KITTENCAL'S ENCHILADA STACK
Do not spread the sour cream directly over the tortillas as it will cause the tortilla to turn soggy, if desired a can of drained black beans can be added into the ground beef mixture, I also like to sprinkle about 3 chopped green onions on before adding on the shredded cheese just on the top layer --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Meat
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 375 degrees F (set oven rack to second-lowest position).
- Grease a round 10-inch baking dish (I use a 9 or 10-inch round cake pan or a pie plate).
- Cook ground beef or turkey with the onion, bell pepper, garlic and jalapeno peppers (if using) until crumbly and cooked through; drain off the fat.
- Mix in the taco seasoning mix; cook stirring 2 minutes.
- Add in salsa; mix to combine and simmer uncovered for about 25 minutes, then season with salt and pepper to taste.
- To assemble; place 1 tortilla in the bottom of the pan then sprinkle 1/3 of the ground beef mixture over the tortilla, then dollup 1/3 the sour cream over the ground beef then carefully spread out using back of a spoon or a knife.
- Sprinkle 1/3 the chilies over the sour cream, then 1/3 of the shredded cheddar cheese.
- Repeat two more times (you should have used 3 tortillas) ending up with the cheese on the top.
- Cover loosley with foil (making certain not to allow the foil to touch the cheese or the cheese will stick to the foil).
- Bake for about 1 hour.
Nutrition Facts : Calories 885.2, Fat 59.5, SaturatedFat 29.6, Cholesterol 206.1, Sodium 1413.8, Carbohydrate 34.5, Fiber 3.6, Sugar 7.8, Protein 52.3
KITTENCAL'S RED ENCHILADA OR TACO SAUCE
I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer --- this makes a fantastic sauce for tacos or enchiladas it is the only one that I use I never purchase bottled this is much better --- the sour cream is only optional add in for a creamy-style sauce :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a medium saucepan over medium heat; add in onion, red pepper flakes, oregano, basil, chili powder and cumin and saute for 3 minutes.
- Add in fresh garlic and saute for 2 minutes.
- Add in salsa, tomato sauce and beef broth or water; mix with a spoon to combine.
- Reduce heat to low and simmer uncovered stirring occasionally for 30-40 minutes or until reduced slightly.
- Adjust all spices to taste then season with seasoned salt and pepper to taste.
- Mix in sour cream if using and heat through (do not allow to boil).
- OPTIONAL: you may cool the mixture then process on a food processor or a blender for a smoother texture.
RED ENCHILADA SAUCE
This is a rich, flavorful red enchilada sauce. Pour over your favorite enchiladas and you're all set.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
- Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
Nutrition Facts : Calories 27.2 calories, Carbohydrate 2.5 g, Fat 1.9 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 191.6 mg, Sugar 0.7 g
THE BEST RED ENCHILADA SAUCE
This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!
Provided by Fox Woadhill Rogers
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
- Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 6.3 g, Fat 4.7 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 517.4 mg, Sugar 1.5 g
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