CHEESE ENCHILADAS WITH RED CHILE SAUCE

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CHEESE ENCHILADAS WITH RED CHILE SAUCE

 

FOR THE RED CHILE SAUCE:

2 tablespoons canola or vegetable oil

1 cup chopped onion

2 cloves garlic, minced (I used 4 cloves)

2 teaspoons chili powder

1 teaspoon ground cumin

2 cans (8 ounces each) tomato puree

1 teaspoon salt

1/4 cup tequila

 

Heat oil in 2-quart saucepan over medium-high heat. Add onion and saute 2

minutes, until softened slightly.

 

Add garlic, chili powder and cumin and cook, stirring, about 1 minute, until

spices are fragrant; be careful not to burn spices.

 

Lower heat to medium and add tomato puree, salt and tequila, stirring to

incorporate; simmer 20 minutes. Taste for seasoning, and adjust if desired. Let

sauce cool.

 

Use sauce in recipe or transfer to airtight container and refrigerate up to 2

days or freeze up to 1 month.

 

Makes about 2 1/2 cups

 

FOR THE ENCHILADAS:

2 1/2 cups red chile sauce, divided use

1 1/2 cups finely shredded mild cheddar cheese, divided use

1 cup finely shredded Monterey Jack cheese or pepper jack cheese, divided use

1/2 cup sour cream

12 (6 inch) corn tortillas

 

Coat inside of 9-inch-by-13-inch baking dish with nonstick cooking spray. Spread

about 1/4 cup sauce over bottom.

 

In small bowl, combine 1 cup cheddar cheese, 1/2 cup Monterey Jack cheese and

sour cream; set aside.

 

Dip tortilla into chile sauce to soften. Place softened tortilla on flat surface

and spread 2 to 3 tablespoons cheese-sour cream filling mixture down center.

Roll up tortilla and place seam side down in baking dish. Repeat with remaining

tortillas.

 

Spread remaining sauce evenly over rolled tortillas and sprinkle evenly with

remaining cheddar cheese and Monterey Jack cheese.

 

If making enchiladas right away, bake 25 to 30 minutes in 350 degree F oven,

until cheese is bubbling and beginning to turn golden brown.

 

TO REFRIGERATE OR FREEZE BEFORE BAKING:

If not baking right away, cover baking dish and refrigerate up to 2 days or

freeze in airtight freezer bag up to 1 month.

 

When ready to use, defrost enchiladas overnight in refrigerator if they were

frozen.

 

Preheat oven to 350 degrees F.

 

Let casserole come to room temperature about 30 minutes. Bake as described above

and serve hot.

 

Makes 6 servings