How to Make Enchiladas:
Being half Mexican and growing up in San Antonio I learned to love Mexican food at an early age and with Cinco de Mayo just around the corner I thought this would be a great way to celebrate my heritage.
One of my earliest memories is my Grandmother sending me down the block to Alejandro’s to buy Red Corn Tortillas so she could make me Enchiladas. Although there was no Enchilada Red Sauce involved in her simply prepared gastronomical delight, they were no less delicious and I would eat them as fast as that sweet woman could make them.
Truth be told I’m not sure which one of us enjoyed the process more because she loved to see me eat and would grab my pudgy little cheeks and speak to me in Spanish that I didn’t understand, but even at that age I didn’t need a translator to know she was telling me how much she loved me.
I started by making Red Enchilada Sauce and I have to admit to having only made it once before many years ago. I wanted it to be smooth right from the start so instead of crushed tomatoes I bought organic tomato sauce. To that, I added basic spices most of which you may already have on hand and a little brown sugar.
While getting my ingredients together to make Chicken Enchiladas, I also gathered a few extra items and made some vegetable enchiladas and a salsa verde.
I needed to cook the salsa verde which somehow slipped my mind during the show and actually made more of salsa than a Green Enchilada Sauce. So uncooked you’ve got a great dip, and if you want more of a sauce let it simmer for about 30 minutes over low heat adding a little chicken stock to the mix.
I used the uncooked sauce on my vegetable enchiladas and they were delicious, but not quite as flavorful as the Chicken Enchiladas. I will definitely cook the green sauce next time.
But the end result was amazingly delicious Chicken Enchiladas and the star of the show was the homemade Red Enchilada Sauce. There are so many uses for this flavorful sauce and although I didn’t make mine very hot, you can always add extra chili peppers to the mix or hot sauce to get the level of heat up to your liking. For me, it was just hot enough and simply delicious!
If you enjoyed this recipe you may like these:
Enchilada Red Sauce and Enchiladas
Ingredients
Enchilada Red Sauce
- ¼ cup vegetable oil
- ¼ cup all purpose flour I used Gluten Free AP
- 2 16 ounce cans tomato sauce I used organic Muir Glen brand
- 3 cups chicken stock or vegetable stock
- 3 tablespoons chili powder
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon cumin
- 1 tablespoon brown sugar
Chicken Enchiladas
- 1 cup vegetable oil for frying tortillas
- 12 corn tortillas or more
- 2 cups pulled or chopped chicken meat I seasoned mine with the same seasoning used for sauce
- 4 ounces queso fresco ( you can sub monterey jack cheddar or your favorite cheese)
- 1 cup chopped sweet onion
- 4 ounces shredded mexican cheese blend or monterey jack or cheddar
- Red Enchilada Sauce from recipe above
Instructions
Red Enchilada Sauce
- In a saucepan heat vegetable oil over medium heat, then add flour and mix well. Turn down heat slightly and allow flour/oil mixture to cook for a few minutes.
- Add tomatoes, chicken stock, spices and brown sugar to saucepan and mix well.
- Bring to a slight boil then reduce heat to a simmer and allow to cook for about 10 minutes.
- Use sauce for your enchiladas and store the remainder in the refrigerator for up to two weeks or freeze for even longer storage.
Chicken Enchiladas
- add vegetable oil to a frying pan and allow oil to get hot
- place corn tortillas in hot oil for about 10 seconds on each side, placing on paper towels to drain as you continue the process. Make sure to pat excess oil off of both sides and handle the tortillas gently as they will easily tear.
- after all the tortillas have been fried you can begin assembly
- place about 2 tablespoons of chicken in each tortilla, along with 1 tablespoon of queso fresco and as much chopped onion as you like.
- roll the enchilada up and gently place into a baking dish. Repeat the process until completed.
- Once all the enchiladas are in your baking dish, spoon a generous amount of Red Enchilada Sauce over the middle of the enchiladas, then top with shredded cheese.
