ENCHILADAS WITH SALSA ROJA
I've tried many enchilada recipes, and cobbled them together to create the one that works best for me. It's a little time consuming to dip the tortillas in hot oil then in the sauce before filling and rolling the enchiladas, but the taste is so good that it's worth the extra effort. this sauce is also good by itself with chips...
Provided by Lillian Patterson
Categories Tacos & Burritos
Time 50m
Number Of Ingredients 20
Steps:
- 1. Puree first 4 ingredients in food processor. Add to saucepan, straining first to remove any large chunks. Stir in remaining sauce ingredients and saute for several minutes on low until mixture starts to bubble. Remove from heat.
- 2. Saute beef and diced onion in olive oil until cooked to desired doneness. Remove from heat and stir in 1 cup of the cheese.
- 3. Heat oil and, using tongs, dip corn tortillas one at a time in oil, then in sauce. Fill with 2 tablespoons of beef mixture and roll, placing side by side in greased baking dish (be careful, as tortillas will be hot). Pour remaining sauce over enchiladas and bake for 20 minutes at 350 degrees. Top with remaining cheese and bake for an additional 10 minutes or until cheese is melted. Let pan rest for 5 minutes before serving.
AUTHENTIC ENCHILADAS ROJAS
These Enchiladas Rojas are an authentic recipe made with lightly fried corn tortillas dipped in a delicious red sauce. Add your favorite filling, garnish with cheese, crema, onion and lettuce for the final touch.
Provided by Ana Frias
Categories Main Dish
Time 50m
Number Of Ingredients 16
Steps:
- Remove all seeds and stem from the peppers then rinse under cold water to remove any dust.
- In a medium pot, add the chiles, onions and garlic clove. Add enough water to cover the chiles.
- Cover and cook on medium heat for about 20 minutes or until very soft and pliable. Rest chiles in the water for another 10 to 15 minutes to cool off and finish hydrating the chiles.
- Transfer chiles to a blender or food processor and add 2 cups broth. Puree for about 1 minute. Note: you can do this in two different batches if the blender isn't big enough for all the ingredients at once.
- Strain the pureed chiles to remove the remaining seeds and skins (tip: push the chile mix with a spoon to get the most out of them).
- In a large saucepan, heat the 1 tablespoon of oil. Add the pureed chiles and tomato sauce. Cook, stirring often for about 10 minutes. Season with salt and pepper according to taste.
- Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried (See notes section)
- As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.
- To assemble the enchiladas rojas, dip each tortilla into the warm sauce and place on the serving plates.
- Fill with your favorite filling. In this case we're using crumbled queso fresco but you can use shredded chicken, beef, beans or your favorite cooked vegetables.
- Either fold the tortilla like a taco or roll them as pictured below. I like to add a little more sauce on top for extra flavor.
- Sprinkle with queso fresco and other toppings you choose. I like to squeeze some lime juice to balance all of the flavors.
- Buen provecho!
Nutrition Facts : ServingSize 1 enchilada, Calories 210 kcal, Carbohydrate 18 g, Protein 13 g, Fat 9 g, Cholesterol 33 mg, Sodium 507 mg, Fiber 3 g, Sugar 1 g
SALSA ROJA MEXICANA
This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding. We love to visit because every meal in her home is a feast!
Provided by PanNan
Categories Sauces
Time 25m
Yield 4-5 cups
Number Of Ingredients 7
Steps:
- Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil.
- Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.
- Drain, but reserve 1/3 cup of the cooking liquid.
- Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender.
- Add garlic; blend until the garlic is finely dispersed throughout the liquid.
- Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture.
- Heat the olive oil in the bottom of a sauce pan.
- Add the chopped onion and saute a couple of minutes.
- Add the sauce from the blender.
- Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes.
- Taste, and add salt if necessary.
Nutrition Facts : Calories 117.1, Fat 7.4, SaturatedFat 1.1, Sodium 84.6, Carbohydrate 12.4, Fiber 3.5, Sugar 7.7, Protein 2.7
SALSA ENCHILADAS
A different way to serve Enchiladas using Salsa instead of Enchilada Sauce. Really good and easy Every one really loves this dish
Provided by jean1
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In 13x9x2 baking dish pour small layer of Salsa over the bottom of dish.
- Bowl mix cottage cheese,1 cup cheddar cheese, green onion and olives.
- Take about 1/4 cup of mixture and place inside a tortilla.
- Roll up and place in dish on top of salsa.
- Finish all the rest the same.
- Pour the rest of Salsa over the top of filled enchiladas.
- Add remaining cheese on top of enchiladas.
- Bake covered at 375 for 20-25 minutes.
Nutrition Facts : Calories 580.1, Fat 31.9, SaturatedFat 16, Cholesterol 71.1, Sodium 2162.6, Carbohydrate 44, Fiber 5.2, Sugar 5.3, Protein 31.1
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- Dip each tortilla through the tomato sauce. Fold and arrange on plate or platter. When all tortillas are arrange spoon more sauce over the top, garnish with queso and sliced onions.
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