Thursday, May 16, 2013

Ricotta Enchilada Casserole

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Ricotta enchilada casserole. This is like the tex-mex version of lasagna. And let me tell you, it is yummy. I actually combined my Enchilada Casserole recipe with the Corn, Ricotta, and Arugula Enchiladas so it would include a little bit of everything! Here's the recipe (from scratch!): 

Enchilada Sauce 
3 tbs Flour  
3-4  tbs Vegetable Oil
2 tbs Onion (chopped) 
2 cups of Roasted Tomato Puree

Dry Ingredients: 
¼  tsp Cayenne Pepper
1 tbs Salt 
4 tbs Chili Powder 
2 tbs Flour 
1 tsp Cumin 
1 tsp Garlic Salt 
1 tsp Oregano 
1 tsp Cocoa Powder
1/2 tsp paprika (I used smoked)
1 1/2 cup Water

1. Saute onions in vegetable oil until soft. 
2. Mix in flour and cook for about 5 more minutes (should be slightly runnier than a paste. if too thick, add more oil.) 
3. Combine rest of dry ingredients in bowl. 
4. Add tomato sauce to pan with onions and flour. 
5. Add water and dry ingredients, whisk until blended. 
6. Cook for about 5 more minutes. 
7. Remove from heat and set aside

Casserole Filling 
1 Onion (chopped) 
1 Red Bell Pepper (chopped)
1 Green Bell Pepper (chopped)
7 Roma Tomatoes
2 Handfuls Spinach 
(you can also use chard, collards, arugula, or bok choy) 
15 oz. Ricotta 
1 tbs honey 
1 tbs lime juice
3 Ears of Sweet Corn (cooked) 
2-3 Green Onions 
Optional- a few tablespoons of cilantro 

Monterrey Jack Cheese
25 Corn Tortillas (or 15 flour)
1-2 Avocados 
Small Can of Black Olives

1. Preheat oven to 375˚
2. Boil a medium pot of water and place in tomatoes. Cook for 1-2 minutes or until skins crack. Remove with slotted spoon and place in ice bath to stop cooking. 
3. Carefully remove corn from cob by placing the cob perpendicular to the bottom of a large bowl. Cut downward on the cob.
4. In a medium bowl, whip together ricotta, honey, lime juice, and arugula. Set aside
5. Once tomatoes have cooled, peel off the skins. Remove stem, roughly chop, and place in medium bowl. 
6. Smash tomatoes with tomato masher until it's of the consistency you like (should remain slightly chunky but soupy at the same time).  
7. Saute onion and bell pepper in large pan with vegetable oil until soft. 
8. Add mashed tomatoes, corn, green onions, and cilantro (if using). Cook for 5-10 more minutes
9. Remove from heat. 
10. Optional step: fry the tortillas in a pan with about a tbs of vegetable oil. About 30 seconds on each side, be careful not to burn them! 
11. To assemble enchiladas, use and 13" x 9" pan. Place 1/2 of the tortillas in the bottom of the pan. Next, spread the onion/bell pepper/tomato mixture on top of that. Pour half of the enchilada sauce over that followed by another layer of tortillas. Next, sprinkle over a thin layer of cheese and the ricotta blend. Then put on another layer of the tortillas. Pour remaining sauce on top and sprinkle over with your cheese. And last top with sliced black tomatoes. Add avocados in the last 10 minutes of baking. 
12. Bake enchiladas until lightly browning and bubbly, 20-25 minutes.
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So good guys and it's even better as left overs the next day!
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