Stacked Enchiladas
Posted: June 25, 2018 Filed under: Enchilada Recipes, Sauce & Salsa Recipes, Tex Mex/Mexican Recipes, Vegetarian Recipes | Tags: comfort food, enchiladas, food, recipes, Tex-Mex, vegetarian Leave a comment
This is one of my go-to meals when I don’t feel like spending a lot of time in the kitchen. New Mexican-style stacked enchiladas are super easy, inexpensive (less than $5 for the whole meal), fast (20 minutes from start to finish), and delicious. I serve the enchiladas with black beans, which meshes really well with the enchilada sauce.
Stacked Enchiladas
3 tablespoons oil (I use canola)
3 tablespoons flour
3 tablespoons chili powder
1 1/2 cups water
8 ounce can tomato sauce
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt (or to taste)
oil
corn tortillas (3 or 4 per person)
shredded cheese (I used cheddar, Monterrey jack, or a Mexican blend)
To make the enchilada sauce: Heat the oil in a saucepan over medium heat. Whisk in the flour and chili powder and cook for about 30 seconds. Add the ground cumin and garlic powder. Gradually whisk in the 1 1/2 cups of water. Continue to whisk as the sauce thickens. Add the can of tomato sauce and season with salt. Reduce the heat to low and keep the sauce hot, stirring occasionally, as you prepare to make the enchiladas.
To make the enchiladas: Heat about an inch of oil in a small frying pan over medium-high heat. Briefly fry the corn tortillas until they are soft, but not crispy. Remove them from the oil and place them on a paper towel-lined plate.
To assemble the enchiladas: Put a large spoonful (about 1/4 cup) of the hot enchilada sauce on a plate. Top with a softened corn tortilla. Top with another spoonful of hot enchilada sauce, making sure the whole tortilla is covered, and sprinkle with shredded cheese (about 2 tablespoons). Layer with another softened tortilla. Repeat the process….sauce, cheese, tortilla…..until you have a stack that contains 3 or 4 corn tortillas total. Finish the last tortilla/enchilada stack with more sauce and a little more cheese. Serve immediately.
Crockpot Chicken Enchilada Casserole
Posted: January 30, 2018 Filed under: Chicken Recipes, Crockpot Recipes, Enchilada Recipes, Tex Mex/Mexican Recipes | Tags: chicken, crockpot, enchiladas, food, recipes 3 Comments
This is a great recipe when you are looking for something easy. It is comfort food.
I typically make enchilada sauce from scratch, but will grab a can of enchilada sauce from Aldi to make this recipe even easier. I was pleasantly surprised with the Pueblo Lindo Red Enchilada Sauce from Aldi. It’s pretty good for canned sauce. No shame.
Crockpot Chicken Enchilada Casserole
3 boneless, skinless chicken breasts
28 ounce can red enchilada sauce (or about 3 1/2 cups of homemade enchilada sauce)
1 teaspoon each: garlic powder, ground cumin, and chili powder
1 tablespoon corn starch and enough water to make a slurry
1 cup shredded cheese (cheddar, Monterrey jack, or a Mexican cheese blend are great)
10 corn tortillas
Place the chicken breasts in the crockpot. Add the spices to the canned enchilada sauce and then pour over the chicken breasts. Cook on low for 6 – 8 hours or on high for 3 – 4 hours. Remove the chicken breasts from the sauce and let cool slightly. Once cool enough to handle, shred the chicken with two forks.
Stack the 10 corn tortillas. Cut into 4 strips and then turn a quarter turn and cut the strips into fourths to make bite-size pieces.
Stir the cornstarch slurry into the enchilada sauce. Add the cheese, shredded chicken, and corn tortilla pieces to the sauce. Mix well to combine and cook 30 minutes more or until the cheese is melted and the casserole is heated through.
