Red Enchiladas With Cream Cheese And Pecan Filling

Name: Red Enchiladas With Cream Cheese And Pecan Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces cream cheese; 3/4 cup pecans, coarsely chopped; 1/4 cup chopped green onion, tops and bottoms; I recipe red chili sauce with cream (Recipe follows); 8 ounces (2 cups) shredded Monterey Jack cheese; 12 corn tortillas; Vegetable oil; RED CHILI SAUCE WITH CREAM:; 3 cups canned or homemade mild red enchilada sauce; 1/2 cup canned tomato sauce; 1/2 teaspoon ground cumin; Pinch of oregano; 1/2 cup heavy cream, unwhipped

Servings: persons

8 ounces cream cheese
3/4 cup pecans, coarsely chopped
1/4 cup chopped green onion, tops and bottoms
I recipe red chili sauce with cream (Recipe follows)
8 ounces (2 cups) shredded Monterey Jack cheese
12 corn tortillas
Vegetable oil
RED CHILI SAUCE WITH CREAM:
3 cups canned or homemade mild red enchilada sauce
1/2 cup canned tomato sauce
1/2 teaspoon ground cumin
Pinch of oregano
1/2 cup heavy cream, unwhipped

1
TO MAKE SAUCE:
2
In a shallow saucepan whose diameter is larger than a tortilla, combine the canned red enchilada sauce, cumin and oregano. Heat until it starts to boil, lower heat and simmer a minute or two. Stir in tomato sauce, then cream, and heat through. Remove from heat.
3
TO ASSEMBLE ENCHILADAS:
4
Cream the cream cheese and stir in green onions and pecans. Heat a small amount of cooking oil (about 1/4-inch) in a small skillet, slightly larger than a tortilla. Place a tortilla in the hot oil, only long enough to soften, and remove to a plate. Proceed with remaining tortillas, stacking the tortillas to keep them warm and soft. Then dip a heated tortilla into the heated red chili sauce; remove the dipped tortilla to a plate and place a tablespoon or more of the cream cheese filling along the center portion of the tortilla, spreading along the diameter. Fold tortilla in half and roll up. Place enchilada in a buttered baking dish. Proceed with remaining tortillas. Pour red chili sauce over the enchiladas, top with grated cheese, and bake at 325u00b0 F., 10 to 15 minutes until heated through and Jack cheese is melted.

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces cream cheese, 3/4 cup pecans, coarsely chopped, 1/4 cup chopped green onion, tops and bottoms, I recipe red chili sauce with cream (Recipe follows), and more.

Yes, Red Enchiladas With Cream Cheese And Pecan Filling falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!