RED ENCHILADAS WITH CREAM CHEESE AND PECAN FILLING
Steps:
- TO MAKE SAUCE: In a shallow saucepan whose diameter is larger than a tortilla, combine the canned red enchilada sauce, cumin and oregano. Heat until it starts to boil, lower heat and simmer a minute or two. Stir in tomato sauce, then cream, and heat through. Remove from heat. TO ASSEMBLE ENCHILADAS: Cream the cream cheese and stir in green onions and pecans. Heat a small amount of cooking oil (about ¼-inch) in a small skillet, slightly larger than a tortilla. Place a tortilla in the hot oil, only long enough to soften, and remove to a plate. Proceed with remaining tortillas, stacking the tortillas to keep them warm and soft. Then dip a heated tortilla into the heated red chili sauce; remove the dipped tortilla to a plate and place a tablespoon or more of the cream cheese filling along the center portion of the tortilla, spreading along the diameter. Fold tortilla in half and roll up. Place enchilada in a buttered baking dish. Proceed with remaining tortillas. Pour red chili sauce over the enchiladas, top with grated cheese, and bake at 325° F., 10 to 15 minutes until heated through and Jack cheese is melted.
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REGINALD Simms
[email protected]These enchiladas were a bit too spicy for my taste, but I still enjoyed them.
Andrew Hammond
[email protected]I loved the cream cheese and pecan filling! It was so unique and flavorful.
Kakooza Faruk
[email protected]These enchiladas were amazing! I will definitely be making them again.
Daphney Lishivha
[email protected]I'm not sure what I did wrong, but my enchiladas turned out really dry. I think I might have overcooked them.
Ederine Simpson
[email protected]These enchiladas were a bit bland for my taste. I think I'll add some more spices next time.
Firoz Khan009
[email protected]I followed the recipe exactly and my enchiladas turned out perfect! They were so delicious and my family loved them.
Michael Boulanger
[email protected]These enchiladas were just okay. I wasn't really impressed.
Emma uzochukwu
[email protected]I'm not a big fan of Mexican food, but I loved these enchiladas! They were so flavorful and cheesy.
Jessy Medina
[email protected]These enchiladas were a bit time-consuming to make, but they were worth it! They were so delicious.
Brandon Wagner
[email protected]The cream cheese and pecan filling was a bit too sweet for my taste, but the rest of the enchiladas were great.
shiraz Waris
[email protected]I've made these enchiladas several times now and they're always a hit! They're so easy to make and they taste amazing.
Another Lucario
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them.
Jamison Vivian
[email protected]I'm not a huge fan of cream cheese, but I loved these enchiladas! The filling was so creamy and flavorful.
Samar Ahmad
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought red sauce and it worked perfectly.
Albert Neumann
[email protected]The cream cheese and pecan filling was a bit too rich for my taste, but the red sauce was amazing.
Owami Nkosi
[email protected]I made these enchiladas for a party last weekend and they were a huge hit! Everyone loved them.
Zaya Mayumi
[email protected]These enchiladas were absolutely delicious! The cream cheese and pecan filling was so flavorful and creamy, and the red sauce was the perfect amount of tangy and spicy. I will definitely be making these again!