by on May 2, 2012 » Add the first comment.
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Enchilada Sauce


  • 1/2 C Dried Ancho Chili – Flexible and bendable
  • To taste: Cumin, coriander, red chili, ground cayenne, salt, pepper
  • 3 TBL flour
  • 2 C chicken broth
  • 2 tsp white vinegar

Enchilada Casserole


  • Corn tortillas
  • 8 oz Monterrey jack
  • 6 oz sharp cheddar or Cotijo


  1. Remove stem and seeds – tear apart chili
  2. Toast in dry skillet
  3. Add cL veg oil – bring to 350º
  4. Add ground spices, salt and pepper
  5. Add flour
  6. Cook until darker
  7. Add chicken broth
  8. Whisk together
  9. Cook until thickened
  10. Add white vinegar
  11. Transfer to measuring cup and let it rest
  12. Spray or brush corn tortillas with oil – Stack together – wrap in damp towel – microwave 60 seconds
  13. Place 1 TBL sauce in bottom of 6 inch ramekins
  14. Lay down tortillas
  15. Cover with some cheese
  16. Add chopped onion
  17. Add more sauce
  18. Add more cheese
  19. Add another tortilla, more cheese and then more sace
  20. Bake at 450º for 10 minutes
  21. Add just a bit more onion
  22. Cook 5 more minutes
  23. Cool 5 minutes, then serve

Spinach and Poblano Enchilada



  • 1 CU red enchilada sauce
  • 3 peeled roasted red peppers or poblanos
  • 2 tomatillos
  • 1/2 CU (minced) cilantro
  • 1 can green enchilada sauce
  • 6 tortillas (5 to 6 in. wide)
  • 1 CU pressed steamed and chopped spinach
  • 3 ounces cream cheese or queso blanco
  • 1/4 cup shredded Parmesan cheese or packed crumbled Cotijo cheese
  • 6 medium-sized eggs
  • 3/4 CU shredded mild cheddar cheese (6 oz.)
  • 1/4 CU thinly sliced green onions, including tops
  • 1/4 CU sour cream or Mexican crema
  • Salt


    1. In a blender, whirl red enchilada sauce and roasted red peppers until smooth.
    2. In a bowl, mix green salsa with green enchilada sauce.
    3. Set three ramekins (about 2 cups each, 5 to 6 in. wide or long) on large baking sheets.
    4. Pour red sauce mixture equally into ramekins and tilt to coat bottoms.
    5. Cut tortillas into quarters.
    6. Arrange four pieces in each ramekin, overlapping edges to cover bottom and pressing tortillas down into sauce.
    7. Scatter spinach, cream cheese, and 1/4 cup Parmesan evenly over tortillas.
    8. Lay another four pieces of tortilla over filling in each ramekin; overlap edges to fit.
    9. Spoon green sauce over tortillas, coating evenly.
    10. Bake, uncovered, in a 375F oven until sauce is bubbling, about 25 minutes (25 to 30 if chilled).
    11. Remove pan from oven and immediately, with the back of a large spoon, make one or two slight depressions for eggs near center of each ramekin.
    12. Break one or two eggs into each ramekin; sprinkle evenly with cheddar cheese.
    13. Return to oven and bake 10 to 12 minutes longer for soft yolks (press yolk gently to test), 12 to 15 minutes for firm yolks.
    14. Top each ramekin with green onions, cilantro, a spoonful of sour cream, and a sprinkling of remaining parmesan cheese.
    15. Set ramekins on plates.
    16. Add salt to taste. Makes 6 servings.


Find more like this: Casseroles and Pan Dishes, World Cuisine

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