Mexican RED CHILE SAUCE Recipe for Tamales, Enchiladas, Asado, Chili con Carne & More
This red chile sauce has been one of my most requested recipes and I'm sharing with you my version of our family recipe.
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This red chile sauce is so versatile, so delicious, and so easy to make. This sauce is awesome because at its base, it can be used on so many different dishes, from enchiladas to tamales to menudo and so much more. All you got to do is start with this base, and then you can tweak it in any direction, probably as many different sauces as there are chilies, and that's not even taking into account that every single house is going to do it a little bit different.
So whether you're in Texas, New Mexico, Mexico, or along the frontera or anywhere in the USA, remember my advice, what Arnie takes always says, ain't no right way, ain't no wrong way to make chili sauce, and don't let nobody tell you you can't do it the way you like it.
Maybe what your grandma taught your mom, what my grandma taught my mom and my mom taught me may not be exactly the same, even if they're similar, but of course, my grandma's is better than yours. Just kidding! Don't get mad!
Let me just cover real quickly the couple of the different chiles I have. Now, the package here says cascabel or guajillo. It doesn't mean they're the same thing because they're not, but it means you might get one or the other in this package or possibly both. We also have some ancho chile, and we also have some pasilla chile. And I also have some chile de arbol down here. We use that one in our red chili sauce just to give it a little hint of heat and a little more complex flavor.
All right, so in the recipe we're going to use 15 guajillo/cascabel chiles, a couple of ancho chiles, and probably about four or five of the chile de arbol, a whole onion, and six cloves of garlic. All right, friend, let's get started and make this amazing red chili sauce.
Enchiladas Suizas Recipe | Green Chicken Enchiladas made with Tomatillo sauce | Villa Cocina
#enchiladas #enchiladassuizas #mexicancuisine
Enchiladas Suizas are creamy, cheesy, saucy, and delicious! They are baked to perfection and covered with a nice layer of Oaxaca cheese, or any melting cheese you may have available. Whether you make them for the melted cheese, or because you love the green tomatillo sauce; there is no going wrong with this recipe. Each ingredient in this baked enchiladas plays an important roll by contributing to the flavor you experience in every bite. This is the only chicken enchiladas recipe you will ever need. It tastes amazing!
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Enchiladas Suizas Recipe
11x16 baking dish
Makes 15 enchiladas
To cook the chicken
1.5 lbs of chicken breast
12 cups of water
Small bunch of cilantro
1/4 ea medium white onion
2 sprigs mint or hierba buena leafs
3 ea garlic cloves
1 roma tomato
Salt to taste
*** Or use my roasted chicken recipe:
*** You can also make your own corn tortillas:
Salsa suiza
2 lbs tomatillos
1/2 medium white onion
4 garlic cloves
3 serrano chiles
8 cups of water
1/2 bunch of cilantro
1/4 cup of chicken broth or water we boiled tomatillos in
1 cup Mexican crema
1 tsp kosher salt
* Optional: Reserve 2 cups of the salsa for plate up. If needed, reheat in a sauce pan on a stove top. Make sure it reheats on a low a simmer and stir continuously so it doesn't break.
For the chicken
4 cups shredded chicken
1 tsp kosher salt to season shredded chicken
Additional items
1 lb 2oz Oaxaca cheese, grated
1/2 cup mexican crema, to top the enchiladas
15 ea corn tortillas
Oil for frying tortillas
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How to Make Authentic Red Enchiladas
Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you how to make the best red enchiladas ever!!!! I’m so excited to share it with you all! Keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste and add your favorite toppings, I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
This is an updated version for one of my first videos ???? -
Pots used in this video- calphalon
Blender - Vitamix a3500
Ingredients: makes about 20-25 enchiladas
7 new mexico, california or guajillo chile pods
2 chile pasilla/ancho
4 chile árbol
1/2 white onion
2 garlic cloves
1/4 tsp cumin
1/4 tsp oregano
1/4 tsp black pepper
Cheese
Corn tortillas
Oil
Salt
1 serving of love ????
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SOUR CREAM CHICKEN ENCHILADAS WITH HATCH GREEN CHILE: Delicious Recipe You'll Make Again and Again
These Sour Cream Chicken Enchiladas with Hatch Green Chile are so delicious, you'll make them again and again. Read on for the easy recipe.
Sour Cream Chicken Enchiladas
shredded chicken (If you cook your own, be sure to save the chicken broth for the sauce)
corn tortillas
finely chopped onion
grated white cheese of your choice (muenster, monterey jack are great choices)
vegetable oil for frying
For the sauce:
1/2 stick of butter
4 Tbsp. flour
2 cups chicken broth
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. cumin
approx. 1 1/2 cups Mexican crema or sour cream
approx. 1/2 cup of chopped Hatch green chile
Fry corn tortillas in hot oil and place on paper towels to drain excess oil. Fill individual fried corn tortillas with shredded chicken, onion, & cheese, and roll tightly. Place in un-greased baking dish with seem side to the bottom. Repeat the process until entire baking dish is filled with rolled enchiladas. (A 19x13 dish should fit approx. 14 enchiladas.) Set aside while making the sauce.
Melt butter in large skillet over medium low heat. Add in flour and whisk until smooth. Continue to cook for 30 seconds then add in chicken broth and continue whisking. This should slowly begin to thicken and form a rue. Once it looks like a smooth white gravy, add in the salt, garlic powder, & cumin and continue whisking util seasonings are incorporated into the sauce. Add in Mexican crema or sour cream and blend until smooth. Finally, add in desired amount of Hatch green chile and mix to combine. Remove from stove top and pour sauce over rolled enchiladas in baking dish. Top with additional cheese and onions if desired. Bake at 400º for 25-30 minutes.
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IT'S A WINNER! | RED And GREEN CHICKEN ENCHILADAS ❤
These RED and GREEN CHICKEN ENCHILADAS are out of this world delicious!!! I love tomatillos and I love tomatoes and combined with the chicken you'll have a winner. EASY and different and your family will love them, I seasoned the chicken filling perfectly and that is very important when making any type of enchiladas, because I've tasted some that are bland and nobody likes bland...I used chicken thighs because it's juicy and they will be delicious, but you can use breast meat too if you like. I sided these with CHARRO BEANS and MEXICAN RICE, but you can serve a nice simple salad or your favorite side with these for a meal made for a king.
BAKE 350° -15 to 20 minutes or more until bubbly (2 minutes broiled after)
INGREDIENTS __________________
2 lbs CHICKEN THIGHS
1 1/4 LB. Tomatillos
1/4 Small onion
1/3 C. chopped green onions
2 1/4 C. diced tomatoes (seeds removed)
Small bunch cilantro
2 Serrano peppers
3 Garlic Cloves (divided)
2 tsp. Chicken bouillon
1/4 Tsp. ground Cumin
1 tsp Onion powder
1 tsp Garlic powder
Salt and Pepper (to your liking)
Corn tortillas (I used 12)
Freshly grated Monterey Jack cheese (as needed)
Vegetable oil
SIDES_________________
CHARRO BEANS
MEXICAN RICE
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#chickenenchiladas
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Veggie & Black Bean Enchiladas Recipe | Old El Paso Recipes
Do you love Mexican food? Have you always wondered how to make enchiladas at home? Old El Paso has you covered. Our Veggie & Black Bean Enchiladas recipe is an easy dinner the whole family will love.
Try this easy vegetarian enchiladas recipe tonight!