Recipes from An Epicurious Lifestyle's kitchen

Tag: Corn Tortillas

Beef Tostada

Beef Tostada

When I have left over meat I usually make tacos but… I had some refried beans and some cabbage, so I thought, “I’ll make tostadas instead!”  And they were so yummy and easy! These are perfect for a night when you just want to put something […]

Roasted Butternut Squash with Handmade Corn Tortillas

Roasted Butternut Squash with Handmade Corn Tortillas

This past weekend, the girls went to Arizona for my nephew and his wife’s baby shower. We ate dinner at this restaurant in Scottsdale, called The Mission. My sister had the Roasted Butternut Squash with Handmade Corn Tortillas, OMG, they were so good! I had to re-make them…so this […]

Cilantro-Jalapeno Pesto Enchilada’s

Cilantro-Jalapeno Pesto Enchilada’s

Cilantro-Jalapeno Pesto Enchilada’s

1 package of large corn tortillas

2 lbs of coarsely grated Monterey Jack Cheese

About 2 cups of Enchilada Sauce see below

½ yellow onion, thinly sliced

About 4-5 small radishes, thinly sliced

Cilantro and Jalapeno pesto:

½ c. toasted walnuts

1 garlic clove

1 jalapeno

1 bunch of cilantro

A pinch of salt and pepper

About a ¼ cup of olive oil

1 lime (helps with discoloring)

In a food processor grind walnuts, garlic together. Then add jalapeno, cilantro, salt, pepper and squeeze of lime. Then slowly stream in olive oil until a moist paste stays together. Set aside.

Enchilada Sauce

1 yellow onion, coarsely chopped

1 jalapeno pepper, chopped

1 can of diced tomatoes

½ bunch of cilantro

1 tablespoon of dark brown sugar

1 cup of vegetable broth

½ cup half & half

In a large sauté pan cook the onion and jalapeno pepper until softened. Add diced tomatoes, brown sugar and vegetable broth. Bring to a boil and turn down to simmer for about 10 minutes. Let cool slightly. Put into food processor and add cilantro. Process all ingredients until smooth. Return to sauté pan and stir in cream in gentle heat. Set aside.

To assemble enchiladas:

Preheat oven to 350 degrees. Toast tortillas on a gas burner until lightly charred on both sides. Keep warm in towel until ready to use. Lightly grease a casserole pan and add about ½ cup of enchilada sauce to coat dish. Add a little sauce to a plate. Take charred tortilla and dip into sauce on plate. Spread a little pesto onto tortilla and top with the cheese. Wrap and place into prepared casserole dish. Continue until dish is full. Top with the rest of enchilada sauce, about a cup. Add a layer of cheese down the center of enchiladas. Toss the onions and radishes on top to garnish. Bake the enchiladas for 30 minutes or until the cheese is melted. Serve immediately.

Peter’s wine pick: Cala Blanca, Tempranillo

~Happy Cooking!