MANCHEGO CHEESE COSTCO RECIPES

Steps:

• Preheat the oven to 500°F.
• Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
• Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
• Transfer the onion  mixture to a large bowl; set aside the hot skillet.
• Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
• Fold in the tortillas, chicken, and beans until thoroughly coated.
• Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.
• Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.

Steps:

• Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil.
• Lower heat, cover, and simmer until tender, about 20 minutes.
• Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
• Taste for salt and pepper and adjust to taste. Serve hot.