Enchilada Casserole

  Enchilada Bake

(based on these 2 recipes from my favorite recipe site, Two Peas & Their Pod)

Homemade Enchilada Sauce {Easy} - Two Peas & Their Pod - Great recipe! I double the recipe, add a quart of home-canned tomatoes in place of the tomato paste and half the broth, and I use a chopped onion in place of the onion powder. 

Skillet Vegetarian Enchiladas - Two Peas & Their Pod  - I add ground beef and eliminate the zucchini, poblano pepper, and paprika. I pour it into a glass casserole dish before baking.

Skillet Vegetarian Enchiladas - Two Peas & Their Pod Maria Lichty Skillet Vegetarian Enchiladas are made in one pan and only take 30 minutes to make. This easy enchilada recipe i...

Salsa

Fresh salsa

3 C chopped tomatoes
1/2 C chopped bell pepper
1 C chopped onion
1/4 C minced cilantro
2 T lime juice
4 t chopped jalapeno (only include the seeds from 2 of them)
1/2 t cumin
1/2 t kosher salt
1/2 t pepper

Stir and serve. (Pour out extra liquid, if desired)

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Salsa for canning

5 quarts ripe tomatoes diced -- simmer while chopping the other stuff, then pour off the extra liquid
5 shredded/grated onions
5 jalapenos with seeds
1 C cilantro, chopped
2-3 bell peppers, chopped
1 1/2 C vinegar
6 T lime juice (or lemon juice)
10 cloves garlic, minced
6 t canning salt

Simmer together, put in jars, boil in water bath (with water one inch above the tops of the jars) for 15 minutes. Makes around 7 quarts.

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Atwoods' Salsa

30 tomatoes - remove skin and chop tomatoes
4 green peppers, chopped small
2 red peppers, chopped small
5 onions, minced
4 cloves garlic, chopped
10 jalapenos (keep seeds from only 4-5 of these)
1 C + 3 T sugar (or less)
3 T lemon juice
1 C vinegar
1/4 C canning salt

Simmer for 1 hour or so. Process in jars for 25 min. Makes 7 pints.

Lyrad's green sauce

this is vegan and yummy as a dip or sauce with chips, bread, on enchiladas, etc.

INGREDIENTS
1 avocado
1 cup packed parsley and cilantro leaves (combined)
1 jalapeño, ribs and seeds removed
2 cloves garlic
juice of one lime (or two - get lots of limey goodness in there!)
½ cup water
½ cup olive oil
1 teaspoon salt
½ cup shelled pistachios

INSTRUCTIONS
Pulse all ingredients - except pistachios - in a food processor until incorporated.
Add pistachios and pulse until mostly smooth (depends on what consistency you want).
Serve as a dip, spread, or sauce -- or add additional water or oil to thin the sauce for use as a dressing or a marinade.

NOTES
you can make this with other types of nuts like walnuts and almonds and it works just fine, but the taste wasn't as good IMHO. If you can find shelled pistachios, it's worth the splurge!

Chickpea Sweet Potato Enchiladas

2 large cooked sweet potatoes (I peeled them, stuck them in the big pot simmering the chickpeas, took the sweet potatoes out when they were soft, then cut them into chunks)

5 C cooked chickpeas

4 green onions, chopped

1 teaspoon chili powder

1 teaspoon ground cumin (optional)

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Diced green chiles (about ¼ C)

12 small tortillas

 2-3 C enchilada sauce (I made it with tomato sauce, 2 T corn starch stirred in water, chili powder, cumin, salt, stirred in a saucepan until thick)

1—2 C shredded cheese (fiesta blend and/or pepper jack)

Optional:  green onions and sliced olives, on top

1.       Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.

2.       Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.

3.       Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.

4.       Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.

5.       Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.

6.       Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

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Another version, with different beans:

·                            1 large Orange Sweet Potato, peeled and cut into cubes

·                            1 Tablespoon Olive Oil

·                            1 small Onion, sliced

·                            2 cloves Garlic, minced

·                            1 Jalapeno Pepper, seeded and minced

·                            1 can Old El Paso Traditional Refried Beans

·                            1 teaspoon Chili Powder

·                            1 teaspoon Cumin

·                            ⅛ teaspoon Cayenne Pepper

·                            6 8-inch Flour Tortillas (soft taco size)

·                            1 can Old El Paso Green Enchilada Sauce

·                            ⅓ cup Shredded Cheddar Cheese

Preparation

1.                 Heat oven to 400*F.

2.                 Bring a large pot of water to a boil. Add the sweet potatoes and cook until tender, 10-15 minutes. Darin and mash.

3.                 Meanwhile, heat the olive oil in a sautee pan set over medium heat. Add the onions and garlic; cook, stirring occasionally, until soft and golden, about 15 minutes. Transfer half of the onions to a small dish; set aside. Add jalapeno to pan and cook 3 minutes.

4.                 Add the mashed sweet potatoes, refried beans, and spices to the pan of onions. Mix well.

5.                 Pour the enchilada sauce into a shallow dish. Dip a tortilla in the sauce, coating both sides. Spoon half cup filling onto center of tortilla; top with reserved onions. Roll up and place seam-side down in a 6″x8″ baking dish. Repeat with remaining tortillas. Top with cheese and bake 15 minutes, until the enchiladas are warm and the cheese is melted.

Enchiladas

Enchilada Sauce

2 T. olive oil

• 1 medium onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 cup hot salsa, either store-bought or homemade
• 1 15-ounce can diced tomatoes, no-salt-added variety
• ½ cup water
• 3 T. tomato paste
• 2 T. chopped fresh cilantro
• Salt, to taste 

   In a heavy-bottomed pan or skillet over medium heat, heat the olive oil, adding the onion and garlic once hot. Cook, stirring often, until the onions are translucent, about 6 minutes. Add the salsa, tomatoes, water, tomato paste and cilantro, stirring until combined. Cook until desired temperature and consistency. Add salt to taste.

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enchiladas

• 1 onion, chopped fine
• 4 garlic cloves, minced
• 3 tablespoons vegetable oil
• 1 (16 ounce) can black beans, drained and rinsed
• 1 (16 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can enchilada sauce
• 1/2 cup salsa, plus more served with meal, if desired
• 3 teaspoons cumin
• 1/4 teaspoon salt
• 1 -2 dash black pepper
• 10 flour tortillas
• 2 tablespoons water
• 2 cups shredded monterey jack cheese

  Heat oven to 350. Saute onion and garlic in oil until onions are softened.

 Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.

 Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.

 Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.

 Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.

 Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.

Fajitas

Cook chicken strips in oil until done (10 min or less). 

Add sliced onions and sliced bell peppers, cook til crisp-tender. 

Add taco seasoning, 2 T water (or so), and pepper. 

Add sliced tomatoes before serving on tortillas.  Serve with toppings:  cheese, guacamole, olives, sour cream, salsa, etc.

Vegan version:  omit chicken, cheese and sour cream.  Use cooked black beans and corn in place of meat.

Mexican - Enchiladas

Shauna Carr Enchiladas

Boil chicken. Shred or cube. Mix with 2-3 cans chicken broth, 3 small cans tomato sauce, 1 can tomato paste, T+ chili powder, a little flour. Whisk.

Barely fry corn tortillas, drain on paper towels.

Fill tortillas with chicken, cheese, onions.

White enchiladas

Mix for filling:

Can of cream of mushroom soup

8 oz. sour cream

Can of enchilada sauce

Cubed chicken

Cheese (jack and cheddar)

Onion

Olives

Dip tortillas in sauce, then fill.

Cornmeal