Amy S Enchilada Sauce Food

AMY'S ENCHILADA SAUCE

Steps:

• Combine all ingredients in sauce pan.
• Heat until thickened.
• Can be doubled easily.
• Freezes nicely.

AMY'S CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Sauté onion and chicken for 5 minutes. Add the garlic, cumin, coriander, salt and pepper. Continue to sauté until chicken is thoroughly cooked through, about 10 more minutes. Transfer to a large bowl. Add the cilantro, then gently fold in the rice and black beans.
• In a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. Remove from heat when fully incorporated. Add sauce to chicken mixture.
• Spray the bottom of a 10x13 baking dish. Place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas.
• Spoon half of the chicken mixture over the tortillas and sprinkle on ¾ cup cheese. Layer again with 6 tortillas, the rest of the chicken mixture, followed by ¾ cup cheese. Cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining ½ cup cheese over the top.
• Cover with aluminum foil (I spray the inside cover so the cheese doesn't stick) and bake for 45 minutes in a preheated 375 degree F oven. Remove the foil and bake an additional 15 minutes, or until nicely browned on top.
• Let rest for 10 minutes before serving. Enjoy!

AMY'S BEEF ENCHILADAS

Steps:

• Preheat oven to 400 degrees. Brown meat. Meanwhile, pour one half can of sauce into bottom of 13 x 9 x 2 inch pan.
• Drain meat and return to pan. Pour in two thirds can of sauce onto meat and half bag of shredded cheese. Stir until cheese has melted. Meanwhile, warm tortilla shells according to package directions.
• Spoon about 2 tablespoons of meat mixture into tortilla shell and roll up. Place seam side down into pan. Pour the rest of the sauce over the top of the enchiladas and sprinkle with the rest of the cheese.
• Cover with foil and bake in oven for 20 minutes, or until warmed throughout.

AMY'S CREAMY CHICKEN ENCHILADAS

Steps:

• Mix together first 4 ingredients in saucepan on medium/low heat until warm and blended.
• Grease a 9 x 13 pan. Fill each tortilla with 1/2 cup of mixture. Roll each tortilla and place in pan. Pour remaining mixture on top. Cover with cheese.
• Cook for 20 minutes in a preheated oven at 350 degrees F.