CHORIZO, EGG AND CHEESE ENCHILADAS
Provided by Molly Yeh
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
CHORIZO ENCHILADAS
These are faily quick and easy to make. I like a dollop of sour cream on mine, but Andy prefers salsa! Add a side of sweet corn and a green salad et voila! A dinner worthy of guests!
Provided by ms.susan
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 400F.
- Remove sausages from casings. Finely chop jalapeno pepper. Dice green pepper.
- Fry sausages and peppers until peppers are limp and meat is thoroughly cooked. You may add 1/2 cup of water and cook on medium until water has evaporated.
- Take a tortilla, cover 2/3 of it lightly with the shredded mozzarella cheese and 1/8 of the sausage and pepper mixture, then roll up the tortilla and place it in a greased casserole pan. Continue until all tortillas are filled and rolled.
- In a small saucepan, combine all the sauce ingredients and simmer for 15 minutes.
- Cover with Red Enchilada sauce, making sure each enchilada is thoroughly coated. Cover the whole casserole with grated cheddar cheese. Cover and bake in a 400 F oven for 30 minutes or until the cheese melts and the sauce is bubbling.
Nutrition Facts : Calories 1496.4, Fat 77.7, SaturatedFat 30.5, Cholesterol 151.8, Sodium 4195.1, Carbohydrate 134, Fiber 10.8, Sugar 11.6, Protein 64
CHICKEN AND CHORIZO SPANISH ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.
- To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.
- Pour about one-third to one-half of the sauce into a large casserole dish.
- Combine the cooled down chorizo with the chicken, half the manchego and Pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
- To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.
HATCH GREEN CHILE SAUCE
This is a sauce that originates from the regions of southern New Mexico, where it is used for a topping for enchiladas and the like. Freezes well. Posted by request.
Provided by PalatablePastime
Categories Sauces
Time 58m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
- Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
- Add the chiles, then whisk in the stock and the seasonings.
- Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
- May keep refrigerated for up to 5 days; freezes well.
CHUY'S HATCH NEW MEXICAN GREEN CHILE SAUCE
Serve this great sauce over enchiladas, grilled pork tenderloin or other grilled meats and poultry, or as a side with beef tacos. From Chuy's Restaurant in Austin, TX. Prep time does not include roasting chiles.
Provided by Miss Annie
Categories Sauces
Time 35m
Yield 4 Cups (approximately)
Number Of Ingredients 7
Steps:
- In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
- Add garlic and cook another 2 minutes.
- Stir flour in with onions and garlic so that it thickens.
- Add chopped chilies, beef broth and salt and mix well.
- Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
- The sauce should be thick enough to bind chilies and onions together.
- Sauce can be refrigerated for three days, or frozen.
Nutrition Facts : Calories 100, Fat 3.9, SaturatedFat 0.6, Sodium 1034.9, Carbohydrate 14.2, Fiber 1.9, Sugar 5.5, Protein 3.8
CREAMY GREEN CHILE SAUCE
This is a mild green chili recipe that will tantalize your taste buds! Serve it over your favorite Mexican or Tex-Mex food.
Provided by Maine-iac
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, melt butter over medium heat.
- Saute onion and garlic until transparent.
- Stir in flour until well-mixed and golden brown.
- Slowly stir in broth and remove lumps.
- Add chiles, cumin, and oregano and stir well.
- Reduce heat to simmer; cook, uncovered, about 15 minutes.
- Serve over burritos or your favorite Tex-Mex food.
Nutrition Facts : Calories 78.1, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 263.1, Carbohydrate 7.6, Fiber 0.9, Sugar 2.9, Protein 2.8
CHORIZO ENCHILADAS WITH GUAJILLO SAUCE
Recipe by World Wide Recipes. These are a very good enchiladas with an incredible unique taste. Enjoy them.
Provided by pink cook
Categories Pork
Time 1h15m
Yield 16 enchiladas, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE: wash and clean guajillo chiles from seeds and veins. Toast them in a dry skillet (cast iron is best) or griddle, over high heat just until soft and fragrant, about only 10 seconds on each side. (Caution: longer toast time make them bitter). Toast tomatoes until the skin is charred.
- Blend the toasted chiles and tomatoes in the blender or food processor with garlic, spices, some chicken stock and salt and freshly gound pepper to taste. Set aside.
- Heat the oil in a saucepan over high heat and saute the onion until lightly browned, about 5 minutes. Add the guajillo chiles sauce and chicken stock and bring to a boil. Reduce the heat and simmer for 20 more minutes until thickened and taste for salt season.
