AUTHENTIC MEXICAN ENCHILADAS RANCHERAS
Steps:
- Gather the ingredients.
- Place dried red chile in a bowl and cover with hot water. Soak for 10 to 20 minutes.
- When chile is softened, remove stem. Cut the chile lengthwise. Use a spoon to scrape out the seeds and white stringy areas and discard. Cut chile into long pieces about 1/4 inch across, and then cut the strips into 1/4-inch-size pieces.
- Heat two tablespoons of oil or lard in a large saucepan over medium heat.
- Add onion and pepper and cook until they begin to soften, about 3 minutes.
- Add tomatoes, chile, garlic, cumin, and oregano and cook for an additional five minutes, stirring. Add salt and pepper, to taste. Cover pan and keep it over low heat to stay warm while you prepare the tortillas. Note: If you prefer a smooth version of the sauce, you can use a handheld immersion blender to blend it in the pan until it reaches your desired consistency. If using a jar-style blender, let the sauce cool to near room temperature before attempting to blend it. You can then reheat the sauce over low heat.
- Add remaining cooking oil to a medium-sized frying pan to coat the bottom. Heat cooking oil over medium-high heat.
- Place a tortilla in the hot oil, and cook for about 10 to 15 seconds. Flip it over and add 1/4 cup cheese down the center. The cheese will begin to melt. Cook the tortilla for about another 10 seconds.
- Flip it over and add 1/4 cup cheese down the center. The cheese will begin to melt. Cook the tortilla for about another 10 seconds.
- Remove it from pan and place on absorbent paper to absorb some of the oil.
- Wrap one side over cheese, and then the other side, so that cheese is now rolled up inside of tortilla.
- Quickly cook another tortilla and cheese, transfer to paper towels, and then place on a serving plate. Repeat process until all tortillas have been cooked, adding more oil as necessary.
- To serve, pour about 1/2 cup of sauce over pairs of enchiladas. These enchiladas are great plain or topped with cream, guacamole , and/or a sprinkle of chopped fresh onions and fresh cilantro leaves. Serve alone on the plate on alongside some Mexican rice and/or beans.
Nutrition Facts : Calories 694 kcal, Carbohydrate 44 g, Cholesterol 62 mg, Fiber 9 g, Protein 21 g, SaturatedFat 14 g, Sodium 752 mg, Sugar 12 g, Fat 51 g, ServingSize 4 servings, UnsaturatedFat 0 g
VEGETABLE ENCHILADAS
Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Pepper Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
- Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
- Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
- Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
Nutrition Facts : Calories 405 g, Fat 19 g, Fiber 7 g, Protein 19 g
SARAH'S CREAMY VEGGIE ENCHILADAS
These enchiladas are full of fresh vegetables and my ace in the hole - cotija cheese. Sour cream makes a nice saucy filling. My vegetarian husband gives these 5 stars; I hope you like them, too! These go great with a side of black or pinto beans and a salad with chopped tomato and avocado. Enjoy!
Provided by Saz
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a skillet over medium heat. Add onion and bell pepper; cook until edges are golden, 5 to 7 minutes. Add zucchini, serrano chile, and corn kernels. Cook until slightly browned, about 5 minutes more.
- Add spinach, garlic, paprika, salt, and cumin. Cook for 1 minute stirring constantly. Add sour cream, 1/2 cup cotija, and sour cream. Stir to combine. Remove vegetable mixture from heat and set aside.
- Pour a thin layer of enchilada sauce into a 9x13-inch baking dish.
- Heat a small skillet over medium heat and warm tortillas 1 at a time until softened, about 10 seconds each. Transfer warm tortillas to a plate and keep warm under a towel.
- Spoon 1/3 cup vegetable mixture into 1 tortilla. Fold sides in like a taco and place, seam-side down, into the enchilada sauce in the baking dish. Repeat with remaining tortillas and vegetable mixture.
- Pour remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle remaining cotija cheese on top.
- Bake in the preheated oven until slightly bubbly and golden at the edges, about 20 minutes. Remove from oven and cool at least 10 minutes before serving.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 46.2 g, Cholesterol 34.2 mg, Fat 20.9 g, Fiber 7.8 g, Protein 12.3 g, SaturatedFat 9.3 g, Sodium 786.6 mg, Sugar 4.9 g
VEGGIE ENCHILADAS WITH RANCHERO SAUCE
Steps:
- First make your sauce. Saute onions, jalapenos, and fresh tomatos in oil. Salt generously to release the water in the tomatos, it makes a better sauce. If you are using canned tomatos, add them after onions are cooked soft. Then add poblano, tomato sauce and oregano, cover and let simmer. If you use cilantro, don't add it until you are ready to put the sauce on the enchiladas, or it can turn bitter To make enchilada filling: Grate squash and then carrots in food processor, set aside. In a heavy skillet with a lid, saute onion, celery, carrot, garlic, spices and jalapeno in oil until onions soften, 5-7 minutes. Add grated squash on top of sauted mixture, cover and let simmer until squash is steamed, about 10 minutes. In a large bowl, mix cooked veggies with grated cheese. This is the filling for your enchiladas. To assemble enchiladas, first ladle 1/2 cup sauce into a cassarole dish. Heat about 2 T. oil in a small skillet, and sprinkle in a little chili powder. Using tongs, fry tortillas two at a time quickly in hot oil, just long enough to soften. Fresh tortillas will bubble up a little, so watch out for the steam. Set them on a plate and cover while you fry the rest, adding more oil and chili powder to the pan as needed. Put a softened tortilla in the cassarole dish, fill with about 2 T veggies and roll up tightly. Keep going until your dish is full. Pack them in fairly tight, so they will not unroll. Top with just enough sauce to cover all, then with cheese down the center of the pan so it looks nice. Bake at 350 until bubbly, about 20 minutes. Garnish with chopped cilantro and serve hot.
