Veggie Enchiladas With Ranchero Sauce Recipes

VEGETARIAN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
• For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
• Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
• For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

EL COYOTE CAFE CHEESE ENCHILADAS RANCHERA

Steps:

• Instructions for Sauce:.
• Quickly saute onion and garlic.
• Add the rest of ingredients and bring them to a rapid boil.
• Simmer for one hour.
• Instructions for Enchiladas:.
• In a heavy skillet, heat vegetable oil until very hot.
• Dip tortillas in oil to soften.
• Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
• Roll stuffed tortillas and place in baking dish.
• Cover enchiladas with sauce.
• Top each enchilada with 4 strips of Ortega Chili.
• Sprinkle 3 T. shredded cheese over each enchilada.
• Bake at 350 for approximately 20 minutes or until cheese is melted.
• Top with dollop of sour cream and garnish with green onions.

BREAKFAST ENCHILADA RANCHERO

Steps:

• Heat butter over low heat in a large skillet and add scrambled eggs; cook until set and set aside.
• Brown ground beef in skillet, season with cumin, chili powder, salt and pepper; add broth and cook until liquid evaporates.
• Pour half the salsa in a 13 x 9 inch baking dish.
• Place about 1/8 cup ground beef and 1/8 cup scrambled egg in each tortilla; roll up and place in baking dish seam side down.
• Top with remaining salsa, sprinkle with cheese, and bake at 350F until heated through and cheese is melted, about 20 minutes.

VEGETARIAN ENCHILADAS

Steps:

• Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add corn kernels, oregano, cumin, salt, and pepper. Saute, stirring occasionally, for 10 minutes. Add spinach and parsley, cover, and cook for an additional 2 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place drained pinto beans into a separate bowl and mash with a potato masher or fork until they are almost paste-like. Place 1/2 of the shredded cheese in a bowl for easy enchilada assembly. Pour 1/2 of the enchilada sauce into a 9x13-inch baking dish.
• Assemble enchiladas: take 1 flour tortilla, smear some mashed beans vertically along the right side of the tortilla. Place 2 to 3 tablespoons corn mixture on top of the beans, and then some shredded cheese on top of the corn mixture. Starting at the right edge, roll tortilla to the left and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and fillings.
• Pour remaining enchilada sauce evenly on top of rolled tortillas. Sprinkle with remaining cheese and any remaining corn mixture.
• Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.

VEGETARIAN SKILLET ENCHILADAS

Steps:

• Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortillas., Bring to a boil. Reduce heat; simmer, uncovered, until tortillas are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredients.

VEGGIE ENCHILADAS WITH RANCHERO SAUCE

Steps:

• First make your sauce. Saute onions, jalapenos, and fresh tomatos in oil. Salt generously to release the water in the tomatos, it makes a better sauce. If you are using canned tomatos, add them after onions are cooked soft. Then add poblano, tomato sauce and oregano, cover and let simmer. If you use cilantro, don't add it until you are ready to put the sauce on the enchiladas, or it can turn bitter To make enchilada filling: Grate squash and then carrots in food processor, set aside. In a heavy skillet with a lid, saute onion, celery, carrot, garlic, spices and jalapeno in oil until onions soften, 5-7 minutes. Add grated squash on top of sauted mixture, cover and let simmer until squash is steamed, about 10 minutes. In a large bowl, mix cooked veggies with grated cheese. This is the filling for your enchiladas. To assemble enchiladas, first ladle 1/2 cup sauce into a cassarole dish. Heat about 2 T. oil in a small skillet, and sprinkle in a little chili powder. Using tongs, fry tortillas two at a time quickly in hot oil, just long enough to soften. Fresh tortillas will bubble up a little, so watch out for the steam. Set them on a plate and cover while you fry the rest, adding more oil and chili powder to the pan as needed. Put a softened tortilla in the cassarole dish, fill with about 2 T veggies and roll up tightly. Keep going until your dish is full. Pack them in fairly tight, so they will not unroll. Top with just enough sauce to cover all, then with cheese down the center of the pan so it looks nice. Bake at 350 until bubbly, about 20 minutes. Garnish with chopped cilantro and serve hot.