Spanish Romesco Enchiladas with Manchego Cheese

Name: Spanish Romesco Enchiladas with Manchego Cheese
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Red bell peppers; Blanched almonds; Garlic; Tomato; Red wine vinegar; Extra virgin olive oil; Smoked paprika; Corn tortillas; Manchego cheese; Cooked chicken breast; Onion; Ground cumin; Salt and pepper

A delightful fusion of Spanish and Mexican culinary traditions.

This dish combines the rich flavors of Spanish Romesco sauce with the comforting texture of traditional enchiladas, topped with creamy Manchego cheese for a truly unique experience.

1 h 30 min
4
Intermediate

Ingredients

For the Romesco Sauce

Red bell peppers

2 large — roasted, peeled, and seeded

Blanched almonds

1/2 cup — toasted

Garlic

3 cloves — minced

Tomato

1 large — peeled and chopped

Red wine vinegar

2 tbsp

Extra virgin olive oil

1/4 cup

Smoked paprika

1 tsp

For the Enchiladas

Corn tortillas

Manchego cheese

2 cups — grated

Cooked chicken breast

1 cup — shredded or diced

Onion

1 medium — chopped

Ground cumin

1 tsp

Salt and pepper

To taste

Preparation

Preparing the Romesco Sauce

Blend the sauce ingredients

Combine red bell peppers, almonds, garlic, tomato, red wine vinegar, olive oil, and smoked paprika in a blender or food processor. Blend until smooth.

Chef’s Tip: Roast your almonds until they’re golden for a deeper flavor in the Romesco sauce.

Season the sauce

Taste and adjust seasoning with salt and pepper as needed.

Rest the sauce

Set aside to let the flavors meld.

Preparing the Enchilada Filling

Sauté the onion

In a skillet, sauté the chopped onion over medium heat until softened.

Add chicken and spices

Add the shredded chicken, ground cumin, salt, and pepper. Stir well to combine.

Cool the filling

Remove from heat and allow to cool slightly.

Ensure the tortilla edges are softened before rolling to prevent tearing. Warm the tortillas slightly to make them more pliable.

Cooking Process

Roll Enchiladas

Spoon some filling into each tortilla, roll tightly, and place seam-side down in a baking dish.

Assemble the dish

Pour the Romesco sauce over the rolled tortillas, ensuring they are generously coated.

Bake

Sprinkle with grated Manchego cheese and bake until cheese is melted and bubbly, about 30 minutes at 375°F (190°C).

Plating & Serving