- Bake for 20 minutes at 350 degrees and serve with your favorite sides.
Nutrition
Diane Roark
Chef Dennis,
You already know I love this red enchilada sauce. I blogged about it today with a link to your recipe.
Blessings,
Diane Roark
JC Marc
I can’t wait to try your enchilada sauce. I always start my chili sauces with red chili powder also. However, next time I make enchilada sauce, I am going to try adding brown sugar and will use chicken sauce. I use beef stock, usually made from my meats boiled w/onions and garlic. I love to change up my sauces. Thank you for sharing and can’t wait to try this.
Chef Dennis Littley
It was a very flavorful sauce, I hope you enjoy it as much as I did
Velva
Dennis, your enchiladas with red sauce look really good. I did not realize that enchilada sauce would be so easy to make. Thank you for sharing.
Velva
Chef Dennis Littley
There are different types using whole chiles Velva, but this is an easy and very delicious version.
Diane Roark
We love the enchilada sauce in my slow cooker enchiladas. My family loved them even more. They said I need to always make homemade enchilada sauce. I was talking about white cheese dip. We always order it to dip our chips in at Mexican restaurants. I love it with jalapenos in it.
Blessings,
Diane Roark
mike
hey Chef do you do any no knead breads?
Chef Dennis Littley
yes I do Mike, here is the link to the post https://www.askchefdennis.com/2012/01/artisan-bread/
anna@icyvioletskitchen
oh yum! i am a huge sucker for all enchiladas, everywhere. these look great.
Chef Dennis Littley
thanks Anna, they were delicious!
Chef Dennis Littley
I’m very happy to hear you tried my sauce recipe and like it Diane. I love your crock pot enchiladas I would never have thought of making them that way.
Are you looking for a heated cheese sauce or a cheese dip?
Larry
With the food I’ve seen you cook over the years, I would never have guessed you were a Texan or a Tex – Mex, but I have certainly enjoyed eating the good stuff in SA – my daughter lives there. Your grandmothers enchiladas sounds like the ones we get from our nearby Mexican community, but I also prefer them with the sauce – yours look delicious.
Chef Dennis Littley
I’ve been in the Northeast so long Larry, sometimes I forget I’m a Tex-Mex , I’m hoping to start recreating a few more of my favorites
Diane Roark
Chef Dennis,
I have never tried making Enchilada sauce from scratch. I love Mexican food and will be celebrating Cinco de Mayo with lots of Mexican food. I will have to try your Enchilada sauce soon. It looks like it is full of flavor with all the spices.
sharing, pinning and tweeting this delish recipe!
Blessings,
Diane Roark
recipesforourdailybread
ouramericantravels
Chef Dennis Littley
Diane the sauce is really easy to make and so delicious! I was eating it by the spoonful. I hope you give it a try, and remember you can freeze what ever you have leftover.
Liz
A lovely recipe. Thank you and have a great weekend!
Chef Dennis Littley
Thank you Liz, enjoy this beautiful spring weather!
Lea Ann (Cooking On The Ranch)
I really enjoyed your childhood memory, thanks Dennis. And a big YAY for an enchilada sauce that sounds delicious without the dried chile saga. I’ve had a package of dried chiles in the pantry for months with intentions of making enchilada sauce. I will one of these days, but for now, I’ll pin this recipe. Thanks for sharing.
Chef Dennis Littley
you’re very welcome Lea Ann, I’m glad you liked the glimpse into my past.
mangiabella
We make A LOT of enchiladas around this house, and tacos, and stuffed sapodillas, and pots of chile. This sauce is different than our New Mexican Red Chile Sauce, but this sounds lovely and I can practically taste the flavors…sending lots of smiles!!!!
Chef Dennis Littley
Thank you Jamie, this is more of a Tex-Mex version, I’m sure your New Mexican version is every bit as delicious!