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.
CHEESE ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
- Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
- Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
- Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
- Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
- Let the mixture cool slightly, then transfer to a blender and puree until smooth.
- The sauce will keep in the refrigerator for up to a week and can also be frozen.
CHEESE-CRUSTED FAJITA VEGGIE QUESADILLAS
Provided by Molly Yeh
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the peppers, onion and zucchini. Season with the smoked paprika, salt and pepper. Toss to coat with the oil. Cook, stirring occasionally, until the vegetables are softened and browning, 10 to 12 minutes. Add the garlic and oregano and stir to combine. Cook until fragrant, 1 to 2 minutes. Turn off the heat.
- Heat a large nonstick pan over medium-high heat. Grease the pan with the cooking spray. Carefully place a tortilla in the hot pan. Add 3 tablespoons cheese to half of the tortilla, spreading the cheese to the edges and allowing some to spill over to create a cheesy crust. Top with a hearty spoonful of the cooked pepper mixture, then top with another 3 tablespoons cheese. Fold the bare half of the tortilla over the cheese and pepper filling. Press down to flatten with a spatula. Cook until the cheese is melted and crusty and the tortilla is browned, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Remove to a serving platter. Season with salt and a squeeze of lime. Repeat with the remaining tortillas, peppers and cheese, wiping down the pan as needed. Serve with sour cream and salsa for dipping, if desired.
ULTIMATE CHEESY ENCHILADAS
Provided by Jeff Mauro, host of Sandwich King
Time 45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
- Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
- Preheat the oven to 375 degrees F.
- Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
- Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.
MOLLY'S CHEESE ENCHILADAS
Another Great-grandma recipe my Mom taught me to prepare! The tortillas (always white flour Mom says) were prepared from scratch and the red enchilada sauce from scratch, too! Mom had no idea what type of dried chilies Great-Grandma used for her enchilada sauce, but since Molly was Spanish we can safely assume the chilies were a mild variety. I do want to prepare these someday using corn tortillas...
Provided by COOKGIRl
Categories < 60 Mins
Time 55m
Yield 12 enchiladas
Number Of Ingredients 20
Steps:
- *NOTE: The cheese used was probably a white mild cheese from a local Mexican merchant in early California. We can guess that the type of cheese used was one of several (or similar): blanco, fresco, requeson, etc. Mild American cheese such as California Monterey Jack will work fine as will a medium sharp white cheddar. I always use a combination of different cheeses-Jack, fresco, etc. For the sauce I used a recipe from another site, with a few adjustments-most especially using dried chilies for chili powder, etc. Just remember when choosing dried chilies, to choose ones that are mild to medium in the hotness category.
- SAUCE: Dry roast the chilies in a clean, dry cast iron skillet over medium heat until fragrant but not burnt, about 8 minutes. Remove from pan and cool. Once cool enough to handle, stem, seed and remove membrane.
- Soak the chilies in 2 cups of water for 20 minutes. Important: **Drain but reserve soaking liquid**.
- Coarsely chop the chilies.
- Heat the oil in a large sautè pan over medium heat. Sautè the onion and garlic just until softened, about 2 minutes.
- Stir in the flour using a wire whisk and cook for 1 minute, then add the prepared chilies and cook for 1 more minute. Gradually whisk in the reserved chili soaking water through a sieve, stirring well to make sure you remove all the lumps, then stir in the tomatoes and cinnamon. Season with salt to taste.
- Reduce heat to low, cover and simmer for 15 minutes.
- Once the sauce has simmered 15 minutes, using an immersion blender, puree until smooth. If sauce is too thick, just add a little water or weak broth to thin. Season with salt to taste. If too bitter, add the sugar to neutralize any bitterness.
- ENCHILADAS: Begin by oiling a 13" x 9" ovenproof casserole dish. Spread a small amount of the enchilada sauce in the bottom of the casserole dish just enough to cover the entire area. (It may be necessary to use two baking dishes to fit all the enchiladas.).
- In a small skillet, lightly saute the onion and garlic in a little bit of oil just until softened. Set aside to cool slightly.
- In a large bowl combine the cooled mashed eggs, cheese, olives, onions and garlic. Stir to mix.
- Take one tortilla, quickly and lightly dip on both sides in the warmed enchilada sauce. Do not allow to soak in the sauce or the tortillas will break apart.
- For each tortilla, place approximately 1/4 cup heaping of the cheese mixture. Roll up and place enchilada seam side down in the casserole dish.
- Continue with the remaining tortillas until all are stuffed.
- Preheat oven to 350 degrees.
- Using a soup ladle, evenly spoon the remaining sauce over the enchiladas, making sure the edges of the tortillas are covered with sauce so the enchiladas do not dry out during baking.
- Sprinkle about 1/2 cup of grated cheese evenly on top. Cover casserole dish with aluminum foil.
- Bake for about 15-20 minutes or only until cheese is melted.
- Remove from oven and let sit 10 minutes. Garnish with green onions.
Nutrition Facts : Calories 212.4, Fat 7.6, SaturatedFat 1.6, Cholesterol 46.6, Sodium 669.9, Carbohydrate 30.2, Fiber 3.1, Sugar 2.8, Protein 6.2
SUPER EASY CHEESY ENCHILADAS
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
Provided by CraftScout
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
- Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
- Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
- Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
- Pour the rest of the sauce on top, spreading it to cover.
- Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
- For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
CHEESE ENCHILADAS
Enchiladas are an essential component of Houston's ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In "The Enchilada Queen Cookbook," Sylvia Casares notes, "for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice" yielding "the quintessential Tex-Mex enchilada."
Provided by Bryan Washington
Categories dinner, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
- Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
- Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
- While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
- Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
- Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
- Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
- Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
- Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
CHEESE ENCHILADAS
I recently tried this recipe from the last issue of Taste of Home and we really enjoyed it. You can substitute any type of cheese you'd like.
Provided by CookingONTheSide
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In large saucepan, combine the first six ingredients.
- Bring to a boil.
- Reduce heat; simmer uncovered, for 4-5 minutes or until thickened, stirring occasionally.
- Spoon 2 T sauce over each tortilla.
- In large bowl, combine the Monterey Jack, 1 cup cheddar cheese, onions, sour cream, parsley, salt and pepper.
- Place about 1/3 cup down the center of each tortilla.
- Roll up and place seam side down in 1 greased 13x9x2-inch baking dish.
- Pour remaining sauce over top.
- Bake, uncovered, at 350 degrees, for 20 minutes.
- Sprinkle with remaining cheddar cheese.
- Bake 4-5 minutes longer or until cheese is melted.
- Garnish with lettuce, olives and sour cream, if desired.
Nutrition Facts : Calories 409.4, Fat 22.1, SaturatedFat 12.1, Cholesterol 50, Sodium 989.3, Carbohydrate 35.9, Fiber 3.1, Sugar 4.3, Protein 17.4
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ENCHILADAS FOR TWO RECIPE - MOLLY YEH
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- Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion and bell pepper over moderate heat until softened, 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend the mixture in a food processor or blender until smooth. Return the tomato to heat, and bring to a simmer. Add the chicken breasts and cook, covered, for 10 minutes. Flip the chicken breasts, cover and cook for 10 minutes, until the chicken is no longer pink and cooked through. Transfer the chicken to a cutting board and use two forks to shred it.
- In a large bowl, combine the chicken with the corn, 1/2 cup of the tomato sauce and 1/2 cup of the cheese.
- Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 15 to 20 seconds.
- Spread a thin layer of sauce on the bottom of a 4-by-eight-inch glass baking dish. Arrange the tortillas on a work surface. Divide the chicken mixture between the two tortillas. Roll up the tortillas and arrange in the baking dish. Top the enchiladas evenly with the remaining sauce. Sprinkle the tops of the enchiladas with the remaining 1/4 cup of cheese. Bake for 15 to 20 minutes, until the enchiladas are hot and the cheese is melted.
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- Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion and bell peppers over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Set aside 1 cup of the tomato mixture. Blend the remaining mixture in a food processor or blender until smooth. Return the tomato mixture to heat and simmer for 20 minutes.
- Place the reserved 1 cup of sauce in a large bowl. Stir in the 2 cans of beans and 2 cups of cheese.
- Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
- 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 about 3/4 cup of the bean mixture onto each tortilla. Roll up the tortillas and arrange them in the baking dish. Top the tortillas evenly with the remaining sauce. Sprinkle the tops of the enchiladas with the remaining cup of cheese. Bake for 15 to 20 minutes, until the enchiladas are hot and the cheese is melted.
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- Preheat oven to 350º. In a large saucepan, heat 2 tablespoons of the olive oil. Cook 1 of the onions over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return the tomato mixture to heat and simmer for 20 minutes.
- In a large skillet over moderately high heat, brown the beef with the remaining onion, 1 teaspoon of salt, and a few turns of pepper, breaking up with a spatula or wooden spoon.
- In a large bowl, combine the beef, 1 cup of the sauce, 1 cup of the cheddar and the minced green onions.
- Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
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