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
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!
RED & GREEN ENCHILADAS
The best of both worlds with these red and green, two-tone enchiladas! Filled with shredded cheese, chicken and salsa, these will become your newest family favorite Mexican dinner.
Recipe:
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
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Enchiladas Recipe Video | Veg Enchiladas | How to Make Enchiladas | Mexican Food | Jay Patel
Enchiladas Recipe Video, learn how to make Enchiladas / Veg Enchiladas at home.
Enchiladas Recipe Video | Veg Enchiladas | How to Make Enchiladas | Enchiladas Recipe | Mexican Food.
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Easy Green & Red Enchiladas | Vegan Oil Free
Get this recipe and others in our BRAND-NEW YouTube Cookbook!
Enchiladas can seem overwhelming to put together but they are actually so easy! It's as easy as blending together a quick sauce, sautéing the fillings, rolling, and baking. Check out this video to see how we make vegan red enchiladas, green enchiladas, layered enchiladas, and rolled enchiladas all plant-based and without oil! They are extremely delicious and flavorful and the perfect dish to take to a party to impress your friends and loved ones.
Here is the red enchilada sauce recipe!
3-4 tomatoes, chopped
6 garlic cloves
1 teaspoon oregano
1 teaspoon cumin seeds
1 tablespoon apple cider vinegar
1 white onion
5 guajillo chiles
6 Mexico chiles (
6 Japones chiles
6 Pasilla-Ancho chiles
1/2 cup oats
1 lime, juiced
water to desired consistency
Cover and bake enchiladas for 20-30 minutes at 375°, uncovering for the last 5 minutes to crisp up!
Get your dried chili pods here:
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