Enchiladas - Red or White Sauce. Lately I've been making these enchiladas like crazy because they're so good and easy to make! And this is how to make them. Red enchilada sauce, on the other hand, is typically made from a variety of red chilies, vinegar, onions, garlic and spices. Enchiladas - Red or White Sauce

You can have Enchiladas - Red or White Sauce using 22 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Enchiladas - Red or White Sauce
  1. You need of TIP: Leftover chicken works great!.
  2. It’s 5 of Chicken breasts and/or thighs..
  3. It’s 15-18 of corn tortillas.
  4. It’s 1 cup of diced green onion.
  5. You need 1/2 of shredded cheddar cheese.
  6. Prepare 1 tbsp of Olive oil.
  7. You need 1 tbsp of taco seasoning.
  8. It’s of Creamy White Sauce.
  9. You need 3 tbsp of butter.
  10. You need 1 tsp of flour.
  11. You need 1 1/2 cup of Chicken broth.
  12. Prepare 2 cups of milk.
  13. You need 2 tsp of onion powder.
  14. Prepare 1 1/2 tsp of garlic salt or to taste.
  15. You need 1 1/2 tsp of cumin.
  16. You need 1 tsp of chili powder.
  17. Prepare 1 1/2 cup of shredded pepper jack cheese.
  18. Prepare 1 large of or 2 small tomatoes, diced and set aside.
  19. You need 1 of jalepeno, diced small and set aside.
  20. Prepare 2/3 cup of bell pepper diced and set aside.
  21. You need 2/3 cup of Red onion diced and set aside.
  22. It’s 1 cup of Sour cream.

This Easy Red Enchilada Sauce is a total game changer and now I can never go back to store-bought. It has ten times more flavor than anything I've ever tasted This EASY red enchilada sauce is not an authentic, from-dried-chile-peppers enchilada sauce that you'll find in Texas or Mexico, but rather a. To freeze this red enchilada sauce, let it come to room temperature before pouring it into glass jars or freezer-safe containers. The red enchilada sauce spices can burn easily, so keep an eye on them.

Enchiladas - Red or White Sauce step by step

  1. Preheat oven to 350. Heat olive oil in skillet on med-high. Season chicken in hot pan. Sear chicken to brown then cover and turn down heat to low-med turning periodically..

  2. Meanwhile in a measuring cup wisk together the flour and half of the milk, this prevents lumps. In a large saucepan melt better and pour in milk mixture and stir frequently on low-med heat..

  3. Once it thickens continue to wisk and add chicken broth, the seasonings and remaining milk..

  4. Continue to stir periodically for 10 min. It will begin to simmer..

  5. When chicken is done, place on a cookie sheet or platter to cool. When cooled shred the chicken.

  6. Stir in the pepper jack cheese and diced vegetables. Cook on low stirring periodically should be thickened some again..

  7. Stir in sour cream. Taste for any seasoning adjustments you want to make. If sauce is not thickened wisk together a bit more flour in a small amount of milk and add to sauce. Stir on med. Heat and it will thicken. You don't want it too thick, it will also thicken some in the oven..

  8. In a glass 9x11 pan place a little sauce in the bottom. Using tongs place tortilla in the sauce covering it completely until softened to roll up..

  9. Drain sauce from tortilla then place the tortilla in the pan, put some shredded chicken and cheddar cheese on tortilla and roll up till snug..

  10. Repeat for all the tortillas, placing them close together..

  11. Cover all the tortillas with the remaining sauce and top with the remaining cheddar cheese and green onions. Bake for 20 minutes..

  12. If tortillas are not mostly covered in sauce cover the pan while baking. ENJOY!.

It only needs to simmer and toast briefly to let those flavors bloom. Pour in the red sauce, chicken broth, salt and pepper. Reduce the heat and simmer while you prepare the other ingredients. While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine.