Enchiladas Red Chili Food

ENCHILADAS (RED CHILI)

Steps:

• Fry corn tortillas in deep fat to soften.
• Immerse in chili sauce and place on a warm oven-proof plate.
• Sprinkle with grated cheese and chopped onion.
• Cover with red chili sauce and place another tortilla on top.
• Repeat the process then pour enough chili sauce over them to cover tortillas.
• Three tortillas make one serving.
• A fried egg is traditional on top of each enchilada.

EASY RED CHICKEN ENCHILADAS

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.

BEEF ENCHILADAS WITH SPICY RED SAUCE

Steps:

• To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
• Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
• While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
• Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
• Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.

NEW MEXICO-STYLE RED CHILE ENCHILADAS

Steps:

• Oil a 9-inch square baking dish.
• Dip tortillas in the red chile sauce, to make pliable, and place 4 on the bottom of the dish.
• Sprinkle with 1/4 cup onions.
• Sprinkle with 1/3 of the cheese.
• Repeat layers 2 more times, ending with cheese.
• Bake at 350ºF.
• for 30 minutes, or until hot and the cheese is golden.

ENCHILADAS ROJAS RECIPE

Steps:

• Let's start first with the enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.
• Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.
• Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
• After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add 1/2 cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside.
• Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them. Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add oil little by little as needed. To much oil will get a soggy tortilla.
• Dip the tortilla into the enchilada sauce to lightly coat each side.
• Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed. Place fried tortillas in a dish while you make the rest of the tortillas to keep warm in the oven.
• To assemble the red enchiladas, first, place the filling in the center of the tortilla and fold it. Sometimes I place a meat filling into the center of the tortilla and then roll it, like in the pictures above.
• Sprinkle the enchiladas with the cheese and onion. Add the garnish of your choice and enjoy!
• If you decide to add the potatoes and carrots as a garnish: Peel potatoes and carrots, cut into cubes and boil until almost tender but still firm. Then drain and cool.
• Use the same frying pan where you fried the red enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan. Season with salt and garnish with cheese.

CHILI STUFFED ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable.
• Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish.
• Fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). Roll each tortilla and place seam side down in the sauce-lined pan.
• Pour remaining enchilada sauce over the stuffed tortillas, being sure to completely cover all of them. Use a spoon to spread over any exposed areas.
• Warm queso slightly then drizzle lightly over tortillas.
• Finish by topping with shredded cheese.
• Bake at 350F for 30 minutes, until sauce is bubbly.
• Serve with a dollop of sour cream, if desired.

ENCHILADAS ROJAS, RED CHILE ENCHILADAS

Steps:

• 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.
• Now that you have everything smoky and charred, tear the chiles in pieces. Chop the onion. Peel the garlic. Heat the lard or vegetable oil in a pot over medium-high heat. Add the chiles, onions and garlic and saute for a minute or two. Pour in the stock, add the cumin and oregano and bring to a simmer. Add salt to taste and simmer gently until the chiles are soft, about 20 minutes.
• Puree the sauce in a blender. This sauce can be made up to a week in advance and stored in the fridge.
• Make the filling. Cut the meat into pieces about the size of your fingernail. Salt well. Mix with about 1/4 cup of the red chile sauce, the chopped sage as well as about 5 ounces of cheese and the minced white onion.
• Prep the tortillas. Heat the tortillas on a comal or other heavy skillet until they blacken a little. Then put them in a tortilla warmer, or stack on a plate and put a bowl over them. Let them steam a few minutes before building the enchiladas.
• Build the enchiladas. Pour a little red chile sauce into a casserole dish. Dip a tortilla in the red chile sauce briefly and shake off the excess. Fill a tortilla with a little of the filling and roll it up. Place seam-side down on the casserole. Repeat until you're done. You should get about 15 tortillas.
• Pour more red chile sauce over the enchiladas and top with lots of the shredded cheese. Bake at 350°F for 25 minutes and serve.

CHICKEN ENCHILADAS WITH RED CHILE SAUCE

Steps:

• Adjust an oven rack to the middle position and heat the oven to 400 degrees. Combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.
• Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes. Transfer the chicken to a plate; set aside to cool. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible. Season the sauce with salt and pepper to taste.
• Once the chicken is cool enough to handle, shred into bite-sized pieces. Toss together the shredded chicken, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, the jalapeños, and cilantro, and season with salt and pepper to taste.
• Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.
• Lightly spray the tops of the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
• Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Serve, passing the remaining 1 cup sauce and the lime wedges separately.

HOMEMADE RED ENCHILADA SAUCE RECIPE

Steps:

• Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
• Allow chiles to cool and then remove stems, seeds, and veins.
• Char the onion, tomatoes, and garlic in a hot pan.
• Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
• Bring to a boil and then reduce the heat to low.
• Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
• Blend the chiles, onion, tomatoes, garlic, oregano marjoram, and the soaking water until smooth. It usually takes about a minute.
• Add water little by little if necessary to blend. You may have to blend in two batches
• Strain the mixture.
• Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
• Reduce the heat and simmer for 30 minutes until the sauce has thickened.
• Add salt to taste.
• Allow the sauce to sit for at least 2 hours so that the flavors meld.
• Warm the sauce before serving.

AUTHENTIC ENCHILADA SAUCE

Steps:

• Start with that all important step: Roasting! Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Don't add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. It's better to under-toast than to over-toast them as they will become very bitter if scorched. Remove and set aside. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
• Remove the stems from the peppers (using gloves if you're using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it's the membranes not the seeds that are hot, the seeds are bitter). Place the peppers in a bowl.Pour the boiling water over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
• Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.Note: At this point determine for yourself whether your sauce needs to be strained. I use a Vitamix blender which does an excellent job of blending the sauce to a very smooth puree, so I don't bother straining it.
• Time to cook the sauce: Heat a tablespoon or so of oil to a pot then add red sauce. Simmer it uncovered for about 30 minutes. Add a little more water if you prefer it thinner. The sauce should be the thickness of heavy cream.Optional: For an added flavor touch, add a small piece of semi-sweet chocolate at the end and stir until melted.If the sauce is very bitter, add a touch of brown sugar. SEE NOTE.
• Store in the fridge for up to 2 weeks or freeze it for several months. I like to freeze about a cup of it per freezer bag so I can conveniently grab a bag as needed.Makes approx. 5-6 cups.

CHICKEN ENCHILADAS WITH RED CHILI SAUCE

Steps:

• Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with 2 cups of cheese and jalapenos in medium bowl and set aside.
• Adjust oven racks to upper and lower-middle positions and heat oven to 300° F.
• Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce.
• Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.
• Place warm tortillas on counter-top. Increase oven temperature to 400° F. Place ⅓ cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Sprinkle remaining 3/4 cup of cheddar cheese down the center of the enchiladas.
• Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, garnishing with sour cream, avocado, lettuce, lime wedges, etc. Yield: 4 to 5 servings.

RED MEAT CHILI ENCHILADAS

Steps:

• In a small skillet heat the oil over moderate heat until hot, but not smoking. Using tongs, dip the corn tortillas, 1 at a time, into the oil for 5 seconds to soften. Remove the tortillas from the oil, letting the excess oil drip off. Put them on a paper-towel lined sheet tray to absorb the oil as they cool. Once they are cool enough to handle, take 1 tortilla at a time and build the enchiladas.
• Preheat the oven to 350 degrees F.
• Put a mound of the shredded meat (about 1/4 cup), a tablespoon of Jack cheese, a tablespoon of onions, and a pinch of chopped cilantro on each tortilla and roll up to enclose.
• In a shallow 3-quart baking dish, coat the bottom with 1 cup of the chili sauce. Arrange the tortillas, seam side down, in a single layer in the dish. Pour the remaining cup of sauce over the enchiladas and cover them with the remaining Jack cheese.
• Bake the enchiladas until the cheese is melted and bubbly, about 15 to 20 minutes. Sprinkle the enchiladas with the remaining cilantro and serve with the Mexican crema and Cotija cheese.
• On a sheet tray or baking pan, arrange the onion, tomatillos, tomatoes and garlic and drizzle with olive oil. Place under a broiler and char the vegetables, about 5 to 7 minutes. Keep an eye on them; you want them charred but not burned.
• In a dry heavy bottomed skillet dry toast the chiles until soft and fragrant. Remove the chiles from the pan, discard the stem and seeds and plunge them into a bowl of hot water to soften.
• Add the soaked chiles, roasted vegetables and the chicken stock to a blender. Blend the mixture until very smooth. If the mixture is too thick you can always thin it with a little of the chili soaking water. Season with salt and pepper, to taste.
• In the same skillet you toasted the chiles, toast the spices until fragrant, 2 to 3 minutes, and then grind them in a spice grinder.
• In a bowl, mix the ground spices with the 1/4 cup extra-virgin olive oil to form a paste. Rub this paste all over the flank steak and allow it to marinate for 30 minutes. After 30 minutes, season the steak with salt and pepper, to taste.
• Preheat the oven to 350 degrees F.
• Preheat a grill or a grill pan on medium-high. Grill the flank steak, for 3 minutes on each side, to char the steak.
• Put the steak in a roasting pan, pour the chili sauce over the steak, and cover the pan with foil. Put the pan in the oven and roast for 1 hour.
• Remove the steak from the pan, shred the meat and reserve the sauce.

