ENCHILADA (OR) BURRITO SAUCE

ENCHILADA (OR) BURRITO SAUCE

ENCHILADA SAUCE RECIPE INGREDIENTS

• Brown: 1/2 c. oil
• Add: 9 c. water (slowly)
• Add: 1 pkg. dry enchilada mix

ENCHILADA SAUCE RECIPE INSTRUCTIONS
Cook all above ingredients until thick like gravy.Fill corn or flour tortillas with taco meat mixture, refried beans, fresh tomatoes, fresh chopped onion, shredded lettuce. Roll up and
place in 9x12 cake pan. Ladle sauce over top. Put lots of shredded cheese (yellow). Put in oven just to melt cheese. Makes sauce for about 30 or 40 roll-ups.

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