Chef Geoff Alter with Costa Vida shares their delicious enchilada recipe. You can find the closest Costa Vida to your house by clicking here. Get 10% off any catering order in Utah by telling them you watched the segment on Fox 13!
Costa Vida Enchiladas
4, 6in corn or flour tortillas
2 cups shredded cheese
2 cups shredded pork, chicken or beef
2 cups sauce of choosing, we use roasted green chile
1 cup Cooked Rice
1 cup Black Beans, cooked
Fill each tortilla with 2 oz of meat, 1oz of sauce and 1 oz of shredded cheese.
Fold each tortilla over into tubes and ladle 2 oz of sauce over each and cover with 1 oz of cheese on each tortilla. Stick in a preheated oven at 400 degrees for 1 min until melted and hot throughout.
Serve on a plate with rice and beans.
Roasted Vegetable Sauce:
¼ cup olive oil
½ lb jalapenos, halved (cleaned and de-seeded)
½ lb yellow onions (peeled and quartered)
1/8 cup peeled fresh garlic cloves
¼ cup sugar
Pinch of cumin
1 Tbls Kosher Salt
1/2 quart carbonated coke
1 quart chicken stock
2 sml cans of canned chiles
Thickener, if needed
Toss the jalapenos, onions and garlic in the sugar, oil and spices. Spread on a sheet tray and roast in a 350 degree oven for 30-45 min or until the veggies are nice and caramelized, but not burned.
Remove from the oven and deglaze with some water to pull up all the bits of sugar, and veggie. Set aside.
Combine the coke, and chicken stock in a sauce pot and bring to a boil. Reduce to a simmer and add the roasted veggies. Puree the veggies and broth together until they have a rough chopped consistency. Bring back to a simmer and reduce until the sauce is slightly thickened.
Add the canned chiles and taste. If you want sweeter, add more sugar to taste. Keep warm and use with your enchiladas.
