CHICKEN ENCHILADAS WITH WHITE SAUCE

CHICKEN ENCHILADAS WITH WHITE SAUCE ....a nice and tasty enchilada sauce recipe to try !

INGREDIENTS

• 2 whole chicken breasts, cooked and shredded
• 1 lb. Monterey Jack cheese, grated
• 1 (3 oz.) can (mild) chopped green chilies
• 2 cans cream of chicken soup
• 1 pt. sour cream
• 1/2 lb. Cheddar cheese, grated
• 1 dozen flour tortillas

INSTRUCTIONS
Toss together: Chicken, Jack cheese, and chilies. Mix together soup and sour cream. Heat salad oil in a fry pan over medium heat. Fry each tortilla very quickly on both sides (only to soften). Put about 1/4 cup of chicken filling in center. Add 1 tablespoon soup mixture.
Fold sides in, then roll. Place, seam down, in oblong baking dish.
Repeat with each tortilla. Spread the remainder of soup over all.
Top with Cheddar cheese. Bake at 350 degrees for about 45 minutes.
The enchilada sauce recipe is ready for a great feasts...enjoy !

mexican-enchilada-sauce.

GREEN CHILI ENCHILADAS AND SPICY SAUCE

GREEN CHILI ENCHILADAS AND SPICY SAUCE ....a great enchilada sauce recipe...great taste !

INGREDIENTS

• 1 doz. corn tortillas
• 1/2 c. oil
• 2 c. Monterey Jack cheese, grated
• 3/4 c. onion, chopped
• 2 tbsp. flour
• 1/4 c. butter
• 2 c. chicken broth
• 1 c. sour cream
• 1 (4 oz.) can diced jalapeno peppers

INSTRUCTIONS
Cook tortillas in oil until soft, drain on paper toweling. Place 2 tablespoons grated cheese and 1 tablespoon diced onion on each tortilla and roll up. Place in baking dish. In saucepan, melt
butter; add flour, stir in chicken broth and cook until thickened.
Stir in sour cream and peppers. Pour sauce over enchiladas. Bake at 425 degrees for 20 minutes.
I use whole jalapenos, remove seeds and dice to control heat.

INGREDIENTS
SPICY SAUCE:

• 1 finely chopped tomato
• 1/2 tsp. salt
• 1/2 c. chopped onion
• 2 finely chopped peppers or tsp. reserved from can
• 1/4 c. tomato juice

INSTRUCTIONS
Combine all ingredients and chill. The enchilada sauce recipe is ready. Serve with enchiladas - for extra spice and color.

enchilada-sauce.

CHICKEN ENCHILADAS IN CREAM SAUCE

CHICKEN ENCHILADAS IN CREAM SAUCE ...try this great enchilada sauce recipe...!

INGREDIENTS

• 2 tbsp. oil
• 2 onions, chopped
• 1 clove garlic, crushed
• 1 (4 oz.) can chopped green chiles
• 3 c. cooked, diced chicken
• 1 tbsp. sugar
• 1 (14 1/2 oz.) can tomato sauce
• Salt and pepper, to taste
• 1 doz. corn tortillas

Cream Sauce:

• 2 c. whipping cream
• 1 1/2 c. half and half
• 2 chicken bouillon cubes
• 1/2 lb. Monterey Jack cheese, grated
• sprigs of cilantro (for garnishing each serving)

INSTRUCTIONS
Sauté onions and garlic in skillet with 2 tablespoons oil. Add green chiles, chicken, sugar, tomato sauce, salt and pepper.Soften tortillas by heating in a skillet with a small amount of oil.
Remove and drain on a paper towel. Place chicken filling in corn tortillas, fold ends over and place seam side down in a 9x13 casserole. (Recipe may be made to this point early in the day.
Chicken mixture may be made ahead and frozen.) To prepare sauce, place cheese in a microwavable container and heat until almost melted. Stir in cream, half and half, and chicken bouillon. Heat only until cheese is melted; stir into sauce until well combined.

Taste and adjust seasonings (black pepper, etc), if desired.
The enchilada sauce is ready to serve with chicken enchiladas, garnishing each serving with a sprig of cilantro.

PICANTE SAUCE AND SAUSAGE ENCHILADAS

PICANTE SAUCE AND SAUSAGE ENCHILADAS ..try this nice enchilada sauce recipe !

INGREDIENTS

• 1 lb. sausage, bulk
• 1 1/4 c. (6 oz.) Monterey Jack or Cheddar cheese
• 3/4 tsp. ground cumin
• 12 corn tortillas
• 1/2 c. chopped onions
• 1 c. picante sauce
• Vegetable oil

INSTRUCTIONS
Cook crumbled sausage with onions, drain well. Stir in 1/4 cup picante sauce and cumin. Heat oil in small skillet until hot but not smoking.

