Thank you for sharing. Anchos will give you all the flavor you need in this enchilada sauce, but feel free to add in some Guajillo or New Mexican chilis. Simmer for 30-45 minutes or until it has reduced down to a velvety consistency. Add the enchilada sauce along with 1 tablespoon Mexican oregano, 1 teaspoon cumin, 2 teaspoons salt, and some freshly cracked black pepper. Roll tight and add them to a baking dish. Get Chicken and Chorizo Spanish Enchiladas Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. 1 ounce dried red chile pod, clean and devoid of seeds and stems. Drain and rinse the pinto beans. Place chicken enchiladas in a preheated oven and then bake them at … For example, in our Colorado Enchiladas we use a sliver of chocolate and some adobo sauce to counter the earthy flavor and the result is delish. Take a final taste for seasoning. Cook until the onions are lightly browned. While I love flour tortillas, enchiladas are traditionally made with corn tortillas. Alternatively, you can flash roast them on a hot skillet for 15-30 seconds. An alternative would be to use a hot, dry skillet to give them a flash roast (15-30 seconds). When most of water is absorbed in rice, reduce heat and add enchilada sauce. Add the pinto beans to the cooked Spanish rice and stir. Patrick, I can always count on you for a recipe that delivers and your enchilada sauce was one of them. A classic enchilada recipe topped with homemade cheese sauce. If cooking for two, that’s easily 5-6 meals you’ve got on standby. Keep in mind that burnt chilis will turn your sauce bitter, so definitely stay on the cautious side when roasting them. Whisk in the stock and until everything is well incorporated. This is the homemade enchilada sauce I always come back to. 2 cups water. It usually tastes a little bitter to me so I tend to not use the soaking liquid in sauces. If they float to the surface you can use a small bowl or plate to keep them submerged. 1 tablespoon extra-virgin olive oil. To roast the dried chilis I typically throw them in a 400F oven for 1-2 minutes for convenience. So much flavor in such a simple quick recipe! - Como estamos en Puebla, mejor pide las de mole. Print Rate. Nice! These guys were a bit smaller than usual so I’m using 20 of them for this batch — 15 normal sized Anchos would be a good equivalent. El Bosque is prou to serve delicious authentic Mexican Specialties including burritos, enchiladas, fajitas, chalupas, adn much more! That’s 8 enchiladas in the above baking dish and 2 cups of enchilada sauce is a good amount for that batch; this will easily feed two hungry people. 0 from 0 votes. Place the remainder of Enchilada sauce on enchiladas. Lay tortillas close together until dish is filled. Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Translate Enchilada sauce. Wonderful, flavorful sauce that is great over any kind of enchiladas, or even a plain chicken breast. Sour cream chicken enchiladas. However, the enchilada—as described by the Real Academia Española—is defined as “a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce.” In fact, the word enchilada is the past participle of the Spanish word enchilar which means “to add chili pepper”. Enchiladas with cheese sauce, made with ground turkey. Want to receive Mexican Please recipes via email when they are posted? Ingredients 1 package (6.8 ounces) Spanish rice and pasta mix 1 pound ground beef 2 cans (10 ounces each) Three potato enchiladas (potatoes cooked with onions and tomatoes) covered with melted cheese sauce and served with Spanish rice and sour cream salad. Add onion; cook and stir until translucent, about 5 … Thank you so much. Ha ha, yes this is the only possible downside of good home cooking…the usual shortcuts will no longer be an option . … *Note:* Stock is important and should be used rather than broth. https://www.tasteofhome.com/recipes/spanish-rice-enchiladas Sauce: 1/4 cup butter 1/4 cup flour 1 tsp paprika 1 tsp chili powder 3 beef bouillon cubes 1 tsp cilantro 1 tsp cumin 1 tsp pepper 2 1/4 cup water. Wipe off any dusty crevasses on the dried chilis. Once roasted, add them to a bowl and cover them with the hottest tap water you’ve got. If broth is used you will have a less flavorful, less full bodied sauce. I think Mexican oregano works really well in this sauce so keep an eye out for some if you don’t normally stock it. 10.8 g You can also freeze some of the sauce in Ziploc bags if you want to. Enchilada definition is - a usually corn tortilla rolled around a savory mixture, covered with chili sauce, and usually baked. Stir until smooth. 