Enchiladas De La Huerta Recipes

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.

Steps:

• Calienta el horno a 375°F.
• Sofríe el chayote en el aderezo a fuego medio-alto durante 5 min. en una sartén grande. Agrega el elote, el pimiento, la zanahoria y el orégano; cocínalos durante 5 min. más, revolviendo de vez en cuando. Incorpora la calabacita; cocina y revuelve otros 5 min.
• Pasa 1 tortilla por la salsa para enchiladas; coloca 1/4 taza de la mezcla de verduras en el centro de la tortilla y espolvoréala con 1 cda. del queso. Enróllala bien. Colócala en una fuente para hornear de 13x9 pulgs. rociada con aceite en aerosol con el lado de la juntura hacia abajo. Repite con las demás tortillas y cúbrelas con la salsa y el queso restantes.
• Hornéalas 20 min. o hasta que estén calientes.