ENCHILADA 3 ON 3

JANET JORDAN

By
@MRSJANET

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

Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes 12 Enchiladas
Prep:
15 Min
Method:
Convection Oven

Ingredients

CREAMY CHICKEN, BEEF, OR PORK ENCHILADAS

1 lb
uncooked chicken, beef, or pork sliced
1 ( 8) oz
package cream cheese cyt in strips
1 can(s)
chopped green chilies
1 pkg
12 count flour tortillas
2 can(s)
10 ounce each enchilada sauce
3/4 c
shredded chedder cheese

ENCHILADA SAUCE MIX

1/2 c
cornstarch
1 16 oz pkg
medium hot chili powder
1 tsp
garlic powder
1 1/2 tsp
salt
1/2 tsp
cumin
1/2 tsp
oregano, dried
1 Tbsp
paprika

GREEN CHILI ENCHILADA SAUCE

1 c
chopped green chilies
3 c
tomato juice
1 medium
onion diced
1 tsp
ground oregano
1 tsp
cumin
1/2 tsp
garlic powder
1 tsp
salt

RED ENCHILADA SAUCE

24
dried chili red chilies
6 oz
water
1 c
seasoning salt
1 1/2 c
flour
2 c
water

Step-By-Step

1ENCHILADA SAUCE MIX:

1.Mix all ingredients together and store in a air tight container.
2. Mix with 2 10 oz. cans tomato sauce.
2GREEN 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.
3RED 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.

About this Recipe

Course/Dish: Chicken, Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy