Sauces can also be used to cover enchiladas, including chili-based sauces, such as salsa roja, various moles, or cheese-based sauces, such as chile con queso. Originating in Mexico Enchilada recipes
.Take dried chile ancho, clean out the seeds, and take off the stems.
Boil chile and drain. Take the cooled chile, and put it into the blender with either some veggie stock or liquid from the boiling. If you use the veggie stock it will tone the sauce down from spiciness. Set aside your liquid for later.
Blend adding a little sugar, garlic, salt, pepper, and liquid as needed. You can also add comino and oregano if you prefer. The sauce should be slightly thick and a deep red. Transfer the sauce to a saucepan and cook until it boils and then lower to simmer for 10 min. Sparingly add some stock or liquid if sauce seems too thick. Make sure your sauce is not watery or it will not coat the tortilla.
When ready to make enchiladas, take corn tortillas and cook in oil until soft. This will make it easier for rolling. Do not overcook. Slightly fry all the tortillas you want to make and place them on a plate. Pat with paper towels to remove excess oil.
Get your filling ready. We prefer cheese and onion and use any cheese that will melt smoothly. (You can also use cooked chicken, beef, or pork) Finely chop onion and shred or slice your cheese. Set aside.
Get your toppings ready. Chop tomatoes, lettuce, onion, cilantro, and queso fresco and/or Cotija cheese and set aside.
After frying all the tortillas, you are ready to individually dip into the sauce. Dip each tortilla individually and add your filling. Put cheese and onion (or preferred filling) in tortilla and roll placing them in an oblong dish. Place finished dish into the oven or microwave to melt the cheese. You can also brush on the leftover sauce so that they don’t get dry in the oven.
To serve, top with chopped tomatoes, lettuce, fresh onion, cilantro, and queso fresco/cotija cheese. Serve with rice and beansIt’s a process but they turn out so delicious. We always make extras because they are so good the next day. When I have extra sauce I put it in ziplock bags, let the air out, lay it flat, and freeze. You can then use the whole bag or just break off a piece for Chilaquiles or other recipes.
The Best Chicken Enchiladas
The one and only cheesy chicken enchilada recipe I ever use! It’s always been a hit in our home since the day I first made it. It’s loaded with amazing flavors and the aroma alone will have your mouth watering! I love to enjoy them with a side of sour cream, diced avocado and a squeeze of lime juice!
Potent Enchilada Sauce Greats: Super Enchilada Sauce Recipes, The Top 34 Cool Enchilada Sauce Recipes
Food is love, food is emotion. What good is a daring recipe book when it does not bring emotion, happiness, joy and love to your kitchen and dinner table? Everything you touch, see and smell while cooking moves the soul, sparks a memory; this tingling Enchilada Sauce daring recipe book will make you FEEL that.
We passionately slipped emotions into every vivid Enchilada Sauce recipe, making them quirky, stand out and hilarious. Read them out LOUD and laugh, giggle while you follow their easy unforgettable steps – and crave the food you make.
You’ll love this book, the badass recipes are easy, the ingredients are easy to get and they don’t take long to make. Foodlovers turn to bold Enchilada Sauce Greats for ambrosian information and inspiration.
Everything is in here, from the proverbial soup to nuts: Walloping Turkey Enchiladas – Land O’ Strongsauce Lakes Kitchens, Off-the-hizzle Enchilada Sauce, …and much much more!
This is a very satisfying book, however I would recommend you eat something before you read this book, or you won’t be able to make it through without reaching for a skillet or saucepan!
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