Best Mollys Cheese Enchiladas Recipes

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CHORIZO, EGG AND CHEESE ENCHILADAS



Chorizo, Egg and Cheese Enchiladas image

Provided by Molly Yeh

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1 jalapeno, seeded and chopped, plus more for serving
1/2 white onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
Pinch crushed red pepper
1 teaspoon sugar
One 16-ounce can diced green chiles
3/4 cup low-sodium vegetable or chicken stock
48 potato tots (from a 1-pound bag)
Kosher salt and freshly ground black pepper
8 ounces Mexican chorizo, casings removed
1/2 white onion, diced
12 large eggs, beaten
Eight 8-inch flour tortillas
10 ounces mozzarella, grated
Garnish: sour cream, sliced jalapenos, sliced radishes, chopped fresh cilantro

Steps:

  • For the sauce: Preheat the oven to 425 degrees F.
  • Heat the olive oil in a large saucepan over medium heat. Add the jalapeno, onion and a pinch of salt and cook until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, crushed red pepper and black pepper and cook, stirring, for 1 minute. Stir in the sugar, chiles and stock and remove from the heat. Blend in a food processor or blender until smooth. Return it to the pan and simmer for 20 minutes. Taste and adjust the seasoning as desired.
  • For the filling: Spread the tots out on a sheet pan, then sprinkle with salt and pepper. Bake until crisp, 20 to 25 minutes. Remove from the oven and set aside, then reduce the oven to 375 degrees F.
  • Heat a large skillet over medium-high heat and cook the chorizo, breaking it up with a wooden spoon until fully cooked. Use a slotted spoon to transfer to a large bowl. Reserve a thin coating of fat in the skillet and discard any excess. Add the onion and a pinch of salt to the skillet and cook until softened, 5 to 7 minutes. Add the eggs and scramble, cooking until just set. (Err on the side of them being underdone, since they'll continue to cook in the oven.) Transfer to the bowl with the chorizo and fold to combine. Season to taste (you may decide not to add any salt, since the chorizo has salt).
  • Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/3 cup of the egg mixture onto each tortilla. Top with a handful of the cheese and 6 potato tots. Roll up the tortillas and arrange them seam-side down in the baking dish. Top evenly with the remaining sauce. Sprinkle the top with the remaining cheese. Bake until the cheese is browned, about 40 minutes.
  • Top with dollops of sour cream, jalapenos, radishes and fresh cilantro and serve.

CHEESE ENCHILADAS



Cheese Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 20

One 12-ounce jar jalapeno slices, drained
2 cups sour cream, at room temperature
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 green onions, sliced, plus more for sprinkling
4 cups grated sharp Cheddar
18 corn tortillas
Enchilada Sauce, recipe follows
1/4 cup olive oil
1/2 cup finely chopped red bell peppers
1/2 cup finely chopped onions
2 tablespoons finely chopped garlic
4 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 beef, chicken or tomato bouillon cubes
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 cup chicken stock
Two 15-ounce cans tomato sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
  • Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
  • Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
  • Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
  • Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
  • Let the mixture cool slightly, then transfer to a blender and puree until smooth.
  • The sauce will keep in the refrigerator for up to a week and can also be frozen.

ULTIMATE CHEESY ENCHILADAS



Ultimate Cheesy Enchiladas image

Provided by Jeff Mauro, host of Sandwich King

Time 45m

Yield 8 servings

Number Of Ingredients 17

3/4 cup vegetable oil
3 tablespoons all-purpose flour
2 tablespoons ancho chile powder
1 tablespoon chipotle chile powder
2 teaspoons cocoa powder
2 teaspoons dried oregano
2 teaspoons garlic powder
1 teaspoon ground cumin
2 cups low-sodium chicken stock
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
12 yellow corn tortillas
16 ounces Chihuahua or Oaxaca cheese, shredded
4 ounces sharp Cheddar, shredded
4 ounces Monterey Jack cheese, shredded
1/4 cup pickled jalapenos
1/4 cup fresh cilantro, minced

Steps:

  • Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
  • Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
  • Preheat the oven to 375 degrees F.
  • Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
  • Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.