Quickly fry each tortilla in oil to soften (about 5 seconds on each side). Drain on paper towels. Spoon about 2 tablespoons of meat mixture on each tortilla.

Roll and place seam side down in 13 x 9 x 2 inch baking dish. Spoon remaining picante sauce evenly over enchiladas and top with cheese. Bake at 350 degrees for 15 minutes or until hot. Top with guacamole and or tomatoes. 6 servings.

GUACAMOLE ENCHILADAS & SAUCE

GUACAMOLE ENCHILADA SAUCE RECIPE

INGREDIENTS

• 1 ripe avocado
• 1/8 c. chopped onion
• Dash of garlic powder
• 2 c. grated Colby cheese
• Salt & pepper
• 6 tortillas (corn)

SAUCE:

• 1 c. chicken bouillon
• 1 sm. can tomato sauce
• 1/2 can whole tomatoes
• 2 tsp. onion
• Dash of salt & pepper
• 1 sm. can green chilies, chopped

INSTRUCTIONS
Mash avocado with fork until smooth. Salt and pepper to desired taste. Add onion and garlic powder. Dip flat corn tortillas in hot grease for 3 seconds or until limber. Place guacamole in center of tortilla and roll. Place in small casserole dish - put 1/2 of cheese on top. After sauce is added place rest of cheese on top. Bake at 400 degrees for 10 minutes.

SAUCE: Cut whole tomatoes up. Mix with bouillon, tomato sauce, onion and chopped chilies. Bring to a boil. Thicken with cornstarch until consistency is thick. Serve over enchiladas, also good over rice. The enchilada sauce recipe is ready to serves 2 to 3 persons...great !

RED CHILI SAUCE FOR ENCHILADAS

RED CHILI SAUCE FOR ENCHILADAS

INGREDIENTS

• 2 tbsp. shortening
• 2 tbsp. flour
• 1/4 c. pure ground red chili
• 2 c. beef bouillon or water
• 3/4 tsp. salt
• 1 clove garlic, crushed
• Pinch of Mexican oregano
• Pinch of ground comino (cumin)

INSTRUCTIONS
Melt shortening over low heat in a saucepan. Add flour and stir until well blended and slightly golden. Remove pan from heat. Stir in bouillon, blending well. Add seasonings, cook, stirring for at least 10 minutes. Then simmer for at least 5 minutes.
Use sauce for making enchiladas - dip corn tortillas in sauce. Add enchilada fixings - roll and pour remaining sauce over the top. Top with cheese and onions. Sauce can be frozen up to 8 months.
guacamole-enchiladas-sauce

ENCHILADAS WITH TOMATILLO SAUCE

ENCHILADAS WITH TOMATILLO SAUCE RECIPE

You can make both the tomatillo sauce and the enchiladas the day before serving.

INGREDIENTS

• Salad oil
• 12 corn tortillas (6-7" diameter)
• Tomatillo Sauce (recipe follows)
• 2 c. (8 oz.) shredded Jack cheese
• 2 c. finely shredded lettuce
• 1/2 c. sour cream
• 1/2 lime, thinly sliced
• 1/3 c. fresh cilantro (coriander) leaves

INSTRUCTIONS
Make ahead steps: Prepare Chicken Filling; set aside. Pour oil to a depth of 1/2 inch into a 6 to 8 inch frying pan over medium-high heat. When oil ripples as pan is tilted, add a tortilla and cook,
turning once, just until it begins to brown (about 5 seconds per side). Lift out and lay flat on paper towels; immediately spoon about 1/2 cup of the filling down center. Roll to enclose.

Lay tortilla, seam side down, in a 10 x 15 inch rimmed baking pan.
Repeat for remaining tortillas and filling. prepare Tomatillo Sauce.
Cover and refrigerate enchiladas and sauce separately for up to 1 day.

To serve: Bake enchiladas, covered, in a 350 degree oven until hot (about 30 minutes). Uncover and top with cheese. Continue baking until cheese is melted (about 10 more minutes.) For each serving, spoon about 1/4 cup of the sauce onto a plate. Add 2 enchiladas. Garnish with lettuce, sour cream, lime and cilantro. Makes 6 servings.

Chicken Filling: Mix 4 cups coarsely shredded cooked chicken, 2 cups (8 ounce) shredded Jack cheese, 1 large can (7 ounce) diced green chilies and 1 1/2 teaspoons dry oregano leaves. Season to taste with salt.

