Vegetable And Cheese Enchiladas With Ancho Tomato Sauce Food

THE BEST VEGETARIAN ENCHILADAS

Steps:

• Combine onion, garlic, green pepper, 1 tablespoon of olive oil, and 1/4 teaspoon of sea salt and pepper in a large skillet
• Sautee on medium high heat for 6-8 minutes, until onion becomes translucent
• Add frozen corn kernels and sautee an additional 4-5 minutes, as corn defrosts
• Add drained beans, cream cheese, 1/2 cup shredded mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime
• Add salt and pepper to taste (I used an additional 1/2 teaspoon of each)
• Build enchiladas using filling and place in a baking dish
• Cover with enchilada sauce and remaining mexican cheese
• Bake at 350 for 20-25 minutes, or until cheese becomes slightly crispy (turn up the heat if necessary towards the end for desired crisp) I broil on low the last couple of minutes to make the cheese browned, but if you do this be sure to watch closely so that you don't burn it.
• Serve topped with fresh lime juice and avocado slices
• Enjoy!

VEGETABLE AND CHEESE ENCHILADAS WITH ANCHO-TOMATO SAUCE

Steps:

• Lay a piece of aluminum foil on the bottom of a cast-iron skillet (for easier cleanup, as juices have a tendency to weep and scorch the pan) and set it over medium heat. Place the ancho chile on the foil and cook about 2 minutes, turning once, until the chile smells toasty. Remove the chile and set aside, then add the onion and garlic and cook 10-15 minutes, turning the vegetables once or twice as they brown. Or place the vegetables on a baking sheet under a broiler and cook 6-7 minutes, turning them once halfway through the cooking process.
• Discard the stem and seeds from the cooled chile and tear it into pieces. Place the chile in a small bowl, cover with hot water, and add the vinegar. Let it soak for about 10 minutes. Peel the garlic cloves and place them in a food processor or blender along with the onions.
• Char the tomatoes in the same pan on the foil or under the broiler, turning several times so they are evenly blistered, about 10 minutes. Chop the tomatoes (skin and all) and add to the food processor. Save the chile soaking liquid and add the pieces of chile. Pulse to blend the sauce thoroughly. If necessary, add a little of the chile liquid to thin the sauce (it should have the consistency of thick tomato juice). Season to taste with salt. Heat the olive oil in a medium saucepan and carefully pour in the sauce. Cook, stirring, over medium-high heat for about 10 minutes. The sauce will darken and thicken a little.
• Add some water or, preferably, Chicken or Vegetable Stock to adjust the consistency. Simmer gently for about 5 more minutes and adjust the seasoning to taste. Hold the sauce at room temperature while you make the vegetable filling. (Alternatively, the sauce can be made a day in advance.)
• Heat 1 tablespoon oil in a large skillet over medium-high heat. When the pan is very hot but not smoking, add the onion and poblano and toss to coat evenly with oil.
• Cook for 4-5 minutes, then scrape the vegetables into a large bowl and return the skillet to the heat. Heat another tablespoon of the oil; add the mushrooms and cook, tossing or stirring, until they are wilted and starting to get brown and crispy, 3-4 minutes. Stir in the oregano and coriander. Season with a little salt and add to the bowl of vegetables. Heat the remaining tablespoon of oil, toss in the zucchini pieces, and cook for 4-5 minutes, or until tender. Season with salt, stir in the scallions, and scrape the zucchini into the bowl with the other vegetables. Grind a little black pepper over the vegetables and stir in the cilantro.
• Preheat the oven to 350°F.
• Use a pastry brush to grease a 13 × 9-inch baking pan or shallow oblong baking dish with vegetable oil. Ladle about 1/2 cup of the sauce into the bottom of the greased pan and spread evenly. Place about half the remaining sauce in a 10-inch skillet and warm gently. Submerge one tortilla in the sauce and let it warm until it is soft and pliable (about 5-10 seconds), then lift it out, draining the excess sauce back into the skillet. Place the tortilla on a work surface, spoon on about 3 tablespoons of the vegetable mixture, sprinkle with a little cheese, and roll it up into a snug cylinder. Place the enchilada seam side down in the baking pan. Fill more tortillas in the same manner. They should fit snugly in the pan, in one layer. Pour the rest of the sauce over the enchiladas and sprinkle with the remaining cheese. Bake for about 15 minutes, until they are hot all the way through and the cheese is bubbly. Garnish with onion, cilantro, and jalapeños and serve.

