Former White House Chef Dishes on Presidential Families

- Combine all the cheese except 2 ounces each of the jack and cheddar with the onion mixture, fold together well.

- Slightly warm the tortillas in a warm sauté pan to make them flexible, and put about 1/3 cup of the cheese mix on each tortilla and roll them up.

- Place the rolled tortillas in a lightly oiled casserole dish in a single layer.

- Cover and refrigerate until baking time.

For the sauce:

1 tablespoon olive oil

1 cup diced onion

1 tablespoon fine diced jalapeños

1 tablespoon minced garlic

½ tablespoon chipotle en adobo

1 cup roasted tomatoes chopped

1½ cups stock or water

2 teaspoons cumin

1 teaspoon coriander

1 teaspoon oregano

½ teaspoon cinnamon

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Preparation:

- In a 2 quart sauce pot over medium heat, cook onions in oil until tender, 3-5 minutes.

- Add diced jalapeños and garlic and cook 2 minutes more.

- Add tomatoes, stock and all seasonings; let simmer 15 minutes.

- Puree and strain the sauce and hold for service.

To assemble the dish:

- Preheat oven to 350 degrees.

- Ladle sauce over the enchiladas in the casserole dish, top with the remaining cheese.

- Bake covered for 15-20 minutes, until hot throughout and cheese is well-melted.

- Serve hot.

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