Crockpot Tomatillo Chicken
Posted: August 25, 2017 Filed under: Chicken Recipes, Crockpot Recipes, Enchilada Recipes, Gluten-free Recipes, Low Calorie Recipes, Low Iodine Diet (LID), Tex Mex/Mexican Recipes | Tags: chicken, crockpot, enchiladas, food, Gluten-free, LID, low iodine diet, recipes, Tex-Mex, tomatillos Leave a comment
I stopped at a Hispanic market Friday night and bought a bag of minature tomatillos (Tomatillo Milpero) and some beautiful serranos. The Tomatillo Milpero were so cute. There was no noticeable taste difference compared to regular tomatillos.
I do like to cook in the crockpot in the summer to avoid heating up the kitchen. I based this recipe on my favorite Salsa Verde recipe. It’s great served with Cilantro Lime Rice and black beans.
I made enchiladas with the leftover chicken and sauce. They were fantastic too. To make the enchiladas: Spread a little of the leftover tomatillos sauce in the both of a baking dish. Shred the chicken and mix it with shredded cheese and a little of the tomatillo sauce. Divide the mixture between 8 warmed corn tortillas and place them in the baking dish. Cover the enchiladas with the remaining tomatillo sauce and bake in a 350º oven for 15 – 20 minutes, or until bubbly and hot. You can sprinkle some shredded cheese on top the last 5 minutes or so of baking, if you would like.
You can complain about getting two different meals out of one.
Crockpot Tomatillo Chicken
4 boneless, skinless chicken breasts (about 2.5 pounds)
2 pounds tomatillos, husks removed, cut in half (also remove the stem if still attached)
1 onion, roughly chopped
2 cloves garlic, chopped
2 – 4 whole serranos, stems removed
1 tablespoon white vinegar
salt and pepper
1 tablespoon olive oil
Place the tomatillos, onion, garlic, and serranos in the crockpot. Season with the vinegar, salt, and pepper. Place the chicken breasts on top of the tomatillo mixture. Season with salt and pepper. Drizzle the olive oil over the top of the chicken breasts.
Cook on low for 6 – 8 hours or on high for 3 – 4 hours until the chicken is tender. Before serving, remove the chicken from the crockpot. Using a hand blender, puree the tomatillo mixture in the crockpot. Serve the tomatillo sauce over the chicken breasts.
Chicken and Mushroom Enchiladas with Hatch Green Chile Sauce
Posted: August 27, 2015 Filed under: Chicken Recipes, Enchilada Recipes, Sauce & Salsa Recipes, Tex Mex/Mexican Recipes | Tags: chicken, enchiladas, food, Hatch chiles, recipes 2 Comments
The Hatch green chile season is winding down. For those who don’t know, Hatch chiles are a type of mild New Mexico chiles grown in the Hatch Valley of New Mexico. They have to be grown in that area to be considered Hatch chiles. That particular environment is responsible for their uniqueness. They are a big deal and they are fabulous.
When I lived in Texas, it was easy to find Hatch chiles. You just had to follow the smell of roasting chiles in mid to late August/early September to a local vendor. Outside of the southwestern part of the United States, it is harder to find Hatch chiles. I was lucky to find some here in South Carolina this week. I bought all they had (only about 5 pounds) and roasted them for future use. I skinned, seeded, and chopped the roasted chiles and froze them in 1 cup portions. If you can’t find Hatch chiles, Anaheim chiles or other long green New Mexico-type chiles can be used.
Chicken and Mushroom Enchiladas with Hatch Green Chile Sauce
For the Hatch Green Chile Sauce:
8 Hatch green chiles, roasted, skinned, seeded, and chopped* (about 1 cup)
2 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt (or to taste)
2 cups chicken broth
For the Chicken and Mushroom Enchiladas:
1 chicken breast, cooked and shredded (this is a great way to use leftover chicken)
1 tablespoon canola oil
1 medium onion, chopped
2 cloves garlic, minced
1 8 ounce package mushrooms, cleaned and chopped
1 cup, fresh spinach, chopped
salt and black pepper, to taste
4 ounces pepper jack cheese (or Monterrey jack cheese)
8 corn tortillas
To make the Hatch Green Chile Sauce:
In a skillet or large saucepan, heat the oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and sauté for an additional minute. Add the flour and continue cooking for another minute. Whisk in the chicken broth. Add the chopped green chiles, cumin, coriander, and salt. Bring the mixture to a boil, whisking often. Reduce the heat to a low and simmer for about 15 minutes, whisking occasionally, until thickened but still very pourable. If you prefer a smoother sauce, you can puree the mixture with a hand blender at this point. Keep the sauce warm until ready to use.
