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Entree
10 - 12 servings
15 minutes
1 hour 15 minutes
Chef Tom Fraker
15 ounces whole canned tomatoes
8 ounces Mexican Style Tomato Sauce
2 tablespoons extra virgin olive oil
One small onion, diced
2 tablespoons unsalted butter
Salt and pepper to taste
4 cloves peeled garlic, minced
1 package Soyrizo
4 pieces Fire Roasted Chiles, chopped
2 cups Cheddar cheese
2 cups Mozzarella cheese
12 pieces corn tortillas
Preheat oven to 350º.
Puree the whole tomatoes in a blender. Place them in a large sauce pot and add the Mexican Style tomato sauce.
In a large sauce pan, heat the oil and butter. Add the onions to the pan, season with salt and pepper and caramelize.
Next add the garlic and cook until aromatic, about 30 seconds.
Add the onion mixture to the tomato sauce. Heat the sauce to a boil and simmer for 15 minutes.
In another pan, heat the soyrizo according to the package. Place the soyrizo in a large bowl, add the chiles and half of the cheese and mix well.
Heat the tortillas, wrapped in damp paper towels, in the microwave for about 45 seconds. This will make them easier to roll. Ladle some of the tomato sauce into a baking dish.
Dip a tortilla in the sauce, fill the center from one edge to the other with the soyrizo and roll up. Place seam side down in the baking dish.
Repeat for the remaining tortillas. Ladle more of the sauce over the top of all the enchiladas. Cover with the remaining cheese.
Cover with foil and bake for about 30 minutes. Serve immediately.
I like to garnish the enchilada with a dollop of our cream.
If you desire, add some sliced black olives to the filling.
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