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.
SALSA ROJA FOR ENCHILADAS OR WET BURRITOS
This is my personal enchilada sauce that my kids love. I came up with this recipe by mixing my grandmother's and mother-in-law's recipes together... it is muy rico and worth the work.
Provided by Ochoa1975
Categories Sauces
Time 30m
Yield 20
Number Of Ingredients 12
Steps:
- Place tomatoes, serrano chile peppers, garlic, and California chile peppers in a large saucepan. Pour in enough water to cover. Bring to a boil; simmer until tomatoes are fairly soft but not mushy, about 10 minutes. Drain.
- Transfer tomato mixture to a blender. Add 1/3 cup water, onion, chicken bouillon, cumin, cloves, and black pepper. Puree until smooth, about 2 minutes. Add flour and blend until combined, about 10 seconds.
- Pour blended mixture into the saucepan. Cook over medium heat until warmed through, about 5 minutes. Season with salt.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 4 g, Cholesterol 0.1 mg, Fat 0.3 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 179.8 mg, Sugar 1.7 g
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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