Enchiladas Con Crema Low Budget Way Recipes

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ENCHILADAS CON CREMA DE CHILE



Enchiladas Con Crema De Chile image

From LaViejaTunTun on EtsyVeg.com ( http://etsyveg.blogspot.com/2009/09/interview-with-laviejatuntun.html ) You can really subsitute any veggies you have in the enchiladas. Enjoy!!

Provided by Mindset

Categories     Sauces

Time 1h

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 15

4 chilies (Poblano or Pasilla)
3 tablespoons vegan butter
5 garlic cloves
1 cup frozen or fresh peas
1 tablespoon vegetable bouillon granules
1 1/2 cups almond milk or 1 1/2 cups rice milk
3 tablespoons tofutti better-than-cream-cheese or 3 tablespoons Tofu Mock Cream Cheese - tofu mock cream cheese
8 corn tortillas
1 medium onion, diced
1 bell pepper, diced (red, green, or yellow)
1 1/2 avocados, diced
1 1/2 cups portabella mushrooms (or any meat substitute ( tofu, seitan, vegan shrimp...etc)
1/2 tomatoes, diced
1/4 cup canola oil
1 tablespoon olive oil

Steps:

  • Sauce:.
  • Wrap garlic cloves in foil. Add chiles and garlic into oven and set to broil. Roast the peppers for about 7 minutes, turn then roast an additional 7 minutes or until the skins blister. Watch carefully so they do not burn.
  • Cover roasted chiles with cloth or place in a paper bag. Allow them to sweat for about 15 minutes. (While waiting chop up ingredients for enchiladas).
  • Peel the chiles then remove the seeds and slice. Dice garlic. Melt butter in saucepan over medium heat add garlic and sauté for about 3 minutes, add peas, roasted chiles, tofutti and veggie granules and mix for 3 minutes.
  • Stir in the soymilk and let it simmer for 5 minutes.
  • Allow to cool for a bit then place mixture in a blender to puree or use emulsion blender. Add salt to taste.
  • Enchiladas:.
  • Mix diced avocados and ¼ of the diced onion in a bowl. Add salt to taste and refrigerate for later.
  • In a skillet sauté the remaining diced onion with olive oil until transparent, add in bell peppers, tomato and meat substitute sauté for another 5 or 6 minutes.
  • Add in ½ cup of sauce and let it simmer for 3 minutes.
  • Heat canola oil in a small skillet. Add 1/2 cup of sauce in a bowl. Using tongs dip tortilla into hot oil and then drop into bowl with sauce. Repeat this until all tortillas are in the bowl with sauce.
  • Assembly:.
  • Add 1 spoonful of avocado mix and 2 spoonfuls of sautéed mixture, and then roll. Once done wrapping all enchiladas cover them with remaining sauce.
  • Garnish with green onions, cilantro, minced bell pepeprs or whatever you have - Enjoy!

Nutrition Facts : Calories 504.9, Fat 31.6, SaturatedFat 3.5, Sodium 87.5, Carbohydrate 49.5, Fiber 13.4, Sugar 8.6, Protein 12.9

ENCHILADAS VERDES CON POLLO AS MADE BY CUCO RECIPE BY TASTY



Enchiladas Verdes Con Pollo As Made By Cuco Recipe by Tasty image

Recording artist Cuco teams up with Tasty to make his favorite recipe: Enchiladas Verdes Con Pollo. If you like your enchiladas spicy, increase the number of serrano peppers.

Provided by Betsy Carter

Categories     Lunch

Time 55m

Yield 6 servings

Number Of Ingredients 14

1 lb medium tomatillo, husks removed
½ medium white onion, halved
1 serrano pepper, stemmed
3 cloves garlic
water, as needed
½ bunch fresh cilantro, leaves and soft stems roughly chopped, plus more leaves for garnish - about 1 cup (40 G)
1 tablespoon kosher salt
½ cup low sodium chicken stock
¼ cup vegetable oil, divided
12 thick slices corn tortilla
3 cups shredded rotisserie chicken
5 oz queso fresco, crumbled
¼ medium white onion, finely chopped, for garnish
2 tablespoons mexican crema, for garnish

Steps:

  • Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are very tender and the tomatillos have changed color, 8-10 minutes.
  • Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down. Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
  • Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the salsa deepens in color and thickens slightly, about 10 minutes, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
  • Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll. Transfer the tortillas to a paper towel-lined baking sheet to drain.
  • Set a rack in the center of the oven and turn on the broiler.
  • Spread ½ cup of the salsa verde over the bottom of a 9 x 13-inch (22 x 33 cm) baking dish.
  • Assemble the enchiladas: Dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly. Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
  • Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
  • Broil the enchiladas until the cheese is just melted, 2-4 minutes.
  • Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping
  • Enjoy!

Nutrition Facts : Calories 412 calories, Carbohydrate 14 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 6 grams

ENCHILADAS DE CALABACITAS CON SALSA CREMA DE CHILE (ZUCCHINI ENC



Enchiladas De Calabacitas Con Salsa Crema De Chile (Zucchini Enc image

Another for ZWT II. I haven't tried this yet, but I'm always intrigued by veggie enchiladas of any form. Adapted from Mexican Cooking Made Easy.

Provided by Muffin Goddess

Categories     Cheese

Time 50m

Yield 6 enchiladas, 3-6 serving(s)

Number Of Ingredients 12

1/4 cup butter
1 cup milk
1/2 teaspoon salt
1 1/2 cups chicken broth
1/2 cup all-purpose flour
1/2 cup diced green chilis
6 (8 inch) flour tortillas
2 1/2 cups shredded zucchini
2 cups monterey jack cheese, shredded (divided)
1/4 cup chopped onion (optional)
1/2 cup Mexican crema (optional) or 1/2 cup sour cream (optional)
3 sprigs fresh cilantro, chopped (optional)

Steps:

  • CHILE CREAM SAUCE:.
  • Melt butter in a medium saucepan over low heat. Still cooking, add milk, salt and chicken broth. Gradually add flour, stirring until blended. Increase heat to medium. Add chiles. Cook, stirring, until sauce has a creamy texture (about 10 minutes). Makes 3 cups. Set aside to use for topping enchiladas.
  • ZUCCHINI ENCHILADAS:.
  • Preheat oven to 350ºF.
  • Spread 1/2 cup of warm chile cream sauce in the bottom of a 2-quart baking dish and set aside rest of sauce, keeping it warm.
  • In a bowl, mix shredded zucchini and 1 1/2 cups of the cheese. Set aside.
  • Warm tortillas so they are pliable (do this according to package directions, or use whatever method you prefer). One by one, dip warmed tortillas in the pan of remaining sauce and remove immediately (if allowed to sit in the sauce, the tortilla will start to dissolve). Move each dipped tortilla to the baking dish and put 1/6 of the reserved filling mixture in the center of the tortilla. Roll each tortilla and arrange in the baking dish, seam side down. Repeat until all the tortillas and filling are used up. Cover enchiladas with remaining sauce and 1/2 cup cheese. Bake for approximately 20 minutes at 350ºF, or until cheese is melted and sauce is bubbly. Remove from oven and top with chopped onion, crema/sour cream and cilantro, if using.

Nutrition Facts : Calories 935.8, Fat 51.1, SaturatedFat 28.4, Cholesterol 119.1, Sodium 2326.5, Carbohydrate 82.5, Fiber 5.4, Sugar 6.2, Protein 36.6

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