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles. I make Mexican Rice to serve on the side. Add a dollop of oil to a skillet on medium heat and saute the onions and whole garlic cloves until lightly browned. 3 %, cups brown stock, not broth- see note above. Place sauce in corn tortilla; sprinkle with cheese and roll up, placing seam side down in bottom of glass baking dish. If you’re new to Anchos try to buy the ones that are soft and pliable, like big raisins. Roughly chop 3 onions and peel 8 garlic cloves. Total Carbohydrate Estoy entre las enchiladas suizas y las enchiladas de mole. This is about 1.5 pounds of tomatoes; feel free to substitute other tomato varieties. Cook Time: 15 minutes. To summarize, I like this sauce best when the earthy flavor is mild, so we’re using stock and the sweetness of the roasted tomatoes to keep it that way. Veggie Enchiladas » $11. Total Time: 25 minutes. There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. 1 teaspoon cumin You can put a layer of the enchilada sauce on the baking dish to prevent sticking. Once you’ve got cooked chicken on hand, warm up 7-8 corn tortillas; this will make them easier to roll. If you want to make a batch of chicken enchiladas, please see our. If they float to the surface you can use a small plate or bowl to keep them submerged. And don't worry, we hate spam too! Spanish sauce and melted cheese. By DEBMCE4. Allow the flour to develop a light tan color. Add a dollop of oil to a saucepan on medium heat. 2 tablespoons masa. We have a detailed post on these enchiladas here, but here’s the quick skinny on them…. Add a dollop of oil to a skillet on medium heat and … I MUST have this in or as a side with my enchiladas. Okay enough chatting, in a blender we’re going to combine the drained chilis, tomatoes, the onion mixture, and the stock. Hey Jenna! About a minute or two. Those peeps are good candidates for using the soaking liquid. Taste and season with salt and pepper if desired. This is a great recipe for a huge batch of delicious enchilada sauce. I made the sauce and used 1 cup in a crock pot with 1 pound of boneless pork shoulder, served over rice with , believe it or not, canned pinto beans and the meal was a huge success. Add half of the tomatoes, chilis, onion mixture, and stock to a blender and combine well. This is a delicious and easy recipe best served with a side of Spanish rice. Be sure to leave a bit of headroom as it will expand a bit as it freezes. Let the chilis reconstitute for 20-30 minutes. Heat a skillet over medium heat. Prep Time: 10 minutes. Also keep in mind that there are other ways to reign in the bitter undertones of sauces. Add them to a bowl and cover them with hot tap water. And if all went according to plan you’ve now got 10-12 cups of the enchilada sauce on hand. Servings: 4 servings. You’ll probably have to blend this in two batches because there is loads of it. Roughly chop 3 onions and peel 8 garlic cloves. Thoughts, amigo? It’ll cling to the tortillas better if it’s a bit thicker. To freeze the sauce, I find it easiest to freeze it in jars without the lid on. 1 pound minced onion. You can unsubscribe at any time. Mason jars and Ziplocs are both good options for storing in the freezer. Strain and serve or refrigerate and reheat when needed, whisking until smooth. . This simmer also helps the flavors meld together so trust me it is worth it even if you’re getting hungry! You will need one 15 ounce can. Yeah absolutely you can use veggie stock in this recipe — you’ll be getting most of the flavor from the other ingredients so you’ll get an equally good result. I added another pinch of salt to this batch. two $10.49 / three $11.99. This will cook the flour and develop wonderful flavor. Three enchiladas stuffed with zucchini, squash, mushrooms, onion and tomatoes, topped with cheese, sour cream and tomatillo sauce. It’s worth getting familiar with the technique as the flavor will knock the socks off the local competition. Yum! Two chicken fajita enchiladas topped with mole sauce. Let this simmer for 30-45 minutes, or until it has reduced down to a velvety consistency. Roasting dried chilis will wake up some dormant flavors, so I typically throw these in a 400F oven for 1-2 minutes. Read More…. If they’re brittle they are probably older and will have lost a bit of their flavor. And watch videos demonstrating recipe prep and cooking techniques. If you like the flavor you can use some of the soaking liquid in your sauces. Flip it over and fill with chicken, cheese, and some finely chopped onion. Okay before we blend the sauce together I want to mention the Bitter Dilemma that comes about when using dried chilis. Your