RED CHILE ENCHILADAS WITH CHEESE AND VEGETABLES
Make and share this Red Chile Enchiladas With Cheese and Vegetables recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- On a hot cast iron skilled or griddle toast the chiles until they crackle and change color.
- Place in a bowl and"just cover" with boiling water.
- Weigh down with a small plate to keep submerged, and soak for at least 1 hour.
- Place soaked chiles, peppercorns, garlic, cumin seeds, and 1 1/2 cup of the broth in a blender and puree to smooth.
- Strain through a medium mesh sieve.
- Season with salt and sugar.
- Add more broth if needed to make it the consistency of a tomato sauce.
- Place the Potato's and Carrots in a medium saucepan, cover with water and add the vinegar and salt.
- Simmer over medium until tender, about 15 minutes, then drain and set aside.
- Core the cabbage, slice thin and place in a bowl with the vinegar, oil, salt and water. Set aside.
- 15 minutes before serving divide the cabbage mixture among 4 dinner plates making a mound in the center.
- Heat 3 Tbsp oil in a large skillet.
- When hot dip each tortilla into the sauce, then lay in the oil.
- Fry for 20 seconds, flip and fry for another 20 seconds on the other side.
- Remove and drain.
- Repeat.
- Add a little more oil to the pan and scoop in the potatoes and carrots along with 2-3 Tbsp of the left over sauce.
- Stir frequently until the vegetables are warm, around 4 minutes.
- Place 3 enchiladas over cabbage on each plate and top evenly with the fried vegetables.
- Top with the onion rings, cheese, remaining sauce and serve.
- For Vegetarian use only the vegetable broth.
Nutrition Facts : Calories 567.1, Fat 29, SaturatedFat 3.9, Sodium 1928.2, Carbohydrate 70, Fiber 14.9, Sugar 7.9, Protein 12.9
TRADITIONAL NEW MEXICO RED CHILE CHEESE "STACKED" ENCHILADAS
Steps:
- Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
- To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
- Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.
CARNITAS ENCHILADAS
If you are looking for a delicious way to repurpose leftover pork roast, do I have a recipe for you! Shred up your leftover pork and cook it with traditional carnitas seasonings, then wrap in a corn tortilla and bake in this delicious sauce! Top with Monterey Jack cheese, and garnish any way you like. We like it with a little shredded lettuce, salsa, slices of avocado, and some lime.
Provided by Bibi
Categories Enchiladas
Time 1h35m
Yield 10
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
- Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
- Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
- Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
- Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
- When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
- Bake uncovered in the preheated oven for 20 minutes.
- Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 8 g, Cholesterol 78.4 mg, Fat 20 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 8.9 g, Sodium 336.1 mg
CHEESE ENCHILADAS IN RED CHILE GRAVY
Filled with Mexican Queso Blanco (a firm-textured mild fresh cheese) and slathered in red chile sauce (or "gravy," as they say in Texas), these are delicious and easy to make. Recipe from Ladies Home Journal.
Provided by BecR2400
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 425.8, Fat 21.3, SaturatedFat 9.8, Cholesterol 36.2, Sodium 1544.3, Carbohydrate 40.5, Fiber 7.1, Sugar 2.9, Protein 20.9
ENCHILADA CASSEROLE WITH RED GUAJILLO CHILE SAUCE
My family loves this delicious, easy, budget-friendly Mexican enchilada casserole with lots of vegetables. The Herdez® Red Guajillo Chile Mexican Cooking Sauce adds a deep, earthy robust flavor to this family favorite.
Provided by Occasional Cooker
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet, sprinkling in pepper and taco seasoning, until browned and crumbly, 5 to 7 minutes. Add onion, bell peppers, and carrots; saute for 5 minutes.
- Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture; stir in black beans.
- Place 3 tortillas on the bottom of a casserole dish. Add half the meat mixture on top. Sprinkle 1/2 of the shredded cheese on top. Repeat the layers, ending with cheese on top.
- Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 37.1 g, Cholesterol 50.7 mg, Fat 11.9 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 5.1 g, Sodium 609 mg, Sugar 6.7 g
DEAD HORSE RANCH RED CHILE ENCHILADAS
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Rinse chiles and split open, discarding stems, seeds, and ribs. Heat a dry well-seasoned cast-iron skillet over moderate heat, then toast chiles in batches, turning them, about 30 seconds total. Transfer to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
- Reserve one fourth of soaking liquid, then purée chiles with remaining liquid in a blender until smooth (use caution when blending hot liquids). Pour puréethrough a fine sieve into a bowl, pressing on solids. Whisk in reserved soaking liquid.
- Toast bread crumbs in oil in a 2-quart heavy saucepan over moderate heat, stirring constantly, until pale golden, about 1 minute. Add garlic and oregano and cook, stirring, until fragrant, about 1 minute. Stir in chile purée, vinegar, and salt and simmer, stirring occasionally, until slightly thickened, about 25 minutes.
- Preheat oven to 350°F.
- Cook onions in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until softened, about 20 minutes.
- Spoon half of chile sauce evenly over bottom of a lightly oiled 13- by 9-inch (3-quart) baking dish, then cover with 4 tortillas, overlapping slightly. Sprinkle tortillas evenly with one third of cheese, then half of onions and olives. Repeat layering with another 4 tortillas, another third of cheese, and remaining onions and olives. Top with remaining 4 tortillas, sauce, and cheese. Bake, uncovered, in middle of oven until cheese is melted and bubbling, about 25 minutes.
