Ingredients
8 ounces cream cheese
¾ cup pecans, coarsely chopped
¼ 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
½ cup canned tomato sauce
½ teaspoon ground cumin
Pinch of oregano
½ cup heavy cream, unwhipped
Preparation
TO MAKE SAUCE: 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.
TO ASSEMBLE ENCHILADAS: Cream the cream cheese and stir in green onions and pecans. Heat a small amount of cooking oil (about ¼-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 325° F., 10 to 15 minutes until heated through and Jack cheese is melted.
