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Anasazi Enchiladas

Source of Recipe


Steamworks Brewing Co.






List of Ingredients



• 8 (8-inch) corn tortillas
  
• 1-1/2 cups shredded Monterey Jack cheese
  
• Enchilada Filling (recipe follows)
  
• 24 ounces Rosarita enchilada sauce (or similar)
  
• 4 ounces plain yogurt
  
• *
  
• -- Enchilada Filling --
  
• 4 ounces diced green chiles
  
• 1/2 cup diced tomato
  
• 1 tsp diced garlic
  
• 1 tsp chicken bouillon
  
• 1 oz. cream cheese
  
• 2 ounces sour cream
  
• 2 ounces pepperjack cheese
  
• Pinch of ground cumin
  
• 1/2 cup chopped yellow onions
  
• 1-1/4 lbs. diced chicken breast
  






Instructions



1. For filling: Place the diced chicken breast in a half-gallon pot. Add the chiles, tomato, garlic, bouillon, cumin and onions, stirring constantly over low heat until the chicken is cooked -- about 20 minutes. Add the remaining ingredients, stirring constantly, until the pepperjack has been incorporated.
   
   
2. For enchiladas: Roll 3 ounces of the filling into each of 8 corn tortillas and place in a 9x9-inch casserole dish. Smother them with the enchilada sauce and top with shredded Monterey Jack cheese.
   
   
3. Bake at 350 degrees (F) for about 10 to 15 minutes, or until the cheese melts and the casserole is hot. Remove from the oven and drizzle with lines of yogurt.
   
   Garnish with fresh chopped tomatoes, sour cream, guacamole, and rice and beans.
   
   Serves 4
   
   






Final Comments


Thanks to Chef Scotty Krick of Steamworks Brewing Company (Durango, Colorado), for this recipe. These enchiladas are named for the Anasazi Ruins at Mesa Verde National Park. This dish is one of the brew-pub's best-selling menu items, along with its award-winning Steam Engine Lager.