Enchilada Zagna Recipes

Steps:

• Preheat oven to 350°F (325°F for a glass pan).
• Spray a 13x9-inch baking dish with cooking spray or grease it.
• In a medium bowl combine the enchilada sauce and sour cream.
• Combine evaporated milk, cheese and chilies in a medium saucepan.
• Cook over medium heat, stirring constantly until cheese melts and mixture is smooth.
• Remove from heat.
• Spread 1 cup enchilada sauce on bottom of 13x9-inch pan.
• Layer with 4 tortillas, 1 cup enchilada sauce, 1 1/2 cups chicken, 1 cup cheese sauce.
• Repeat layers.
• Top with remaining tortillas, enchilada sauce and cheese sauce.
• Cover pan with aluminum foil.
• Bake for 40 minutes.
• Remove from oven.
• Uncover and let sit for 10 minutes.

Steps:

• Preheat the oven to 350 degrees F. Heat the EVOO in a large saute pan over medium-high heat and brown the mushrooms until tender and dark. Stir in the thyme, garlic, shallots, some salt and pepper, cook 1 to 2 minutes. Deglaze the pan with the marsala and stir until almost completely evaporated. Pour in the stock, wilt in the spinach and turn off the heat. Whisk the half-and-half with the eggs, nutmeg and some salt and pepper in a large shallow bowl. Soak the bread, turning occasionally, until the liquid is absorbed. Grease a 9-by-13-inch baking dish. Lay 4 slices of the bread on the bottom and top with the mushrooms and spinach and half of the cheeses, followed by the remaining bread and cheeses. Dot the top with the butter and bake until golden, 45 minutes to 1 hour.

Steps:

• Brown meat and onion in large skillet.
• Meanwhile, prepare sauce: In medium bowl, combine red and green enchilada sauces, sour cream and cream or milk. Whisk together until well blended and smooth.
• Drain meat and return to pan. Add dry taco seasoning, salt, pepper, green chiles, green chile salsa, and water. Mix well, cover, simmer for 15 minutes. Check to see that most of the water has been absorbed, but do not allow the meat to become dry. Adjust seasonings if needed.
• In foil and plastic wrap lined 9x13 baking dish, pour 3/4 cup of sauce on bottom of dish to cover. Place half of the tortillas in single layer on sauce. Top with half meat mixture, the sprinkle with cheese. Repeat tortilla/meat/cheese layers. Pour remaining sauce over layers and top with cheese. Cool enchiladas completely. Wrap and freeze.
• To serve, thaw completely and bake at 350 degrees for 18 to 20 minutes until cheese is bubbly and heated through.
• Serve with lettuce, tomato, guac, sour cream if desired.