Jalapenosspinachenchiladas Recipes

Steps:

• Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
• Try tortillas, one at a time, in hot oil about 5 seconds on each side.
• Drain on paper towells.
• Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
• Spoon spinach mixture over and sprinkle with remaining cheese.
• Bake uncovered, at 325 for 30 minutes.

Steps:

• Pierce the jalapeno pepper in 8 to 10 places with the tip of a sharp paring knife and cut it in half lengthwise, leaving the seeds and the ribs. Place the pepper in a 4-cup liquid measuring cup, pour in the tequila, cover with plastic wrap, and allow to sit at room temperature for 24 hours.
• Discard the jalapeno and pour the tequila into a pitcher through a sieve to remove the seeds. Add the Triple Sec, lime juice, lemon juice, honey, and salt and stir. Use immediately or cover and refrigerate for up to 6 hours.
• When ready to serve, fill 6 margarita glasses with ice and pour over the margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake vigorously for 30 seconds, and pour into glasses. Serve ice cold.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
• Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
• Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
• Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

Steps:

• Drain off enough of the juice in the jalapeno jar so that adding the sugar won't cause a spill. Pour the 5 pound bag into the jar and seal tightly. Let jar sit for at least one week to mix flavors; flip the jar daily to blend.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Stir together the cream cheese, Cheddar cheese, mayonnaise, ranch dressing mix, and garlic powder in a mixing bowl until evenly blended. Spoon some of the cheese mixture into each jalapeno half, wrap with half a bacon strip, and secure with a toothpick. Arrange the wrapped jalapeno halves onto a broiler pan.
• Bake in the preheated oven until the bacon is no longer pink and beginning to brown, about 20 minutes.

Steps:

• For enchiladas, cook the spinach according to the package directions, if using frozen.
• While spinach is cooking, combine garlic, onion and mushrooms in food processor, and process until coarsely chopped.
• Melt butter in sauté pan, and sauté onion mixture until onion is translucent.
• Remove pan from heat, and set aside.
• Drain spinach, squeezing out excess water.
• Make bread crumbs in food processor from sliced bread.
• Add spinach, salt, pepper, nutmeg, chili powder and eggs.
• Process until blended thoroughly.
• Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese.
• Preheat broiler.
• Spoon a portion of filling onto each tortilla and roll it up.
• Place each enchilada in casserole dish, seam side down.
• Repeat until you've used up filling.
• For cream sauce, mix half-and-half, cayenne, salt and a little of the dissolved corn starch in medium saucepan, and heat until thickened.
• The sauce should be creamy, not runny; add more cornstarch mixture as necessary.
• Off the heat, stir in cilantro.
• Pour Cilantro Cream Sauce over tortillas, and sprinkle with remaining cheese.
• Broil until cheese melts and turns a nice golden color.

Steps:

• In a large saucepan melt butter and add garlic. Cook one minute or until fragrant.
• Whisk in flour and cook until a light golden brown.
• Whisk in chicken broth and milk. Bring to a boil stirring constantly until thickened.
• Put spinach and peppers in a blender. Add sauce and lend until smmooth.
• Mix 1/2 C spinach sauce in with chicken.
• Put half of remaining sauce in bottom of a casserole dish.
• Spoon chicken into tortillas, roll and placed in casserole dish.
• Spoon remaining sauce over top and sprinkle with cheese.
• Cover and bake @ 375 degrees 20-25 minutes or until heated through, uncovering the last 5 minutes.

Steps:

• In each of two greased 13x9-in. baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups cheese., Spread about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese. , Cover and bake one casserole at 350° for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month., To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350° for 40-45 minutes or until edges are bubbly.

Steps:

• Combine first 5 ingredients in a blender.
• Blend until smooth.
• Warm oil in a large skillet& add tortillas one at a time until softened.
• Drain on paper towels.
• Spoon a small amount of onions& cheese on each tortilla.
• Roll up and place seam side down in a lightly greased baking dish.
• Spoon spinach mixture over tortillas.
• Sprinkle with remaining cheese.
• Bake at 325 uncovered for 30 minutes.