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1
Set oven control to broil.
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2
On cookie sheet, broil chiles with tops 2 inches from heat about 10 minutes, turning frequently with tongs, until all sides are blackened and blistered.
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3
Place chiles in paper bag; seal bag.
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4
Let chiles steam 15 minutes.
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5
Heat oven to 350F Lightly spray 8-inch square (2-quart) glass baking dish with CRISCO Original No-Stick Cooking Spray.
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6
In medium bowl, mix Chihuahua cheese and Mexican cheese blend; reserve 3/4 cup for topping.
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7
In another medium bowl, mix ricotta cheese, garlic, cumin and spinach.
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8
Stir in remaining shredded cheeses.
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9
Set aside.
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10
Wearing food-safe plastic gloves, peel blackened skin from chiles.
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11
Cut open chiles; remove stems, seeds and membranes.
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12
Cut each chile in half lengthwise into 2 pieces; pat dry.
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13
Separate dough into 10 biscuits.
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14
Separate each biscuit into 2 thin layers; flatten slightly.
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15
Pour half of the enchilada sauce over bottom of baking dish.
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16
Place 10 biscuit layers on sauce, cutting biscuits if necessary to fit into dish.
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17
Top with 5 chile halves; spread spinach mixture over chiles.
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18
Top with remaining 5 chiles halves and remaining 10 biscuit layers.
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19
Pour remaining enchilada sauce over biscuits.
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20
Spray sheet of foil with cooking spray.
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21
Cover baking dish with foil, sprayed side down.
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22
Bake 55 to 60 minutes or until thoroughly heated and bubbly around edges.
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23
Sprinkle with reserved 3/4 cup shredded cheeses.
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24
Bake uncovered 5 to 8 minutes longer or until cheese is melted.
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25
Cool 10 minutes before cutting.
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26
Top each serving with tomatoes, guacamole and sour cream.
