EL PASO ENCHILADA SAUCE RECIPE RECIPES

Steps:

• These cheesy enchiladas are quick and easy, just crank the oven to 180°C (Gas Stop 4)
• Slice the tender chicken into thin strips.
• Get the pan sizzling hot and add a splash of oil. Throw in the tender chicken strips and stir-fry over a medium heat until it’s golden, juicy and cooked right through.
• In a bowl, stir up the Enchilada Spice Mix with both parts of the Tomato Sauce sachet and 150 ml hot water.
• Pour half of the mixture over the chicken, add half the grated cheese and stir it up.
• Pierce the packaging of the Soft Corn Tortillas and microwave on full power for 35-40 seconds or heat in the oven following the pack instructions. Keep them covered until ready to serve.
• Now, spoon the filling onto the middle of the warm tortillas, wrap them up and lay them folded side down onto a lightly greased baking dish.
• Pour over the remaining sauce and sprinkle on the rest of the grated cheese.
• Bake in a pre-heated oven for 10 minutes, until the cheese is golden and bubbling.
• Take out the piping hot cheesy enchiladas, gather up all your hungry guests and get stuck in together!

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Fold tortillas in half and place folded-side-down in dish; set aside.
• In 10-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4 cup enchilada sauce, black bean and corn salsa and 1 cup of the shredded cheese; stir to combine.
• Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
• Top with remaining enchilada sauce and remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
• Bake 40 to 45 minutes or until hot and bubbly.
• To freeze: Spray 2 (8-inch square) disposable foil cake pans with cooking spray. Fold tortillas in half and place 4 folded-side-down in each pan; set aside. Prepare filling and fill tortillas according to recipe; wrap tortillas around filling and place seam side down. Top each pan with half of the remaining enchilada sauce and 1/2 cup cheese. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes longer, or until instant-read thermometer inserted in center reads 165°F.