Old El Paso Enchilada Sauce Recipes

CLASSIC BEEF ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
• Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

LAYERED CHILI-CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
• Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the taco sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining taco sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
• Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.

HOMEMADE ENCHILADA SAUCE

Steps:

• Place all ingredients into a blender and blend until smooth. Pour into a small saucepan and bring to a boil. Reduce heat and simmer, uncovered for 5-7 minutes.

THE LAST RED ENCHILADA SAUCE YOU'LL NEED

Steps:

• Combine all dry ingredients in a small bowl.
• Stirring constantly, slowly add enough of the water to make a thin paste.
• Pour into pan and add rest of water.
• Cook over medium heat, stirring constantly, until mixture thickens.
• Stir in tomato sauce.
• Use in your favorite enchilada recipe.
• The amounts on the ingredients are very flexible.
• For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce.
• Experiment to suit your taste, but don't leave out the cocoa.

CHICKEN & REFRIED BEAN ENCHILADAS

Steps:

• Heat oil in a large skillet over medium heat. Cook onion for 3 to 5 minutes or until softened.
• Add chicken and cook, stirring occasionally until no longer pink.
• Sprinkle with taco seasoning mix, and stir in 1/2 cup (125 mL) water.
• Cook, stirring for 5 minutes or until sauce has thickened slightly; remove from heat.
• Place soft tortillas on work surface. Divide and evenly spread refried beans on tortillas.
• Divide chicken mixture among tortillas, and spoon along one half of each tortilla. Using 1 cup (250 mL) of the shredded cheese, divide and sprinkle evenly over chicken on each tortilla.
• Spread taco sauce packet contents on the bottom of a 9x13-inch (23x33 cm) baking dish.
• Roll each tortilla up jelly-roll-style, beginning at the end with the chicken.
• Place rolled tortillas seam-side-down in baking dish. Spoon taco sauce from jar evenly over tortillas. Sprinkle with remaining.
• Cover with foil and bake in a 350°F (180°C) oven for 25 minutes; remove foil and bake 10 minutes longer or until heated through