MOLLY'S CHEESE ENCHILADAS



Molly's Cheese Enchiladas image

Another Great-grandma recipe my Mom taught me to prepare! The tortillas (always white flour Mom says) were prepared from scratch and the red enchilada sauce from scratch, too! Mom had no idea what type of dried chilies Great-Grandma used for her enchilada sauce, but since Molly was Spanish we can safely assume the chilies were a mild variety. I do want to prepare these someday using corn tortillas...

Provided by COOKGIRl

Categories     < 60 Mins

Time 55m

Yield 12 enchiladas

Number Of Ingredients 20

3 -4 hardboiled egg, mashed
4 cups mild white cheese, grated PLUS
1/2 cup mild white cheese, grated (read *NOTE)
2 (4 ounce) cans sliced black olives, drained
3 -4 cups enchilada sauce (homemade ONLY!!)
2/3 cup white onion, very finely minced
1 large garlic clove, finely minced
12 (7 inch) white flour tortillas (homemade- white flour)
2 dried pasilla peppers
1 new mexico pepper
1 guajillo chile pepper
1 tablespoon corn oil or 1 tablespoon olive oil
2 tablespoons onions, minced
1 garlic clove, minced
2 tablespoons flour
6 roma tomatoes, chopped
1 pinch cinnamon
1/2 teaspoon salt
1/2-1 teaspoon sugar
sliced green onion

Steps:

  • *NOTE: The cheese used was probably a white mild cheese from a local Mexican merchant in early California. We can guess that the type of cheese used was one of several (or similar): blanco, fresco, requeson, etc. Mild American cheese such as California Monterey Jack will work fine as will a medium sharp white cheddar. I always use a combination of different cheeses-Jack, fresco, etc. For the sauce I used a recipe from another site, with a few adjustments-most especially using dried chilies for chili powder, etc. Just remember when choosing dried chilies, to choose ones that are mild to medium in the hotness category.
  • SAUCE: Dry roast the chilies in a clean, dry cast iron skillet over medium heat until fragrant but not burnt, about 8 minutes. Remove from pan and cool. Once cool enough to handle, stem, seed and remove membrane.
  • Soak the chilies in 2 cups of water for 20 minutes. Important: **Drain but reserve soaking liquid**.
  • Coarsely chop the chilies.
  • Heat the oil in a large sautè pan over medium heat. Sautè the onion and garlic just until softened, about 2 minutes.
  • Stir in the flour using a wire whisk and cook for 1 minute, then add the prepared chilies and cook for 1 more minute. Gradually whisk in the reserved chili soaking water through a sieve, stirring well to make sure you remove all the lumps, then stir in the tomatoes and cinnamon. Season with salt to taste.
  • Reduce heat to low, cover and simmer for 15 minutes.
  • Once the sauce has simmered 15 minutes, using an immersion blender, puree until smooth. If sauce is too thick, just add a little water or weak broth to thin. Season with salt to taste. If too bitter, add the sugar to neutralize any bitterness.
  • ENCHILADAS: Begin by oiling a 13" x 9" ovenproof casserole dish. Spread a small amount of the enchilada sauce in the bottom of the casserole dish just enough to cover the entire area. (It may be necessary to use two baking dishes to fit all the enchiladas.).
  • In a small skillet, lightly saute the onion and garlic in a little bit of oil just until softened. Set aside to cool slightly.
  • In a large bowl combine the cooled mashed eggs, cheese, olives, onions and garlic. Stir to mix.
  • Take one tortilla, quickly and lightly dip on both sides in the warmed enchilada sauce. Do not allow to soak in the sauce or the tortillas will break apart.
  • For each tortilla, place approximately 1/4 cup heaping of the cheese mixture. Roll up and place enchilada seam side down in the casserole dish.
  • Continue with the remaining tortillas until all are stuffed.
  • Preheat oven to 350 degrees.
  • Using a soup ladle, evenly spoon the remaining sauce over the enchiladas, making sure the edges of the tortillas are covered with sauce so the enchiladas do not dry out during baking.
  • Sprinkle about 1/2 cup of grated cheese evenly on top. Cover casserole dish with aluminum foil.
  • Bake for about 15-20 minutes or only until cheese is melted.
  • Remove from oven and let sit 10 minutes. Garnish with green onions.

Nutrition Facts : Calories 212.4, Fat 7.6, SaturatedFat 1.6, Cholesterol 46.6, Sodium 669.9, Carbohydrate 30.2, Fiber 3.1, Sugar 2.8, Protein 6.2

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