CHEESE ENCHILADAS WITH RED CHILE SAUCE
Intense, earthy and absolutely addictive, New Mexico's cheese enchiladas showcase red chile sauce at its most elemental, thickly blanketing tortillas and melted Cheddar. We've added some extra creaminess and body with locally popular pinto beans, to cut down on the classic's load of saturated fat. Top with shredded lettuce and minced onion.
Provided by EatingWell Member
Categories Quick & Easy Casserole Recipes
Time 1h
Number Of Ingredients 13
Steps:
- To prepare sauce: Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (The sauce should be thick enough to coat a spoon lightly.)
- To prepare enchiladas: Preheat oven to 400 degrees F. Coat a 7-by-11-inch (or similar-size 2-quart) baking dish with cooking spray.
- Combine beans and yogurt in a small bowl.
- Spread about 1/4 cup of the sauce in the baking dish. Arrange 4 tortillas in the dish, overlapping them to cover the bottom. Top with half the bean mixture, using the back of a spoon to spread it thin. Scatter 2/3 cup cheese and 2 tablespoons onion on top of the beans. Top with one-third of the remaining sauce, 4 tortillas, the remaining bean mixture, 2/3 cup cheese and the remaining
- 2 tablespoons onion. Spread half of the remaining sauce on top and cover with the remaining 4 tortillas. Top with the remaining sauce and the remaining 2/3 cup cheese.
- Bake the enchiladas until hot and bubbling, 15 to 20 minutes. Let stand for 5 minutes before serving. Serve with additional minced onion, if desired.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 29.9 g, Cholesterol 29 mg, Fat 13.6 g, Fiber 6.5 g, Protein 11.8 g, SaturatedFat 5.9 g, Sodium 650.2 mg, Sugar 2.1 g
CHEESE ENCHILADAS WITH RED SAUCE
Cheese Enchiladas are a family-friendly dinner recipe that's perfect for busy weeknights. You'll never buy canned again after tasting my easy homemade red enchilada sauce!
Provided by Iowa Girl Eats
Categories bake, casserole, entree, kid friendly, sauce
Yield serves 4-6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees then spray a 9x13" baking dish, or two smaller casserole dishes, with nonstick spray and set aside.
- For the Red Enchilada Sauce: Heat oil in a saucepan over medium heat then add flour and whisk constantly for 1 minute. Add seasonings - chili powder through cumin - then whisk until the spices are toasted and very fragrant, 1-2 minutes. Add tomato paste then whisk until combined, and then slowly stream in chicken broth while whisking to create a smooth sauce. Turn heat up to medium-high then simmer until sauce has thickened, 3-4 minutes, stirring often. Cool slightly - can be made up to several days ahead of time. Warm before using.
- Assembly: Spread 1/2 cup enchilada sauce into the bottom of the baking dish then reserve 1 cup shredded cheese and set aside. Place 1 tortilla on a plate or cutting board then add 1/4 cup shredded cheese into the center and roll snugly. Place seam-side down into the baking dish then continue until the dish has been filled.
- Spoon enchilada sauce over the tops of the tortillas ensuring they are completely covered - uncovered spots will come out tough and hard - then sprinkle reserved cheese on top.
- Cover baking dish with nonstick sprayed foil then bake for 20-30 minutes, or until the cheese has melted and sauce is hot and bubbly. Let enchiladas rest for 5 minutes then serve.
CHEESE ENCHILADAS
The BEST Cheese Enchiladas recipe uses corn tortillas, red enchilada sauce, and plenty of cheese! This meal is easy, delicious, and made in just 30 minutes!
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Warm corn tortillas on a hot skillet for a few seconds on each side.
- Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end).
- Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
- Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
- Serve with a side of Mexican Rice.
Nutrition Facts : Calories 278 kcal, Carbohydrate 17 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 766 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHEESE ENCHILADAS IN YUMMY RED SAUCE
This is another of my mother's terrific recipes, from when we lived near the CA/MX border. This is MY ultimate comfort food! I usually just use 1 pkg of Kraft's pre-grated 4-Cheese Mexican blend - which has asiago and queso fresco added to the usual cheddar and jack, then add some sharp cheddar. BEST if you make the sauce, the night before, and refrigerate. Makes 8-10 enchiladas, and 4 cups of sauce.
Provided by Pellerin
Categories One Dish Meal
Time 45m
Yield 8-10 enchiladas, 6-8 serving(s)
Number Of Ingredients 21
Steps:
- SAUCE:.
- Place garlic in cold, non-reactive (non-aluminum - use non-stick or ceramic lined) large sauce pan with oil. Bring up to a medium heat, stirring so that garlic doesn't scorch. Sauté for 1 minute, then add onions. Add remaining dry spices (through parsley) and sauté for 3-4 minutes, to develop oil & spices' flavors. Add remaining ingredients, except cilantro. Simmer gently on low for 30 minutes. Add cilantro at the end. Cool, and then chill overnight in fridge to let flavors meld.
- ENCHILADAS:.
- Preheat oven to 350º. Spray a 9 x 13 lasagna pan thoroughly with Pam. Spread 1 cup of enchilada sauce in bottom of baking pan.
- Combine cheeses, chilies, onions, and olives in large mixing bowl, tossing gently to thoroughly mix.
- Stuff and roll enchiladas with 2/3 of the cheese mixture. Place them, seam-side down in pan - in two rows of 4-5; long the long side of the pan. When all are in pan, pour remaining enchilada sauce FIRST over the outside edges (as they will dry out if not covered), then once down the center. Spread remaining cheese mixture on the two "lanes" that remain uncovered by sauce. Bake, uncovered for 25-30 minutes, until bubbly and melted. Cool for 5 minutes to re-congeal before serving. Makes 8-10 enchiladas, serving 4-6 people.
- For Vegetarian option use Vegetable broth.
Nutrition Facts : Calories 590.2, Fat 35.9, SaturatedFat 18.7, Cholesterol 72.7, Sodium 2247.9, Carbohydrate 42.8, Fiber 6.4, Sugar 10.7, Protein 28.9
3 CHEESE ENCHILADAS
My grandma gave me this recipe.
Provided by beanmachine
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
- Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
- Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.
Nutrition Facts : Calories 852.3 calories, Carbohydrate 65.2 g, Cholesterol 132.4 mg, Fat 50.1 g, Fiber 5.6 g, Protein 36.8 g, SaturatedFat 28.9 g, Sodium 1902.3 mg, Sugar 4.8 g
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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #eggs-dairy #american #mexican #southwestern-united-states #easy #beginner-cook #potluck #dinner-party #kid-friendly #kosher #vegetarian #cheese #dietary #one-dish-meal #comfort-food #inexpensive #taste-mood #to-go
You'll also love