Enchiladas - Red or White Sauce. Red enchilada sauce, on the other hand, is typically made from a variety of red chilies, vinegar, onions, garlic and spices. Some "quick" versions of red enchilada sauce may use red tomato sauce or paste as a base. Just like green enchilada sauce, red sauce can range from being mildly spicy to.
Homemade Red Enchilada Sauce - this restaurant-style enchilada sauce is simple and perfect to use for enchiladas, empanadas and even casseroles. You'll never buy canned enchilada sauce again. An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a savory sauce. You can cook Enchiladas - Red or White Sauce using 22 ingredients and 12 steps. Here is how you cook that.
Ingredients of Enchiladas - Red or White Sauce
- It's of TIP: Leftover chicken works great!.
- Prepare 5 of Chicken breasts and/or thighs..
- It's 15-18 of corn tortillas.
- It's 1 cup of diced green onion.
- It's 1/2 of shredded cheddar cheese.
- It's 1 tbsp of Olive oil.
- Prepare 1 tbsp of taco seasoning.
- It's of Creamy White Sauce.
- You need 3 tbsp of butter.
- Prepare 1 tsp of flour.
- Prepare 1 1/2 cup of Chicken broth.
- It's 2 cups of milk.
- It's 2 tsp of onion powder.
- You need 1 1/2 tsp of garlic salt or to taste.
- Prepare 1 1/2 tsp of cumin.
- You need 1 tsp of chili powder.
- It's 1 1/2 cup of shredded pepper jack cheese.
- Prepare 1 large of or 2 small tomatoes, diced and set aside.
- It's 1 of jalepeno, diced small and set aside.
- You need 2/3 cup of bell pepper diced and set aside.
- It's 2/3 cup of Red onion diced and set aside.
- You need 1 cup of Sour cream.
Enchiladas can be filled with various ingredients, including meats, cheese, beans. Lately I've been making these enchiladas like crazy because they're so good and easy to make! And this is how to make them. All products linked here have been independently selected by our editors.
Enchiladas - Red or White Sauce step by step
- Preheat oven to 350. Heat olive oil in skillet on med-high. Season chicken in hot pan. Sear chicken to brown then cover and turn down heat to low-med turning periodically..
- Meanwhile in a measuring cup wisk together the flour and half of the milk, this prevents lumps. In a large saucepan melt better and pour in milk mixture and stir frequently on low-med heat..
- Once it thickens continue to wisk and add chicken broth, the seasonings and remaining milk..
- Continue to stir periodically for 10 min. It will begin to simmer..
- When chicken is done, place on a cookie sheet or platter to cool. When cooled shred the chicken.
- Stir in the pepper jack cheese and diced vegetables. Cook on low stirring periodically should be thickened some again..
- Stir in sour cream. Taste for any seasoning adjustments you want to make. If sauce is not thickened wisk together a bit more flour in a small amount of milk and add to sauce. Stir on med. Heat and it will thicken. You don't want it too thick, it will also thicken some in the oven..
- In a glass 9x11 pan place a little sauce in the bottom. Using tongs place tortilla in the sauce covering it completely until softened to roll up..
- Drain sauce from tortilla then place the tortilla in the pan, put some shredded chicken and cheddar cheese on tortilla and roll up till snug..
- Repeat for all the tortillas, placing them close together..
- Cover all the tortillas with the remaining sauce and top with the remaining cheddar cheese and green onions. Bake for 20 minutes..
- If tortillas are not mostly covered in sauce cover the pan while baking. ENJOY!.
We may earn a commission on purchases, as described in our affiliate policy. "Chicken Enchiladas red Sauce". The inside of the enchiladas were great! Next time I'll try a white cheese dip instead of the sour cream/soup mix. If you have enchilada sauce in a can somewhere in your pantry, start by placing that can at the very Please oh please give these Red Sauce Enchiladas a try if you've never made your own enchilada sauce before. By keeping just a few ingredients on.