Foodie Friday is hosted by Michael Lee at Designs by Gollum
Simple Saturday is hosted by girlichef at oUr KrAzY kItChEn
Friday Food is hosted by Nicole at Momtrends & there is a slumber party hosted by Martha at Menagerie tonight
Enchiladas varieties are distinguished primarily by their sauces and fillings. Your options are only as endless as your own imagination and your families likes and dislikes.
- Mexican street food was originally corn tortillas dipped in chili sauce and eaten without fillings.
- Enchiladas con chili colorado are made with a traditional red enchilada sauce composed of dried red chili peppers that have been soaked and ground into a sauce with other seasonings. Today red enchilada sauce may also be tomato-based with red chilis added.
- Enchiladas verdes are enchiladas made with green enchilada sauce composed of tomatillos and green chilis.
- Enchiladas suizas, meaning Swiss, indicates the dish is topped with a white, milk or cream-based sauce, such as béchamel. This derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese. Today it is most commonly sour cream.
- Stacked enchiladas are also called Enchiladas montadas which is a New Mexico variation where the enchiladas are served stacked, with the filling between flat tortillas, and are often topped with a fried egg so I’ve read. Both red and green sauces are used. I have heard them referred to as Mexican pizzas. They remind me of stacked tostadas.
- Gravy style enchiladas are the dominant variety of enchilada found throughout Southern and Central Texas according to Wikipedia. These have a gravy-like chili sauce (often called brown sauce) over either cheese filled or beef filled corn tortillas and are topped with a layer of Monterey Jack or combination of Monterey Jack and Cheddar cheese.
4-5 ounces bleu cheese crumbles, finely crumbled
1/2 cup Monterey Jack cheese
1/2 cup medium cheddar cheese
1 small Vidalia onion, chopped fine
1 pound shredded beef*
1 small can green chiles, drained well & chopped
2 cloves minced garlic, jar
Juice of 1 lime
1/2 teaspoon cumin
1/2 teaspoon sea salt
1 small can red enchilada sauce
- Preheat oven to 350 degrees.
- In a small skillet bring a small amount of oil to high heat. Quickly saute onion and garlic until fragrant and translucent.
- Toss together the shredded beef, chopped onion, minced garlic, bleu cheese crumbles and half of each cheese.
- Sprinkle with sea salt and cumin.
- Toss again until seasonings are well blended with the meat mixture.
- Drizzle lime juice over all and toss again.
- Fill each tortilla and roll closed.
- Place seam side down in a lightly greased casserole dish.
- Pour sauce over top.
- Top with remaining cheeses.
- Bake 15-20 minutes.
*I like to use leftover pot roast