Try Delicious Cabbage Croquettes Enchiladas Recipe 2024

Introduction:

Cabbage Croquettes Enchiladas Recipe combines the savory goodness of cabbage croquettes with the spicy kick of traditional enchiladas, resulting in a mouthwatering culinary experience that will leave taste buds craving for more. Let's delve into the steps of creating this innovative dish and discover the harmonious marriage of flavors.

Ingredients:

• For the Cabbage Croquettes:
• 1 small head of cabbage, finely shredded
• 2 cups mashed potatoes
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup bread crumbs
• Vegetable oil for frying

For the Enchilada Sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 2 cups vegetable broth
• Salt and pepper to taste

For the Enchiladas:

• 10-12 corn tortillas
• 1 cup of shredded cheese (mixed Mexican or cheddar).
• Chopped cilantro and sliced jalapenos for garnish (optional)
• Sour cream and salsa for serving

Instructions:

Prepare the Cabbage Croquettes:

• In a large mixing bowl, combine the shredded cabbage, mashed potatoes, chopped onion, minced garlic, cumin powder, paprika, salt, and pepper.
• Mix the ingredients until well combined, then shape the mixture into small croquettes.
• Roll each croquette in bread crumbs until fully coated. In a frying pan over medium heat, heat the vegetable oil.
• Fry the croquettes until golden brown and crispy on all sides. Remove from the pan and place them on a paper towel-lined plate to drain excess oil.

Make the Enchilada Sauce:

• Warm up the olive oil in a pot over medium heat. Add the flour and whisk continuously to make a roux.
• Stir in the chili powder, cumin powder, garlic powder, and dried oregano. Toasted the spices for one minute by cooking.
• Pour in the vegetable broth little by little while stirring continuously to avoid lumps.
• Continue to cook the sauce until it thickens, then season with salt and pepper to taste. Remove from heat and set aside.

Assemble the Enchiladas:

• Preheat the oven to 375°F (190°C). Use cooking spray or oil to grease a baking dish.
• Pour a small amount of enchilada sauce into the bottom of the baking dish, spreading it evenly.
• To make them more pliable, warm the corn tortillas in a skillet or microwave.
• Place a spoonful of the cabbage croquette mixture onto each tortilla, roll it up, and place it seam-side down in the baking dish.
• Once all the enchiladas are assembled, pour the remaining enchilada sauce over the top, making sure to cover them evenly.
• Top the enchiladas with some shredded cheese.
• Once the oven is ready, bake the baking dish covered with aluminum foil for 20 to 25 minutes, or until the cheese is bubbling and melted.
• To gently brown the cheese, take off the foil and bake for a further five minutes.

FAQS:

1. Can I use store-bought mashed potatoes for this recipe?

To save time, you can definitely use store-bought mashed potatoes. However, homemade mashed potatoes often have a richer flavor and texture.

2. What other vegetable may I use in place of the cabbage?

While cabbage is the primary ingredient in this recipe, you can experiment with other vegetables such as cauliflower, zucchini, or spinach to create different variations.

3. Can I bake the cabbage croquettes instead of frying them?

Yes, if you prefer a healthier alternative, you can bake the cabbage croquettes in the oven. Simply place them on a greased baking sheet and bake at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy.

4. Is there a gluten-free option for the bread crumbs?

Yes, you can use gluten-free bread crumbs or crushed gluten-free crackers as a substitute for traditional bread crumbs to accommodate a gluten-free diet.

5. Can I prepare the enchilada sauce in advance?

Absolutely! You can make the enchilada sauce ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. Just reheat it before pouring it over the enchiladas.