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.