Autumn enchiladas
By Scott Stegmaier
mail@floridanewsline.com
As the fall season continues, a dish you can’t go wrong with bringing to a get together or even for dinner is enchiladas. Whether you are a vegetarian or a carnivore, your ingredients are endless. Our kids absolutely love enchiladas for dinner. Easy to make, fun for them to help and super delicious.
Below is a no meat version we have made. We never make the same enchiladas twice. That is just how many ingredients are a possibility. You can add your favorites to this recipe and create your own version. We hope you enjoy.
Ranchero Style Sauce:
3 dried Badia brand New Mexican Red Chiles (de-stemmed/de-seeded)
1 medium diced yellow sweet onion
3 cloves roughly chopped garlic
1 juiced lime
|1 ½ cups stock per type of enchilada (vegetable, chicken or beef)
1 cup water (reserve ½ cup liquid after rehydration)
3 tbsp. tomato paste
1 tbsp. fresh roughly chopped oregano
½ tbsp. extra virgin olive oil
1 tsp. cumin
¼ tsp. salt
2-3 sprigs fresh cilantro
In a small pot with one cup of water, bring chiles to a simmer for five minutes. Pour half of the remaining liquid and chiles in a blender and set aside. In the same pot, after the moisture has been wiped out, sauté onion and garlic on medium-low heat with olive oil for five minutes, stirring occasionally. Add tomato paste and cumin and continue to cook for 1 – 2 minutes, stirring often. Add your stock choice, fresh oregano and salt; simmer on low heat for 8 – 10 minutes. Let cool for five minutes and pour into blender. Add cilantro, lime juice and start the blending process carefully. Pulse on low two or three times to get started. Gradually blend on liquify to make the sauce smooth in texture. Hold a towel over the top of the lid for security.
Enchilada filling:
1 large can drained black beans
|1 ½ lbs. shredded Monterey jack and cheddar cheese
1 tbsp. fresh chopped cilantro
1 tsp. cumin
1 pinch kosher salt
1 pack large corn/flour tortillas (we use Don Pancho)
Extras:
½ cup shredded cheddar cheese
sour cream
fresh chopped cilantro
Mix filling all together in a bowl. In a ceramic casserole dish, paint four tablespoons of sauce on the bottom of the dish. Lay tortilla flat and fill with one cup of mixed ingredients. Roll up and place on top of the sauce. Place each enchilada comfortably together. Pour remaining sauce over the top until sufficiently covered. Top enchiladas with extra shredded cheddar cheese. Bake at 350 degrees for 30 minutes then let cool for 10 minutes. Sprinkle with fresh chopped cilantro, add sour cream if you like and enjoy.
Follow Scott Stegmaier on Instagram @dinnerwiththestegmaiers
Photo courtesy Edana Stegmaier
Autumn Enchiladas
