Cheese and Onion Enchiladas with Black Bean and Corn Salsa

My husband and I both love Mexican food and a visit to a Mexican restaurant almost every other week is surely not uncommon for us. We enjoy Cheese and Onion enchiladas, covered with the red enchilada sauce or the spicy green tomatillo sauce. I wanted to recreate the same at home what we often eat out. Hence the Mexican feast at home.

I skipped refried beans and the Mexican rice but instead made a Black Bean and Corn Salsa to go alongside the enchiladas.

I recently bought a book “Red Hot – A Cook’s Encyclopedia of Fire and Spice” featuring recipes with the use of the various kinds of chillies. There was a recipe for Guajillo Chilli Sauce which can be served over Enchiladas, this is what I tried. Guajillo chillies are long with a rough skin. The mature fresh pods are a deep reddish brown and have a smooth texture. They have a mild, slightly bitter taste.

Cheese & Onion Enchiladas

You will need:

For the Enchiladas:

6 Flour Tortillas (store-bought)
1 cup grated Sharp Cheddar cheese
1 ½ cups chopped yellow onion

For the Red Enchilada Sauce: (Guajillo Chilli Sauce)

2 Tomatoes
2 Red Bell Peppers cored, seeded and quartered
3 Garlic cloves unpeeled
4 Guajillo chilies
2 tbsp Tomato Paste
1 tsp Dried Oregano
1 tsp soft Dark brown Sugar
1 ¼ cups Vegetable Stock

Preheat the oven to 400 F. Quarter the tomatoes and place them with the peppers and whole garlic in a roasting pan and roast for 45-60 minutes till the tomatoes and peppers are slightly charred.

Put the peppers in a strong plastic bag and tie the top to keep the steam in. This helps loosen the skin. Keep aside for 20 minutes. Meanwhile soak the Guajillo chillies in boiling water for 20 minutes. Remove the skin from the tomatoes and peel the garlic.

Remove the peppers from the bag and rub the skins off. Drain the soaked chillies, remove the stems and the seeds. Place the peppers, tomatoes, garlic, tomato paste, oregano, brown sugar ,drained chillies and vegetable stock in a food processor and make a smooth paste. Season with salt. Pour mixture into a saucepan and bring to a boil on medium heat, then lower heat and let simmer for 10-15 minutes till sauce thickens. Cool and store in the refrigerator or use as required.

Guajillo Chilli Sauce

Assembling the Enchiladas:

Reduce oven temperature to 350 F.

Take the flour tortillas and lightly toast each one on a hot pan, till piping hot. Take one tortilla, place 3 tbsp of chopped onions on one end and place grated cheese over the onions. Tightly roll and place the enchilada open side down in a greased baking dish. Repeat with all the tortillas.

Pour Red Enchilada Sauce over all the tortillas, cover completely. Spread remaining grated cheese on top.

Bake for 15 minutes. Garnish with chopped corriander and serve hot with Black Bean and Corn Salsa.

Just out of the oven...

You can substitute the cheese with veggies of your choice, cube the veggies, sauté till half done and roll in tortillas. Bake for 25 minutes to let veggies cook through completely.

Black Bean & Corn Salsa

1 14 oz can Black beans (rinsed and drained)
2 Cups Frozen corn kernels
1 Small Red Bell pepper chopped
½ Yellow or Red onion chopped
1 ½ tsp Cumin powder
2 tsp Hot sauce (Tabasco)
1 Lime, juiced
2 tbsp Olive oil or Vegetable oil
Salt and pepper

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavours to combine, then toss and serve. The corn will place a quick chill on this as it defrosts so no need to refrigerate. Serve along with hot Enchiladas.

Buen provecho -- Spanish for "Enjoy your meal!" :)