Winter Enchiladas By Aaron Sanchez Recipes

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RED MEAT CHILI ENCHILADAS



Red Meat Chili Enchiladas image

Provided by Aarón Sánchez

Categories     main-dish

Time 2h20m

Yield 12 enchiladas

Number Of Ingredients 22

1/2 cup vegetable oil
12 (6-inch) corn tortillas
1/2 pound Red Meat Chili, shredded, recipe follows
2 cups Chili Sauce, recipe follows
10 ounces Jack cheese, shredded
1 cup finely chopped white onion
1/2 cup chopped cilantro leaves
1 cup Mexican crema
1 cup crumbled Cotija cheese
3 white onions, quartered
8 tomatillos, peeled and washed
4 Roma tomatoes, quartered
8 cloves garlic, peeled
1/2 pound ancho chiles
1/2 pound gaujillo chiles
2 cups hot water, to soak chiles
1 quart chicken stock
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1/4 cup extra-virgin olive oil
1 (2-pound) flank steak

Steps:

  • In a small skillet heat the oil over moderate heat until hot, but not smoking. Using tongs, dip the corn tortillas, 1 at a time, into the oil for 5 seconds to soften. Remove the tortillas from the oil, letting the excess oil drip off. Put them on a paper-towel lined sheet tray to absorb the oil as they cool. Once they are cool enough to handle, take 1 tortilla at a time and build the enchiladas.
  • Preheat the oven to 350 degrees F.
  • Put a mound of the shredded meat (about 1/4 cup), a tablespoon of Jack cheese, a tablespoon of onions, and a pinch of chopped cilantro on each tortilla and roll up to enclose.
  • In a shallow 3-quart baking dish, coat the bottom with 1 cup of the chili sauce. Arrange the tortillas, seam side down, in a single layer in the dish. Pour the remaining cup of sauce over the enchiladas and cover them with the remaining Jack cheese.
  • Bake the enchiladas until the cheese is melted and bubbly, about 15 to 20 minutes. Sprinkle the enchiladas with the remaining cilantro and serve with the Mexican crema and Cotija cheese.
  • On a sheet tray or baking pan, arrange the onion, tomatillos, tomatoes and garlic and drizzle with olive oil. Place under a broiler and char the vegetables, about 5 to 7 minutes. Keep an eye on them; you want them charred but not burned.
  • In a dry heavy bottomed skillet dry toast the chiles until soft and fragrant. Remove the chiles from the pan, discard the stem and seeds and plunge them into a bowl of hot water to soften.
  • Add the soaked chiles, roasted vegetables and the chicken stock to a blender. Blend the mixture until very smooth. If the mixture is too thick you can always thin it with a little of the chili soaking water. Season with salt and pepper, to taste.
  • In the same skillet you toasted the chiles, toast the spices until fragrant, 2 to 3 minutes, and then grind them in a spice grinder.
  • In a bowl, mix the ground spices with the 1/4 cup extra-virgin olive oil to form a paste. Rub this paste all over the flank steak and allow it to marinate for 30 minutes. After 30 minutes, season the steak with salt and pepper, to taste.
  • Preheat the oven to 350 degrees F.
  • Preheat a grill or a grill pan on medium-high. Grill the flank steak, for 3 minutes on each side, to char the steak.
  • Put the steak in a roasting pan, pour the chili sauce over the steak, and cover the pan with foil. Put the pan in the oven and roast for 1 hour.
  • Remove the steak from the pan, shred the meat and reserve the sauce.

SUMMER VEGETABLE ENCHILADAS



Summer Vegetable Enchiladas image

This recipe is Ree's take on classic Tex-Mex enchiladas. She uses seasonal summer vegetables such as yellow squash, cherry tomatoes and poblano peppers to create a veggie-forward dish perfect for family mealtime.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup cherry tomatoes
3 tablespoons olive oil
3/4 teaspoon chili powder, plus more for sprinkling
3/4 teaspoon ground cumin
3 cloves garlic, minced
1 poblano pepper, seeded and thinly sliced
1 red onion, thinly sliced
1 yellow squash, halved and cut into half-moons
Kosher salt and freshly ground black pepper
16 corn tortillas
Two 15-ounce cans green enchilada sauce
3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces)
Chopped fresh cilantro, for topping
Sour cream, for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
  • Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
  • Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
  • To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
  • Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.

WINTER ENCHILADAS BY AARON SANCHEZ



WINTER ENCHILADAS BY AARON SANCHEZ image

Categories     Pork

Yield 4 - 6

Number Of Ingredients 18

For the sauce:
2 ounces butter
5 tablespoons flour
2 cups beef broth
4 tablespoons chili powder
1 teaspoon cumin
2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
Pinch nutmeg
1 teaspoon brown sugar
1/2 cup Crema Mexicana
For the filling:
10 ounces chorizo (pork or beef)
1 small butternut squash or 1 16-ounce bag frozen butternut squash, cooked as per package instructions
For the topping:
12-16 corn tortillas
1/2 package (5 ounces) Queso Quesadilla, shredded

Steps:

  • Preparation To make the sauce: Melt butter in saucepan and whisk in flour. Cook for 2 minutes on medium heat, stirring constantly. Slowly whisk in the broth. Add remaining ingredients, except Crema Mexicana, and whisk thoroughly. Bring to a slight boil and remove from heat. Let cool, then mix in Crema Mexicana. To make the filling: Cook chorizo according to package instructions and drain well. Set aside. Split squash in half, remove seeds, poke holes in surface, and bake at 350 degrees F for 45 minutes. Allow to cool, then scoop out tender flesh and mash. Add cooled chorizo. Lightly coat bottom of a baking dish with sauce. Scoop filling into tortillas, roll and place in baking pan. Cover the tops of the enchiladas with sauce and top with shredded Queso Quesadilla. Bake uncovered at 350 degrees F for 15-20 minutes, or until cheese is browned. Serving Size Serves 4-6 people. Prep time: 1 hour; cook time: 30 minutes.

SIMPLE PERFECT ENCHILADAS



Simple Perfect Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

Steps:

  • In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
  • While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
  • In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
  • Preheat the oven to 350 degrees F.
  • Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
  • Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
  • Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

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