ENCHILADA CHILIS RECIPES

Name: The Best Enchilada Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 16
Cuisine: American
Ingredients: 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 tablespoonsu00A0 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)

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

Ingredients

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

CROCK-POT CHICKEN ENCHILADA SOUP - RECIPES, PARTY FOOD ...

Crock-Pot Chicken Enchilada Soup - Recipes, Party Food ... image

Crock-Pot Chicken Enchilada Soup from Delish.com is the soup you'll be making all winter long.

Provided by Lena Abraham

Categories dinner

Total Time 3 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 16

Ingredients

1/2 Onion, finely chopped
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 (19-oz) can red enchilada sauce
1 (28-oz) can fire-roasted diced tomatoes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can corn, drained and rinsed
2 lb. boneless, skinless chicken breasts, cut into thirds
2 1/2 c. chicken broth
1/3 c. cheddar cheese, plus more for serving
1/4 c. heavy cream
Sour cream, for serving
Chopped cilantro, for serving
Sliced lime, for serving
Crushed tortilla chips, for serving

Steps:

Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine. Set on high and cook for 3 hours, or until chicken is tender.
Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and heat on low until cheese is melted. Taste and season with salt if needed.
Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

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