Vegetable And Cheese Enchiladas With Ancho Tomato Sauce Recipes

VEGGIE CHEESE ENCHILADAS

Steps:

• Heat the oil in a large pan over medium heat. When it shimmers, add the onion and season well with salt. Cook until softened, about 3 minutes. Add the mushrooms and cook, stirring rarely until browned, about 10 minutes. Remove from the heat, add 1/2 cup of the salsa and mix until well combined.
• Heat the oven to 375 degrees F and arrange a rack in the middle. Wrap the tortillas in damp paper towels or in a microwave-safe plastic bag and microwave until soft and heated through, about 45 seconds.
• Spread half of the remaining salsa in the bottom of a 13 by 9-inch baking dish. To make an enchilada, put 2 tablespoons of the mushroom mixture and 1 tablespoon cheese in the middle of a tortilla. Roll up and arrange, seam side down, in the prepared dish. Repeat to make 12 enchiladas.
• Cover the enchiladas with the remaining salsa and sprinkle with remaining cheese. Bake until the filling is heated through, cheese is melted and starts to brown, about 35 to 40 minutes. Transfer to a serving platter and serve with sour cream and avocado.

VEGETABLE AND CHEESE ENCHILADAS WITH ANCHO-TOMATO SAUCE

Steps:

• Lay a piece of aluminum foil on the bottom of a cast-iron skillet (for easier cleanup, as juices have a tendency to weep and scorch the pan) and set it over medium heat. Place the ancho chile on the foil and cook about 2 minutes, turning once, until the chile smells toasty. Remove the chile and set aside, then add the onion and garlic and cook 10-15 minutes, turning the vegetables once or twice as they brown. Or place the vegetables on a baking sheet under a broiler and cook 6-7 minutes, turning them once halfway through the cooking process.
• Discard the stem and seeds from the cooled chile and tear it into pieces. Place the chile in a small bowl, cover with hot water, and add the vinegar. Let it soak for about 10 minutes. Peel the garlic cloves and place them in a food processor or blender along with the onions.
• Char the tomatoes in the same pan on the foil or under the broiler, turning several times so they are evenly blistered, about 10 minutes. Chop the tomatoes (skin and all) and add to the food processor. Save the chile soaking liquid and add the pieces of chile. Pulse to blend the sauce thoroughly. If necessary, add a little of the chile liquid to thin the sauce (it should have the consistency of thick tomato juice). Season to taste with salt. Heat the olive oil in a medium saucepan and carefully pour in the sauce. Cook, stirring, over medium-high heat for about 10 minutes. The sauce will darken and thicken a little.
• Add some water or, preferably, Chicken or Vegetable Stock to adjust the consistency. Simmer gently for about 5 more minutes and adjust the seasoning to taste. Hold the sauce at room temperature while you make the vegetable filling. (Alternatively, the sauce can be made a day in advance.)
• Heat 1 tablespoon oil in a large skillet over medium-high heat. When the pan is very hot but not smoking, add the onion and poblano and toss to coat evenly with oil.
• Cook for 4-5 minutes, then scrape the vegetables into a large bowl and return the skillet to the heat. Heat another tablespoon of the oil; add the mushrooms and cook, tossing or stirring, until they are wilted and starting to get brown and crispy, 3-4 minutes. Stir in the oregano and coriander. Season with a little salt and add to the bowl of vegetables. Heat the remaining tablespoon of oil, toss in the zucchini pieces, and cook for 4-5 minutes, or until tender. Season with salt, stir in the scallions, and scrape the zucchini into the bowl with the other vegetables. Grind a little black pepper over the vegetables and stir in the cilantro.
• Preheat the oven to 350°F.
• Use a pastry brush to grease a 13 × 9-inch baking pan or shallow oblong baking dish with vegetable oil. Ladle about 1/2 cup of the sauce into the bottom of the greased pan and spread evenly. Place about half the remaining sauce in a 10-inch skillet and warm gently. Submerge one tortilla in the sauce and let it warm until it is soft and pliable (about 5-10 seconds), then lift it out, draining the excess sauce back into the skillet. Place the tortilla on a work surface, spoon on about 3 tablespoons of the vegetable mixture, sprinkle with a little cheese, and roll it up into a snug cylinder. Place the enchilada seam side down in the baking pan. Fill more tortillas in the same manner. They should fit snugly in the pan, in one layer. Pour the rest of the sauce over the enchiladas and sprinkle with the remaining cheese. Bake for about 15 minutes, until they are hot all the way through and the cheese is bubbly. Garnish with onion, cilantro, and jalapeños and serve.

SAN ANTONIO STYLE GOAT CHEESE ENCHILADAS

Steps:

• Preheat oven to 375 degrees F.
• Spread 1/2 cup of the Red Chile-Tomato Sauce into a medium, deep casserole.
• Dip tortillas in remaining tomato-chile sauce, to lightly coat both sides. Spoon about 2 tablespoons of the Goat Cheese Filling on each tortilla, roll up. Repeat with remaining tortillas.
• Arrange rolled tortillas in casserole so they fit snugly. Pour 1 1/2 cups of the remaining tomato-chile sauce over the enchiladas, and top with the grated cheese. Bake for 20 to 30 minutes or the enchiladas are heated through. Remove and sprinkle with chopped cilantro, dollop with sour cream, and garnish with chopped green onions.
• Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
• Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste.
• Place goat cheese, garlic, pecorino Romano, and lime juice in a food processor and process until smooth. Season with salt and pepper, and fold in the cilantro.

RED CHILE ENCHILADAS WITH CHEESE AND VEGETABLES

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.

VEGETABLE ENCHILADAS WITH TOMATILLO SAUCE

Steps:

• Tomatillo Sauce:.
• In a large saucepan, combine the water, onion, salt, and cayenne. Bring to a boil, reduce heat to a simmer, cover, and cook for 5 minutes, or until the onion is soft.
• Add the bell pepper, tomatillos, and chilies. Cover and simmer until the tomatillos are soft and have released their juices, about 10 to 15 minutes. Using an (immersion) blender or food processor, puree the mixture. Taste and adjust the seasoning. Add a little sugar if the sauce is too acidic.
• Filling: In a large skillet over medium-high heat, heat the oil and saute the red onion, salt and cayenne for 8 minutes, or until the onion is wilted. Add the garlic, bell pepper, zucchini, and cumin. Cook for 5 minutes. Add the mushrooms, corn, and beans. Cook for another 5 minutes until the mushrooms are soft and the corn is crisp tender. Stir in cilantro. Remove from heat.
• Putting it all together:.
• Preheat the oven to 400 degrees.
• Ladle 1 cup tomatillo sauce into the bottom of a 9x9 baking pan.
• Heat a tortilla on a comal or frying pan over medium-high heat until pliable. Lay the tortilla on a clean surface and spread 1 tablespoon sour cream down the center of the tortilla. Spread 3 tablespoons of the filling over the sour cream and then sprinkle with 2 tablespoons grated cheese. Roll the tortilla up and place seem side down in the baking pan. Repeat with all remaining tortillas. Ladle the sauce on top, sprinkle with cheese.
• Cover with foil and bake 20 minutes, or until the sauce is bubbling. Remove foil and bake 5-7 minutes more until cheese is browned. Sprinkle with cilantro and serve.

THE BEST RED ENCHILADA SAUCE

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.