 ½ ounce) can Ortega green chilies
  • 1 large onion, diced
  • 1 garlic clove, sliced
  • 1 teaspoon MSG
  • ½ teaspoon salt
  • 2 tablespoons flour
  • ½ pint sour cream

Equipment Needed

• Large skillet
• Shallow baking dish
• Blender
• Saucepan

Instructions

1. Prepare the Filling: In a large skillet, cook the chopped onion in butter or margarine over medium heat until tender. This will take about 5-7 minutes.
2. Combine Filling Ingredients: In a large bowl, combine the cooked onion with the cottage cheese, shredded white cheddar cheese, crushed tostadas, chopped stuffed green olives, chopped jalapeno chilies, salt, and MSG. Mix well until all ingredients are evenly distributed.
3. Soften the Tortillas: Heat a small amount of oil in a skillet over medium heat. Fry the corn tortillas one at a time for a few seconds on each side until they are soft and pliable but not crisp. Drain the tortillas on paper towels to remove excess oil. Tip: Over-frying will make the tortillas brittle and difficult to roll.
4. Assemble the Enchiladas: Place a generous spoonful of the cheese filling in the center of each softened tortilla. Roll the tortilla tightly and place it seam-side down in a greased shallow baking dish. Arrange the enchiladas snugly in the dish.
5. Prepare the Green Sauce – Step 1: In a blender, combine the condensed chicken broth and snipped spinach leaves. Blend until the mixture is smooth and vibrant green.
6. Prepare the Green Sauce – Step 2: Pour the spinach mixture into a saucepan.
7. Prepare the Green Sauce – Step 3: In the same blender, combine the condensed cream of mushroom soup, Ortega green chilies, diced onion, and sliced garlic clove. Blend until smooth.
8. Combine Sauce Ingredients: Add the mushroom mixture to the spinach mixture in the saucepan. Stir in the MSG and salt.
9. Simmer the Sauce: Bring the green sauce to a simmer over medium heat and cook for 10 to 15 minutes, stirring occasionally to prevent sticking.
10. Thicken the Sauce: In a small bowl, whisk together the flour with a little cold water to create a slurry. Gradually add the flour slurry to the simmering green sauce, stirring constantly until the sauce thickens to your desired consistency.
11. Pour Sauce Over Enchiladas: Pour the green enchilada sauce evenly over the cheese enchiladas in the baking dish, ensuring that they are well-covered.
12. Bake: Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the sauce is bubbly and the enchiladas are heated through.
13. Garnish and Serve: Remove the enchiladas from the oven and top with sour cream before serving.

Expert Tips & Tricks

• Make-Ahead: The cheese filling and the green enchilada sauce can be made a day in advance. Store them separately in the refrigerator until ready to assemble.
• Tortilla Softening: For a healthier alternative to frying, you can steam the tortillas in a microwave or over a pot of simmering water until pliable.
• Spice Level: Adjust the amount of jalapeno chilies in the filling to your preferred level of spiciness. You can also add a pinch of cayenne pepper to the green sauce for an extra kick.
• Cheese Variation: Feel free to experiment with different types of cheese in the filling. Monterey Jack, pepper jack, or a blend of cheddar and Oaxaca cheese would all be delicious.
• Sauce Consistency: If the green sauce is too thick, add a little more chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it.

Serving & Storage Suggestions

Serve the Señor Pico’s Cheese Enchiladas hot, straight from the oven. Garnish with additional sour cream, chopped cilantro, diced tomatoes, or sliced avocado for a more colorful presentation.

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly soggy.

These enchiladas are best enjoyed fresh, but they can also be frozen for longer storage. Wrap each enchilada individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat, thaw the enchiladas in the refrigerator overnight and then bake as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	707.8 kcal	N/A
Calories from Fat	414 g	58%
Total Fat	46 g	70%
Saturated Fat	25.9 g	129%
Cholesterol	112.3 mg	37%
Sodium	2378.6 mg	99%
Total Carbohydrate	39.1 g	13%
Dietary Fiber	3.8 g	15%
Sugars	4.2 g	N/A
Protein	36.2 g	72%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Ensure the chicken broth is replaced with vegetable broth.
• Gluten-Free: This recipe is naturally gluten-free since it uses corn tortillas and thickens the sauce with a cornstarch slurry.
• Dairy-Free: Substitute the cottage cheese, cheddar cheese, and sour cream with dairy-free alternatives.
• Spicy Green Sauce: Roast your own poblano peppers and blend them into the green sauce for a more authentic and robust flavor.
• Add Protein: Include shredded chicken or beef in the enchilada filling for a heartier meal.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese?
A: While convenient, pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly. Shredding your own cheese is recommended for the best results.

Q: What can I use instead of MSG?
A: MSG (monosodium glutamate) enhances the savory flavor, but you can omit it if preferred. Increase the salt or add a pinch of nutritional yeast for a similar umami flavor.

Q: Can I freeze the enchiladas after baking?
A: Yes, baked enchiladas can be frozen. Let them cool completely, then wrap them individually and freeze. Reheat from frozen in the oven.

Q: What if my tortillas are tearing when I roll them?
A: Your tortillas might not be pliable enough. Make sure they are heated sufficiently to soften them before filling and rolling.

Q: Can I use different types of green chilies?
A: Absolutely! Feel free to experiment with different varieties of green chilies, such as Anaheim or Hatch chilies, depending on your desired level of heat.

Final Thoughts

These Señor Pico’s Cheese Enchiladas are more than just a recipe; they’re a journey back to that small California cantina, filled with vibrant flavors and warm memories. Don’t be afraid to experiment and make this dish your own. Try adding your favorite cheeses, adjusting the spice level, or even creating a unique topping. I encourage you to gather your ingredients, embrace the process, and create a culinary masterpiece that will transport you to a place of pure cheesy bliss. Enjoy, and please share your creations with me!