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Topic: Layered Enchiladas  (Read 1941 times)
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« on: June 23, 2004 10:59:10 AM »

This is officially the first dish that I consider truly mine. Since January, I've been making a lot of effort into being a better cook, and I'm so proud to finally have a dish that people request.

In this dish, you'll also learn how to make your own refried beans, spicy cheese dip and guacamole. So, even if you don't like the idea of a Mexican-inspired layered dish, there's plenty of mini-recipes in my mega recipe.

To begin, I make the guacamole using 2 ripe avocados. I usually buy my avocados 2-3 days in advance and let them ripen in a paper bag on my kitchen counter. I slice the avocados in half, remove the large seed, and slice the avocado in diagonal strokes, like so:

Then you can just use a spoon to scoop out the diced sections of avocado into a bowl! Then squeeze the juice of one lemon or two limes (I prefer the latter) into the bits of avocado. Finely chop half a white onion and add to the bowl. Mash the ingredients to your preferred consistency; some people like chunky guacamole, some like it smooth. Season with salt and pepper to taste. I then place the seed from one of the avocados in the center of the guacamole and put a layer of plastic wrap on top of the guacamole (not just across the top of the bowl), pushing out any air bubbles; then I stash it in the fridge while I work on the rest of the meal.

Other mix-in ideas that you can add to guacamole:  sour cream, garlic, cayenne or jalepeno pepper, salsa, cumin. I prefer a basic, straightforward guacamole, however.


I then prep the following things, which I'll use at different points in the meal:
one onion, chopped
one can olives, chopped roughly
4-6 cloves of garlic, minced
3 c. monterey jack cheese, shredded
15.5 oz can kidney beans, rinsed and slightly mashed with a fork (keep these separate from the pinto beans, see below)

I then open two 15.5 oz. cans of pinto beans, rinse, and sort through the beans. I through the beans, plus a cup of vegetable broth, into my blender and mix until smooth. I also keep an extra half cup of broth on hand, in case I need to loosen up the beans any. I then leave the beans alone and head over to the stove. Heat about 3 tbsp. of canola oil in a medium-sized pot over medium-high heat. Add the chopped onion and cook until lightly browned, then add garlic and cook until that's browned. Now the spices get into the action:
3 tsp. coriander
1.5 tsp. cumin
dash of whatever pepper stuff I have around (we have variety in the house; you could probably just use chili powder?)

Add those spices to the onion and garlic and cook until fragrant (approx. one min.). Then add in the pinto beans from your blender and mix well. Cook until it thickens slightly (approx. five mins.), then give it a little taste and add more spices if you think it's necessary. Stir some more. Add the kidney beans that you mashed earlier, mix well, and add the reserved broth to loosen up the beans, if necessary. Simmer for 2-5 mins. Taste and season again. Your refried beans are ready to go!

I then my 9x13 casserole dish ready, sitting it near my beans, plus a jar of enchilada sauce, the chopped olives and at least 18 small corn tortillas. I try to get everything all in one area because I like to put the dish together immediately when the cheese sauce comes together.

For the cheese sauce, I heat half a stick of butter in a sauce pan over medium heat. After the butter is melted, I lower the heat to medium-low and begin stirring in the monterey jack cheese, a handful at a time. When the cheese is melted completely, add a cup of sour cream and 8 oz. of diced green chilies. Cook until heated through, stirring constantly. Do not allow to boil. (I have also omitted the chilies and just used pepper jack cheese.)

When the cheese sauce has come together, I get on with putting the dish together. I begin with coating the bottom of my dish with enchilada sauce, then the layering madness begins:
6 corn tortillas---->layer of refried beans---->smothered in cheese sauce---->covered in olives---->
6 corn tortillas---->layer of refried beans---->smothered in cheese sauce---->covered in olives---->
6 corn tortillas---->enchilada sauce---->cheese sauce---->olives---->garnish with sliced jalepenos (6-8 slices)

Cover the whole darn thing with aluminum foil and stick in the oven and bake at 350 degrees F for 20 mins. When it's done, uncover the dish and let it sit/settle for 3-5 mins. Then slice, plate, spoon some guacamole for garnish, and serve!

For me, it's a great way to get the fun tastes of Mexican cuisine in an easy-to-take-to-work form.

« Last Edit: June 25, 2012 05:17:20 PM by MissingWillow » THIS ROCKS   Logged

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« Reply #1 on: June 23, 2004 12:13:02 PM »

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