To make the Chicken and Mushroom Enchiladas:
Heat the oil in a skillet over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the garlic and sauté for an additional minute. Add the mushrooms and cook until they start to release their liquid. Stir in the shredded chicken and chopped spinach. Season the mixture to taste with salt and pepper. Cook the mixture until any liquid is gone.
Preheat the oven to 350°.
Spray a baking dish with Pam. Spread a thin layer of the Hatch Green Chile Sauce in the bottom of the baking dish.
Wet several paper towels and wring them out. Wrap the corn tortillas in the damp paper towels and microwave for 45 seconds or until warm and pliable.
Divide the chicken and mushroom filling evenly between the 8 corn tortillas. Add about 1 tablespoon of shredded pepper jack cheese to each enchilada and roll up (not too tight) to enclose the filling. Place the enchiladas seam side down in the baking dish. Top the enchiladas with the remaining Hatch Green Chile Sauce. Sprinkle a little more cheese over the enchiladas and bake at 350° for 20 minutes or until hot and bubbly
*How To Roast Fresh Chile Peppers
Gas Stove
This method works well for roasting a small quantity of chile peppers. Use a long handled cooking fork with a handle made with a non heat-conducting material. Pierce the pepper with the fork and hold the pepper over a gas flame (or grill flame), about 4″ from the heat source. Or use tongs. Keep turning the pepper until it is evenly charred on all sides. The pepper skins should turn black when properly roasted.
Dry Grill
For a larger quantity of chiles you can use a stove-top grill that fits over a gas or electric burner. Sit the chiles on top and turn occasionally to allow even charring.
Oven Method
Preheat your oven to 450°F. Spread the peppers evenly on a cookie sheet, in a single layer. Roast the peppers on the top oven rack for about 4-5 minutes until he skins blister. Watch carefully so they do not burn.
Clean and Peel
Place the roasted peppers in a plastic or paper bag and seal the bag – or – in a large bowl and cover with foil or plastic wrap. Allow the chile peppers to sweat in the bag or bowl for about 10 to 15 minutes. When you remove them from the bag or bowl they will be easy to peel. Do not peel them under running water. Peel the chile, remove and discard the skin, seeds, and the veins.
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Creamy Mushroom and Spinach Enchiladas
Posted: August 23, 2014 Filed under: Enchilada Recipes, Gluten-free Recipes, Tex Mex/Mexican Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: enchiladas, food, mushrooms, recipes, spinach, vegetarian 2 Comments
I picked up 8 ounce packages of baby bella mushrooms at Aldi this week for 99 cents each. Such a good deal. I’m becoming a big fan of Aldi, which is owned by the same company that owns Trader Joe’s. Aldi doesn’t have much in way of variety, but they have good prices, especially on produce. I got organic bananas for 69 cents a pound and a seedless watermelon for $2.99 this week. Just don’t get too attached to any one product at Aldi. The products are constantly changing.
We will be eating a lot of mushroom dishes this week. This is a variation of my Spinach and Mushroom Enchiladas with a Creamy Tomatillo Sauce recipe. In this version, the sauce is different. I incorporated some of the mushrooms into the creamy enchilada sauce. It’s delicious.
