Anasazi Enchiladas Recipe

Ingredients for Anasazi Enchiladas

• 12 corn tortillas
• Monterey Jack Cheese
• Enchilada sauce (amount needed to coat the bottom of the dish and top the enchiladas)
• Plain Yogurt
• 1 (4-ounce) can diced green chilies
• Diced Tomato
• 2 cloves garlic, minced
• Instant Chicken Bouillon
• Cream Cheese
• Sour Cream
• Monterey Jack Pepper Cheese
• Ground Cumin
• Yellow Onion
• Chicken Breasts

How to Make Anasazi Enchiladas

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 chopped onion and 2 cloves minced garlic; sauté until softened, about 5 minutes.
3. Stir in 1 pound ground beef or turkey; cook until browned, breaking it up with a spoon. Drain off any excess grease.
4. Add 1 (15-ounce) can fire-roasted diced tomatoes, 1 (4-ounce) can diced green chilies, 1 teaspoon cumin, 1/2 teaspoon chili powder, and salt and pepper to taste. Simmer for 10 minutes.
5. In a separate bowl, whisk together 1 cup chicken broth, 1/2 cup heavy cream, and 1/4 cup chopped cilantro.
6. Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
7. Fill each corn tortilla (approximately 12) with about 1/4 cup of the beef mixture. Roll up tightly and place seam-down in the baking dish.
8. Pour the chicken broth mixture evenly over the enchiladas.
9. Top with 1 cup shredded cheddar cheese and 1/4 cup extra enchilada sauce.
10. Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
11. Let stand for 5 minutes before serving. Garnish with extra cilantro, if desired.