El Pato Enchilada Sauce Recipes

LL'S FAVORITE CHICKEN ENCHILADAS

Steps:

• This recipe uses 2 13x9 pans. 12 enchiladas per pan.
• Bake at 350F for 35 minutes total.
• Put the rub on the chicken. (or marinate the chicken breasts for 30 minutes.).
• Cook the breasts on broil for 5 minutes on each side.
• Let the breasts cool for 15 minutes.
• Chop the chicken breasts finely. Set aside.
• If using onions add them to chicken .
• Combine enchilada sauce and sour cream in large saucepan. Heat on low.
• Soften tortillas on both sides in oil, or steam. I drain torillas on paper towels until used.
• Put 4 serving spoons of sauce in the bottom of pan.
• Dip tortilla into sauce mixture on both sides of tortilla.
• Put tortilla in pan, add 1 heaping serving spoon chicken and then cheese into tortilla.
• Wrap up and proceed with the next 11 tortillas.
• Set this pan aside and proceed with the rest of enchiladas in other pan.
• Divide the leftover sauce over the the enchiladas in both pans.
• Spread the last 8 oz. of grated cheese between the 2 pans. I use approximately 8 oz cheese per pan.
• Cover with foil. At this point I refrigerate one pan for later in the week.
• Bake pan for 20 minutes , then remove foil and cook for an additional 15 minutes.
• Remove from oven and let set 10 minutes.
• Serve with guacamole.

TEN MINUTE ENCHILADA SAUCE

Steps:

• Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
• Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

BEEF ENCHILADAS WITH HOMEMADE SAUCE

Steps:

• Heat vegetable oil in a saucepan over medium heat. Add flour; cook and stir using a wooden spoon until smooth, 1 to 2 minutes. Mix in chili powder and cook until fragrant, about 30 seconds. Stir in chicken stock, tomato paste, oregano, cumin, and salt; bring to a boil. Reduce heat and simmer enchilada sauce until thickened and smooth, about 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Heat olive oil in a separate skillet over medium heat; cook and stir onion, green chiles, and green bell pepper until softened, 5 to 10 minutes. Mix in ground beef and black beans. Stir in 1/2 of the enchilada sauce; cook and stir 1 to 2 minutes.
• Spoon beef mixture evenly onto the center of each tortilla and roll tortilla around filling. Place tortillas, seam-side down, in the baking dish. Cover tortillas with remaining enchilada sauce and Mexican cheese blend.
• Bake in the preheated oven until cheese is melted, about 20 minutes.

EL TORITO'S ENCHILADA SAUCE RECIPE

Steps:

• Heat oil in large saucepan. Add the flour to the oil and make a roux. Stir and cook over medium heat for 2 minutes until it becomes brown in color. Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic and salt to the roux and simmer over low heat for 15 minutes.