Enchiladas With Red Sauce Recipes

Steps:

• Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
• Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
• Preheat the oven to 400 degrees F (200 degrees C).
• Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
• Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
• Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

Steps:

• Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
• Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
• Add stewed tomatoes; stir well.
• Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
• Pour 1 1/2 cups red sauce into a 13x9" baking dish.
• Set aside. Wrap tortillas in aluminum foil.
• Heat at 350F for 12 to 15 minutes or until softened.
• Combine 1 cup chopped onion and 1 cup sliced olives.
• Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
• Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
• Repeat with remaining tortillas.
• Pour remaining 2 1/2 cups red sauce over tortillas.
• Cover and bake at 350F for 15 minutes.
• Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
• Top enchiladas with sour cream.
• Red Sauce:
• Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
• Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
• Cook over medium heat, stirring constantly, until smooth and thickened.

Steps:

• Add the onion and garlic to a large saucepan with the olive oil. Saute 5 minutes. Add the green chilis, tomato sauce, tomato paste, water, chili powder, cayenne, cumin, pepper and salt. Bring to a low boil and simmer covered for 30 minutes. Let cool to room temperature.
• Saute with the ground beef and onion until cooked through. Drain. Add the beans to the beef mixture. Add 2/3 cup of the enchilada sauce to the beef mixture and stir.
• To each tortilla, add 1/2 cup ground beef mixture.
• In a 9x13 pan, add 1 cup enchilada sauce. Put the filled torillas in the baking dish seam side down. Pour the remaining sauce over the tortillas.
• Bake in an oven at 350 degrees for 20 minutes covered with foil. Remove the foil and top with shredded cheddar cheese. Bake for an additional 10 minutes or until the cheese is melted. Serve with salsa and sour cream if desired.

Steps:

• Preheat oven to 375 degrees F.
• To make the red sauce: Heat the oil in a small saucepan over medium-high heat. Add onion and salt, and saute until onions start to soften, about 3 minutes. Add garlic, cumin, and tomato paste and saute until paste starts to brown, another 4 to 6 minutes. Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium and simmer until tomatoes break down and sauce thickens, about 20 minutes. Season with salt, to taste.
• To make the turkey sausage: In a large bowl, mix together all the ingredients but the oil with your hands. Heat the oil in a cast iron skillet over medium-high heat until pan is hot. Add sausage and brown until turkey is almost crispy, breaking up the sausage mixture as it cooks, about 10 minutes. Set aside.
• In a bowl, mix together tomatoes and cilantro. Set aside.
• To scramble the eggs: Whisk the eggs with the milk in a medium bowl. In a fry pan, over medium low heat, melt butter. Add eggs and let sit to form curds, about 30 seconds, then gently move curds around pan, let sit another 30 seconds and repeat until eggs are just cooked, about 3 to 4 minutes. Remove from heat.
• To assemble enchiladas: Grease the baking dish lightly with oil. Heap 2 or 3 large spoonfuls of the turkey sausage into the center of a tortilla. Put another 2 spoonfuls of the egg mixture on top followed by the chopped tomato and 1 tablespoon of each cheese. Roll up tightly and place in the baking dish, seam side down. Repeat with remaining tortillas. Pour Red Sauce down the middle over tortillas and sprinkle with remaining cheese. Bake, until cheese is golden and bubbly, about 20 minutes. Serve with dollop of sour cream and Sunny's Refried Beans on the side.
• In a saucepan, heat oil over medium heat. Add garlic, jalapeno, onion and Sazon. Saute until they start to soften, about 3 minutes. Add 1 can of pinto beans including the liquid in the can. Simmer until beans heat through and soften, another 4 to 5 minutes. Using a fork or potato masher, mash the beans. Drain the second can of pinto beans and add those to the pot. Stir mixture together and cook until beans warm through. Stir in lime juice and season, to taste, with salt and pepper. Serve with Breakfast Enchiladas.

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.

Steps:

• Pre heat oven at 350 degrees.
• Combine the chicken, cheese, sour cream, refried beans, chiles, taco seasoning and cilantro in a mixing bowl.
• Fill each tortilla with 2 spoonfuls of filling mix.
• Fold tortillas and place in baking pan seam side down.
• When the pan is filled, pour enchilada sauce over the top of all the filled tortillas.
• Cover the pan and bake for 20-40 minutes.

Steps:

• Put the steak in a deep frying pan and cover with water.
• Bring to boil, then lower the heat and simmer for 1 to 1 1/2 hours, or until very tender.
• Meanwhile, put the dried chillies in a bowl and pour over the hot water.
• Leave to soak for 30 minutes, then tip the contents of the bowl into a blender and whizz to a smooth paste.
• Drain the steak and let it cool, reserving 1 cup of the cooking liquid.
• Meanwhile, fry the garlic, oregano and cumin in the oil for 2 minutes.
• Stir in the chili paste and the reserved cooking liquid from the beef.
• Tear one of the tortillas into small pieces and add it to the mixture.
• Bring to the boil, then lower the heat.
• Simmer for 10 minutes, stirring occasionally, until the sauce has thickened.
• Shred the steak, using two forks, and stir it into the sauce, heat through for a few minutes.
• Spoon some of the meat mixture on to each tortilla and roll it up to make an enchilada.
• Keep the enchiladas in a warmed dish until you have rolled them all.
• Garnish with shred of onion and fresh flat leaved parsley and then serve immediately with some Salsa.
• Variation: For a richer version place the rolled enchiladas side by side in a gratin dish.
• Pour over 1 1/4 cups sour cream and 3/4 cup grated cheddar cheese.
• Place under a preheated grill for 5 minutes or until the cheese melts and the sauce begins to bubble.
• Serve at once with the salsa.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
• Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.