- ASSEMBLE ENCHILADAS: Preheat Oven to 350ºF. Saute chorizo and onion in a skillet over high heat, breaking up the meat until the meat is thoroughly cooked about 10 minutes.
- Stir in the potatoes and remove from the heat. Heat about 1 cup of oil in skillet. Use a pair of tongs and dip a tortilla in the oil for a few seconds until softened.
- Transfer to a plate atop a few layers of paper toweling to drain. Place 3 to 4 tablespoons of the filling on each tortilla and roll them up tightly.
- Spread about 1 cup of the guajillo sauce in the bottom of a large baking dish and place the enchiladas seam-side down in the dish.
- Cover with about 2 cups of the sauce and sprinkle with the shredded cheese.
- Bake in oven for 15 to 20 minutes until cheese is melted and enchiladas are heated through.
- Serve with Mexican rice, Charro beans or refried and some sour cream, shredded cheese and avocado slices on top. Mmmmmmm -- delicious!.
Nutrition Facts : Calories 979, Fat 65.8, SaturatedFat 23.4, Cholesterol 134.7, Sodium 3111.5, Carbohydrate 52.7, Fiber 6.6, Sugar 7, Protein 44.5
CHORIZO & EGG ENCHILADAS WITH A GREEN CHILE SAUCE
Breakfast? Lunch? or Dinner? I love to serve this any time of the day. This a great brunch which can be put together the night before and then cooked that morning. Or make breakfast for dinner. This is definitely hearty enough for dinner. I often serve this with my spicy black beans and a tomato avocado salad, or for breakfast ... serve with a nice fresh fruit salad and some pan fried potatoes. And don't forget the traditional condiments, sour cream for me, but you can add olives or anything else you want. The green chili sauce for me is what makes this dish ... Yes, you can make your own, and I often do - it is wonderful. But, for this dish, I often just buy a jar at the store. There are some descent brands out there and it works just fine for this. Also you can get some very nice brands at your local Ethnic markets. And, don't forget all your favorite garnishes. When I make this for dinner, I set out the garnishes just like a taco bar so everyone can just help themselves. Also if you serve this with black beans or even diced potatoes, the garnishes are great on those as well. It is just something fun and different. One NOTE: You can make this the night before and refrigerate and cook it the next morning. The only thing I did was to make sure I put a layer of plastic wrap and then the foil to male sure they didn't dry out.
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 10 Enchiladas, 5-10 serving(s)
Number Of Ingredients 20
Steps:
- Chorizo -- To a large sauce pan, add 1 teaspoon olive oil and bring to medium heat. Add the chorizo and saute until golden brown breaking up the chorizo as it cooks. Cook until golden brown and remove to a plate lined with a paper towel to drain.
- Eggs -- Now in the same pan, remove most of the drippings from the chorizo, but I do keep just a little - 1 teaspoon, just for a little flavor. Then I add in the butter, onions, garlic, red pepper, jalapeno and cook until tender and soft. No need to brown them, you just want them soft. Then add in the eggs, salt, pepper and cook until you get a soft scramble. Remember -- they are going to be baked so don't over cook them. Right at the end, toss in the scallions and mix to combine.
- Tortillas -- I wrap 5 at a time in a damp paper towel and microwave for just 30 seconds until lightly warm which makes them plyable. You can also wrap in foil and use the oven if you prefer.
- Filling -- Add the chorizo into the egg mixture and put a heaping spoon into each tortilla. Take 1 1/2 cups of the cheese and divide among the 10 tortillas. Fold over from one edge, tuck the sides in and finish rolling.
- Casserole -- In a 13x9" pan, spray with Pam or a non stick spray. Add 1 can or approximately 10 oz of the enchilada or chile sauce in the casserole dish and place the rolled enchiladas seam side down. Top with the remaining sauce and cheese.
- Bake -- In a 350 degree oven for 15-20 minutes covered with foil until the sauce is bubbly and the cheese is melted. Remember, everything is cooked. I bake mine on the middle shelf.
- Serve -- I love to squeeze fresh lime over the top and then serve family style and let everyone help themselves to the garnishes. Anything goes! This is just a wonderful brunch, lunch or dinner. Recipe #389419, are great with this dish for dinner, but so is rice, salad, or just about anything. Have fun and ENJOY!
Nutrition Facts : Calories 1147.1, Fat 48, SaturatedFat 14.7, Cholesterol 460.8, Sodium 2492, Carbohydrate 132.6, Fiber 9.4, Sugar 7.3, Protein 43
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