More about "red chile enchiladas with cheese and vegetables recipes"
RED CHILE-CHEESE ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
4/5 (7)Calories 162 per servingServings 8
- Place cottage cheese in a food processor; process 1 minute or until smooth. Combine cottage cheese, Monterey Jack cheese, onion, and salt, stirring well.
- Spread 1/4 cup Red Chile Sauce in bottom of an 8 x 8-inch baking dish coated with cooking spray. Arrange 4 tortillas over sauce, overlapping slightly. Spread 1/2 cup cottage cheese mixture evenly over tortillas; top with 1/2 cup Red Chile Sauce. Repeat the layers once with 4 tortillas, remaining cottage cheese mixture, and 1/2 cup Red Chile Sauce. Arrange remaining 4 tortillas over sauce, overlapping slightly; spoon remaining 3/4 cup Red Chile Sauce over tortillas. Sprinkle evenly with cheddar cheese. Cover and bake at 400° for 10 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes. Cut into 8 squares.
RED CHILE CHEESE ENCHILADAS - A NEW MEXICO TRADITION
From buenofoods.com
5/5 (3)Estimated Reading Time 1 minServings 6
GREEN CHILE CHICKEN ENCHILADAS WITH RED AND GREEN SAUCE
From savoringtoday.com
ENCHILADA ROJAS – RED CHILE ENCHILADAS RECIPE | CHEESEMAKERS
From cheesemakers.com
RED CHILE ENCHILADAS WITH CHICKEN AND MELTED CHEESE, SERVED WITH …
From joanne-eatswellwithothers.com
RED CHILE ENCHILADAS RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
SEARED RED-CHILE ENCHILADAS WITH TANGY POTATOES, CARROTS …
From rickbayless.com
CHEESY VEGETABLE ENCHILADAS #SUNDAYSUPPER - ALIDA'S KITCHEN
From alidaskitchen.com
RED CHILE ENCHILADAS RECIPE – MOM'S MEXICAN RECIPES
From moms-mexican-recipes.com
CHEESE ENCHILADAS WITH RED CHILE SAUCE RECIPE - FOOD & WINE
From foodandwine.com
RED CHILE ENCHILADAS - RECIPE - FINECOOKING
From finecooking.com
BEEF-AND-CHEESE RED CHILE ENCHILADAS | FOOD & WINE
From foodandwine.com
RED CHILE CHEESE ENCHILADAS WITH SOPAIPILLAS - AN INSPIRED COOK
From aninspiredcook.com
RED CHILE-CHICKEN ENCHILADAS RECIPE - DELISH.COM
From delish.com
CHEESE ENCHILADAS WITH RED SAUCE - RESTAURANT QUALITY!
From iowagirleats.com
ROASTED VEGETABLES ENCHILADAS WITH HOMEMADE TORTILLAS AND RED …
From 225batonrouge.com
RED CHILE, CHORIZO AND CHEESE BREAKFAST ENCHILADAS
From thisishowicook.com
RED CHILE ENCHILADAS WITH CHICKEN AND MELTED CHEESE
From rickbayless.com
HATCH RED CHILE GROUND BEEF ENCHILADAS
From hatchchileco.com
CHEESE ENCHILADAS WITH RED CHILE SAUCE RECIPE | EATINGWELL
From eatingwell.com
TEX-MEX CHEESE ENCHILADAS WITH RED CHILI GRAVY RECIPE
From seriouseats.com
RED-CHILE ENCHILADAS WITH CHEESE AND VEGETABLES (ENCHILADAS A LA …
From eatyourbooks.com
SANTA FE RED CHILE ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
RED CHILE ENCHILADAS - 505 SOUTHWESTERN
From 505southwestern.com
EASY CHEESE ENCHILADAS WITH RED SAUCE - HOME COOKED HARVEST
From homecookedharvest.com
VEGETABLE ENCHILADAS WITH RED CHILE SAUCE - LIFE CURRENTS
From lifecurrentsblog.com
RED ENCHILADAS | FRESH CHILE
From freshchileco.com
STACKED RED CHILE ENCHILADAS - BRAND NEW VEGAN
From brandnewvegan.com
RED CHILE, CHEESE AND ONION ENCHILADAS - REMCOOKS
From remcooks.com
RED CHILE CHEESE ENCHILADAS RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RED CHEESE ENCHILADAS {RESTAURANT STYLE +VIDEO} | LIL' LUNA
From lilluna.com
VEGETABLE ENCHILADAS WITH RED CHILE SAUCE
From pinterest.com
CHEESE ENCHILADAS WITH RED CHILI SAUCE - CHEZ CARR CUISINE
From chezcarrcuisine.com
RED CHILE CHARD ENCHILADAS WITH CREMA - EDIBLE NEW MEXICO
From ediblenm.com
RED CHILE ENCHILADAS, STREET STYLE - COOKING ON THE RANCH
From highlandsranchfoodie.com
RED CHILE-CHEESE ENCHILADAS RECIPE | RECIPE | COOKING LIGHT, …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love