Tomatillo Sauce: In a 3 to 4 quart pan, combine 2 medium sized onions, chopped with 6 tablespoons salad oil over medium-high heat.
Cook, stirring, until onion is soft (about 5 minutes).
Stir in 1 large can (7 ounce) diced green chiles; 2 cans (13 ounce each) tomatillos, drained; 1 cup regular strength chicken broth; 3 tablespoons lime juice; 2 teaspoons each dry oregano leaves and sugar; and 1 teaspoon ground cumin. Reduce heat and simmer, uncovered for 25 minutes. Season to taste with salt. Whirl mixture in a blender until smooth. Cover and refrigerate for up to 1 day; reheat over low heat. The enchilada sauce recipe is ready to serve....enjoy !
Red-chili-sauce-for-enchiladas.

GREEN CHILE ENCHILADA SAUCE

GREEN CHILE ENCHILADA SAUCE RECIPE

INGREDIENTS

• 1 c. chopped green chili peppers
• 3 c. tomato juice
• 1 med. size diced onion
• 1 tsp. ground oregano
• 1 tsp. ground cominos, cumin
• 1/2 tsp. pure garlic powder
• 1 tsp. salt

INSTRUCTIONS
Saute the onions until soft with all spices and green chilies. Add juice, and simmer 15 minutes. Pour mixture into a blender and blend until smooth. When cooling in a refrigerator do not cover.

FOR JALAPENO ENCHILADA SAUCE:
Substitute 8 to 12 Jalapeno peppers, canned with tops cut off and seeds removed for the green chili.

FOR RED CHILI SAUCE:
Substitute 1/4 to 3/4 cup ground red chili powder for the green chili.
The enchilada sauce recipe is ready...enjoy it !

RED ENCHILADA SAUCE

RED ENCHILADA SAUCE

INGREDIENTS

• 24 dried red chilis
• 6 c. water
• 1 c. "meat seasoning"
• 1 1/2 c. flour
• 2 c. water

INSTRUCTIONS
Cut end off chili and clean out all seeds. Cover with water and bring to a boil. Once cooled put 1/3 at a time in blender, place pulp in colander. Place over large pot and run water through until
colorless. Bring liquid to boil.
Blend, half at a time, seasoning flour and water in blender, add to sauce. Stir constantly until thick. Use over beef or Cheddar enchiladas. The enchilada sauce recipe is ready to serve...enjoy it with main dishes !

CHICKEN ENCHILADAS WITH TOMATILLO SAUCE

CHICKEN ENCHILADAS WITH TOMATILLO SAUCE
A nice enchilada recipe to try !
INGREDIENTS
CHICKEN FILLING:

Mix together 4 cups shredded or chopped cooked chicken, 2 cups shredded Jack cheese, 1 (7 oz.) can diced green chiles, 1 1/2 dried leaves. Salt to taste.

SAUCE:

• 1 1/2 lb. fresh tomatillos or 2 (13 oz.) cans tomatillos
• 2 green chiles, charred, peeled and seeded
• 3 jalapeno chiles, partially seeded, veins removed
• 2 cloves garlic
• 1/2 c. chicken broth
• 1/4 c. rice vinegar
• 1 tbsp. light oil
• 1 tsp. ground cumin
• 1/4 to 1/2 c. cilantro, snipped
• Salt to taste
• 2 tbsp. lime juice
• 1 tsp. sugar

INSTRUCTIONS
After removing dry husks from tomatillos, rinse them well under warm water to remove some of the stickiness. Cut into quarters. Cut chiles and jalapenos into pieces. Add garlic and chop to a coarse puree using the pulse button of the food processor. Place mixture in saucepan and simmer everything except cilantro, 12-15 minutes.
Heat 12 corn tortillas wrapped in foil in 350 degree oven for 10-15 minutes or until hot and softened. Fill each tortilla with some chicken mixture and about 1 tablespoon of sauce. Roll, place seam side down in greased baking dish. Continue using all chicken and tortillas. Pour remaining sauce over enchiladas. Top with additional cheese. Bake at 350 degrees for 20 minutes.
Just before serving, place spoonful of green onion, sour cream sauce over each serving. The enchilada recipe is ready to serve...!

ENCHILADA SAUCE MIX

ENCHILADA SAUCE MIX

Try this great enchilada sauce recipe...very tasty !

INGREDIENTS & INSTRUCTIONS
Mix together and store in airtight container:

• 1/2 c. cornstarch
• 1 (6 oz.) pkg. medium hot dry chili powder
• 1 tsp. garlic powder
• 1 1/2 tbsp. salt
• 1/2 tsp. cumin
• 1/2 tsp. oregano
• 1 tbsp. paprika

Tyr other enchilada sauce : enchilada-sauce-2.