Creamy Mushroom and Spinach Enchiladas
3 tablespoons butter
1 large onion, chopped
8 ounces baby bella mushrooms (or mushrooms of your choice)
3 cloves garlic, minced
2 packages (9 – 10 ounces) frozen chopped spinach, thawed and drained (squeeze as much liquid as possible)
salt and pepper, to taste
4 ounces pepper jack cheese, grated (or Monterrey Jack)
1 cup water
1 vegetable bouillon cube (I use Knorr brand)
2 tablespoons corn starch
1 teaspoon garlic powder
1/4 cup sour cream
1/4 cup fresh cilantro, chopped
8 corn tortillas
Preheat the oven to 350° F.
In a large skillet, melt the butter over medium-high heat. Saute the onions and mushrooms in the butter until tender. Add the garlic and cook 1 minute longer. Remove half of the mushroom mixture to a bowl and set aside.
Add the spinach to the mushroom mixture and cook until all the liquid in the skillet is gone. Season to taste with salt and pepper. Stir in the pepper jack cheese and turn the heat down to low. Keep the mushroom mixture warm while you prepare the enchilada sauce.
In a saucepan, bring the water and vegetarian bouillon cube to a boil. Whisk the corn starch and garlic powder into the sour cream and then whisk into the boiling liquid. Whisk until thickened. Remove from heat and stir in the reserved mushroom mixture and the cilantro.
Spray a baking dish with cooking spray.
Wet several paper towels and wring them out. Wrap the corn tortillas in the damp paper towels and microwave for 45 seconds or until warm and pliable.
Divide the spinach and mushroom filling evenly between the 8 corn tortillas and roll up (not too tight) to enclose the filling. Place the enchiladas seam side down in the baking dish. Top the enchiladas with the creamy mushroom sauce. Bake the enchiladas in the 350 degree oven for 20 minutes or until hot and bubbly.
Mixed Greens Enchiladas
Posted: May 11, 2014 Filed under: Beans, Lentils, & other Legumes, CSA, Enchilada Recipes, Sugar-Free Recipes, Tex Mex/Mexican Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: beans, CSA, enchiladas, food, greens, recipes, Tex-Mex, vegetarian 3 Comments
I’ve been trying to think of interesting ways to use the variety of greens I’ve been getting in my CSA boxes lately. I woke up this morning with the idea to make enchiladas. Originally, I was just going to use collards, but I had a little bit of rutabaga greens left from last week and decided to use those in the enchilada filling as well. The enchiladas turned out better than expected. So good. I’m thinking any type of greens (collards, turnip, mustard, Swiss chard, rutabaga, spinach, etc…) could work in these. I can’t wait to make them again.
Mixed Greens Enchiladas
6 cups fresh greens, washed well, stems and ribs removed, and thinly sliced
2 tablespoons canola oil
1 large onion, diced small
2 cloves garlic, minced
1 jalapeno, seeded and minced
1 zucchini, diced small
1 cup frozen corn
1 15.5 ounce can black beans, drained
1 teaspoon ground cumin
salt and pepper, to taste
corn tortillas
shredded cheese (Monterey jack, cheddar, or mozzarella)
3 tablespoon canola oil
3 tablespoons flour
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
2 cups water
1 8 ounce can tomato sauce
Preheat oven to 350° F.
Bring a pot of salted water to a boil over high heat. Add the thinly sliced greens and cook until tender, about 15 minutes. Drain the greens well in a colander and set aside.
Meanwhile, in a sauté pan, heat the 2 tablespoons of canola oil over medium-high heat. Add the onions and cook until tender. Add the minced garlic and jalapeno and sauté another minute. Add the zucchini and cook until crisp tender, about 5 minutes. Add the corn and black bean and cook until heated through. Add the reserved drained greens and stir to combine. If there is liquid in the pan, continue to cook until the liquid is gone, otherwise, reduce heat to low and keep filling warm until ready to use.
To make the enchilada sauce, heat 3 tablespoons of canola oil in a saucepan over medium heat. Add the flour and chili powder and whisk to form a paste. Mix in the cumin, garlic powder, and salt. Gradually whisk in the 2 cups of water. Let the mixture come to a boil, whisking often. It will thicken slightly. Add the can of tomato sauce and check for seasonings. Reduce the heat to low and keep the enchilada sauce warm until ready for use.