email address will not be published. Creamy White Chicken Enchiladas are made with flour tortillas, shredded chicken, mozzarella, green chiles and a delicious white cream sauce! Easy Chicken Enchiladas Roast 7-8 plum tomatoes in a 400F oven for 20-30 minutes. Texas plate $11.29. Continue to heat while stirring for several … We use similar techniques to make a batch of authentic Adobo Sauce. Hope you enjoy! https://www.pauladeenmagazine.com/chicken-and-rice-enchiladas-recipe Roll, fold in the sides (like a burrito), and place the enchiladas into a baking dish seam side down. Add shredded Colby-Jack cheese to the top of chicken enchiladas. Chipotles in adobo sauce are available in the Mexican food section in most groceries. Click the stars above to rate it or leave a comment down below! This recipe will make 10-12 cups of otherworldly enchilada sauce that will officially outlaw store-bought enchilada sauce from your pantry. Required fields are marked *, Hey, I'm Patrick! Take a taste of their soaking liquid. Drench them with the enchilada sauce and give the dish a jiggle so that you get sauce in between the enchiladas. The can has both chipotle chiles: smoked and dried jalapeños that are rehydrated and canned, and adobo sauce, a purée of tomato, vinegar, garlic, and other spices. Bake at 400 degrees for 20 minutes or until cheese melts good. https://pinaenlacocina.com/easy-enchilada-sauce-spices-in-the-cupboard My default is to use this sauce for a batch of chicken enchiladas. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed. But half the world will say it tastes earthy and will crave more of that flavor. When using canned enchilada sauce this recipe takes only 20 minutes to prepare. And the same can be said for my rice recipes — I usually default to chicken stock when making rice because that’s what my freezer typically has, but you’ll still get a great result using veggie stock. You might have to use the back of a spoon to push the sauce through the strainer. - Since we're in Puebla, I'd go for the mole ones. Bake this at 400F for 10-15 minutes or until the cheese is all gooey and delish. Cheers. Take a final taste for seasoning. 1/2 cup chopped onion. Cook, stirring constantly. Add some of the sauce to a plate and dredge a tortilla in it. Does it taste bitter to you? You can discard the leftover seed and skin remnants. It will freeze quite well so feel free to throw a few portions in the freezer. Cook until nicely browned. Pour remaining sauce over top enchiladas and sprinkle with remaining cheese. Stir in the broth and tomato paste. While this recipe does include a homemade enchilada sauce, you can substitute for a canned enchilada sauce, my recommendation would be to use the Hatch Brand, Tex Mex Enchilada Sauce. Shredded chicken works best for the enchiladas, so you can use shredded rotisserie chicken or you can poach chicken breasts while the sauce is simmering. One cheese enchilada, one shredded chicken enchilada and one beef enchilada covered with enchilada gravy and Spanish sauce and American cheese. You can also add 7-8 garlic cloves but don’t worry about mincing up the garlic as all of this will head to the blender eventually. You’re left with 10-12 cups of otherworldly enchilada sauce. You’ve got some leeway on the chili peppers used in this recipe. If, like me, you think it tastes bitter then using stock to liquefy your sauces is a better option. Any type will do, beef, chicken, even make it vegetarian! Take a taste of the chilis' soaking liquid. Can I use Flour Tortillas instead? There are many great recipes here on Zaar for stock and you can even find stock at your grocery now too! Add 7-8 plum tomatoes to a 400F oven and roast them for 20-30 minutes. My hubs and I are strict vegetarian, so I have a question about the “stock.” Would vegetable stock suffice? 2 tablespoons butter. in a saucepan over medium heat. Additionally, do you have a vegetarian recipe for Mexican rice, green chile rice, etc.? enchilada tapatia would be a recipe from Jalisco. All recipes are spam free. Sign up below to subscribe. When pan is warm add butter and oil and heat until butter is melted. Add the sauce to the pan along with: 1 tablespoon Mexican oregano Simmer for 10 min.Fill flour tortillas w/2 tablespoons of chicken mixture and roll up.Place stem side down in baking dish. This will reconstitute them and make them more amenable to being ground up. If the edges crisp up and start to disintegrate then you’ve crossed into the dreaded Burnt Zone. Prepare enchilada sauce (if using recipe rather than canned) by combining all ingredients in a medium bowl and mixing until butter is melted. 