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Receta Red Enchiladas with Cream Cheese and Pecan Filling
by Marlin Rinehart

Red Enchiladas with Cream Cheese and Pecan Filling

This is an interesting and delicious variation of traditional enchiladas.

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 8 ounces cream cheese
  • ¾ cup pecans, coarsely chopped
  • ¼ cup chopped green onion, tops and bottoms
  • I recipe red chili sauce with cream (Recipe follows)
  • 8 ounces (2 cups) shredded Monterey Jack cheese
  • 12 corn tortillas
  • Vegetable oil
  • RED CHILI SAUCE WITH CREAM:
  • 3 cups canned or homemade mild red enchilada sauce
  • ½ cup canned tomato sauce
  • ½ teaspoon ground cumin
  • Pinch of oregano
  • ½ cup heavy cream, unwhipped

Direcciones

  1. TO MAKE SAUCE:
  2. In a shallow saucepan whose diameter is larger than a tortilla, combine the canned red enchilada sauce, cumin and oregano. Heat until it starts to boil, lower heat and simmer a minute or two. Stir in tomato sauce, then cream, and heat through. Remove from heat.
  3. TO ASSEMBLE ENCHILADAS:
  4. Cream the cream cheese and stir in green onions and pecans. Heat a small amount of cooking oil (about ¼-inch) in a small skillet, slightly larger than a tortilla. Place a tortilla in the hot oil, only long enough to soften, and remove to a plate. Proceed with remaining tortillas, stacking the tortillas to keep them warm and soft. Then dip a heated tortilla into the heated red chili sauce; remove the dipped tortilla to a plate and place a tablespoon or more of the cream cheese filling along the center portion of the tortilla, spreading along the diameter. Fold tortilla in half and roll up. Place enchilada in a buttered baking dish. Proceed with remaining tortillas. Pour red chili sauce over the enchiladas, top with grated cheese, and bake at 325° F., 10 to 15 minutes until heated through and Jack cheese is melted.