Friday, February 21, 2014

Cheese and Onion Enchiladas

We have been purchasing enchiladas from a lady at Brenda's work. They are spectacular.

You know me? I can't leave this alone. I had to make my own after tasting her Cheese and Onion Enchiladas. The first task is to make enchilada sauce. No, you can't buy it, you must make it there is no comparison.
For the Sauce:

Dried Chili's, stems removed.   I used New Mexico and Guajillo Chili's, about 20 or so total.
water, a quart
salt to taste
1/2 t Oregano
Beef bullion or beef stock

Place the chili's on a baking sheet and roast (toast) at 400 degrees till fragrant. It does not take long, don't burn them.
Meanwhile boil the water. After the chili's come out of the oven, throw them in the boiling water and simmer for 20 minutes or so till they are soft.  Process them in a food processor or blender till smooth adding the 'tea' from the boil to thin them out. It took about 2 cups.

Once well pureed, strain the mix over a bowl and press to remove the liquid and have nothing but pulp left. Discard the pulp.

To this puree, thin if necessary and add the bullion (if using),  oregano and salt. (I did not use salt as the bullion is salty enough. ) Taste and correct the seasoning. It should taste pretty good by now. The consistency I had was like thin cream.Yields about 2 cups.

For the Enchiladas:

1 large onion, chopped medium fine
2 T olive oil
8-10 flour tortillas (I used low carb)
8 ounces total (maybe more) of fresh grated Cheddar and Monterrey Jack. 

 Saute the onions till they pick up some color. Set aside.  Spread some of the sauce out into a shallow pan. Coat both sides of the tortilla with sauce (it will be thin) and then 1/4 to 1/2 c of cheese mix and top with a heaping tablespoon of the onions.  Roll them up tight.  I placed these in a greased rectangular casserole. Topped with a bit of cheese.  Reserve the left over sauce for your next adventure.

Bake at 350 for 10 or 15 minutes till the cheese melts and is bubbly.

The redder the dried chili, the redder the sauce. I used very dark red chili's so the sauce is browner. Notice there is not tomato or anything else in the sauce, its pretty basic and very tasty.

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