Showing posts with label Enchiladas. Show all posts
Showing posts with label Enchiladas. Show all posts

Saturday, July 29, 2023

​Shrimp Enchiladas with Yellow Mole Sauce​

Shrimp Enchiladas With 
Yellow Mole Sauce
A delicious recipe for Shrimp Enchiladas, filled with tender garlic shrimp, sweet corn, and lime zest, lathered in a flavorful Yellow Mole Sauce. Vegetarian-adaptable
 Ingredients:
Yellow Mole Sauce:
pinch saffron with hot water
3 tablespoons olive oil
1 onion, white or yellow, rough chopped
4 garlic, rough chopped
2 yellow bell peppers (or one orange and one yellow for BEST color)
1 3/4 cups chicken broth
1/2 cup pumpkin seeds (or raw cashews)
2 teaspoons coriander
1 teaspoon cumin
1/8–1/4 teaspoon cayenne
3/4 teaspoons salt, more to taste
1/2 teaspoon pepper
1/2 teaspoon turmeric, optional, for color.
1 1/2 tablespoons lime juice (zest it, save for filling)
Shrimp Enchilada Filling:
1 tablespoon butter
2 garlic cloves, rough chopped
1 – 2 tablespoons jalapeno, finely chopped
1 lb shrimp, raw, peeled and deveined, chopped
1 1/2 cups corn, fresh is nice, frozen is fine
1 teaspoon dried oregano
1 tablespoon lime zest
1 teaspoon Salt
1/2 teaspoon pepper
1 1/2 –2 cups shredded mozzarella or queso fresco, divided (6 ounces)
1/4 cup cilantro
8 x 6-inch corn tortillas 
Garnish: cilantro, radish, misogreens
Directions:
Preheat oven to 375F.
Make the yellow mole sauce:
Pour 2 tablespoons boiling water over the saffron, and let sit. In a large skillet, heat the oil over medium heat. Saute onion, bell pepper and garlic, and cover to let this steam and soften for about 5 minutes. Add coriander, cumin, cayenne (go light, add more to taste later) salt, pepper and saffron water. Stir one minute. Add the stock and pumpkin seeds. Bring to a simmer, cover, and simmer gently for 10-15 minutes until pumpkin seeds have softened. Let this cool. Add the lime juice. Blend until creamy, and silky smooth. You could do this ahead. Taste and adjust the cayenne to your liking. If you want to bump up the yellow color, add 1/2 teaspoon ground turmeric.

Make the enchilada filling. Chop the shrimp into small pieces. Heat the butter and garlic over medium-low heat. Add the shrimp and jalapeno and saute 2-3 minutes. Add the corn, oregano, lime zest, and salt. Once the shrimp is cooked, turn off the heat. If it is liquidy, drain. Stir in the cilantro, and add  1/2 cup of the mole sauce and half of the cheese.

Assemble. Warm the tortillas (so they are pliable and don’t crack when rolled) either in the oven, microwave, pan-sear or heat over a gas flame-then wrap up in a towel. Grease a 9×13-inch baking dish. Place roughly 1/2 cupof the filling in each tortilla, rolling one at a time, placing seam side down in the baking dish. Lather with the sauce- you won’t need all -save the extras for plating. Sprinkle with cheese. 
Bake uncovered until golden and melty, 20-25 minutes. 
If serving like the photo above, heat the remaining mole sauce in a small saucepan. 

Spoon a little mole sauce on a plate, place the enchilada over the top. Top with thinly sliced radishes and a sprinkling of chopped cilantro. Micro greens are nice here too.
Notes
These can be made a day ahead and refrigerated- be sure to bring to room temp before baking.     

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Sunday, December 29, 2019

Sour Cream Chicken Enchiladas


INGREDIENTS:

16 oz. sour cream
1 can cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 can Rotel
1 cup chopped onions
8 tortillas
1 cup shredded pepper jack and colby cheese blend
1 can diced green chiles

Directions:

In a saucepan, mix together sour cream, soup, and cilantro.
Heat through and set aside. 
Combine the chicken, rotel, onions, and green chiles in a pan sprayed with cooking spray.
Heat until onions are transparent.
Warm the tortillas until flexible.
Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese.
Roll the tortilla up and place seam side down in a baking dish sprayed with cooking spray.
Pour the sour cream sauce over enchiladas.
Top with the remaining cheese.
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
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Wednesday, June 13, 2018

Cabbage Enchiladas

Keto Cabbage Enchiladas
Ingredients:
1 head green cabbage
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 red bell pepper, chopped
Kosher salt
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
3 cups shredded cooked chicken
1 1/3 cup red enchilada sauce
2 tablespoons chopped cilantro, plus more for garnish
1 cup shredded cooked chicken
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar
Sour cream for drizzling

 Directions:

Preheat oven to 350ยบ. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.

In a large skillet over medium heat, heat oil. Add onion and bell pepper and season with salt. Cook until soft, 5 minutes, then stir in garlic, cumin and chili powder. Add shredded chicken and 1 cup enchilada sauce and stir until saucy. Turn off heat and stir in cilantro.

Place a heaping spoon of chicken mixture into the center of each cabbage leaf. Fold the short sides of the cabbage leaf in first, then roll into a cylinder — like a burrito! Repeat until all chicken mixture is used.

Spoon remaining 1/3 cup enchilada sauce over cabbage enchiladas and sprinkle with both cheeses. Bake until melty, about 20 minutes. Garnish with sour cream and more cilantro and serve.
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