Red and Green Enchiladas

Everyone loves enchiladas and they can be made so many different ways.  I love entertaining with this dish because everyone gets to pick what they want and you can make it ahead of time.  It looks pretty too!  My recipe below is made with beef, but you can easily make it with shredded chicken or ground turkey. I make the enchiladas ahead of time and pop them in the oven when I'm ready to serve.  Red or white wine goes great with this dish or even The Vineyard Mom's Sangria!  Cheers!

Serves 4

1 lb. lean ground beef. 

1 3.8 oz. can of sliced black olives.

4 cups shredded Mexican Blend cheese or cheddar cheese.

1 package OR 2 Tbs. taco seasoning.

8 Medium size flour tortillas.

1 10 oz. can of Red Chile Sauce.

1 10 oz. can Green Chile Sauce.

Preheat oven to 400 degrees. Spray large baking dish with nonstick spray.

Cook beef with seasoning in a saute pan.  Add about 1 Tbs. of water to combine seasoning with the beef.  Cook until beef is browned. Place meat in a mixing bowl. Add olives and 2 cups of shredded cheese. Mix well.

Take 2 saute pans and pour the Red Chile Sauce in one an the Green Chile Sauce in the other.  Heat sauces slightly.  Take a tortilla and dunk both sides into the sauce.  Fill tortilla with about 2 Tbs. of meat mixture. Roll tortilla tightly.  Repeat with the red and green sauces.  I usually do half red and half green.

Pour whatever sauce is left in the saute pan over the tortillas. Red sauce over red enchiladas and green sauce over green enchiladas.  To separate the sauces in the baking dish so they don't mix, I roll a plain tortilla in between the last red enchilada and the first green enchilada.

Sprinkle remaining 2 cups of cheese over the top.  Cover with foil and bake for 25-30 minutes until bubbling. If you assemble the enchiladas ahead of time, take them out of the refrigerator 20 minutes before you put them into the oven. Top with sour cream, salsa, guacamole or hot sauce.


Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more