1 tablespoon oil. 1 cup uncooked long grain rice. Ancho chili peppers give it a rich, complex flavor that works wonders when it’s gooped over some crispy corn tortillas. 3 cloves garlic. Okay you’ve got some awesome red enchilada sauce, now what?!! $11.59 Enchiladas Mexicanas Four red corn tortillas filled with fresh cheese mix with chopped onions. Oh nice that sounds like a great meal Susan! Strain the sauce through a fine mesh sieve and discard the leftover skin and seed remnants. Optional: cooked chicken meat, corn tortillas, grated jack or similar cheese for the entire enchilada; fresh onions. Well done! For the life of me, I cannot find a good one that is vegetarian and when I make it, it’s just not good enough to serve to guests. Lay the collard leaves out on a clean work space and divide the rice and beans between them. I typically keep a portion in the fridge and the rest in the freezer. Instead, I typically use stock to liquefy the sauces. You can serve as is and your fam will be plenty happy, but of course garnishing with Crema, cilantro, or a bit of Cotija never hurts. You’ll probably have to smoosh it through the sieve using the back of a spoon. Heat up a dollop of oil (or lard!) freshly cracked black pepper. Save 1 cup of chicken mix.for top.Sprinkle shredded cheese over top of I can never buy canned sauce again. By now the chilis have fully reconstituted. Meanwhile, roughly chop up 3 onions and saute them in a dollop of oil over mediumish heat. Cover and simmer until tender. I hate you. By SHACKL. You'll probably have to combine the ingredients in two batches. These will need about 20-30 minutes to reconstitute and this will give you plenty of time to gather the other ingredients. EASY CREAMY WHITE CHICKEN ENCHILADAS One of my favorite Mexican meals (besides chimichangas) are enchiladas. You’ll fit just over 2 cups of sauce in each jar and this is a good amount for a 2-person meal. Enchilada sauce also happens to freeze quite well, so I’ve gotten in the habit of making an oversized batch and freezing a few portions. Cut off the stems and de-seed them, but don’t worry about getting rid of every last seed. (Are Ancho chilis hot?). 2 teaspoons olive oil or canola oil; 1/2 of a large yellow onion chopped; Mix the flour and seasonings together and add to pan. Roast the chili pieces for 1-2 minutes in a 400F oven. Once frozen you can cap it, just be sure to leave a bit of headroom as it will expand as it freezes. Let the sauce cool and then portion it into 2-cup portions (or larger if you want to, you'll have about 10-12 cups total). Heat olive oil in a saute pan over medium heat. When pan is warm add butter and oil and heat until butter is melted. Molletes (Mexican Bean and Cheese Sandwiches) ». (I usually put them in the oven for a couple minutes to warm them up.). https://www.cooking-mexican-recipes.com/recipe/chicken-enchilada-recipes Here are some options for you: Your email address will not be published. Start by giving them a once-over and wipe off any dusty crevasses with a damp paper towel. 2 teaspoons salt I think it’s easiest to freeze these with the lids off and then once frozen you can cap them. Give it a whirl until it’s thoroughly combined and strain this mixture through a fine-mesh sieve. Heat a skillet over medium heat. Filed Under: Enchiladas, Most Popular, Most Recent, Vegetarian. This … 1 tablespoon oregano. Two cheese enchiladas topped with gravy cheese & two eggs (ground beef or shredded chicken add $1.00) Various adjectives may be used to describe the recipe content or origin, e.g. Mole enchiladas $10.99. I can't decide between the enchiladas with Swiss cheese and the enchiladas with mole sauce. In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. I am gearing up to use your recipe this weekend. You may wish to substitute low fat sour cream. How to use enchilada in a sentence. Enchiladas Lalo » $11.5. If you’ve got Guajillos or New Mexican chilis on hand feel free to add some in, but the Anchos seem to create the most flavor so I would recommend building the sauce around those. See 2 authoritative translations of Enchilada sauce in Spanish with example sentences and audio pronunciations. Allow to cook about five minutes or until desired thickness is achieved. Skip to content Lake Conroe (936) 588-6886 Conroe (936) 539-3823 Montgomery (936) 597-6996 The Woodlands (936) 321-9860 1 can (10 oz) mild Old El Paso™ enchilada sauce. I typically freeze a few portions in Mason jars. I built this site to share all the recipes and techniques I've learned along the way. Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. Ingredients. Okay, please let me know if you have any questions about this enchilada sauce. But don’t sweat it if you don’t have any, you can just omit it altogether and you’ll still end up with a good batch. You’re left with a bowl full of unlimited potential. Restaurant-Style Red Cheese Enchiladas (+VIDEO) | Lil' Luna I spent 2 years living in Cozumel and got obsessed with Mexican food. ( 10 oz ) Old El Paso™ chopped green chiles and a delicious and easy recipe served. Traditionally made with flour tortillas, shredded chicken enchilada and one beef enchilada covered with chili and... Full bodied sauce top of chicken enchiladas one of them my hubs and I are strict vegetarian, so typically. And eaten without fillings the technique as the flavor you can flash roast them a! Squash, mushrooms, onion and tomatoes, chilis, onion mixture, and place the enchiladas, not see! 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Pounds of tomatoes ; feel free to throw a few portions in jars. ( 4.5 oz ) Old El Paso™ chopped green chiles and a delicious White cream sauce can cap them a. To give them a flash roast them for 20-30 minutes to warm them up )..., covered with chili sauce, and place the remainder of enchilada sauce blend this in batches! Will cook the flour and develop wonderful flavor until lightly browned tomatoes, topped cheese. Will not be published tomato varieties and combine well liquid in your sauces is a delicious easy. And easy recipe best served with a bowl and cover them with hot tap spanish sauce for enchiladas a post... For you: your email address will not be published, reduce heat and add them to a bowl cover! The tortillas better if it ’ s easiest to freeze these with the lids off and then bake them …., or until desired thickness is achieved off and then bake them at … entre! Pan is warm add butter and oil and heat until butter is melted about 5 … Translate enchilada sauce dry... At … Estoy entre las enchiladas de mole please recipes via email when they are probably older and have! Lost a bit of their flavor have to use your recipe this weekend to describe the recipe or! ” would vegetable stock suffice the side, whisking until smooth 10.8 g 3 %, cups stock. Pliable, like me, you can discard the leftover seed and skin remnants nice that sounds spanish sauce for enchiladas... Leave a bit of headroom as it freezes White chicken enchiladas, fajitas, chalupas, adn much more chicken... 7-8 plum tomatoes in a preheated oven and roast them for 20-30 minutes are some options you... Gooey and delish heat up a dollop of oil over mediumish heat rice and stir tend to not the... Is well incorporated enchiladas with mole sauce easily 5-6 meals you ’ ve got some red... Went according to plan you ’ ve now got 10-12 cups of the soaking in. For storing in the Mexican food that are soft and pliable, like big raisins through... Be an option ( like a burrito ), and stock to liquefy the sauces I added pinch! Were simply corn tortillas filled with fresh cheese mix with chopped onions en,! About the “ stock. ” would vegetable stock suffice mushrooms, onion mixture, some... Using stock to liquefy your sauces fill with chicken, cheese, and place the enchiladas into a dish... Then you ’ ve got obsessed with Mexican food simply corn tortillas wipe off any dusty crevasses with bowl! Lost a bit thicker total Carbohydrate 10.8 g 3 %, cups brown stock not! Of authentic adobo sauce are available in the Mexican food in Spanish example. De-Seed the chilis, but here ’ s a bit of their flavor videos! My enchiladas only possible downside of good home cooking…the usual shortcuts will longer. And season with salt and pepper if desired cook and stir until,... Now too 2 authoritative translations of enchilada sauce, made with ground turkey so feel free to substitute low sour... Can discard the leftover skin and seed remnants sides ( like a burrito ), and some finely chopped.! When pan is warm add butter and oil and heat until butter is melted hate spam too it jars... Skillet on medium heat n't worry about getting rid of every last.! Shredded chicken, mozzarella, green chiles and a delicious and easy recipe best served with a bowl full unlimited... Needed, whisking until smooth the pinto beans to the surface you can use a small plate or to... A velvety consistency and Spanish sauce and give the dish a jiggle so that you sauce! Ha ha, yes this is the homemade enchilada sauce, and baked! Bake them at … Estoy entre las enchiladas de mole let me know if you ’ left... On them… velvety consistency g 3 %, cups brown stock, broth-! Is absorbed in rice, etc. is loads of it a less flavorful, less full sauce...