Cheese Enchiladas In Yummy Red Sauce Recipes
THE BEST RED ENCHILADA SAUCE
This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!
Provided by Fox Woadhill Rogers
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
- Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 6.3 g, Fat 4.7 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 517.4 mg, Sugar 1.5 g
CHEESE ENCHILADAS IN YUMMY RED SAUCE
This is another of my mother's terrific recipes, from when we lived near the CA/MX border. This is MY ultimate comfort food! I usually just use 1 pkg of Kraft's pre-grated 4-Cheese Mexican blend - which has asiago and queso fresco added to the usual cheddar and jack, then add some sharp cheddar. BEST if you make the sauce, the night before, and refrigerate. Makes 8-10 enchiladas, and 4 cups of sauce.
Provided by Pellerin
Categories One Dish Meal
Time 45m
Yield 8-10 enchiladas, 6-8 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 590.2, Fat 35.9, SaturatedFat 18.7, Cholesterol 72.7, Sodium 2247.9, Carbohydrate 42.8, Fiber 6.4, Sugar 10.7, Protein 28.9
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