TRADITIONAL NEW MEXICO RED CHILE CHEESE "STACKED" ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
• To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
• Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.

CHEESE ENCHILADAS WITH RED CHILE SAUCE

Steps:

• To prepare sauce: Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (The sauce should be thick enough to coat a spoon lightly.)
• To prepare enchiladas: Preheat oven to 400 degrees F. Coat a 7-by-11-inch (or similar-size 2-quart) baking dish with cooking spray.
• Combine beans and yogurt in a small bowl.
• Spread about 1/4 cup of the sauce in the baking dish. Arrange 4 tortillas in the dish, overlapping them to cover the bottom. Top with half the bean mixture, using the back of a spoon to spread it thin. Scatter 2/3 cup cheese and 2 tablespoons onion on top of the beans. Top with one-third of the remaining sauce, 4 tortillas, the remaining bean mixture, 2/3 cup cheese and the remaining
• 2 tablespoons onion. Spread half of the remaining sauce on top and cover with the remaining 4 tortillas. Top with the remaining sauce and the remaining 2/3 cup cheese.
• Bake the enchiladas until hot and bubbling, 15 to 20 minutes. Let stand for 5 minutes before serving. Serve with additional minced onion, if desired.

CHEESE ENCHILADAS IN RED CHILE GRAVY

Steps:

• Make gravy:.
• Toast cumin in a large skillet over low heat, until fragrant, 2 minutes. Transfer to cup; set aside. Add ancho chiles to skillet and heat over low heat until chiles become pliable and fragrant, 3 to 5 minutes. Transfer to large bowl and cover with hot tap water; let stand 15 minutes, until very soft. Drain liquid from chiles. Discard stems and seeds; chop chiles.
• Heat oil in a small Dutch oven or medium saucepan over medium heat. Add cumin with onions, garlic, serrano and oregano and cook until vegetables soften, 5 minutes. Stir in chopped ancho chiles, broth, coffee and salt. Bring mixture to boil; sprinkle in masa harina. Reduce heat to medium-low and simmer mixture, partially covered, 1 hour. Transfer mixture to blender and puree. Return gravy to Dutch oven and keep warm on low heat. Makes 3 cups. (Can be made ahead. Cool. Cover and refrigerate up to 2 days. Reheat in a saucepan to a simmer.).
• Heat oven to 350 degrees F.
• Wrap warm tortillas in foil. Spoon 1 cup warm gravy into the bottom of a 13x9-inch baking dish. Place 1/4 cup cheese in center of one warm tortilla and roll up (keep remaining tortillas wrapped). Place enchilada seam side down in prepared dish. Repeat with remaining tortillas and cheese. Pour remaining 2 cups gravy over enchiladas. Cover dish with foil and bake until cheese has melted and gravy is hot, about 15 minutes. Garnish top with onion, if desired. Serve immediately.
• Makes 4 servings.
• NOTE: Time does not include standing time.

TURKEY ENCHILADAS WITH RED CHILI SAUCE

Steps:

• To make the enchiladas:
• In a small skillet heat the oil over moderately high heat until it is hot but not smoking, in it cook the tortillas, 1 at a time, for 5 seconds, or until they are softened but not crisp, and transfer them with tongs, letting the excess oil drip off, to paper-towel-lined baking sheets to drain. On each tortilla mound 1/4 cup of the turkey, 1 tablespoon of the Cheddar, 1 tablespoon of onion, and 1 teaspoon of the chopped coriander, roll up the tortillas jelly-roll fashion, and arrange the enchiladas, seam sides down, in a shallow 3-quart baking dish. Pour the chili sauce over the enchiladas, sprinkle the enchiladas with the remaining 2 1/4 cups Cheddar, and bake them in a preheated 350°F. oven for 15 to 20 minutes, or until the cheese is bubbly. Sprinkle the enchiladas with the remaining chopped coriander. Serve the enchiladas with the avocado, peeled and diced, and the coriander sprigs.
• To make the red chili sauce:
• In a large saucepan simmer the chilies, the onion, and the garlic in the water for 20 minutes. Transfer half the chilies, the onion, and the garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and purée the mixture until it is smooth. Force the purée through a sieve into a bowl, pressing hard on the solids with a spoon. Repeat the procedure with the remaining chilies and 3/4 cup of the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled.
• Makes about 3 1/2 cups.