How To make Green Or Red Enchiladas
2 c Basic Green Sauce
1 c Dairy Sour Cream
10 Flour Or Corn Tortillas; **
3 c Cooked Chicken; Shredded
1 c MontereyJack Cheese;Shredded
1 Dairy Sour Cream
Basic Green Sauce Servings: 8 1 c Onions; Chopped, 2 Med.
1/2 c Vegetable Oil
10 oz Fresh Spinach; Chopped
1/2 lb Tomatillos; Coarsely Chopped
4 oz Green Chiles; Chopped, 1 cn
2 Cloves Garlic; Crushed
1 tb Oregano Leaves; Dried
1 c Chicken Broth
2 c Dairy Sour Cream
Servings: 5 Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce. ** Tortillas should be 6-inches in diameter and should be warm. Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to 350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese is melted, about 15 minutes. Serve warm with sour cream. RED ENCHILADAS: Substitute 2 cups of the Basic Red Sauce for the Basic Green sauce. Substitute 3 cups of shredded cheese or cooked beef for the chicken. Basic Red Sauce Servings: 4 8 Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion; Chopped 2 Garlic;
Cloves, chopped 1/4 cup Vegetable Oil 8 oz Tomato Sauce; 1 cn 1 Tbs Oregano Leaves; Dried 1 Tbs Cumin Seed 1 tsp Salt Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted with steel
blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 1/2 cups sauce.
How To make Green Or Red Enchiladas's Videos
How to Make the BEST Red Chile Beef Enchiladas -- Classic New Mexican Recipe
Hey Chile Heads! In this video, we learn how to make some AMAZING Red Chile Beef Enchiladas. We use the basics of my Red Chile Sauce recipe ( to bring this amazing dish to life. This recipe is perfect for large get-togethers, meal prep at the beginning of the week, and virtually any other occasion you can think of! It pairs well with a lot of the other recipes on my channel as well -- so can go cook yourself a wonderful New Mexican dinner. Thank you so much for watching this video!
I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Red Chile Beef Enchiladas
1lb ground beef (subsitute with ground turkey, chicken, or veggies)
9-10 corn tortillas
2 tablespoons flour
3 tablespoons red chile powder
2 cups cold water
1 garlic clove minced, or crushed
1-teaspoon salt
2 ½ - 3 cups sharp cheddar cheese, shredded
In a medium size pan, brown ground beef, add flour and cook for one minute. Add red chile powder and cook for another minute. Now add water, garlic and bring to a boil. Once it is boiling, add salt and turn the heat down to low simmering for 20 minutes. Turn off chile and remove from heat -- you don’t need to cook it any longer. Now it is time to assemble your enchiladas!
Preheat oven to 350.Now in an 8x10 baking pan, spoon a ladle full of chile on the bottom of the pan. Layer corn tortillas to cover the bottom, then add more chile mix, covering all of the tortillas. Lastly, layer with cheese. Repeat the process until the entire chile mix has been used up. Cover with foil and bake for 40 minutes. The last 10 minutes of baking, remove the foil and continue to bake uncovered. Take the enchiladas out of the oven and let set for 15 minutes before serving.
To prep corn tortillas: Heat corn tortillas, 3 at a time, in a wet cloth for 30 seconds in the microwave. You do not need to fry in oil.
Serve enchiladas with fried papitas, beans, or calabacitas. (
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ENCHILADAS RUMBLE: My Mom’s Tex-Mex Wolf Chili vs My Mexican Red Sauce Recipe
It’s a Tex-Mex rumble in the kitchen! Who has the best enchiladas? ME or MAMA?
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Today we’re gonna answer that question.
Now enchiladas are a favorite in our kitchen but it’s always a war between how they’re gonna get made.
My Mom is going to make her Tex-Mex style enchiladas using Wolf Brand Chili and Longhorn Cheddar, while I’m gonna whip up my enchiladas with a more traditional red sauce and topped with queso fresco.
Let’s fire it up and make some ENCHILADAS!
Cooking With Me: (Easy) Red Enchiladas
Hello my beautiful fam!!! Today I want to share with you one of my favorite dishes of all time!! Red sauce enchiladas ???? I love enchiladas and I want to share the way I make them, I hope you enjoy them and give this recipe a try, to me an enchilada has to give you that spicy and tasty flavor, but if you someone who don’t enjoy spicy then you can always add more tomatoes and take away some chilis! Thank you so much my beauties for all your love and support you are all truly amazing!!!! ????????????
Ingredients:
Tortillas(this sauce can make up to 25 enchiladas)
Cheese(or meat of your choice)
Oil
7 chile California
2 chile ancho
4 chile de árbol
1/4 of Onion
2 garlic cloves
1 clove
1/4 tsp cumin
1/4 tsp oregano
1/4 tsp Black pepper
Salt (your liking)
1 1/2 cup of water
2 tbsp lard
1 serving of love ❤️
ENJOY!! ????
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Green Chicken Enchiladas
This creamy enchilada sauce is prepared with ingredients you can find at your local grocery store!
6-8 Bone-in Chicken Thighs
Boil with 1/4 Onion, Cilantro, and Salt
1/4 Onion minced
1 Garlic Clove Minced
One 10 oz Cream of Chicken
1 Cup Chicken Broth
Ingredients for the sauce:
8-10 tomatillos
3-4 Serrano or Jalapeños
1 Garlic Clove
Handful of Cilantro
4-5 Anaheim Peppers
2 Cups of Chicken Broth
1-2 Tbsp Chicken Bouillon or Salt
#greenenchiladasauce #homemade #cooking #mexicanfood #enchiladasverdes #chickenenchiladas #chicken #foodinsta #foodinspiration
Cookware used in the video
Red Pans
CSK Nonstick Cookware Set – Pots and Pans Set w/ Red Granite Derived Coating
Green Pan #Saveur
SAVEUR SELECTS Enameled Cast Iron Oval Roaster, 6-Quart Dutch Oven with Stainless Steel Lid
Thank you for watching! Here are a few more recipes for you to enjoy!
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Perfect Cheesiest Homemade Enchiladas (2 Ways)
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Finally getting around to making enchiladas, although not traditional... I'd like to discuss Tex-Mex enchiladas that will leave you daydreaming of cowboy boots and the wild west.
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How to Make Green and Red Enchiladas
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With High School football season in full swing, I need really quick and easy meals I can make before flying out the door. Tonight we are going to throw down and make some Green and Red Enchiladas! Yup we are making a fun classic family dinner that everyone in your house will dive into and destroy! When you do make this one be sure that you take a picture and post it to my Facebook page or over on Instagram and tag me!
Total Time: 45 Minutes
Makes: 4 to 5 Servings
2 lb. Chicken, Cooked and Shredded ( I used a rotisserie chicken)
2 Tbsp. Taco Seasoning
8 oz. Monterey Jack Cheese, Shredded
1 Cup Salsa
10 Fajita Size Tortillas
8 oz. Red Enchilada Sauce
8 oz Green Enchilada Sauce
Need complete step by step instructions, you can check them out here -
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