enchiladas – The Wild Gems

Makes 2 1/2 cups of sauce

Note: Use this recipe as a guide as well. Feel free to use different peppers or try different seasonings. This is a mild sauce but it’s delicious! If you want to increase the spice add more of the Chile de arbol peppers.

What You Need:

6 Chili Colorado Entero

4 Chile de arbol

1/4 of a yellow onion

4 garlic cloves peeled

2 teaspoons of chicken seasoning

2 tablespoons of canola or vegetable oil

Steps:

1. In a medium pot, add your peppers, onion, and garlic. Cover with water and bring to a low boil. Cover partially with lid and allow to simmer until peppers are completely soft. (About 15 mins)

2. Once veggies are soft, add to a blender with about 1-2 cups of water from which the chiles were boiling.

3. Once completely blended, strain the sauce through a strainer. Discarding the paste.

4. Rinse the pot you used for boiling the peppers and place on stove at a medium low heat. Add the oil, then the sauce, then the seasoning. Allow to simmer for about ten minutes.

That’s it! Seems intimidating, but it’s really not.

Enjoy!

Add more of these for more spice. Be mindful though!

You can boil the garlic with the skin on, just don’t forget to remove it when it’s all down boiling.

A beautiful red. There are other peppers out there though that you can use that will provide a darker red.

Doesn’t have to be a fancy strainer. This is what I used.

Yummy red sauce after simmering on the stove. (The sauce is not done once blended. It needs to be cooked on the stove.)

It’s all in the sauce. This enchilada sauce is so delish. There’s a bonus to this recipe as well. It can also make a great cheese dip for tortilla chips.

Typically I’ll use left over chicken or rotisserie chicken and mix in corn to use as the enchilada filling. If I don’t have chicken I’ll use white beans mixed with corn or spinach as the filling.

Once the sauce is complete, take about a cup of the sauce and mix it with your chicken filling or bean filling until all combined.

Roll your enchiladas in corn tortillas and pour the entire sauce over the enchiladas. Top with jack cheese and fresh chopped cilantro.

Enjoy!

Pan suggestion: a glass 9×13

Servings for: 10-12 enchiladas

What You Need:

4 tablespoons of unsalted butter

1/4 chopped sweet onion

1 tablespoon of jarred minced garlic

8 oz block of monterey jack cheese shredded

1/2 cup of parmesan cheese

8 oz of cream cheese

3/4 cup whole milk

1 cup of heavy cream

(2) 4oz cans of green chilies

1 teaspoon of paprika

Salt and pepper for taste

2 tablespoons of fresh chopped cilantro

Steps:

1. Begin with a medium sauce pan on a low heat (between a 2 and 4) and melt the butter. Add in your onion and garlic and sauté until onions are soft.

2. Add your heavy cream, milk, and cream cheese. Mix until cream cheese is completely melted.

3. Next add the parmesan cheese and add 3/4 cup of the jack shredded cheese. Once melted in, add both cans of green chiles.

4. Season with a couple of dashes of salt and pepper. Add the paprika and 1 tablespoon of chopped cilantro. Mix continuously on low for 5 to 7 mins.

5. Reserve a cup of the sauce and mix with your enchilada filling.

6. Once your enchiladas are rolled up and placed in your 9×13 pan, pour the remaining sauce over the enchiladas. Top the enchiladas with the remaining Monterey Jack cheese and chopped cilantro.

7. Bake your enchiladas at 350 for 25 mins.

Hope you enjoy the sauce!

Tag: enchiladas

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