Wednesday, May 2, 2018

Easy Tex Mex Enchiladas #FoodieExtravaganza

Welcome to this month's edition of Foodie Extravaganza being hosted by Cam of Culinary Adventures with Camilla.  

Foodie Extravaganza is a fun group where we celebrate Wacky Food Holidays.  Nearly every food has a holiday.  It's true.  You can find a list of all those holidays at The Nibble.  May is an especially good month for food holidays due to Mother's Day, Cinco de Mayo and all the fresh Spring produce that becomes available.

Cam decided that we should all make Enchiladas this month.  To help with that endeavor she contacted Melissa's Produce who kindly agreed to send Chiles to a number of the bloggers.

I chose to let someone else enjoy them since I still had a huge bag of  Guajillo Peppers from another event that Melissa's had generously sponsored.

I used some of my Guajillo Chiles to make an Enchilada Sauce.  This sauce can be made up to a week ahead of time and refrigerated until ready to use or you can really make them easy and buy premade Enchilada Sauce.

Other than making the sauce it is just a matter of filling corn tortillas with shredded melting cheese.  I used my food processor to shred a mixture of Quesadilla and Chihuahua cheeses.  You need about 4 cups total.

Fill, roll and place them on a thin layer of sauce in a baking pan.  Pour more sauce over the top.  Sprinkle with the remaining cheese and put it in the oven until it is melty, bubbly and browned. Doesn't get much easier than that!!

I like mine topped with sour cream and avocado.  These are a perfect Meatless Monday meal.  I served them up at a family party as part of a Fiesta celebrating Frank and Jessica's birthdays.  The feast also included Mexican Hamburgers that I will be sharing with you soon because it is also National Hamburger Month!!

I love Enchiladas and can't wait to see what the others brought to the table.  You will find links to those recipes following mine.

This recipe, like many of my Mexican recipes, is adapted from Rick Bayless's Mexican Kitchen. I have previously used this sauce in Guajillo Chilaquiles.

Yield: 2.5 cups

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Guajillo Enchilada Sauce

This sauce is perfect for using with your favorite enchilada recipe.
prep time: cook time: total time:


6 cloves garlic, unpeeled
16 med. large dried guajillo chiles, stemmed and seeded
1 t. dried oregano
black pepper, to taste
dash of cumin
5 1/3 c. chicken stock, divided
1 1/2 T. olive oil
salt, to taste
sugar, to taste


Place the unpeeled garlic cloves in a cast iron skillet over medium heat.  Cook for about 15 minutes, until soft and blackened in spots, set aside to cool.

While garlic is roasting, use other side of skillet to toast the chiles.  Open the chiles and lay them flat onto the skillet, pressing down with a spatula.  Cook until they crackle and send up a wisp of smoke, turn and press down to toast the other side.  Set aside, in a small bowl, until all chiles are toasted.  Cover with boiling water and allow to rehydrate for half an hour.

Drain and discard the water from the chiles and place them in the bowl of a food processor.  Peel the roasted garlic and add to the chiles along with the oregano, pepper, and 2/3 cup of the stock. Blend to a smooth puree, stirring and scraping often.  Press through a medium sieve strainer, removing any leathery skin from the chiles.  

In a large dutch oven, heat the olive oil over med-high heat.  When hot enough that a drop of the puree sizzles when dropped into it, add the remaining puree.  Cook and stir until puree thickens into a paste, about 5 minutes.  Add 3 cups of the chicken stock and simmer, partially covered, until it resembles a thick tomato sauce, about 45 minutes, stirring occasionally.  Taste and season with salt and sugar.


This recipe is adapted from Rick Bayless's Mexican Kitchen
Created using The Recipes Generator

Yield: 12-14

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Easy Tex Mex Enchiladas

prep time: cook time: total time:
These delicious enchiladas are ready to eat in half an hour making them the perfect choice for your next Meatless Monday


12-14 corn tortillas
2 1/2 c. enchilada sauce
4 c. shredded Mexican melting cheese
Sour cream
Avocado Slices


If tortillas are not pliable, wrap in paper towel and microwave on high for 30 seconds.

Spread 1/2 cup of enchilada sauce on the bottom of a 9x13" baking pan.

Place about 1/4 cup of cheese onto each tortilla. Roll them up and place them seam side down in the baking pan.

Pour the remaining 2 cups of sauce over the enchiladas. Sprinkle with remaining cheese  and bake in a preheated 425* oven for 15-20 minutes, until bubbly and brown.

Serve with sour cream and sliced avocados.


Recipe adapted from Rick Bayless's Mexican Kitchen.
Created using The Recipes Generator


  1. You're like me! When it comes to Mexican food, I'm all about the toppings. Sour cream and avocado are a MUST!!! And like you, I'm sharing my chiles as well...I'm fairly certain that I will never go near any of them that are over a 5 on the heat index. Thanks goodness I know lots of people who like spice!!! They're gonna be super happy to try some of these chiles!

    1. Yes, I have to watch the spice level for my hubby. Even canned adobes are too hot for his taste.

  2. I love Mexican food, too. We go to Cabo San Lucas every year and we are pretty well versed in authentic flavors. These chiles made our dishes even better. I am loving your sauce.

  3. We definitely need more meatless meals in our rotation, these look awesome!

  4. Nothing beats homemade enchilada sauce! Yours is gorgeous!

  5. Your sauce sounds amazing, and I love the cheeses you used. These look fantastic!


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