Cheese Enchiladas With Red Sauce Recipes

CHEESE ENCHILADAS WITH RED SAUCE

Steps:

• Preheat oven to 350 degrees then spray a 9x13" baking dish, or two smaller casserole dishes, with nonstick spray and set aside.
• For the Red Enchilada Sauce: Heat oil in a saucepan over medium heat then add flour and whisk constantly for 1 minute. Add seasonings - chili powder through cumin - then whisk until the spices are toasted and very fragrant, 1-2 minutes. Add tomato paste then whisk until combined, and then slowly stream in chicken broth while whisking to create a smooth sauce. Turn heat up to medium-high then simmer until sauce has thickened, 3-4 minutes, stirring often. Cool slightly - can be made up to several days ahead of time. Warm before using.
• Assembly: Spread 1/2 cup enchilada sauce into the bottom of the baking dish then reserve 1 cup shredded cheese and set aside. Place 1 tortilla on a plate or cutting board then add 1/4 cup shredded cheese into the center and roll snugly. Place seam-side down into the baking dish then continue until the dish has been filled.
• Spoon enchilada sauce over the tops of the tortillas ensuring they are completely covered - uncovered spots will come out tough and hard - then sprinkle reserved cheese on top.
• Cover baking dish with nonstick sprayed foil then bake for 20-30 minutes, or until the cheese has melted and sauce is hot and bubbly. Let enchiladas rest for 5 minutes then serve.

CHEESE ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
• Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
• Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
• Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
• Let the mixture cool slightly, then transfer to a blender and puree until smooth.
• The sauce will keep in the refrigerator for up to a week and can also be frozen.

CHEESE ENCHILADAS IN YUMMY RED SAUCE

Steps:

• SAUCE:.
• Place garlic in cold, non-reactive (non-aluminum - use non-stick or ceramic lined) large sauce pan with oil. Bring up to a medium heat, stirring so that garlic doesn't scorch. Sauté for 1 minute, then add onions. Add remaining dry spices (through parsley) and sauté for 3-4 minutes, to develop oil & spices' flavors. Add remaining ingredients, except cilantro. Simmer gently on low for 30 minutes. Add cilantro at the end. Cool, and then chill overnight in fridge to let flavors meld.
• ENCHILADAS:.
• Preheat oven to 350º. Spray a 9 x 13 lasagna pan thoroughly with Pam. Spread 1 cup of enchilada sauce in bottom of baking pan.
• Combine cheeses, chilies, onions, and olives in large mixing bowl, tossing gently to thoroughly mix.
• Stuff and roll enchiladas with 2/3 of the cheese mixture. Place them, seam-side down in pan - in two rows of 4-5; long the long side of the pan. When all are in pan, pour remaining enchilada sauce FIRST over the outside edges (as they will dry out if not covered), then once down the center. Spread remaining cheese mixture on the two "lanes" that remain uncovered by sauce. Bake, uncovered for 25-30 minutes, until bubbly and melted. Cool for 5 minutes to re-congeal before serving. Makes 8-10 enchiladas, serving 4-6 people.
• For Vegetarian option use Vegetable broth.

MEXICAN CHEESE ENCHILADAS WITH RED SAUCE

Steps:

• Take your dried chilies, cut them open and remove all the seeds (you may want to use gloves if your particularly sensitive). Put the chilies in a deep heat resistant bowl.
• Fill a medium sized saucepan with water and bring to a boil.
• Pour the boiling water over the chilies, cover the bowl with a lid or plate and let it sit for 10-15 minutes until the chilies are soft.
• Add the chilies, cumin, salt, garlic, onion, and chicken broth into the blender. Puree the ingredients until it looks clear and smooth. Add more broth if it looks a little too thick.
• Take a deep sauce pan and add just a tablespoon or so of oil into it. Strain the sauce into the saucepan. (This is optional, but I like to do this to keep the skins of the chilies out of the sauce). Then let the sauce simmer for about another 5 minutes, and taste it! If you feel it needs more salt, now is the time to add it.
• Let the sauce cool down.
• Heat the 1/4 cup of oil and take your tortillas and fry them one at a time for about 30- 40 seconds. (You don't want them to get crispy as this will make it difficult to roll). A big metal spatula is what I use for this step. You may also need to add more oil depending on the level of the oil as you fry your tortillas.
• Take your tortilla, dip them in the cooled sauce, and fill them with the Chihuahua or Mexican shredded cheese and onion filling. Start from the edge and roll it tightly. Now place on a baking dish.
• Preheat your oven to 350°F Keep doing steps 7 & 8 until you have made about 24 enchiladas.
• Take your garnish cheese and drizzle all over the enchiladas and bake until the cheese has melted. Serve with sour cream and avocado slices.