I find myself cooking for one this week, as Madam Bad Wolf is TDY to serve as GrandMother Wolf. So all the rules are off, (at least food wise).
It has to be quick, filling, tasty, and go well with beer or bourbon.
Whilst putting together some other posts, I found my old enchilada post, and got a craving for Mex-Tex. I COULD order in, but … Nah … More fun to raid the fridge and pantry to build a meal.
So frozen bean and cheese burritos, some enchilada sauce, some shredded cheese mix, and we are good to go. But I have no enchilada sauce, but I have peppers, tomato sauce, basic veggies, flour and stock, we are good to go.
An enchilada is a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables or combinations. Sauces can also be used to cover enchiladas, including chili-based sauces, such as salsa roja, various moles, or cheese-based sauces, such as chile con queso. Originating in Mexico, enchiladas are a common dish in Mexican cuisine.
Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, meat, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base.
- small baking dish, 8×5
- 2 ea Frozen Burritos Bean and Cheese
- 1 Cup Enchilada Sauce
- 1/2 Cup Cheese Mex-Tex Blend
- 1/2 ea Onion Small, peeled, diced
- 1/2 ea Bell pepper Washed, seeded, Diced
- 2 tbsp Butter
- Preheat the oven to 400
- Butter the baking dish
- Thaw the burritos in the microwave, ~ 45 sec per side
- Coat the bottom of the baker with 1/4 cup sauce
- Add the thawed burritos, then cover with the onions and peppers
- Cover with remaining sauce, and cover with cheese
- Bake for approx 30 minutes, check internal temp with a thermo-pen
- Serve with hot sauce, queso, chips. Side with fresh avocado and lime
And for those who will ask, the basic sauce.
Basic Enchilada Sauce
- 2 tbsp Olive Oil
- 2 tbsp AP Flour
- 1 can Hatch Chili Peppers 4 oz
- 3 tbsp Chili Powder
- 1/2 tsp Minced Garlic
- 1/2 tsp Ground Cumin
- 1/4 tsp Dried oregano
- 1 can Tomato Sauce 8 oz.
- 2 Cups Chicken Stock Low Sodium
- Salt To Taste
- In a small saucepan over medium heat, heat oil until it shimmers
- Add spices, and peppers, cook until fragrant
- Add garlic and cook until fragrant
- Add flour and cook for ~ 1 minute, whisk constantly, we want a slight color here
- Add stock and tomato sauce gradually, stirring constantly, When it reaches a simmer, reduce heat to medium low and cook 10 minutes or until the sauce has thickened.
- Taste and balance flavor.
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