To assemble enchiladas, start by putting a little of the sauce in the bottom of a casserole dish (I use two smaller casserole dishes, but you can use a large Pyrex baking dish). Working with 3 or 4 corn tortillas at a time, wrap them in damp paper towels and microwave for 30 seconds to soften. Place a little of the filling (about 3 tablespoons) on the tortilla and top with cheese (about 1 tablespoon). Roll the tortilla around the filling and place in the prepared casserole dish, seam side down. Repeat process until all the filling is used. I got a total of 16 enchiladas, but the amount may vary depending on how much filling there is and how much is used in each enchilada. Once all the enchiladas are filled and placed in their baking dish, pour the warm enchilada sauce over the tortillas. Sprinkle with cheese and bake, uncovered for 20 minutes, or until hot and bubbly.
Spinach and Mushroom Enchiladas with a Creamy Tomatillo Sauce
Posted: August 22, 2013 Filed under: Enchilada Recipes, Gluten-free Recipes, Sauce & Salsa Recipes, Tex Mex/Mexican Recipes, Vegetarian Recipes | Tags: enchiladas, food, mushrooms, recipes, spinach, vegetarian 3 Comments
I had mushrooms, jalapenos, tomatillos, and Mexican crema in the fridge that needed to be used and this is the dish I came up with to utilize all of those ingredients. I started by making my favorite tomatillo hot sauce and adding Mexican crema to make the enchilada sauce. The crema added enough richness that the enchiladas didn’t even need cheese. You can find Mexican crema in the refrigerated section of some grocery stores. You can substitute heavy cream if you can’t find crema but it won’t quite be the same. Here’s a picture of the Mexican crema I used:
I was happy with the way the Creamy Tomatillo Sauce turned out. Seriously, you could put that stuff on anything and it would be good. The spinach and mushroom filling wasn’t bad itself. There was just enough to fill 8 tortillas. If you are a spinach lover, I think you could get away with adding an additional package of frozen chopped spinach.
Spinach and Mushroom Enchiladas with a Creamy Tomatillo Sauce
2 tablespoons vegetable oil
1 medium onion, halved and thinly sliced
8 ounces mushrooms, rinsed, stems trimmed, and chopped
1 jalapenos, seeds removed, minced
1 package (9 – 10 ounces) frozen chopped spinach, thawed and drained (squeeze as much liquid as possible)
1 teaspoon ground cumin
salt and pepper, to taste
8 corn tortillas
1 batch of Creamy Tomatillo Sauce (recipe below), warmed
Preheat the oven to 350 degrees F.
In a large skillet, heat the oil over medium-high heat. Add the onions and cook until they start to soften. Add the mushrooms and jalapenos cook about 5 minutes more. If the mushrooms release their liquid, just cook until most of liquid is gone. Add the chopped spinach and ground cumin and cook until the spinach is heated through. Season the enchilada filling with salt and pepper and keep warm.
Wet several paper towels and wring them out. Wrap the corn tortillas in the damp paper towels and microwave for 45 seconds or until warm and pliable.
Spread 1/2 cup of the Creamy Tomatillo Sauce in the bottom of the baking dish.
Divide the spinach and mushroom filling evenly between the 8 corn tortillas and roll up (not too tight) to enclose the filling. Place the enchiladas seam side down in the baking dish. Top the enchiladas with the remaining Creamy Tomatillo Sauce. Cover the baking dish with foil and bake the enchiladas in the 350 degree oven for 20 to 30 minutes or until hot and bubbly.
Creamy Tomatillo Sauce
4 fresh jalapenos, stems removed (you can remove the seeds if you wish)
1 pound green tomatillos, husks removed and washed
1 medium onion, chopped
1 vegetable bouillon cube
1/2 cup water
2 T. olive oil
1 T. vinegar
2 cloves garlic, chopped
1/4 cup cilantro, chopped
1/2 cup Mexican crema
salt, to taste
In a medium saucepan, add the jalapenos, tomatillos, onion, vegetable bouillon cube, water, olive oil, vinegar, and garlic.
