Santa fe enchiladas
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Santa fe enchiladas
  Tex-mex    Beef  
Last updated 6/12/2012 1:21:27 AM. Recipe ID 53651. Report a problem with this recipe.
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      Title: Santa fe enchiladas
 Categories: Tex-mex, Beef
      Yield: 35 Servings
 
MMMMM---------------------------SAUCE--------------------------------
  4 1/2 qt ;Water
  4 1/2 qt Chicken stock
     12    Garlic clove; minced
      2 c  Gebhardt's chile
           -powder
      6 tb Bacon grease
     35 oz Tomato paste
      3 ts Oregano
    1/8 c  Salt

MMMMM---------------------FILLING & TOPPING--------------------------
      3    Iceberg lettuce head;
           -shredded
      6 lb Ricotta
      6    Onion, yellow; chopped
      4 lb Longhorn cheddar;
           -shredded
      2 c  Longhorn cheddar;
           -shredded
     70    Corn tortillas
     35    Egg; fried (sunny side
           -up)
           Sour cream
 
  Prepare the sauce first: Combine the water and stock in a saucepan.
  Bring to a boil. Combine the chile powder, bacon fat and several
  tablespoons of the hot stock from the other saucepan in a saucepan.
  Cook, stirring steadily, over medium heat for 3 to 5 minutes to
  remove the raw taste from the chile powder. Stir in the tomato paste,
  oregano, salt and garlic. Slowly stir in the remainder of the hot
  stock from the other saucepan. Simmer over low heat for 20 minutes.
  Adjust seasonings. Set aside.
  
  Preheat the oven to 350 degrees. Chop the onion and combine with the
  ricotta in a bowl. Add the first measure of shredded Longhorn Cheddar.
  Combine using a fork.
  
  Heat some corn oil to 300 degrees in a deep skillet. Soften the
  tortillas by passing them through the hot oil and pressing them
  between towels to remove the excess oil.
  
  Fill each tortilla with about 2/3 cup of the cheese and onion
  mixture. Roll them up and place them, seam side down, in a lightly
  buttered baking dish. Spoon on enough sauce to cover the tortillas.
  Cover. Bake about 15 minutes. Uncover. Sprinkle the second measure of
  shredded Longhorn Cheddar over. Return to the oven until the cheese
  is melted (about 5 minutes). Cover with additional hot sauce. Serve
  the tortillas in pairs. Place 1 fried egg on each pair of tortillas.
  Garnish with shredded lettuce and sour cream.
  
                                       per Joel Ehrlich
 




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Recipe ID 53651 (Apr 03, 2005)

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