With a batch of red enchilada sauce in hand, it is time to build an inviting enchilada platter and that involves lots of possibilities. For instance, you can stuff the enchiladas with veggies, serving beans and rice on the side. You can stuff 'em with beans and serve veggies, raw or cooked, on the side. You get to choose the format. Here's how I like making mine: I use a mixture of cheese and beans as the filling for the enchiladas and serve lots of vegetables (and sometimes rice) on the side.
For the tortillas, you can use either corn or wheat tortillas or any of the multigrain, gluten-free versions out there. Trader Joe's has corn-and-wheat tortillas (designed for indecisive cooks, perhaps?) and I love how they work in these enchiladas. They come 8 to a pack and all of them fit in neatly in a 9 x 13 baking dish.
The filling: There's no real recipe for the filling. Just cook pinto or black beans or used canned beans. Into the beans, stir in shredded Monterey Jack cheese or Cheddar cheese. The enchilada sauce has so much flavor that I don't bother adding too much seasoning to the filling. But you could certainly add some cumin, garlic, oregano here if desired.
Assemble the enchiladas: In a greased 9 x 13 baking dish, ladle 1/2 cup enchilada sauce and spread it around.
Pour some enchilada sauce into a rimmed plate. Dip each tortilla into this sauce to coat it on both sides, then place 1/4 cup of filling in the middle of the tortilla and roll it. I don't bother tucking in the ends; just place the filled tortilla seam side down in the baking dish. If you have larger tortillas, you may need to tuck in the ends.
After all the tortillas are filled and arranged in the baking dish, ladle the rest of the sauce on them. Sprinkle with more shredded cheese. Cover the dish with foil.
Bake at 350 F for 30-40 minutes until the sauce is bubbling.
We love our enchiladas with these three sides:
1. A crisp raw salad: I'll often make shredded green or red cabbage (or a mix) with diced avocados, dressed only with a few drops of hot sauce. Another option: shredded cabbage and carrots with a dressing of mayo and hot sauce. Your favorite salad will do!
2. Roasted vegetables: A large tray of sweet potatoes, peppers, onions, zucchini and summer squash, green beans and whatever's in season (or on sale at the supermarket) works nicely. Sometimes I just make sweet potato fries.
3. Mexican rice. There are many ways to make this. Here's how I made quick tangy cilantro rice this weekend: Cook basmati rice with salt. Just when it is cooked, stir in a handful of minced cilantro, 1 tbsp. nutritional yeast (for flavor), 1 tbsp. olive oil and some lemon or lime juice.
Other than these, a dollop of sour cream or yogurt can be a nice touch and a cooling contrast to the enchiladas.
If I'm serving enchiladas to a crowd, I'll make all 3 sides. If it is for just the family or a smaller group, just 1 or 2 sides is enough.
Continuing with enchilada week here on One Hot Stove, I'll be back tomorrow with some breakfast enchiladas.
For the tortillas, you can use either corn or wheat tortillas or any of the multigrain, gluten-free versions out there. Trader Joe's has corn-and-wheat tortillas (designed for indecisive cooks, perhaps?) and I love how they work in these enchiladas. They come 8 to a pack and all of them fit in neatly in a 9 x 13 baking dish.
The filling: There's no real recipe for the filling. Just cook pinto or black beans or used canned beans. Into the beans, stir in shredded Monterey Jack cheese or Cheddar cheese. The enchilada sauce has so much flavor that I don't bother adding too much seasoning to the filling. But you could certainly add some cumin, garlic, oregano here if desired.
 |
| Just to illustrate how I arrange the tortillas- 8 of them fit snugly into the baking dish |
Pour some enchilada sauce into a rimmed plate. Dip each tortilla into this sauce to coat it on both sides, then place 1/4 cup of filling in the middle of the tortilla and roll it. I don't bother tucking in the ends; just place the filled tortilla seam side down in the baking dish. If you have larger tortillas, you may need to tuck in the ends.
After all the tortillas are filled and arranged in the baking dish, ladle the rest of the sauce on them. Sprinkle with more shredded cheese. Cover the dish with foil.
Bake at 350 F for 30-40 minutes until the sauce is bubbling.
