Recipe by Cheri 911
Delicious and strangely addictive dish. From the Moosewood Cookbook.
Top Review by Dr. Jenny
A little labor intensive, but these enchiladas taste really good. I was a little confused as I did not read the directions carefully and when gathering ingredients, I thought I had to make/buy my own Mexican Red Sauce. It would be helpful if the Mexican Red Sauce was capitalized in the ingredient list with a colon after it to indicate that it is a heading rather than an ingredient. Anyway, we enjoyed this for dinner last night and it reheated well today for lunch. Thanks!
- 1 tablespoon olive oil
- 1 cup onion, minced
- 6 cups eggplants, diced
- 1 teaspoon salt (possibly more, to taste)
- black pepper
- 2 tablespoons garlic, minced
- 1 medium bell pepper, minced (any color)
- 1 cup almonds, chopped, lightly toasted
- 1 cup grated monterey jack cheese, packed
- 12 corn tortillas
Mexican red sauce
- 1 -2 tablespoon olive oil
- 1 cup onion, minced
- 1 poblano chile, minced
- 1⁄2 teaspoon salt (possibly more, to taste)
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 3 tablespoons garlic, minced
- 3 cups tomatoes, chopped (canned OK)
- 1 cup water or 1 cup tomato juice
- black pepper and cayenne (optional)
Directions See How It's Made
- Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer.
- Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so.
- NOTE: You can leave the sauce in chunky form, or smooth it out by puréeing it in a blender. (I like to use a hand-held immersion blender for this. Be careful not to splash!).
- Heat the olive oil in a deep skillet or Dutch oven. Add onion, and sauté for about 5 minutes over medium heat.
- Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft.
- Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.
- Remove from heat; stir in almonds and cheese.
- Preheat oven to 350°F.
- Moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full recipe of Mexican Red Sauce over the top. Bake uncovered for about 30 minutes, or until heated through. Serve hot, with beans, rice, and green salad.