03
Aug
13

Enchiladas

Recently purchased flour tortillas were on the counter, what to do? , enchiladas were on my mind, a search resulted in many recipes but I used the http://thepioneerwoman.com/cooking/2008/09/simple-perfect-enchiladas/ as a guide for technique. They turned out great.

Enchiladas Sauce

Roux
Vegetable stock
Tomato juice
Tomato paste
Hot sauce
Smoked dried hot red peppers
A bit of dry rub

Make a roux with stock, butter and flour, was a start and technique I wouldn’t think of using for a hot type tomato sauce, sort of a spicy tomato soup made by adding tomato juice to the roux. Short on juice that was drained from a can of diced tomatoes, tomato paste was added. Season and spice a s required, bottled hot sauce, some Jalapeño sauce that was gifted to me, brought up the level of the heat in combination with the hot red pepper flakes. Alone the sauce is good !

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Now raid the fridge for some fillings, you at least have to have cheese, the meat would be some kielbasa, and of course sautéed onions , garlic , sweet peppers and diced tomato. Left over corn on the cob was found in the fridge.

Diced kielbasa
Sweet red pepper
Corn
Red beans
Diced onions
Diced tomato
Sauté the above
Also for the filling American and feta cheese and Parmesan

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Slightly fry the tortillas, I have large flour tortillas available, in a slight amount of oil in a fry pan just to soften them up so they absorbe a bit of oil, place on paper towelled rack.

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In the fry pan, cooled, place a small amount of the enchilada sauce, place the tortilla in the pan , flip the tortilla so it is coated with the sauce. If you ever wallpapered a room, this is like coating the wallpaper with paste, only with the tortilla, it’s on both sides. This is one step I never did before so that’s why my enchiladas previously were more like a baked taco.

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Place the coated tortilla on a large enough plate and run you fillings down the center, roll and fold however you proceed, (I only rolled) and place the soggy tortilla in a baking casserole type dish that has a small amount of sauce on the bottom. Repeat till the dish is full.

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I ran out of the filling I prepared so the last two were just plain with red beans and cheese.

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Top the panned tortillas with more sauce, this recipe it was the remainder of the sauce as I didn’t make a measured amount. Some grated Parmesan is what I had available for the top. Some herbs and seeds were thrown in for good measure .

Off to the oven at 350 degrees.

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I should have made a double batch !!!!
Excellent even the next day cold for lunch.


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