Cheese Enchiladas In Yummy Red Sauce Recipes

CHEESE ENCHILADAS WITH RED SAUCE

Steps:

• Preheat oven to 350 degrees then spray a 9x13" baking dish, or two smaller casserole dishes, with nonstick spray and set aside.
• For the Red Enchilada Sauce: Heat oil in a saucepan over medium heat then add flour and whisk constantly for 1 minute. Add seasonings - chili powder through cumin - then whisk until the spices are toasted and very fragrant, 1-2 minutes. Add tomato paste then whisk until combined, and then slowly stream in chicken broth while whisking to create a smooth sauce. Turn heat up to medium-high then simmer until sauce has thickened, 3-4 minutes, stirring often. Cool slightly - can be made up to several days ahead of time. Warm before using.
• Assembly: Spread 1/2 cup enchilada sauce into the bottom of the baking dish then reserve 1 cup shredded cheese and set aside. Place 1 tortilla on a plate or cutting board then add 1/4 cup shredded cheese into the center and roll snugly. Place seam-side down into the baking dish then continue until the dish has been filled.
• Spoon enchilada sauce over the tops of the tortillas ensuring they are completely covered - uncovered spots will come out tough and hard - then sprinkle reserved cheese on top.
• Cover baking dish with nonstick sprayed foil then bake for 20-30 minutes, or until the cheese has melted and sauce is hot and bubbly. Let enchiladas rest for 5 minutes then serve.

CHEESE ENCHILADAS IN YUMMY RED SAUCE

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.

CHEESE ENCHILADAS IN RED CHILE GRAVY

Steps:

• Make gravy:.
• Toast cumin in a large skillet over low heat, until fragrant, 2 minutes. Transfer to cup; set aside. Add ancho chiles to skillet and heat over low heat until chiles become pliable and fragrant, 3 to 5 minutes. Transfer to large bowl and cover with hot tap water; let stand 15 minutes, until very soft. Drain liquid from chiles. Discard stems and seeds; chop chiles.
• Heat oil in a small Dutch oven or medium saucepan over medium heat. Add cumin with onions, garlic, serrano and oregano and cook until vegetables soften, 5 minutes. Stir in chopped ancho chiles, broth, coffee and salt. Bring mixture to boil; sprinkle in masa harina. Reduce heat to medium-low and simmer mixture, partially covered, 1 hour. Transfer mixture to blender and puree. Return gravy to Dutch oven and keep warm on low heat. Makes 3 cups. (Can be made ahead. Cool. Cover and refrigerate up to 2 days. Reheat in a saucepan to a simmer.).
• Heat oven to 350 degrees F.
• Wrap warm tortillas in foil. Spoon 1 cup warm gravy into the bottom of a 13x9-inch baking dish. Place 1/4 cup cheese in center of one warm tortilla and roll up (keep remaining tortillas wrapped). Place enchilada seam side down in prepared dish. Repeat with remaining tortillas and cheese. Pour remaining 2 cups gravy over enchiladas. Cover dish with foil and bake until cheese has melted and gravy is hot, about 15 minutes. Garnish top with onion, if desired. Serve immediately.
• Makes 4 servings.
• NOTE: Time does not include standing time.