Cooked Berries Recipe Recipe For Enchiladas
RED ENCHILADAS RECIPE (ENCHILADAS ROJAS)
These red enchiladas (enchiladas rojas) have the smoky, rich taste of ancho chiles balanced by the smooth, bright flavor of queso fresco. It's a traditional Mexican dish that is hearty and satisfying.
Provided by firstdayofhome.com
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Peel and slice carrots, and dice the peeled potatoes into small cubes. Then boil the vegetables over medium heat for about 10 minutes, until tender but firm. Drain completely.
- Remove seeds and stems from ancho chiles.
- Place 2 cups of water in a small pot and bring to a boil, then immediately remove from heat.
- Add chiles to hot water and steep for 2-3 minutes until softened.
- Remove softened chiles from the pot and blend in a food processor or blender briefly until the mixture becomes like a paste. Add 4-5 tablespoons of water from the pot and season with salt.
- Place the sauce in a pie pan or shallow dish.
- Heat just enough vegetable oil in a skillet or comal to cover the surface of the pan. Leave at medium high heat.
- Place the tortillas into the sauce and smother both sides.
- Fry the tortillas in the skillet or comal for about 10 seconds per side, enough to moisten the tortilla but not break apart.
- Fill the tortilla with queso fresco cheese and onions (optional) or any other savory filling of your choice.
- Return the rolled enchiladas to the skillet for another minute to reheat along with the carrots and potatoes. Add the remaining sauce to the vegetables until coated. Add more oil to the pan if needed to make the enchiladas slightly crispy.
Nutrition Facts : ServingSize 1 g, Calories 314 kcal, Carbohydrate 44 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 283 mg, Fiber 10 g, Sugar 13 g, TransFat 1 g, UnsaturatedFat 6 g
TEQUILA SLOW-COOKED BEEF ENCHILADAS
I get requests for this recipe all the time! I have made it with chicken and leftover Thanksgiving turkey as well, but beef is my favorite!
Provided by victoria koontz
Categories 100+ Everyday Cooking Recipes
Time 14h25m
Yield 12
Number Of Ingredients 13
Steps:
- Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
- Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.
- Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
- Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.
- Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full.
- Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
- Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.
Nutrition Facts : Calories 1015.3 calories, Carbohydrate 103.7 g, Cholesterol 82.1 mg, Fat 34.5 g, Fiber 13.8 g, Protein 40 g, SaturatedFat 14.3 g, Sodium 2272.1 mg, Sugar 7.5 g
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