BEST CHEESE ENCHILADA RECIPE RECIPES
THE BEST RED ENCHILADA SAUCE RECIPE | ALLRECIPES
This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!
Provided by Fox Woadhill Rogers
Categories Side Dish Sauces and Condiments Sauces
Total Time 1 hours 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
- Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
Nutrition Facts : Calories 69.9 calories, CarbohydrateContent 6.3 g, FatContent 4.7 g, FiberContent 2.1 g, ProteinContent 2 g, SaturatedFatContent 0.6 g, SodiumContent 517.4 mg, SugarContent 1.5 g
THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY ...
I came across this recipe about three years ago on TOH's website. It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house.
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
- Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
- Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.
Nutrition Facts : Calories 435.3, FatContent 16.3, SaturatedFatContent 7.7, CholesterolContent 32.9, SodiumContent 1201.7, CarbohydrateContent 56.9, FiberContent 8.2, SugarContent 4.9, ProteinContent 16.3
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