Enchiladas With Red Sauce Recipes

BEEF ENCHILADAS WITH SPICY RED SAUCE

Steps:

• To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
• Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
• While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
• Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
• Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.

EASY RED CHICKEN ENCHILADAS

Steps:

• Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
• Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
• Preheat the oven to 400 degrees F (200 degrees C).
• Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
• Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
• Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

ENCHILADAS WITH RED SAUCE

Steps:

• Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
• Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
• Add stewed tomatoes; stir well.
• Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
• Pour 1 1/2 cups red sauce into a 13x9" baking dish.
• Set aside. Wrap tortillas in aluminum foil.
• Heat at 350F for 12 to 15 minutes or until softened.
• Combine 1 cup chopped onion and 1 cup sliced olives.
• Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
• Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
• Repeat with remaining tortillas.
• Pour remaining 2 1/2 cups red sauce over tortillas.
• Cover and bake at 350F for 15 minutes.
• Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
• Top enchiladas with sour cream.
• Red Sauce:
• Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
• Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
• Cook over medium heat, stirring constantly, until smooth and thickened.

BREAKFAST ENCHILADAS WITH RED SAUCE

Steps:

• Preheat oven to 375 degrees F.
• To make the red sauce: Heat the oil in a small saucepan over medium-high heat. Add onion and salt, and saute until onions start to soften, about 3 minutes. Add garlic, cumin, and tomato paste and saute until paste starts to brown, another 4 to 6 minutes. Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium and simmer until tomatoes break down and sauce thickens, about 20 minutes. Season with salt, to taste.
• To make the turkey sausage: In a large bowl, mix together all the ingredients but the oil with your hands. Heat the oil in a cast iron skillet over medium-high heat until pan is hot. Add sausage and brown until turkey is almost crispy, breaking up the sausage mixture as it cooks, about 10 minutes. Set aside.
• In a bowl, mix together tomatoes and cilantro. Set aside.
• To scramble the eggs: Whisk the eggs with the milk in a medium bowl. In a fry pan, over medium low heat, melt butter. Add eggs and let sit to form curds, about 30 seconds, then gently move curds around pan, let sit another 30 seconds and repeat until eggs are just cooked, about 3 to 4 minutes. Remove from heat.
• To assemble enchiladas: Grease the baking dish lightly with oil. Heap 2 or 3 large spoonfuls of the turkey sausage into the center of a tortilla. Put another 2 spoonfuls of the egg mixture on top followed by the chopped tomato and 1 tablespoon of each cheese. Roll up tightly and place in the baking dish, seam side down. Repeat with remaining tortillas. Pour Red Sauce down the middle over tortillas and sprinkle with remaining cheese. Bake, until cheese is golden and bubbly, about 20 minutes. Serve with dollop of sour cream and Sunny's Refried Beans on the side.
• In a saucepan, heat oil over medium heat. Add garlic, jalapeno, onion and Sazon. Saute until they start to soften, about 3 minutes. Add 1 can of pinto beans including the liquid in the can. Simmer until beans heat through and soften, another 4 to 5 minutes. Using a fork or potato masher, mash the beans. Drain the second can of pinto beans and add those to the pot. Stir mixture together and cook until beans warm through. Stir in lime juice and season, to taste, with salt and pepper. Serve with Breakfast Enchiladas.

BEEF ENCHILADAS WITH RED SAUCE

Steps:

• Put the steak in a deep frying pan and cover with water.
• Bring to boil, then lower the heat and simmer for 1 to 1 1/2 hours, or until very tender.
• Meanwhile, put the dried chillies in a bowl and pour over the hot water.
• Leave to soak for 30 minutes, then tip the contents of the bowl into a blender and whizz to a smooth paste.
• Drain the steak and let it cool, reserving 1 cup of the cooking liquid.
• Meanwhile, fry the garlic, oregano and cumin in the oil for 2 minutes.
• Stir in the chili paste and the reserved cooking liquid from the beef.
• Tear one of the tortillas into small pieces and add it to the mixture.
• Bring to the boil, then lower the heat.
• Simmer for 10 minutes, stirring occasionally, until the sauce has thickened.
• Shred the steak, using two forks, and stir it into the sauce, heat through for a few minutes.
• Spoon some of the meat mixture on to each tortilla and roll it up to make an enchilada.
• Keep the enchiladas in a warmed dish until you have rolled them all.
• Garnish with shred of onion and fresh flat leaved parsley and then serve immediately with some Salsa.
• Variation: For a richer version place the rolled enchiladas side by side in a gratin dish.
• Pour over 1 1/4 cups sour cream and 3/4 cup grated cheddar cheese.
• Place under a preheated grill for 5 minutes or until the cheese melts and the sauce begins to bubble.
• Serve at once with the salsa.