Enchilada Casserole With Red Guajillo Chile Sauce Recipes

GUAJILLO CHILI SAUCE

Steps:

• Set a heavy ungreased skillet or griddle over medium heat, lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally until soft when pressed, a few small spots will blacken, about 15 minutes. Cool, slip off skins and roughly chop.
• While the garlic is roasting break the stems off chilies, tear chilies open and remove seeds, for the mildest sauce remove all stringy light colored veins. Finish and remove garlic if you haven't done so. Toast the chilies a few at a time on your medium-hot skillet. Open them flat, lay them on the hot surface skin side up and press flat with a metal spatula (if the temperature is right you will hear a faint crackle), then flip them and do the same (If you press them just long enough they will have changed to a mottled tan underneath, a wisp of smoke is OK but any more than that then there burnt). Transfer chilies to a bowl and cover with hot water and let rehydrate for 30 minutes, pour off all water and discard.
• In a food processor or blender add chilies, garlic, oregano, pepper and cumin, add 2/3 cup of the broth and process to a smooth puree, scraping and stirring every few seconds (In a blender you may need to add a little more broth until everything is moving). With a rubber spatula, work the puree through a medium mesh strainer into a bowl, discard skins and seeds left in the strainer.
• Heat oil in a medium-sized pot (4 quart) over medium heat, when hot enough to make a drop of the puree sizzle sharply add the puree all at once. Cook stirring constantly, as the puree sears, reduces and darkens to an attractive earthy brick red paste, usually about 7 minutes, taste it: You'll know it is done when it has lost that harsh raw-chili edge.
• Stir in remaining 3 cups of broth, partially cover and simmer, stirring occasionally for about 30 minutes. If the sauce has thickened past the consistency of a light cream soup, add more broth. Taste and season with salt and sugar - Salt to brighten and focus the flavors, sugar to smooth any rough or bitter chili edges.
• Covered and refrigerated the sauce will last about a week. If you freeze it you will need to re-boil it to bring back the lovely texture.
• Other chilies you can use - An equal amount of New Mexico chillies can replace the quajillo, the sauce will not be as full flavored; a chipotle or two adds complexity.

RED ENCHILADA CASSEROLE

Steps:

• First start cooking the guajillo chile sauce in a medium saucepan. Place saucepan on stove and add the guajillo peppers, the tomato, garlic and water. Cook for 10 minutes at medium heat or until the peppers are tender. Add this mixture to the blender and blend until all ingredients are incorporated. Using a strainer, strain the sauce and pour the sauce back into the saucepan. Season with cumin, oregano and chicken bouillon and let the sauce simmer just to a boil.
• Heat oven to 350°F o 375°F.
• To prepare the enchiladas stuff each tortilla with shredded chicken and roll like a taco; make 6 taquitos.
• Place each taco into a suitable baking dish and add the guajillo chile sauce and chopped onion.
• Finally add the KRAFT shredded cheese and cover with foil.
• Bake the enchilada casserole for 15-20 minutes and serve hot.

ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

ENCHILADA CASSEROLE WITH RED GUAJILLO CHILE SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet, sprinkling in pepper and taco seasoning, until browned and crumbly, 5 to 7 minutes. Add onion, bell peppers, and carrots; saute for 5 minutes.
• Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture; stir in black beans.
• Place 3 tortillas on the bottom of a casserole dish. Add half the meat mixture on top. Sprinkle 1/2 of the shredded cheese on top. Repeat the layers, ending with cheese on top.
• Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

ROASTED RED PEPPER SAUCE WITH GUAJILLO CHILES

Steps:

• Roast the peppers. Lay whole red bell peppers directly over a high gas flame on the stovetop and cook until charred and blackened on all sides, turning occasionally with tongs. If you don't have a gas range you can broil them or skip this step and use jarred roasted peppers. Once peppers are blackened remove from heat and place in a heatproof bowl. Cover tightly with plastic wrap and let sit on the counter until cool enough to handle. Peel off blackened skin, remove stem and seeds and rinse under cold water. Roughly chop and place in blender. Prep the guajillo chiles. Remove stems and seeds and rinse chiles. Heat a dry cast iron skillet or comal over medium heat (not too hot or they will burn and become bitter). Place chiles on hot comal and toast, turning frequently until they are fragrant, about 2 minutes. Transfer to a small saucepan, cover with water and simmer until soft, about 15 minutes. Char the vegetables. Meanwhile, char tomatoes, onion, and garlic on the hot comal until blackened on all sides. Check frequently as the garlic will cook first. Remove garlic and continue turning and charring vegetables, about 10-15 minutes. You can also do this under a broiler or on the grill. Blend the sauce. Remove garlic skin and transfer vegetables to the blender with the peppers. Add oregano, 1 teaspoon salt, and pepper, soaked guajillo chiles and 3/4 cup of the chili-soaking liquid or vegetable broth. Blend on high until very smooth. Strain through a fine mesh sieve if you'd like a super smooth sauce. Fry the sauce. Heat oil over medium-high heat in a large frying pan. Stir in red pepper sauce (be careful it will spatter, so stir constantly) and bring to a simmer. Cook about 5 minutes. Taste and add more salt if needed. The sauce should be thick enough to coat the back of a spoon, but not gloppy. If the sauce is too thick add a bit more chili-soaking liquid. Keep warm to serve immediately or remove from heat, let cool then cover and refrigerate for up to 7 days until ready to use.