EL PASO ENCHILADA SAUCE NUTRITION RECIPES

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THE BEST HOMEMADE ENCHILADA SAUCE RECIPE



The BEST Homemade Enchilada Sauce Recipe image

This is hands down, The Best Enchilada Sauce Recipe ever! You'll never buy canned again!

Provided by Gina

Categories     Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 16

Number Of Ingredients 9

1/2 tsp olive oil
4 garlic cloves (minced)
1 -1/2 cups reduced sodium chicken or vegetable broth
3 cups canned tomato sauce
2 tablespoons  chipotle chilis in adobo sauce (chopped (to taste))
1 tsp Mexican hot chili powder (or more to taste)
1 tsp ground cumin
1/2 teaspoon kosher salt
fresh black pepper (to taste)

Steps:

  • Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.

Nutrition Facts : ServingSize 1 /4 cup, Calories 21 kcal, CarbohydrateContent 4 g, ProteinContent 1 g, FatContent 0.5 g, SodiumContent 355 mg, FiberContent 1 g, SugarContent 2 g

5-INGREDIENT CHICKEN ENCHILADA CASSEROLE RECIPE ...



5-Ingredient Chicken Enchilada Casserole Recipe ... image

This easy chicken enchilada casserole makes for a super-simple weeknight dinner. Made with Old El Paso™ tortillas and enchilada sauce, chicken, cheese and Progresso™ black beans, every bite is filling and flavorful. Serve with a salad to make it a complete meal!

Provided by Fabiola Donnelly

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 5

2 boneless skinless chicken breasts (about 10 oz total)
8 Old El Paso™ flour tortillas for burritos (8 inch)
2 cans (10 oz each) Old El Paso™ red enchilada sauce
1 can (15 oz) Progresso™ black beans, drained
2 cups shredded Mexican four-cheese blend (8 oz)

Steps:

  • Heat oven to 350°F. Line 12x8-inch (2-quart) baking dish with foil.
  • Fill 4-quart pot three-fourths full with water. Add 2 boneless skinless chicken breasts (about 10 oz total). Heat to boiling. Reduce heat to simmer; cover and cook 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Meanwhile, lightly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside. Place 1 can (10 oz) Old El Paso™ red enchilada sauce, 1 can (15 oz) Progresso™ black beans and 1 cup of the shredded Mexican four-cheese blend in large bowl. Shred cooked chicken. Add chicken to bowl with beans; stir with large spoon to combine.
  • Divide chicken mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
  • Pour remaining 1 can (10 oz) Old El Paso™ red enchilada sauce evenly over top. Sprinkle with remaining 1 cup shredded Mexican four-cheese blend.
  • Bake uncovered 40 to 45 minutes or until hot and bubbly.

Nutrition Facts : Calories 340 , CarbohydrateContent 34 g, CholesterolContent 50 mg, FatContent 1 , FiberContent 4 g, ProteinContent 20 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 920 mg, SugarContent 2 g, TransFatContent 1 g

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