Gently simmer for 30 minutes, turn off heat, and then let cool a bit. Add the cilantro and then blend with a stick blender (or blend in a food processor or blender). Stir in the Mexican crema and add salt, to taste. Keep sauce warm over low heat.
Veggie Enchiladas with Ranchero Sauce
Posted: January 11, 2012 Filed under: Enchilada Recipes, Gluten-free Recipes, Sauce & Salsa Recipes, Tex Mex/Mexican Recipes, Vegetarian Recipes | Tags: easily vegan, echiladas, Gluten-free, Tex-Mex, tomatoes, vegetables, vegetarian 1 Comment
My ranchero sauce is amazing, if I do say so myself. It really accents the veggie enchiladas and make them incredibly delicious and downright addicting. Luckily, they are pretty healthy and you can afford to have just one more. : ) I based this veggie combination on the veggie enchiladas at Chuy’s in Austin, Texas. By the way, I highly recommend eating at Chuy’s if you are ever in Austin. They have great Tex-Mex at great prices. The one located on Barton Springs Road, across from Zilker Park is my favorite. Anywho, feel free to change up the veggie combination to stuff the enchiladas. Be flexible and use what you have on hand. Sometimes I add hominy or black olives to my mixture with tasty results. You can also add cooked shredded chicken, if you eat meat. The Ranchero Sauce is also excellent with eggs. For Huevos Rancheros, fry an egg (don’t use a lot of oil) and add some of the sauce to the pan towards the end of cooking. Heat the sauce through and serve the eggs and Ranchero sauce over a warm corn tortilla.
Veggie Enchiladas
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil (or vegetable oil)
1 zucchini, diced
1 yellow squash, diced
1 cup corn kernels (frozen is fine)
1 serrano chile, veins and seeds removed and minced
4 ounces button or baby bella mushrooms, cleaned and chopped
1 cup fresh spinach, rinsed and chopped
1 cup cooked potatoes, diced
hot oil
corn tortillas
pepper jack cheese, shredded
Ranchero sauce, warmed (recipe below)
For the enchilada filling, sauté the onions and garlic in the olive oil or vegetable oil over medium heat. When the onions are tender, add the zucchini, yellow squash, corn, serranos, and mushrooms. Continue to cook until the squash is tender but not mushy, about 5 minutes. Add the fresh spinach and diced cooked potatoes to the mixture and cook until warmed through. Season the mixture to taste with salt and pepper.
To make the enchiladas, quickly dip the corn tortillas in hot oil, being careful to not get them crisp. Fill the softened tortillas with shredded pepper jack cheese and the veggie mixture. Roll them up, place on a plate and top with the hot ranchero sauce. Serve immediately.
My Ranchero Sauce
1 tablespoon butter
1/2 medium onion, chopped
1/4 green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
2 large garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
1 8 ounce can tomato sauce
1/2 teaspoon salt
4 ounces tomato paste (optional)
1/4 cup chopped fresh cilantro
Melt the butter in a heavy large skillet over medium heat. Add the next 6 ingredients and sauté until the vegetables are soft, about 5 minutes. Add the broth and tomato sauce and cook until sauce starts to thicken, stirring frequently. Taste and season the sauce with salt. If you prefer a more “tomato-y” sauce, stir in the 4 ounces of tomato paste (1/2 a small can). Cook for about 15 more minutes. If the sauce is too thick, you may add a little bit of water to thin it out. Stir in cilantro.
