GREEN ENCHILADA SAUCE RECIPE EASY RECIPES

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ENCHILADA SAUCE RECIPE - FOOD.COM - FOOD.COM - RECIP…



Enchilada Sauce Recipe - Food.com - Food.com - Recip… image

This is a very easy, quick enchilada sauce to use instead of the canned variety. We prefer to eat freshly made foods without alot of preservatives. This has a wonderful flavor.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1 recipe enchiladas

Number Of Ingredients 13

1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water

Steps:

  • Heat the oil in a large saucepan over medium heat.
  • Add the garlic and saute for 1 to 2 minutes.
  • Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
  • Mix together and then stir in the water.
  • Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
  • Use in place of canned enchilada sauce.

Nutrition Facts : Calories 218, FatContent 15.1, SaturatedFatContent 2.1, CholesterolContent 0, SodiumContent 1704.4, CarbohydrateContent 21.1, FiberContent 6.8, SugarContent 10.1, ProteinContent 5.2

SHRIMP ENCHILADAS WITH GREEN SAUCE RECIPE: HOW TO MAKE IT



Shrimp Enchiladas with Green Sauce Recipe: How to Make It image

I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still enjoy Mexican food. When I brought it to school, my co-workers couldn't get enough of it.—Mari Acedo, Chandler, Arizona

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 11

1/2 cup plus 1 tablespoon olive oil, divided
16 corn tortillas (6 inches)
2 medium tomatoes, chopped
2 medium onions, finely chopped
4 garlic cloves, minced
1/2 teaspoon ground cumin
1-1/2 pounds uncooked small shrimp, peeled and deveined
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese, divided
2 cans (10 ounces each) green enchilada sauce
Chopped fresh cilantro, optional

Steps:

  • Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook, stirring occasionally, until shrimp turn pink, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 479 calories, FatContent 24g fat (5g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 810mg sodium, CarbohydrateContent 37g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 27g protein.

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