Also had to double the enchilada sauce. I made your Pulled Pork Enchiladas and also this enchilada sauce. Greetings Christin! Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. These are fantastic! The pinch of ground cinnamon really makes this enchilada sauce recipe, so don’t omit it! Preheat oven to 400 degrees F. Spray to casserole dishes (11 by 7-inch) with non-stick cooking spray. ❤️. Set aside about 2/3 of it for topping. While simmering, make a rue with flour and water. Drizzle with filled tortillas with remaining enchilada sauce (I like to spoon it across and use the spoon to open the space between each enchilada so the sauce will run down between). I’m so glad to hear you liked my enchilada recipe, thanks for taking the time to leave a review! Your email address will not be published. Spread 3 Tbsp of the homemade enchilada sauce in each dish. I hope you love them Debbie! You just need to cook clever and get creative! Uncover and bake until the cheese on top is lightly browned, 7 to 10 minutes longer. I’m so glad you liked the recipe Julie! Your email address will not be published. At MyGourmetConnection we have more than a thousand easy-to-make recipes prepared with fresh, wholesome ingredients. You and your family will love this basic version. Cover and simmer for 20 to 25 minutes, or until the chicken is fork-tender. This was my first time trying enchiladas and it was a blast! Notify me of follow-up comments by email. Hi Christine – it’s listed as an optional extra ☺️. A Mexican blend cheese can be substituted for the cheddar and Monterey jack to save time. Top with about 2 tablespoons of cheese and a sprinkling of cilantro. This will release the spice flavors. Trim any excess fat from the chicken thighs and season both sides with salt and freshly ground black pepper. Once it’s ready, pour in the flour and spice mixture. The name of the game this year is easy. Who could resist? Here in South Texas we love to eat enchiladas and let me tell you, it's all about the sauce. Then they're rolled and finished with more cheese and sauce. Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce … This site uses Akismet to reduce spam. Spread a thin layer of the remaining sauce in the bottom of the prepared baking dish. And homemade is always best! So glad I’m not alone on the corn tortilla thing! For the first time that I can remember, I’m not making a pie for dessert. So glad that I live in Texas, where it’s never a problem finding tortillas! MyGourmetConnection has hundreds of wholesome, easy-to-follow recipes, that are perfect for quick weeknight meals, holiday celebrations and just about everything in between. Add the garlic and continue cooking for another minute. Add in 1 cup of the chile-soaked water, 1/2 cup of fresh water, garlic, salt and Mexican chocolate. I recommend thawing them before baking them off. These enchiladas are restaurant worthy! Working with about 5 tortillas at a time, spread about 1/4 cup chicken across each add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce. They should freeze well, and yes I’d thaw before baking. These caramel apple desserts are full of that fantastic flavor but way easier to make. Hungry for more? Preheat oven to 400 degrees F. Spray two casserole dishes (approximately 11 by 7-inch) with non-stick cooking spray. I like my enchilada sauce smooth, which is why this recipe uses passata but it is just as good made with crushed tinned tomatoes (it comes out slightly chunkier). Hi Vicky, just use regular stock and omit the salt from the recipe. :). A lifelong foodie and experienced cook, she decided to use her graphic design and marketing background to launch a website where she could explore and share her passion for food. Cover the dish with foil and bake for 25 minutes. Good point about corn tortillas which I couldn’t find so used the flour ones and yes they were mushy. They're filled with shredded chicken (or use beef, pork or veggies), cheese and homemade enchilada sauce. I just like to bake long enough to heat through and melt the cheese. Lower heat and simmer. Red enchilada sauce is made with red chilies (in this recipe, ground red chilies or chili powder) and green enchilada sauce is made with green chilis. Heat the olive oil in a large pan over medium-high heat. Once heated, add tortillas and cook about 10 seconds per side, then immediately transfer to a gallon-size resealable bag, seal bag, and repeat with remaining tortillas (this makes them pliable so they don’t break when rolling). Slowly add the Repeat with remaining ingredients. The sauce is actually a modified Alfredo recipe … 2 to 3 cloves garlic, very finely chopped, 2 teaspoons chili powder (more or less to taste), 1 to 2 teaspoons chipotle pepper sauce (optional), 1-1/4 to 1-1/2 cups finely shredded cheese (Monterey Jack or a Mexican blend). Add the peppers, onions and garlic and cook until soft, about 2 minutes. Required fields are marked *. Second, no flour tortillas! Chicken Enchiladas (with Homemade Enchilada Sauce). Lay a tortilla on a flat surface and add a portion of chicken in a line down the center. I’m picky about what makes a good enchilada. The sauce makes or breaks an enchilada and this sauce is so delicious! Repeat with remaining ingredients. So grab that package of chicken and get ready to […], Fall and caramel apples go together like peas and carrots. You want to bake these homemade enchiladas about 10 – 15 minutes. