Queso Anejo Enchiladas With Red Chile Sauce Recipes
QUESO BEEF ENCHILADAS
I like all Tex-Mex food and especially enjoy queso, I'll have to admit my husband prefers red enchilada sauce to this receipe, but I love it and good for a change.
Provided by chef1303
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown crumbled hamburger meat with 1 cup of chopped onion, garlic, when brown add picante sauce to taste, salt& pepper.
- In microwave melt the cheese for sauce with picante sauce, making as mild or hot as you like, can also control the heat by the type of picante sauce you purchase.
- Soften the corn tortillas in hot oil, or if you prefer in a canned enchilada sauce.
- In casserole dish assemble enchiladas---tortilla, meat mixture, chopped onion, grated cheese, either fold in half or roll with seam down.
- Cover with the queso sauce, top with sliced green onions, cover dish with foil and bake aproximately 25-30 minutes, this time may vary, depending on how hot all your ingredients are by the time you assemble the dish.
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- Prep the chile sauce. Start by taking the stems off and opening the chiles to shake out the seeds. Flatten them as best you can. Heat a cast iron skillet or better yet, a Mexican comal over high heat. When it is blazing hot, toast the chiles. Press them down with a spatula for just a couple seconds: When they blister, flip them and do the other side. Remove to a bowl.
- When all the chiles have been toasted, char the quartered onion and the garlic cloves on the comal or skillet. You want some blackening. The garlic cloves will blacken first, so watch them.
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- Preheat oven to 350 degrees then spray a 9x13" baking dish, or two smaller casserole dishes, with nonstick spray and set aside.
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