I felt a little like I needed some more comfort food the other day. It's winter. It's 10 degrees outside. Comfort food is the way to go when it's like this, don't you think?
I wanted something kinda quick too. So I pulled out some packages outta the cupboard. Like packaged enchilada sauce and Spanish rice. I always encourage looking at ingredient labels. I did for the rice and enchilada sauce and neither had anything in it I couldn't pronounce so we're good.
I was thinking that enchiladas are filled with just one ingredient or two, but I like my veggies and added them as well. The more veggies you can consume the better off you are. GO VEGGIES!
But I did some research an look at all the varieties of enchiladas there are:
- Enchiladas con chile colorado (with red chile) are made with traditional red enchilada sauce, composed of dried red chili peppers soaked and ground into a sauce with otherseasonings. However, red enchilada sauce may also be tomato-based with red chilis added.[15]
- Enchiladas con mole, instead of chili sauce, are served with mole,[16] and are also known as enmoladas.[17]
- Enchiladas placera are Michoacán plaza-style, made with vegetables and poultry.[18]
- Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese.[19]
- Enchiladas potosinas originate from San Luis Potosi, Mexico and are made with cheese-filled, chili-spiced masa.[20]
- Enchiladas San Miguel are San Miguel de Allende-style enchiladas flavored with guajillo chilies by searing the flavor into the tortillas in a frying pan.[4]
- Enchiladas suizas (Swiss-style) are topped with a white, milk or cream-based sauce, such as béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.[21]
- Enchiladas verdes (green enchiladas) are made with green enchilada sauce composed of tomatillos and green chilis.
- Enfrijoladas are topped with refried beans rather than chili sauce; their name come from frijol, meaning "bean".[22][23]
- Entomatadas are made with tomato sauce instead of chile sauce.[1]
- Gravy-style enchiladas are the dominant variety found throughout South and Central Texas. These have a gravy-like chili sauce over either cheese-filled or beef-filled corn tortillas, and are topped with a layer of cheese.[citation needed]
- Enchiladas montadas, stacked enchiladas, are a New Mexico variation in which corn tortillas are fried flat until softened but not tough, then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling, but meat is not traditional. The stack is often topped (montada) with a fried egg. Shredded lettuce and sliced black olives may be added as a garnish.[24]
So here we go:
CHORIZO & GROUND BISON ENCHILADAS
Ingredients:
4 oz chorizo
4 oz ground bison
1 can of refried beans (I went with the no-fat kind - since
cholesterol seems to be my problem lately)
8 oz shredded cheddar cheese
8 oz shredded pepper jack cheese (Ok, no comments on the fat filled cheese!)
1 red pepper - chopped (or I used those tiny little sweet red and yellow peppers)
1 onion - chopped
6-8 corn tortillas
1 package enchilada sauce - made to package directions
1 package Spanish rice - made to package directions
first add some oil to the skillet and saute the chopped peppers and onions
add the chorizo and ground bison. Cook thoroughly. Remember, some chorizo does not brown like ground bison/beef, so it will stay red. Why? That's a mystery yet to be solved.
Layer some refried beans on the tortilla.
Then some of the chorizo/bison/pepper mixture.
then some of both cheeses.
roll up and place into a baking dish.
add some more cheese
pour some enchilada sauce on top
then some more cheese (if you already ate most of the cheese like I did, grate some more)
and more cheese
Bake in a 375 degree oven until heated through and cheese is all melted and gooey.
Serve with rice and extra sauce on top if you like.
and eat lots of guac with corn chips while waiting for the enchiladas to bake.
CHORIZO & GROUND BISON
ENCHILADAS
Ingredients:
4 oz chorizo
4 oz ground bison
1 can of refried beans
8 oz shredded cheddar
cheese
8 oz shredded pepper jack
cheese
1 red pepper - chopped (or
I used those tiny little sweet red and yellow peppers)
1 onion - chopped
6-8 corn tortillas
1 package enchilada sauce
- made to package directions
1 package Spanish rice -
made to package directions
1. First add
some oil to the skillet and sauté the chopped peppers and onion.
2. Add the
chorizo and ground bison. Cook thoroughly. Remember, some chorizo
does not brown like ground bison/beef, so it will stay red. Why?
That's a mystery yet to be solved.
3. Layer
some refried beans on the tortilla.
4. Layer
some of the chorizo/bison/pepper mixture.
5. Top with
some of both cheeses.
6. Roll up
and place into a baking dish.
7. Add some
more cheese.
8. Pour some
enchilada sauce on top
9. Then
sprinkle some more cheese on top.
Bake in a 375-degree oven until heated through and cheese is all melted
and gooey. About 20 minutes.
Serve with rice and extra sauce on top if you like.
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