Candis Enchilada Sauce Food

CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350° F.

KETO ENCHILADAS

Steps:

• Preheat the oven to 180C/350F. Grease a large baking tray and set aside.
• Place all your enchilada sauce ingredients into a high speed blender. Blend well, until smooth. Pour into a bowl and set aside.
• Place large pot or saucepan over medium heat. Add the oil and once hot, add the diced onions and peppers and cook for 2-3 minutes, until the onions are golden. Add the diced chicken and taco seasoning and mix well. Cook for 8-10 minutes, while stirring regularly, until the chicken is fully cooked.
• Start assembling the enchiladas. Place a single tortilla onto a plate. Spread 1-2 tablespoons of enchilada sauce, or enough to cover the tortilla. Add some of the chicken filling into the center, followed by a few tablespoons of shredded cheese. Fold either together and use a toothpick to hold it in place. Place the filled tortilla into the baking dish. Repeat until all the tortillas are filled.
• Cover the tortillas with any remaining enchilada sauce and sprinkle with the remaining cheese. Bake for 10-12 minutes, or until the cheese has melted. Remove the toothpicks and serve immediately.

HOMEMADE ENCHILADA SAUCE

Steps:

• This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
• In a medium-sized pot over medium heat, warm the oil until it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don't step away from the stove!
• Once it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
• Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
• Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

THE BEST ENCHILADA SAUCE RECIPE

Steps:

• Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.

DORITO® CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef in a large pot over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Drain and discard excess grease.
• Stir cream of chicken soup, enchilada sauce, and milk with the ground beef; bring to a simmer and cook for 5 minutes.
• Spread crushed tortilla snack chips into a 9x13-inch baking dish. Pour ground beef mixture over crushed chips; stir. Arrange cheese slices atop the mixture.
• Bake in preheated oven until the cheese melts, about 5 minutes; stir the melted cheese into the beef mixture.

CHICKEN ENCHILADA CASSEROLE

Steps:

• Spray 9×13 pan with cooking spray. Place as many Chicken Breast in the pan that your family will eat. Then pour can of Enchilada Sauce over the top
• Cover with foil and cook for 1-2 hours at 400 degrees. This is so that the chicken gets really tender and you can shred.
• Remove and shred Chicken
• Now top with the 3 cups of cooked rice...spread evenly over the chicken and sauce.
• Then top with Tortilla Chips and Cheese
• Now pop into the oven just until Cheese melts!
• There you have it! Chicken Enchilada Casserole!

CANDI'S ENCHILADA SAUCE

Steps:

• 1. Place diced canned tomatoes, onion, garlic, and bell pepper in food processor and puree.
• 2. Add all ingredients to a heavy pan.
• 3. Simmer for 30-45 minutes stirring regularly so not to burn.
• 4. Let cool. Store in fridge for up to 2 weeks.
• 5. I also add fresh tomatoes if I have them from the garden in place of the canned tomatoes when I can!