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. Leftover chicken or rotisserie chicken is a good option. Carnitas (Mexican Slow Cooker Pulled Pork). Transfer to a plate and set aside. There are a lot of enchilada sauce recipes out there - this one is a classic essential. Authentic Mexican enchiladas actually don’t have much cheese, I prefer this more American extra cheesy version (and yes I’ll even sometimes add more than what’s listed here because why not?). Add 1 1/2 cups of water to the pan and stir. Reduce the heat to medium-low and return the chicken to the pan. The flavour of the sauce was very good but also added more of everything Thanks for recipes. N x, Hi Nagi..So how much American chilli powder would I use to make this sauce as I live in the states and chilli powder here is cheaper then seperate spices and includes the Cayenne pepper in it already, Hi Chris, I’d start with 1/2 tsp and just adjust to taste N x. Working with about 5 tortillas at a time, spread about 1/4 cup chicken across each add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce. No flour tortillas with my enchiladas! Goodbye store bought sauce for ever. Allowing the majority of sauce that adheres to the chicken drip back into the pan, transfer the thighs to a cutting board and cut/shred them into small pieces. Yes, you can assemble these homemade chicken enchiladas and then freeze them. Roll enchiladas up then transfer to prepared baking dish (fitting 7 per dish). In a low heat setting place sauce pan on burner. The difference between red and green enchilada sauce is mainly in the type of chili that was used to make the sauce. Your homemade enchilada sauce looks yummy! *Shredded chicken breasts or thighs work great. With a sauce like this they have so much flavor and I just can’t get enough of all that cheeeeese. Ingredients to Make Red Enchilada Sauce. Serve immediately. I love hearing how you went with my recipes! Heat the remaining oil in the same sauté pan over high heat. Our version of this Mexican-style classic features an easy, yet richly-flavored homemade enchilada sauce, melt-in-your-mouth tender chicken, mild, creamy cheese and a pop of fresh flavor from chopped cilantro. Read our disclosure policy. Roll enchiladas up then transfer to prepared baking dish (fitting 7 per dish). Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato Season to taste with salt and pepper and, if desired, adjust the heat by adding extra chili powder or chipotle sauce. Simmer for an additional 7 minutes. The enchilada sauce puts it over the top – will never use canned again. Notify me via e-mail if anyone answers my comment. I mean, who can resist a good enchilada? It also freezes well. Heat the oil in a medium saucepan over medium heat. If so, should they be fully thawed again before baking? Spread 3 Tbsp of the enchilada sauce in each dish. They’re so good […]. Okay this is totally personal opinion but enchiladas on flour tortillas should never be a thing. Stir in the broth and tomato paste. Slow Cooker Chicken Enchilada Quinoa Soup. When we go to Mexican restaurants, enchiladas or tacos of some kind are usually my first choices. Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer. Bake in preheated oven until cheeses is melted and enchiladas have heated through. Simmer for 10 minutes or so, until thickened, whisking occasionally. Get our latest recipes, cooking tips, and entertaining ideas delivered directly to your inbox. Tag me on Instagram at. Learn how your comment data is processed. Thanks! Remove from heat and pour over your prepared enchiladas. First off, it’s all about that sauce. Stir until smooth. When I make enchiladas, I layer or stack the tortillas to save time and use only one baking pan. Gooey and sweet, caramel apples are scrumptious. If you've ever had authentic enchiladas, you'll love this sauce. Sprinkle in the flour, stir to combine and cook it for another minute. Sprinkle remaining cheese over enchiladas. Add a side of homemade black beans or Mexican rice and you’ll have a dinner people will go crazy for! * Percent Daily Values are based on a 2000 calorie diet. And lastly, let’s not bake them so long they dry up and get crispy cheese. Required fields are marked *. And SO much cheaper than store-bought! Hi Nagi. Once heated, add tortillas (as many as you can fit in a single layer) and cook about 10 seconds per side (or until the steam a bit, or are slightly more pliable) then immediately transfer to a gallon size resealable bag, seal bag and repeat with remaining tortillas (this makes them pliable so they don't break when rolling). Sprinkle remaining cheese over enchiladas. Heat an electric griddle over moderately high heat. Bake in preheated oven until cheeses is melted and enchiladas have heated through, about 10 minutes. Add the chili powder, cumin and coriander, combine well and sauté for an additional minute until the spices release their fragrance. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. This enchilada sauce rocks! Because American Chili Powder differs from brand to brand and is not available all over the world, this recipe is made from scratch, essentially making a DIY American Chili Powder. While whisking constantly, cook … The recipe calls for dried ancho chiles and pasilla chiles. Just A Pinch will NOT work unless you turn javascript ON in your browser. Unlike many enchilada sauce recipes out there, this sauce is made without any tomatoes. But, in no way am I going without the […], There’s nothing like a big ol bowl of chicken and dumplings on a cool night. While simmering, make a rue with flour and water. Smoothies – 3 Ingredient Frozen Smoothies, tomato passata (1 bottle) or 16 oz (2 cans) US tomato sauce, chicken broth, low sodium (or vegetable broth, or water + bouillon cube), Optional extras: cayenne pepper (for spiciness), ground chipotle. This is a really easy classic enchilada sauce that takes minutes to prepare, then the occasional stir while it simmers away for 10 minutes. Your recipe looks great, will definitely have to try. Tips for the Best Enchilada Sauce. Join my free email list to receive THREE free cookbooks! Enchilada sauce can make or break an enchilada dish. *Keep in mind that you may need to adjust the amount of the ingredients to your specific taste. The idea is good but needs more sauce in the tortillas and a lot more sauce over the finished dish. It only needs to simmer and toast briefly to let those flavors bloom.