Tex Mex Veggie Enchiladas with Enchilada Gravy
Posted: October 2, 2010 Filed under: Enchilada Recipes, Sauce & Salsa Recipes, Tex Mex/Mexican Recipes, Vegetarian Recipes | Tags: enchiladas, Tex-Mex, vegetarian Leave a comment
This enchilada gravy is a basic sauce that can be dressed up to suit your taste. I’ll add a small can of tomato sauce and ground cumin to this sauce. I use it to make stacked enchiladas too. There is not an exact recipe for the enchiladas. I use whatever I have on hand to fill them. Get creative and enjoy!
enchilada gravy
3 tablespoons shortening
3 tablespoons flour
3 tablespoons chili powder
3 cups water
garlic powder
salt
melt shortening in pan over medium heat. whisk in flour and chili powder. whisk in the water and stir until thickened. season with garlic powder and salt. use to make your favorite enchilada recipe.
tex-mex veggie enchiladas
for the enchiladas, i just sauteed chopped onion and garlic in olive oil. added diced zucchini, chopped black olives, drained canned diced tomatoes, chopped spinach, chopped jalapenos, and corn. i seasoned that with salt, pepper, ground cumin, and ground coriander. i let the veggies cook until the zucchini was tender. i took the mixture off the heat and added shredded cheese. when the cheese was melted, i use the mixture to fill corn tortillas, that had been softened in the microwave and dipped in the enchilada gravy. i placed the filled enchiladas, seam side down, in a baking dish in which the bottom was covered with enchilada gravy. when all the enchiladas had been filled, i covered them with the remaining sauce, sprinkled them with cheese, and covered them with foil. i baked them in a 350 degree oven for about 20 minutes until the enchiladas were hot all the way through and the cheese was melted and bubbly.
Shrimp Enchiladas with Goat Cheese and Chipotle Cream
Posted: May 8, 2010 Filed under: Enchilada Recipes, Seafood & Fish Recipes | Tags: enchiladas, shrimp Leave a comment
I made these wonderful enchiladas for lunch today. The recipe is by Phoenix chef, Vincent Guerithault and is in the cookbook, Savor the Southwest. These enchiladas are fairly easy to make and are quite rich. I served them with a simple tossed salad.
Shrimp Enchiladas with Goat Cheese and Chipotle Cream
1 cup diced leek, white and light green parts
½ cup heavy cream
4 ounces mild goat cheese
salt and freshly ground pepper to taste
1 teaspoon olive oil
12 shrimp (26 to 30 per pound), peeled and deveined
chipotle cream
2 chipotle chiles in adobo sauce
1 cup heavy cream
4 flour tortillas, 8 inches in diameter
Fill a saucepan halfway with water and bring to a boil over high heat. Add the leeks, cook about 1 minute, and immediately drain and rinse with cold water. Wipe the pan dry and return the leeks to the pan. Add cream, goat cheese, salt, and pepper. Place the pan over medium heat and cook, stirring, until the cheese is melted and the sauce is somewhat thickened, about 10 minutes. Set aside.
In a skillet, heat the olive oil over medium-high heat. When hot, add the shrimp and sauté until they just turn pink, 1 to 2 minutes. When cool enough to handle, slice the shrimp lengthwise along their backs so there are 24 pieces of shrimp.
For the chipotle cream: in a mini food processor or with a sharp knife, very finely chop the chiles; strain into a small saucepan. Add the cream to the pan and heat over medium heat, whisking, until the mixture is smooth and heated through.
Assembly: preheat oven to 350 degrees. Divide the cheese-leek mixture evenly among 4 tortillas, placing the mixture along the length of the center of the tortillas. Place 4 shrimp pieces on top and roll up into a cylinder. Place in an 8 x 8-inch ovenproof dish and pour the chipotle cream over all; cover with foil. Heat in the oven until warmed through, 10 to 15 minutes. Remove from the oven and , with a spatula, place 1 enchilada on each plate. Top each with 2 pieces of the remaining shrimp and surround with a spoonful of the sauce from the bottom of the baking dish. Serve immediately.
Recipe Notes:
* I divided the cheese mixture and the shrimp between 6 smaller flour tortillas and thought it worked out well (otherwise, each enchilada would contain too much of the cheese mixture).
Recipes for Sustenance 