We love our enchiladas with these three sides:
1. A crisp raw salad: I'll often make shredded green or red cabbage (or a mix) with diced avocados, dressed only with a few drops of hot sauce. Another option: shredded cabbage and carrots with a dressing of mayo and hot sauce. Your favorite salad will do!
2. Roasted vegetables: A large tray of sweet potatoes, peppers, onions, zucchini and summer squash, green beans and whatever's in season (or on sale at the supermarket) works nicely. Sometimes I just make sweet potato fries.
3. Mexican rice. There are many ways to make this. Here's how I made quick tangy cilantro rice this weekend: Cook basmati rice with salt. Just when it is cooked, stir in a handful of minced cilantro, 1 tbsp. nutritional yeast (for flavor), 1 tbsp. olive oil and some lemon or lime juice.
Other than these, a dollop of sour cream or yogurt can be a nice touch and a cooling contrast to the enchiladas.
If I'm serving enchiladas to a crowd, I'll make all 3 sides. If it is for just the family or a smaller group, just 1 or 2 sides is enough.
Continuing with enchilada week here on One Hot Stove, I'll be back tomorrow with some breakfast enchiladas.
Wow! 3 posts in a week! happy me :)
ReplyDeleteI have never eaten enchiladas. Somehow, tortillas covered in sauce seemed too messy to me and I am not sure of the tortilla texture. I liked the crip tortillas in a quesadilla. I should try enchiladas now since I always try out things I never did before, after you mention them :)
But messy food always tastes the best :D Don't get me wrong, I love crisp quesadillas as well, but there's something very satisfying about enchiladas. Definitely worth trying once, I'd say!
DeleteYour enchiladas look amazing!
ReplyDeleteAnd thank you so much for the nice surprise that came in the mail. Hope you have a great year in 2014!
You're so welcome! Wishing you a wonderful year too. Kalyn!
DeleteI've never tried enchiladas. I guess the soggy tortillas put me off. But yours look so yummy that I think I may try making these soon!
ReplyDeleteI love soggy food- stuff that is dunked in sauces and gravies and curries is always my favorite! But truly, you can make these saucy or not, cook's choice. Enchiladas are worth tasting once in your life :)
DeleteI love enchiladas but am never quite sure what to put in them - just checked out your sauce - not sure I have ever bought the stuff but this looks thinner than what I usually make - however I never dip tortillas in it because it always seems too much work but I love this sound of these
ReplyDeleteOh enchiladas are great with all kinds of fillings- sweet potato and black beans is another great combination apart from the things I've mentioned in the post. Funny thing is my homemade sauce is a lot thicker than the canned "authentic" enchilada sauces you get here- those are very watery,
DeleteAnd yes, feel free to skip the dipping and just pour sauce on top of the filled enchiladas, that works as well. I think you'll enjoy these, Johanna.
I love messy soggy food too! :-) for me it brings lots of comfort. I am so making this! I can't wait to read about your breakfast enchiladas. I think it will be perfect for weekend brunch. I am really enjoying you frequent posts, Thanks for taking the time for us.
ReplyDelete- Priti
Yup- you said it! Yeah- these were several related recipes and thought of posting one a day instead of making it one huge post.
DeleteThus is sooooo yummy Nupur!!!! You are so thoughtful and generous to throw a potluck for lila's teachers. You must really love enchiladas to have them at 6 am...now I have to try it, but we will do not dinner.
ReplyDeleteNot just enchiladas- I could eat anything and everything at 6 am ;) I like a big breakfast. But sure, you can try it for dinner!
DeleteHappy New Year! Nupur.
ReplyDeleteEnchiladas are messy but they are quite tasty. I am not fond of store bought sauces but your home made will come in handy.
Happy New Year to you too! You said, enchiladas are messy but oh so good :)
DeleteDamn the auto correct in my phone - I meant I will do it for dinner. Sorry!
ReplyDeleteHey Nupur, this is a great sauce! I don't like cheesy food much, so try to avoid those while dining out. I have not tried enchilada out, so wanted to try making at home by controlling the amount of cheese:) I made the sauce, homemade tortilla, sauteed green pepper, boiled black beans, corn, and onion for filling. I will be making it again, and also posting it.
ReplyDelete