enchilada 3 on 3

Name: ENCHILADA 3 ON 3
Prep time: 15 min
Cuisine: Mexican
Ingredients: ## CREAMY CHICKEN, BEEF, OR PORK ENCHILADAS; 1 pound(s) uncooked chicken, beef, or pork sliced; 1 ( 8) ounce(s) package cream cheese cyt in strips; 1 can(s) chopped green chilies; 1 package(s) 12 count flour tortillas; 2 can(s) 10 ounce each enchilada sauce; 3/4 cup(s) shredded chedder cheese; ## ENCHILADA SAUCE MIX; 1/2 cup(s) cornstarch; 1 16 oz package(s) medium hot chili powder; 1 teaspoon(s) garlic powder; 1 1/2 teaspoon(s) salt; 1/2 teaspoon(s) cumin; 1/2 teaspoon(s) oregano, dried; 1 tablespoon(s) paprika; ## GREEN CHILI ENCHILADA SAUCE; 1 cup(s) chopped green chilies; 3 cup(s) tomato juice; 1 medium onion diced; 1 teaspoon(s) ground oregano; 1 teaspoon(s) cumin; 1/2 teaspoon(s) garlic powder; 1 teaspoon(s) salt; ## RED ENCHILADA SAUCE; 24 - dried chili red chilies; 6 ounce(s) water; 1 cup(s) seasoning salt; 1 1/2 cup(s) flour; 2 cup(s) water

(1 RATING)

83 Pinches 3 Photos

JANET JORDAN

BRISTOW, OK

Updated on Mar 20, 2013

What a feast. You can have Enchiladas until your hearts content. When Eddie makes these no one goes home hungry.

Rate

prep time 15 Min

cook time

method Convection Oven

yield Makes 12 Enchiladas

Ingredients

CREAMY CHICKEN, BEEF, OR PORK ENCHILADAS
1 pound uncooked chicken, beef, or pork sliced
1 ( 8) ounces package cream cheese cyt in strips
1 can chopped green chilies
1 package 12 count flour tortillas
2 cans 10 ounce each enchilada sauce
3/4 cup shredded chedder cheese
ENCHILADA SAUCE MIX
1/2 cup cornstarch
1 16 oz packages medium hot chili powder
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon oregano, dried
1 tablespoon paprika
GREEN CHILI ENCHILADA SAUCE
1 cup chopped green chilies
3 cups tomato juice
1 medium onion diced
1 teaspoon ground oregano
1 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon salt
RED ENCHILADA SAUCE
24 - dried chili red chilies
6 ounces water
1 cup seasoning salt
1 1/2 cups flour
2 cups water

How To Make enchilada 3 on 3

Step 1

ENCHILADA SAUCE MIX: 1.Mix all ingredients together and store in a air tight container. 2. Mix with 2 10 oz. cans tomato sauce.

Step 2

GREEN CHILI ENCHILADA SAUCE: 1. Saute the onions until soft with all spices and green chilies. Add tomato juice and simmer 15 minutes. Pour mixture into a blender and blend until smooth. 2. When cooling in refrigerator DO NOT COVER.
Step 3

RED ENCHILADA SAUCE: 1. Cut ends off chilies and clean out all seeds. Cover with water and bring to a boil. 2. Once cooled put 1/3 at a time in a blender. Place in s colander. 3. Place colander over a large pot and run water through until colorless. Bring liquid to a boil. 4. Blend half at a time. Put seasoning salt, flour and 6 oz. water into blender blend till smooth, add to sauce Stir constantly until thick. 5. Pour over enchiladas and top with cheddar cheese. Cook till enchiladas are heated and cheese is melted.
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