VEGETARIAN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
• For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
• Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
• For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

WILD MUSHROOM ENCHILADAS WITH ANCHO CHILI-CREAM SAUCE

Steps:

• Bring 2 cups water to boil in small saucepan. Remove saucepan from heat, add chilies and soak 30 minutes. Drain chilies, reserving 6 tablespoons soaking liquid. Cut stems off chilies. Cut chilies open. Scrape out seeds and discard. Combine chilies, 6 tablespoons reserved soaking liquid and garlic in blender and puree until smooth.
• Preheat oven to 350°F. Combine cream and chili puree in heavy large skillet. Bring to boil. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with salt. Strain sauce; return to skillet. (Sauce can be made 1 day ahead. Cover and chill.)
• Melt butter in another heavy large skillet over medium heat. Add onion and mushrooms and sauté until onion is translucent and mushrooms are tender, about 5 minutes. Add cheese, cilantro, tomatoes and 3 tablespoons cream sauce. Simmer until just heated through, about 4 minutes. Stir in avocado. Season filling with salt and pepper. Remove from heat.
• Bring remaining cream sauce to simmer over low heat. Cook 1 tortilla in cream mixture until softened, turning to coat, about 15 seconds. Carefully transfer tortilla to baking sheet. Repeat with remaining tortillas. Cover remaining sauce and keep warm. Spoon generous 1/3 cup filling down center of each tortilla. Roll up tortillas, enclosing filling completely. Arrange seam side down on same baking sheet. Cover enchiladas with foil.
• Bake enchiladas until heated through, about 10 minutes. Transfer to plates. Spoon some sauce atop each. Serve, passing any remaining sauce separately.

CHEESE ENCHILADAS IN YUMMY RED SAUCE

Steps:

• SAUCE:.
• Place garlic in cold, non-reactive (non-aluminum - use non-stick or ceramic lined) large sauce pan with oil. Bring up to a medium heat, stirring so that garlic doesn't scorch. Sauté for 1 minute, then add onions. Add remaining dry spices (through parsley) and sauté for 3-4 minutes, to develop oil & spices' flavors. Add remaining ingredients, except cilantro. Simmer gently on low for 30 minutes. Add cilantro at the end. Cool, and then chill overnight in fridge to let flavors meld.
• ENCHILADAS:.
• Preheat oven to 350º. Spray a 9 x 13 lasagna pan thoroughly with Pam. Spread 1 cup of enchilada sauce in bottom of baking pan.
• Combine cheeses, chilies, onions, and olives in large mixing bowl, tossing gently to thoroughly mix.
• Stuff and roll enchiladas with 2/3 of the cheese mixture. Place them, seam-side down in pan - in two rows of 4-5; long the long side of the pan. When all are in pan, pour remaining enchilada sauce FIRST over the outside edges (as they will dry out if not covered), then once down the center. Spread remaining cheese mixture on the two "lanes" that remain uncovered by sauce. Bake, uncovered for 25-30 minutes, until bubbly and melted. Cool for 5 minutes to re-congeal before serving. Makes 8-10 enchiladas, serving 4-6 people.
• For Vegetarian option use Vegetable broth.

INSTANT-POT ANCHO CHILE SAUCE

Steps:

• Prepare the chiles:
• Pull or cut off the stems from the chiles and remove as many seeds as possible. Put the chiles in the Instant Pot. Be sure to thoroughly wash your hands after handling the chiles.
• Pressure cook:
• Add the garlic, water, salt, sugar, oregano, and cumin to the Instant Pot. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 8 minutes. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure. Unlock and remove the lid.
• Finish the sauce:
• Pour the sauce into a blender. Add the vinegar and blend until smooth, being careful to hold the lid on. Use immediately, or store in a covered container in the refrigerator for up to a week or in the freezer for up to a month.