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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Meatless
Main Dishes - Meatless
- Vegetable Lo Mein (using vermicelli, ADA recipe)
- Chickpea Croquettes
- Mu Shu Vegetable Roll-Ups (using flour tortillas)
- Slow Cooker Bell Peppers Stuffed with Salsa Rice and Beans (no meat, using cooked rice)
- Sweet Potato Curry (with cauliflower, chickpeas and coconut milk)
- Neatloaf - Thank You: I AM NOW COMPLETE!!!
- Kale and Chickpea Stew (using tomato, lemon and cilantro)
- Vegetable Couscous with Habanero Peppers (and homemade Harissa)
- Eggplant and Shiitake Meatballs (using quinoa, no meat)
- Mexican Cheese Pie (microwave - serves 2)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!