2.2 qt
casserole dish. Use a paper towel or pastry brush to coat the dish with the oil. Pour 1 cup sauce into the bottom of the prepared dish and spread to cover. Use 4 tortillas to cover the sauce. Take 1 additional tortilla, tear in half, and the tear 1 half into 3 pieces Use the pieces to cover up any gaps where sauce is showing. Sprinkle 1/3 of the cheese over the tortillas. Sprinkle 1/2 of the onions and 1/2 of the scallions over the cheese. Repeat with remaining tortillas, another cup of sauce, another 1/3 of the cheese and the onions and scallions. Cover with the remaining sauce and the rest of the cheese.Bake in preheated oven for 30 minutes Sprinkle cilantro over enchiladas and serve. I like this dish with a crisp green salad tossed only with seasoned rice vinegar and extra virgin olive oil. Some people top their enchiladas with sour cream...I am not a fan (dilutes the taste too much for me) but, if you like...feel free. :)
Cover the tortillas with the redsauce and top with olives. 2T butter1/3cup chopped onion1/2cup chopped green pepper2cups tomato juice divided2T Flour1T Chili Powder1/2 tsp kosher salt1 10oz can enchilada sauce1/4 tsp ground cinnamon12 corn tortillas3 cups shredded Cheddar cheese1 2. Puree the veggie mixture in a blender with 1 cup of the tomato juice. Whisk in the remaining 1 cup tomato juice ,enchilada sauce and cinnamon. Place 3T cheese into each tortilla roll up and place seam side down in 9x13 inch pan repeat with remaining tortillas. Serve with lettuce,avocado and sour cream 2T butter. 1 10oz can enchilada sauce. 3 cups shredded. 3T cheese
To serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions. Pour on the remaining sauce, making sure all tortillas are covered
Add the shredded chicken and stir to coat evenly with the sauce. When the chicken is cool enough to handle, shred the meat into small strands using your hands or two forks
bit of cream cheese gives it an even deeper level of creaminess and tempers . Lightly coat tortillas in the sauce (I actually just smeared on a thin layer with my hands)
Add more salt or sriracha, if desired, and enjoy with your favorite enchiladas. If you like a lot of heat, add more sriracha to the sauce, or drizzle more over your enchiladas
Having access to an International Food Market that specializes in Mexicaningredients is helpful, particularly for fresh items such as certain cheeses and chiles
Sprinkle withcheese. He takes traditional Mexican and other Latin cooking and gets rid of all the excess fat and such and turns the meals into ones you could actually eat and thoroughly enjoy on a regular basis (without feeling like you need to go to the gym right after
I mixed in some pepper jack cheesewith the ricotta to give it a little kick. I wanted mexican food but I had some ricotta cheese I needed to use up so I thought, why not
Puree pot contents into a saucewith an immersion blender (or leave chunky, if preferred). To serve, top each bowl of posole with traditional ingredients such as peppery radishes, avocado, chopped cilantro or a squeeze of lime
Create a New Tradition Today. Mexican Chicken Chile Soup (Gluten-Free). What do you think of these Fried Cheese Tombstones with Blood Red Dipping Sauce
Serve immediately with Cream Cheese Icing Sauce. Whip the egg whites with pinch of salt. Add food coloring and mix (add enough food coloring for a deep red color)
red chili powder. 1 Melt butter/margarine in a sauce pan. 6 Continue simmering and stirring until desired thickness is achieved. 8 Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the redsauce over enchiladas. 9 Place pan in oven and cook until enchiladas are done
use this sauce on enchiladas, smothered burritos, tamales, eggs, pork, chilaquiles, nachos. if you are not familiar with southwestern food, imagine mexican cuisine with different chiles
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