ENCHILADAS WITH SALSA ROJA
I've tried many enchilada recipes, and cobbled them together to create the one that works best for me. It's a little time consuming to dip the tortillas in hot oil then in the sauce before filling and rolling the enchiladas, but the taste is so good that it's worth the extra effort. this sauce is also good by itself with chips...
Provided by Lillian Patterson
Categories Tacos & Burritos
Time 50m
Number Of Ingredients 20
Steps:
- 1. Puree first 4 ingredients in food processor. Add to saucepan, straining first to remove any large chunks. Stir in remaining sauce ingredients and saute for several minutes on low until mixture starts to bubble. Remove from heat.
- 2. Saute beef and diced onion in olive oil until cooked to desired doneness. Remove from heat and stir in 1 cup of the cheese.
- 3. Heat oil and, using tongs, dip corn tortillas one at a time in oil, then in sauce. Fill with 2 tablespoons of beef mixture and roll, placing side by side in greased baking dish (be careful, as tortillas will be hot). Pour remaining sauce over enchiladas and bake for 20 minutes at 350 degrees. Top with remaining cheese and bake for an additional 10 minutes or until cheese is melted. Let pan rest for 5 minutes before serving.
ENCHILADAS ROJAS MEXICANA (CHICKEN)
This is my sister-in-law's recipe for wonderful chicken enchiladas with red sauce. We use Recipe #197786 for the enchilada sauce. I believe the salsa really makes the dish. It takes some time, but is well worth it. If you're in a hurry, you can start with left over chicken, or rotisserie chicken.
Provided by PanNan
Categories Whole Chicken
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the whole chicken with 1/2 onion, garlic cloves and salt in water to cover for one hour over medium heat. Let cool enough to handle. Remove chicken meat from bone and shred. (Can use left over chicken meat, or a rotisserie chicken if desired.).
- Chop the white onion and set aside. Chop the cilantro and set aside.
- Heat a little olive oil in a skillet, and quickly fry the tortillas, one at a time, until soft and pliable. You will need to add a little olive oil from time to time. Drain the tortillas on paper towels.
- Heat the salsa. One at a time, dip the soft tortilla in the salsa and place it in the baking pan (a 13x9 baking pan works well). Place a heaping spoonful each of shredded chicken and cheese in the middle of the tortilla. Add a little chopped onion and cilantro. Fold or roll the tortilla and move it to the side of the pan. Repeat with the remaining tortillas until the pan is full. Top with the remaining salsa, sprinkle with remaining cheese, cilantro and onion.
- Bake at 350ºF until the cheese has melted and the sauce is bubbly.
Nutrition Facts : Calories 470.9, Fat 27.6, SaturatedFat 10.6, Cholesterol 69.2, Sodium 2459.1, Carbohydrate 35.7, Fiber 6.4, Sugar 7.1, Protein 23.5
SALSA ROJA MEXICANA
This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding. We love to visit because every meal in her home is a feast!
Provided by PanNan
Categories Sauces
Time 25m
Yield 4-5 cups
Number Of Ingredients 7
Steps:
- Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil.
- Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.
- Drain, but reserve 1/3 cup of the cooking liquid.
- Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender.
- Add garlic; blend until the garlic is finely dispersed throughout the liquid.
- Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture.
- Heat the olive oil in the bottom of a sauce pan.
- Add the chopped onion and saute a couple of minutes.
- Add the sauce from the blender.
- Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes.
- Taste, and add salt if necessary.
Nutrition Facts : Calories 117.1, Fat 7.4, SaturatedFat 1.1, Sodium 84.6, Carbohydrate 12.4, Fiber 3.5, Sugar 7.7, Protein 2.7
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