ENCHILADAS DE CALABACITAS CON SALSA CREMA DE CHILE (ZUCCHINI ENC
Another for ZWT II. I haven't tried this yet, but I'm always intrigued by veggie enchiladas of any form. Adapted from Mexican Cooking Made Easy.
Provided by Muffin Goddess
Categories Cheese
Time 50m
Yield 6 enchiladas, 3-6 serving(s)
Number Of Ingredients 12
Steps:
- CHILE CREAM SAUCE:.
- Melt butter in a medium saucepan over low heat. Still cooking, add milk, salt and chicken broth. Gradually add flour, stirring until blended. Increase heat to medium. Add chiles. Cook, stirring, until sauce has a creamy texture (about 10 minutes). Makes 3 cups. Set aside to use for topping enchiladas.
- ZUCCHINI ENCHILADAS:.
- Preheat oven to 350ºF.
- Spread 1/2 cup of warm chile cream sauce in the bottom of a 2-quart baking dish and set aside rest of sauce, keeping it warm.
- In a bowl, mix shredded zucchini and 1 1/2 cups of the cheese. Set aside.
- Warm tortillas so they are pliable (do this according to package directions, or use whatever method you prefer). One by one, dip warmed tortillas in the pan of remaining sauce and remove immediately (if allowed to sit in the sauce, the tortilla will start to dissolve). Move each dipped tortilla to the baking dish and put 1/6 of the reserved filling mixture in the center of the tortilla. Roll each tortilla and arrange in the baking dish, seam side down. Repeat until all the tortillas and filling are used up. Cover enchiladas with remaining sauce and 1/2 cup cheese. Bake for approximately 20 minutes at 350ºF, or until cheese is melted and sauce is bubbly. Remove from oven and top with chopped onion, crema/sour cream and cilantro, if using.
Nutrition Facts : Calories 935.8, Fat 51.1, SaturatedFat 28.4, Cholesterol 119.1, Sodium 2326.5, Carbohydrate 82.5, Fiber 5.4, Sugar 6.2, Protein 36.6
ENCHILADAS CON CREMA DE CHILE
From LaViejaTunTun on EtsyVeg.com ( http://etsyveg.blogspot.com/2009/09/interview-with-laviejatuntun.html ) You can really subsitute any veggies you have in the enchiladas. Enjoy!!
Provided by Mindset
Categories Sauces
Time 1h
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 15
Steps:
- Sauce:.
- Wrap garlic cloves in foil. Add chiles and garlic into oven and set to broil. Roast the peppers for about 7 minutes, turn then roast an additional 7 minutes or until the skins blister. Watch carefully so they do not burn.
- Cover roasted chiles with cloth or place in a paper bag. Allow them to sweat for about 15 minutes. (While waiting chop up ingredients for enchiladas).
- Peel the chiles then remove the seeds and slice. Dice garlic. Melt butter in saucepan over medium heat add garlic and sauté for about 3 minutes, add peas, roasted chiles, tofutti and veggie granules and mix for 3 minutes.
- Stir in the soymilk and let it simmer for 5 minutes.
- Allow to cool for a bit then place mixture in a blender to puree or use emulsion blender. Add salt to taste.
- Enchiladas:.
- Mix diced avocados and ¼ of the diced onion in a bowl. Add salt to taste and refrigerate for later.
- In a skillet sauté the remaining diced onion with olive oil until transparent, add in bell peppers, tomato and meat substitute sauté for another 5 or 6 minutes.
- Add in ½ cup of sauce and let it simmer for 3 minutes.
- Heat canola oil in a small skillet. Add 1/2 cup of sauce in a bowl. Using tongs dip tortilla into hot oil and then drop into bowl with sauce. Repeat this until all tortillas are in the bowl with sauce.
- Assembly:.
- Add 1 spoonful of avocado mix and 2 spoonfuls of sautéed mixture, and then roll. Once done wrapping all enchiladas cover them with remaining sauce.
- Garnish with green onions, cilantro, minced bell pepeprs or whatever you have - Enjoy!
Nutrition Facts : Calories 504.9, Fat 31.6, SaturatedFat 3.5, Sodium 87.5, Carbohydrate 49.5, Fiber 13.4, Sugar 8.6, Protein 12.9
CHEESY CHILI ENCHILADAS
If you love chili and cheese, this recipe is for you.
Provided by NASCAR24FAN
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
- Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
- Bake in the preheated oven until hot and bubbly, about 20 minutes.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 24.1 g, Cholesterol 88.7 mg, Fat 36.5 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 17.6 g, Sodium 1177.6 mg, Sugar 4.1 g
ENCHILADAS WITH CHIPOTLE CREMA
Authentic Mexican recipe/ Chef Arron.
Provided by Pat Duran
Categories Casseroles
Time 40m
Number Of Ingredients 19
Steps:
- 1. Combine all sauce ingredients in a blender and blend until smooth. Pour into a medium saucepan; bring to a boil and allow to simmer for at least 20 minutes. Heat oil in a medium skillet until it shimmers, Dip tortillas, one at a time, into the oil to soften and lightly fry, about 45 seconds to a minute. Then dip the softened tortilla into the enchilada sauce and remove to a plate. Add crumbled Queso Fresco to the middle of the tortilla and top with a few slices of pepper(optional). Roll tortilla around the filling to make the enchilada. To serve: Top enchiladas with lettuce, queso fresco crumbles and drizzle with chipotle crema. --- Chipotle Crema(makes 1 cup) In a bowl. combine the crema Mexicana, chipotle chile, and salt. With immersion blender, mix until smooth, about 20 seconds. Refrigerate until ready to use and place in a squeeze bottle for convenience.
ENCHILADAS CON CARNE
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you're fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)
Provided by Sam Sifton
Categories casseroles, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
- Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
- Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
- Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
- When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
- Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
- Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 31 grams, Carbohydrate 41 grams, Fat 50 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 851 milligrams, Sugar 5 grams, TransFat 1 gram
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