Spanish Romesco Enchiladas with Manchego Cheese
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Romesco Sauce
- 1
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.
Tip: Chef’s Tip: Roast your almonds until they’re golden for a deeper flavor in the Romesco sauce.
- 2
Season the sauce
Taste and adjust seasoning with salt and pepper as needed.
- 3
Rest the sauce
Set aside to let the flavors meld.
Preparing the Enchilada Filling
- 1
Sauté the onion
In a skillet, sauté the chopped onion over medium heat until softened.
- 2
Add chicken and spices
Add the shredded chicken, ground cumin, salt, and pepper. Stir well to combine.
- 3
Cool the filling
Remove from heat and allow to cool slightly.
Tip: Ensure the tortilla edges are softened before rolling to prevent tearing. Warm the tortillas slightly to make them more pliable.
How to Make Spanish Romesco Enchiladas with Manchego Cheese
Total time: 2 h · Yields 4 servings
- 1
Roll Enchiladas
Spoon some filling into each tortilla, roll tightly, and place seam-side down in a baking dish.
- 2
Assemble the dish
Pour the Romesco sauce over the rolled tortillas, ensuring they are generously coated.
- 3
Bake
Sprinkle with grated Manchego cheese and bake until cheese is melted and bubbly, about 30 minutes at 375°F (190°C).
Chef's Tips
Frequently asked questions
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