Verified by stevemur
|-- Red Sauce --|
|2 ouncesPablano Peppers; dried, or fresh (about 3-4 peppers)|
|1 ounceJalapeno peppers; dried, or fresh (about 6 peppers)|
|1 largeOnion; diced|
|8 ouncesTomato sauce|
|1 tablespoonSalt; I prefer sea salt|
|1 tablespoonMexican oregano; other oreganos can be used but changes the flavor some|
|10 tablespoonsCold water|
|1/3 cupFresh cilantro; washed and cleaned|
|2 clovesGarlic; I usually use 3|
|-- Filling --|
|2 poundsChuck steak or tri tip; cubed into 1/2 in. pieces.|
|1 teaspoonFresh cracked pepper|
|1 teaspoonGarlic powder; 1 generous teaspoon garlic powder|
|1 smallOnion; diced|
|1 1/2 teaspoonsOnion powder|
|1/2 teaspoonMexican oregano|
|1/8 teaspoonGround cumin; I usually put a little extra|
|3 tablespoonsolive oil|
|1 packageCorn tortillas; I prefer the yellow corn|
|-- Toppings --|
|1 packageMonterey jack mexican cheese blend|
Chicken Enchilades Preparation
Making the Red Sauce.
1) First prepare the peppers by removing the stems and cutting into small pieces, remove the seeds as per your personal tastes for heat. Heat these for about 30-40 seconds.
2) Combine the garlic cloves, onion, cilantro, mexican oregano, salt, and warmed peppers together in a food processor. Blend for about 2 minutes until it is a paste with the consistency of marinara sauce.
3) Fill a pot with the 6 cups of water. Add the tomato sauce, and the blended spice mixture to the water and bring to a boil.
4) Reduce heat and simmer for 1 1/2 hours.
5) Removed from heat and strain through a wire strainer into a bowl. Rinse out the pot and put the sauce back in the pot and return to heat low heat.
6) Mix the 10 tbsp. cold water with the 1 tbsp corn startch.
7) Pour the corn startch mixture into the sauce and stir over low heat till thickened.
Making the Filling
1) While the sauce is cooking for its 1 1/2 hours. Place the cubed meat and onion into a large freezer bag.
2) I like to grind all my spices together. Combine the salt, pepper, ground cumin, onion powder, mexican oregano, and garlic powder together into stone spice grinder and grind into a fine powder.
3) Add the 3 tbsp of olive oil to the cubed meat and onions in the freeze bag and then pour in your ground spices.
4) Seal the bag and kneed the meat thourghly to distribute the flavors of the spices and let sit for about 30 minutes.
5) Over high heat throughly cook the meat and onion mixture. I like to cook it till the meat starts getting a little crispy.
6) Removed from heat and place filling inside the corn tortillas. Roll and arrange in a cassorole pan. Set aside till the sauce is done.
1) Once the sauce is ready pour over your encilades in the cassorole pan, making sure to cover them all.
2) Place in 375 degree oven for about 15 - 20 minutes.
3) Remove from oven and place Monterey Jack cheese blend on top of the cooking enchilades and return to oven for another 10 - 15 minutes or so or until cheese is melted and has a slightly crispy appearance.
4) Remove from oven and serve. Garnish with a side of guacamole, shredded lettuce, pico de gallo and a dollop of sour cream.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Chicken Enchilades Reviews
[I posted this recipe.]
3 years, 8 months, 2 weeks, 6 days, 1 hours, 10 minutes ago
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven