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Red Salsa Enchiladas

Friday, 29 September 2017 22:08:14 -0700

Ingredients:

Salsa:
  • Chilis, dried, large (Ancho) ~5
  • Garlic 4 clove
  • "Salt", to taste  
  1. Remove stems and seeds from chilis, then simmer in water for 10 min or until adequately hydrated.
  2. Process soaked chilis and garlic in blender until smooth.
  3. In saucepan, simmer for 20 min.
Filling:
  • Ground meat 1/2 lb
  • Garlic, chopped 3 clove
  • Onion, chopped 1/4 cup
  • Cumin, ground 2 tsp
  1. Saute garlic and onion until soft.
  2. Add cumin and saute for ~1 min.
  3. Add meat, cook until just done.
  • Red enchilada sauce, per above 1 cup
  • Sour cream 1/4 cup
  • Cheese, cheddar, shredded ~1/2 oz
  1. Off heat, add sauce, cheese, sour cream to meat mixture.
  2. If necessary, add tomato sauce, or canned/crushed tomatoes with sauteed garlic/herbs to make 2 1/2 cups or more sauce.
Enchiladas:
  • Corn tortillas 6
  • Cheddar, shredded 1/4 cup
  1. Preheat oven to 350°F.
  2. Grease 9x12 baking pan. Put thin layer of red sauce on bottom of pan.
  3. Heat tortillas to make flexible.
  4. Fill tortilla with about 1/2 to 3/4 cup filling mixture. Roll up tortilla and place in pan seam side down.
  5. After all tortillas placed into dish, spread remaining sauce over top of enchiladas.
  6. Add sour cream on top of enchiladas, top with shredded cheese.
  7. Cover dish with aluminum foil. Bake at 350°F for 15 min, remove foil, bake for additional 10 min to melt cheese.
categories: southwest, meats

About Thinair Recipes

Recipes developed specifically for low-sodium diets—so easy to use! Here's a quick guide. Ingredients are in boxes:

  • garlic, chopped 3 cloves

Recipes can have several ingredient boxes showing stuff needed for numbered step-by-step instrucions:

  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...

Not too complicated!

BTW when "salt" is an ingredient, it refers to KCl or "salt substitute", not NaCl in any form! Ask your doctor if that's OK, KCl may not be healthy for some people.