BREAKFAST ENCHILADA RANCHERO
This is a cross between an enchilada and huevos rancheros. Scrambled eggs are combined with seasoned ground beef and wrapped inside a tortilla, which is partially covered with salsa and cheese and baked. I thought something like this would already be posted, but alas, it is not.
Provided by threeovens
Categories Breakfast
Time 35m
Yield 5-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter over low heat in a large skillet and add scrambled eggs; cook until set and set aside.
- Brown ground beef in skillet, season with cumin, chili powder, salt and pepper; add broth and cook until liquid evaporates.
- Pour half the salsa in a 13 x 9 inch baking dish.
- Place about 1/8 cup ground beef and 1/8 cup scrambled egg in each tortilla; roll up and place in baking dish seam side down.
- Top with remaining salsa, sprinkle with cheese, and bake at 350F until heated through and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 667.2, Fat 37.7, SaturatedFat 16.8, Cholesterol 320.1, Sodium 1584.5, Carbohydrate 41.2, Fiber 3.5, Sugar 4.2, Protein 40
VEGETARIAN SKILLET ENCHILADAS
Whether it's for meatless Monday or your family's everyday vegetarian meal, everyone will be satisfied with these unconventional enchiladas. Garnish with the optional toppings or other favorites like tortilla chips and extra shredded cheese. -Susan Court, Pewaukee, WI
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortillas., Bring to a boil. Reduce heat; simmer, uncovered, until tortillas are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredients.
Nutrition Facts : Calories 307 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 7g fiber), Protein 14g protein.
RANCHERO ROASTED VEGETABLE ENCHILADAS #RSC
"Ready, Set, Cook! Hidden Valley Contest Entry" Red potatoes, corn and onions tossed with ranch seasoning then roasted to perfection are blended with black beans, spinach and cheese to create an enchilada filing so zesty and robust you won't miss the meat! Roll in soft flour tortillas, smother in cream sauce, then top with cheese and your family will have a new favorite for meatless Mondays!
Provided by Kristy Pea
Categories Black Beans
Time 1h49m
Yield 10 Enchiladas, 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Combine potatoes, frozen corn and onions in large glass bowl. Add olive oil and half of ranch seasoning packet, toss to combine. Spread mixture evenly on a large rimmed baking sheet lined with parchment paper. Roast, stirring once half way through cook time, until vegetables are tender and crisp approximately 30 minutes.
- Meanwhile, Place baby spinach in glass bowl, cover with paper towel and microwave for 2-3 minutes until spinach is wilted. Strain spinach and squeeze out excess water. Strain black beans. Mix together beans, spinach, the remaining ranch seasoning and 2 ounces of shredded cheese. Fold in roasted vegetables.
- Reduce oven temperature to 375 degrees. Lightly oil BOTH an 8 x 11 inch casserole dish and an 8 x 8 casserole dish (or 1 extra-large casserole; I found that the two pans held 10 enchiladas perfectly.).
- Assemble enchiladas by filling tortillas with ½ cup of vegetable mixture, roll and place in casserole dish seam side down.
- Wisk together enchilada sauce and Greek yogurt until smooth. Ladle sauce evenly over enchiladas, top with remaining 6 ounces of cheese. Cover pans with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly. Garnish with cilantro.
Nutrition Facts : Calories 642.4, Fat 27.7, SaturatedFat 11.1, Cholesterol 40.4, Sodium 1411.8, Carbohydrate 79.4, Fiber 8.5, Sugar 12.5, Protein 23.9
VEGETARIAN ENCHILADAS RECIPE BY TASTY
You won't miss the meat in these hearty vegetarian enchiladas! Sweet potatoes and black beans are cooked with garlic, onion, and spices, then wrapped in tortillas and baked with enchilada sauce and lots of shredded Mexican cheese for a melty, saucy dish you won't be able to resist.
Provided by Tasty
Categories Lunch
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- Bring a large pot of water to a boil over high heat. Add the sweet potatoes and cook until fork-tender, 10 minutes. Drain the sweet potatoes through a colander.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder, and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the sweet potatoes, black beans, and salt and cook until warmed through, about 3 minutes.
- Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
- Scoop ½ cup of the sweet potato mixture onto the lower half of a tortilla and roll up. Place seam side-down in the baking dish. Repeat with the remaining filling and tortillas, arranging in a row. Top with the remaining cup of enchilada sauce. Sprinkle the Mexican cheese blend on top.
- Bake the enchiladas for about 10 minutes, until the cheese has melted.
- Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 764 calories, Carbohydrate 99 grams, Fat 27 grams, Fiber 14 grams, Protein 29 grams, Sugar 18 grams
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