Cornpopenchiladas Recipes

Steps:

• Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve.
• Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
• Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
• Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
• Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
• Pour 1/2 cup of the chile sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely. Remove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
• Arrange a rack in the center of the oven and preheat to 425 degrees F.
• Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
• Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
• Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
• Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Spread 1/4 cup chicken mixture over bottom of Dutch oven. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Bake, covered, until a thermometer reads 165°, 50-60 minutes. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
• Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
• Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
• Bake 30 minutes in the preheated oven, or until hot and bubbly.

Steps:

• Position a rack in the bottom third of the oven and preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray.
• To make the filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until it is clear, about 4 minutes. Add the chicken, chiles and chili powder, and cook for 2 minutes, stirring constantly. Remove from the heat and stir in the corn, spinach, sour cream, cheese, and salt.
• Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a cloth towel to keep warm. Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down to the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch. Repeat with the remaining tortillas. Cover the pan tightly with foil and bake until the enchiladas are hot, about 30 minutes.
• To make the sauce: Meanwhile, stir the taco sauce and sour cream together in a small bowl. Uncover the pan and spread the sauce over the hot enchiladas. Sprinkle cheese and cilantro over the top. Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes.

Steps:

• Preheat oven to 350°F.
• Brown ground beef and drain.
• Mix in 1 cup salsa.
• Mix in 1/2 can of enchilada sauce.
• Season with salt, pepper, onion salt and paprika.
• In a 9x12-inch pan spray bottom with cooking spray.
• Pour 1/2 can of enchilada sauce on bottom of pan. Make sure bottom is covered in sauce.
• Layer 6 corn tortillas to cover bottom.
• Spoon beef mixture over tortillas.
• Sprinkle with 1 cup of cheddar cheese or enough to cover beef.
• Layer with tortillas to cover beef.
• Pour remaining enchilada sauce over tortillas.
• Cover with rest of cheese.
• Bake for 30 minutes.

Steps:

• Lightly oil 15x10x2-inch glass baking dish.
• Mix first 6 ingredients and 1 cup cheese in medium bowl.
• Season chicken filling to taste with salt and pepper.
• Mix salsa and enchilada sauce in large bowl.
• Heat heavy medium skillet over high heat.
• Add 1 tortilla and cook until heated through, about 10 seconds per side.
• Brush tortilla with some of sauce mixture.
• Spoon 1/3 cup chicken filling into center of tortilla.
• Roll up.
• Place seam side down in prepared baking dish.
• Repeat with remaining tortillas, some sauce and remaining filling.
• (Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
• Preheat oven to 350ºF.
• Spoon remaining sauce over enchiladas.
• Sprinkle with remaining 1 cup cheese.
• Cover with foil.
• Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).