Chef Tom Fraker
Soyrizo and Cheese Enchiladas
Category
Entree
Servings
10 - 12 servings
Prep Time
15 minutes
Cook Time
1 hour 15 minutes
Author:
Chef Tom Fraker
Ingredients
-
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
Directions
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.
Recipe Note
I like to garnish the enchilada with a dollop of our cream.
If you desire, add some sliced black olives to the filling.
Filed in:
Cinco de Mayo,
Dia de los Muertos,
Enchilada,
Entree,
Fire Roasted Peppers,
Fire Roasted Sweet Red Bell Peppers,
Fire Roasted Sweet Red Peppers,
Mexican,
Organic Yellow Onion,
Peeled Garlic,
Soyrizo,
Soyrizo and Cheese Enchiladas
