CHEESE ENCHILADAS WITH RED CHILE SAUCE
FOR THE RED CHILE SAUCE:
2 tablespoons canola or vegetable oil
1 cup chopped onion
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
2 cans (8 ounces each) tomato puree
1 teaspoon salt
1/4 cup tequila
Heat oil in 2-quart saucepan over medium-high heat. Add onion and saute 2 minutes, until softened slightly.
Add garlic, chili powder and cumin and cook, stirring, about 1 minute, until spices are fragrant; be careful not to burn spices.
Lower heat to medium and add tomato puree, salt and tequila, stirring to incorporate; simmer 20 minutes. Taste for seasoning, and adjust if desired. Let sauce cool.
Use sauce in recipe or transfer to airtight container and refrigerate up to 2 days or freeze up to 1 month.
Makes about 2 1/2 cups
FOR THE ENCHILADAS:
2 1/2 cups red chile sauce, divided use
1 1/2 cups finely shredded mild cheddar cheese, divided use
1 cup finely shredded Monterey Jack cheese or pepper jack cheese, divided use
1/2 cup sour cream
12 (6 inch) corn tortillas
Coat inside of 9-inch-by-13-inch baking dish with nonstick cooking spray. Spread about 1/4 cup sauce over bottom.
In small bowl, combine 1 cup cheddar cheese, 1/2 cup Monterey Jack cheese and sour cream; set aside.
Dip tortilla into chile sauce to soften. Place softened tortilla on flat surface and spread 2 to 3 tablespoons cheese-sour cream filling mixture down center. Roll up tortilla and place seam side down in baking dish. Repeat with remaining tortillas.
Spread remaining sauce evenly over rolled tortillas and sprinkle evenly with remaining cheddar cheese and Monterey Jack cheese.
If making enchiladas right away, bake 25 to 30 minutes in 350 degree F oven, until cheese is bubbling and beginning to turn golden brown.
TO REFRIGERATE OR FREEZE BEFORE BAKING:
If not baking right away, cover baking dish and refrigerate up to 2 days or freeze in airtight freezer bag up to 1 month.
When ready to use, defrost enchiladas overnight in refrigerator if they were frozen.
Preheat oven to 350 degrees F.
Let casserole come to room temperature about 30 minutes. Bake as described above and serve hot.
Makes 6 servings
Source: You've Got It Made: Deliciously Easy Meals to Make Now and Bake Later by Diane Phillips
FOR THE RED CHILE SAUCE:
2 tablespoons canola or vegetable oil
1 cup chopped onion
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
2 cans (8 ounces each) tomato puree
1 teaspoon salt
1/4 cup tequila
Heat oil in 2-quart saucepan over medium-high heat. Add onion and saute 2 minutes, until softened slightly.
Add garlic, chili powder and cumin and cook, stirring, about 1 minute, until spices are fragrant; be careful not to burn spices.
Lower heat to medium and add tomato puree, salt and tequila, stirring to incorporate; simmer 20 minutes. Taste for seasoning, and adjust if desired. Let sauce cool.
Use sauce in recipe or transfer to airtight container and refrigerate up to 2 days or freeze up to 1 month.
Makes about 2 1/2 cups
FOR THE ENCHILADAS:
2 1/2 cups red chile sauce, divided use
1 1/2 cups finely shredded mild cheddar cheese, divided use
1 cup finely shredded Monterey Jack cheese or pepper jack cheese, divided use
1/2 cup sour cream
12 (6 inch) corn tortillas
Coat inside of 9-inch-by-13-inch baking dish with nonstick cooking spray. Spread about 1/4 cup sauce over bottom.
In small bowl, combine 1 cup cheddar cheese, 1/2 cup Monterey Jack cheese and sour cream; set aside.
Dip tortilla into chile sauce to soften. Place softened tortilla on flat surface and spread 2 to 3 tablespoons cheese-sour cream filling mixture down center. Roll up tortilla and place seam side down in baking dish. Repeat with remaining tortillas.
Spread remaining sauce evenly over rolled tortillas and sprinkle evenly with remaining cheddar cheese and Monterey Jack cheese.
If making enchiladas right away, bake 25 to 30 minutes in 350 degree F oven, until cheese is bubbling and beginning to turn golden brown.
TO REFRIGERATE OR FREEZE BEFORE BAKING:
If not baking right away, cover baking dish and refrigerate up to 2 days or freeze in airtight freezer bag up to 1 month.
When ready to use, defrost enchiladas overnight in refrigerator if they were frozen.
Preheat oven to 350 degrees F.
Let casserole come to room temperature about 30 minutes. Bake as described above and serve hot.
Makes 6 servings
Source: You've Got It Made: Deliciously Easy Meals to Make Now and Bake Later by Diane Phillips
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