SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
- In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
ENCHILADA CASSEROLE
The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!
Provided by Carol Hilderbrand
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
- In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
- Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
- Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 24.9 g, Cholesterol 54 mg, Fat 24 g, Fiber 5.7 g, Protein 17.4 g, SaturatedFat 11.5 g, Sodium 709.2 mg, Sugar 1.4 g
BAKED TEMPEH ENCHILADAS
This recipe was brought to a potluck by our President, Ken Jaffe, at his home in 2007. It was requested to be added to our cookbook here. He adapted the recipe from Some Like It Hot: 200 Spicy Vegetarian Recipes from Around the World by Robin Robertson. NOTE: One of our members made the recipe as it was posted originally and when it didn't turn out as she remembered, contacted Ken, who said "when it comes to spices, I never follow a recipe exactly." Since then, attempts have been made to document what Ken changed about it and they are reflected here now.
Provided by Vegetarian Network
Categories Tempeh
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Coat a 9 x 13 inch baking dish with nonstick vegetable spray.
- Heat the oil in a large saucepan over medium heat.
- Poach tempeh for 5 minutes (from Vegetarian Times: Before using tempeh in recipes, you can briefly poach it in water to make it more digestible and mellow out the flavor).
- Add onion, bell pepper, and garlic to saucepan.
- Cover and cook 5 minutes or until softened.
- Stir in chili powder, cayenne, water, and salsa, and cook, stirring, until sightly thickened.
- Remove from heat and add tofu sour cream.
- Combine 2 cups sauce and tempeh.
- Spoon a rounded 1/3 cup tempeh mixture onto each tortilla and roll up.
- Arrange the tortillas in a prepared dish, top with remaining sauce, cover, and bake 30 minutes.
- Uncover and bake 5 minutes longer until browned and bubbly.
Nutrition Facts : Calories 161.7, Fat 8.8, SaturatedFat 1.6, Sodium 363.5, Carbohydrate 11.7, Fiber 1.7, Sugar 2.5, Protein 12.8
BAKED VEGETARIAN ENCHILADAS
This recipe is adapted from the Pillsbury Bake-off recipe. I like it because you can make it using very mild sauces (like I did) or hotter sauces. While corn tortillas work well, flour tortillas would work just as well, or perhaps even better. Serve it with some white rice on the side.
Provided by SJG3483
Categories Black Beans
Time 40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Grease 2 9x13 baking dishes.
- Combine beans, corn, salsa, tofu, and salt, mixing thoroughly.
- Add 1/3 to 1/2 of the cheese, and mix it in with the rest.
- Spoon some of the mixture into a warm tortilla and roll it up.
- Place the seam side in the baking dish.
- Pour enchilada sauce over enchiladas (I only used 1 1/2 cans).
- Sprinkle remaining cheese over top.
- Bake at 350°F.
- for 20 to 30 minutes.
- If desired, garnish each enchilada with a dollop of sour cream.
Nutrition Facts : Calories 157.3, Fat 7.8, SaturatedFat 4.5, Cholesterol 18.1, Sodium 623.8, Carbohydrate 15.2, Fiber 2.1, Sugar 1.2, Protein 7.7
BEST BEEF ENCHILADAS
These enchiladas are absolutely amazing! Truly a recipe your family will love.
Provided by country_cooker
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
- Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
- Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g
BASIC OVEN-BAKED MARINATED TEMPEH
Although the marinade sounds similar to several of those given for tofu, it's just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious, dish. This is a base preparation. Use the baked tempeh as part of a component plate, sauced or unsauced, cut up as the filling for spring rolls with tempeh, added to a vegetable stir-fry, or as the centerpiece of a hearty sandwich.
Provided by Crescent Dragonwagon
Yield Serves 3 to 4 as a main course, possibly many more if used in a stir-fry, spring rolls, pasta dish, or casserole
Number Of Ingredients 6
Steps:
- 1. Combine the tamari, vinegar, and Pickapeppa in a nonreactive dish and stir to combine. If using additional seasoning (see below), add it here. Add the tempeh. Marinate at room temperature, turning occasionally, for 20 minutes to 1 hour or refrigerated for up to 2 days.
- 2. Fifteen minutes before you are ready to cook the tempeh, preheat the oven to 375°F.
- 3. Place the marinated tempeh pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks. Bake for 12 to 15 minutes, then flip the pieces over and bake for another 10 minutes. Remove from the oven and use as desired.
- Seasoning Tempeh
- The above is a basic recipe, designed to be compatible with almost any finished recipe. But the marinade can certainly be zapped up to good effect.
- Try any one to three of the following additions:
- • 1 to 3 cloves garlic, pressed
- • 1 to 2 teaspoons peeled grated ginger
- • 1/4 to 1/2 teaspoon freshly ground black pepper
- • 1 to 2 teaspoons honey
- • 1 teaspoon ground coriander
- • 1 to 2 teaspoons toasted sesame oil
- • 1/2 to 1 teaspoon Tabasco or other hot sauce
- • 1 tablespoon ketchup or tomato paste
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- In a large pot, bring 6 cups of water to a boil. De-stem, and de-seed the chiles, and place in a heatproof bowl. Pour the boiling water over the chiles, and let sit for 15 minutes to soften and re-constitute the chiles.
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