Cheese Enchiladas in Yummy Red Sauce

Name: Cheese Enchiladas in Yummy Red Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 large can 7⁄8 ounces sliced black olives, ripe drained); 0 teaspoons black pepper, ground; 473 milliliters beef broth (= 1 can, can sub chicken or vegetable); 680 grams grated cheese, grated (6 cups Kraft Mexican 4-cheese blend); 1 Tbsp chili powder; 8 smalls corn tortillas (6 not 7 , and YELLOW CORN, not flour); 1 teaspoons cumin, ground; 1 teaspoon dried basil; 2 teaspoons dried parsley; 2 Tbsps extra virgin olive oil; 2 teaspoons fresh cilantro; 4 garlic cloves, minced; 57 grams green chilies, diced (1/2 of a small can); 1 Tbsp good smoky ancho chili-based hot sauce, a couple es (I use Coyote Cocina Ancho Hot Sauce from Santa Fe, NM www.santafeseasons.com); 118 milliliters onion, minced; 1 smalls onions or 1⁄2 medium onion, diced finely; 118 milliliters salsa (I use Pace mild or .); 0 teaspoons salt; 2 teaspoons sugar; 340 grams tomato paste; 237 milliliters water

Cheese Enchiladas in Yummy Red Sauce is a gluten free main course. One serving contains 751 calories, 35g of protein, and 54g of fat. This recipe serves 6. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up cilantro, sugar, beef broth, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

SAUCE:.

Ingredients you will need

Sauce

Place garlic in cold, non-reactive (non-aluminum use non-stick or ceramic lined) large sauce pan with oil. Bring up to a medium heat, stirring so that garlic doesn't scorch. Saut for 1 minute, then add onions.

Ingredients you will need

Garlic

Onion

Sauce

Cooking Oil

Equipment you will use

Sauce Pan

Add remaining dry spices (through parsley) and saut for 3-4 minutes, to develop oil & spices' flavors.

Ingredients you will need

Parsley

Spices

Cooking Oil

Add remaining ingredients, except cilantro. Simmer gently on low for 30 minutes.

Ingredients you will need

Cilantro

Add cilantro at the end. Cool, and then chill overnight in fridge to let flavors meld.ENCHILADAS:.Preheat oven to 35

Ingredients you will need

Cilantro

Equipment you will use

Oven

Spray a 9 x 13 lasagna pan thoroughly with Pam.

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Cooking Spray

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Frying Pan

Spread 1 cup of enchilada sauce in bottom of baking pan.

Ingredients you will need

Enchilada Sauce

Spread

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Baking Pan

Combine cheeses, chilies, onions, and olives in large mixing bowl, tossing gently to thoroughly mix.Stuff and roll enchiladas with 2/3 of the cheese mixture.

Ingredients you will need

Chili Pepper

Cheese

Olives

Onion

Roll

Equipment you will use

Mixing Bowl

Place them, seam-side down in pan in two rows of 4-5; long the long side of the pan. When all are in pan, pour remaining enchilada sauce FIRST over the outside edges (as they will dry out if not covered), then once down the center.

Ingredients you will need

Enchilada Sauce

Equipment you will use

Frying Pan

Spread remaining cheese mixture on the two lanes that remain uncovered by sauce.

Ingredients you will need

Cheese

Sauce

Bake, uncovered for 25-30 minutes, until bubbly and melted. Cool for 5 minutes to re-congeal before serving. Makes 8-10 enchiladas, serving 4-6 people.For Vegetarian option use Vegetable broth.

Ingredients you will need

Vegetable Broth

Equipment you will use

Oven

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.