Enchiladas #1

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* Exported from MasterCook *

 

Bean & Veggie Enchiladas

 

Recipe By :

Serving Size : 4 Preparation Time :0:20

Categories : Beans Mexican/Southwestern

Veggies

 

Amount Measure Ingredient -- Preparation Method

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1 16 oz can crushed tomatoes

1 1/2 cups chopped fresh cilantro -- divided

3/4 cup heavy cream

1 large onion -- chopped (divided)

2 tablespoons olive oil

4 cloves garlic

1 red bell pepper -- chopped

1 green bell pepper -- chopped

1 16 oz can kidney beans

1 zucchini -- chopped

salt & pepper to taste

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon red pepper

8 large tortillas

2 cups shredded Pepper-Jack cheese

2 small tomatoes -- sliced

 

Add crushed tomatoes, 3/4 cup cilantro, and cream to saucepan. Bring to

just under a boil; add 1/2 cup chopped onion. Continue cooking over low heat.

Heat oil in another saucepan. Add remaining onions and garlic and saute

until soft. Add peppers and saute for several more minutes. Combine beans and

squash with vegetables. Continue to saute. Add 2 tbsp. cilantro, salt, pepper,

onion powder, garlic powder, and red pepper.

Preheat oven to 350 °. Cover the bottom of a large shallow pan with a

think layer of tomato-cream sauce. In a tortilla, put a tablespoon or so of

tomato cream sauce and spread it around. Then add about 1/2 cup vegetable-bean

mixture and some cheese. Fold top and bottom of tortilla in an inch or two.

Bring the sides together carefully so the tortilla is compact and closed. Turn

the enchilada over and place in the pan (seam side down). Repeat with each

tortilla until they all fit snugly in the pan. Place one of two tomato slices

over each enchilada and spoon tomato-cream sauce over each tortilla. Sprinkle

with cilantro. Bake about 15-20 minutes. Serve with rice, guacamole, and/or

sour cream.

 

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* Exported from MasterCook *

 

CHEESE ENCHILADAS WITH GREEN SAUCE

 

Recipe By : Bon Appetite, February, 1995

Serving Size : 6 Preparation Time :0:00

Categories : Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

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SAUCE:

1/2 package frozen chopped spinach -- (10 ounce)

1 tablespoon butter

1 tablespoon all purpose flour

1 cup whipping cream

1 cup milk

6 tablespoons chopped fresh cilantro

3 green onions -- minced

1/2 can diced green chilies -- (4 ounce) drained

1 3/4 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/4 teaspoon dried crushed red pepper

ENCHILADAS:

1/2 cup vegetable oil

12 6-inch corn tortillas

3 cups mild cheddar cheese -- grated

1 1/2 cups Monterey jack cheese -- grated

1/2 cup onion -- finely chopped

1 tablespoon fresh cilantro -- chopped

 

1/2 cup sour cream

 

For sauce:

Cook spinach according to package instructions. Drain well. Set aside. Melt

butter

in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes;

do not brown. Gradually whisk in whipping cream and milk. Simmer until

thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies,

cumin,

coriander and red pepper. Puree in batches in processor until almost smooth.

Season with salt and pepper. (Can be prepared 1 day ahead. Cover and

refrigerate.

Bring to room temperature before using.)

 

For enchiladas:

 

Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip

each

tortilla in oil to soften, about 15 seconds per side. Transfer to paper towels

and

drain. Combine cheeses in large bowl; set aside

1 1/2 cups for topping. Combine onion and cilantro in small bowl. Place 1/4 cup

cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion mixture over.

Roll

up tortilla. Place seam side down in large glass baking dish. Repeat with

remaining

tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day

ahead. Cover and chill.)

 

Preheat oven to 375°F. Stir sour cream into sauce; pour over enchiladas.

Sprinkle

with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are

heated through, about 25 minutes.

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* Exported from MasterCook *

 

Garden Vegetable Enchiladas

 

Recipe By : Bon Appetit, September, 1998

Serving Size : 8 Preparation Time :0:00

Categories : Mexican/Southwestern Veggies

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons butter

3 cups zucchini and/or yellow squash -- coarsely chopped

1 cup chopped onion

1 1/2 cups fresh corn kernels or frozen -- thawed

1 4 ounce can diced mild green chilies

1/2 cup chopped fresh cilantro

3 tablespoons chili powder

2 tablespoons all purpose flour

1 1/2 teaspoons ground cumin

2 1/2 cups whole milk

2 cups grated Monterey Jack and/or sharp cheddar -- (packed)

8 8 inch warm flour tortillas

 

Preheat oven to 350øF. Melt 1 tablespoon butter in heavy large skillet over

medium-high heat. Add zucchini and onion and saut‚ until vegetables are just

tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup

cilantro; season filling with salt and pepper.

 

Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk

in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk.

Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes.

Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.

 

Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix 3/4

cup sauce into filling. Place generous 1/3 cup filling in center of 1 tortilla;

roll up to enclose filling. Place enchilada in baking dish. Repeat with

remaining tortillas and filling. Cover enchiladas with remaining sauce, then

sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.

 

Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with

1/4 cup cilantro and serve.

 

MC-Busted by Karen C. Greenlee

 

 

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