The ingredients are pretty simple: 15 corn tortillas, sauteed in oil to soften; about half a pound of shredded cheddar, and a jar or can of red enchilada sauce. If you're going with just cheese enchiladas you will need about 3x the cheese and possibly another layer of tortillas.
From there, you think "filling." We like to do sauteed onions and ___. I think last time we did black beans. Another time we may have done yellow squash. This time I thinly sliced two small potatoes with a mandolin. The other filling item we have discovered is Trader Joe's Vegetarian Chorizo. It's "ground" seitan, with chorizo spices, heavy on the red chile oil, as is traditional chorizo. The ground seitan is very tender like a soft, not overcooked ground pork. The seasoning is spot on, and really adds a depth of flavor to this dish that I think is lacking in many ground beef or pork enchiladas (which is why green chile chicken enchiladas were always my favorite). Suffice to say, the addition of the chorizo is key. If you can't find the TJ's vegetarian chorizo, you can get some of that "Smart Ground" seitan ground beef, but you will want to add some oil, onion, garlic, red chile powder, cumin, fennel, and some other herbs to dress it up.
The first step is to spread a few Tablespoons of the sauce into the pan. Next, fry up your tortillas. Saute your onion and potatoes, and heat the chorizo in a pan. Shred your cheese, and get ready to stack (just like a lasagna). The following pictures pretty much walk you through it. Bake at 375 for 25 - 40 minutes depending on your preference.
Add sour cream, additional sauce, and (if it's too spicy) a little honey, and ENJOY!
Posts
0 comments:
Post a Comment