What's your recipe for the sauce for red enchiladas? Here's my recipe for green chicken enchiladas....

Question

I'll tell you for green enchiladas de pollo, my recipe is: (this will make you a lot)

Appx:

10 large tomatillos, and 3 roma tomatoes

*I put about 6-8 chiles jalapenos, but that's just because we like it spicy.. you can put however many you want or none at all*

small piece of onion

3 large garlic cloves

salt to taste

chicken broth to taste (or you can use knorr powdered)

water

.. throw in blender

..... I have no idea how to make the red ones, since we've always eaten green. And do you make them with beef or what?

Thanks!

Answer 1

RED ENCHILADA SAUCE;

3 guajillo chiles

6 ancho chiles

5 cloves garlic

2 cups chicken broth (mas o menos)

1 1/2 tsp. sugar

1 tsp salt

1/4 tsp pepper & cumin

3 t. oil

Seed the dry chiles and toast ...roast garlic... combine in saucepan with a little water to cover and simmer for 15 min. then drain and throw in the blender along with the peeled garlic, 2 c. broth, sugar, salt, pepper, and cumin.  

After blended smooth throw in  a frying pan with the oil and cook until the color deepens...NOW, YOU GOT SAUCE !!!

This a basic recipe much like your verde sauce which is dang near my own...sometimes I use other chiles that I find at the Mex market, sometimes I add ground up pumpkin seeds and/or almonds for mole' sauces...this recipe is also used for red sauced chicken by the way...For a dish called Enchiladas a la plaza ( which means 'red-coated chicken and vegetables ie served with a cabbage side w/ some vinegar tossed in...and the tortillas etc)

Answer 2

i am going to try that, i ususally just buy it in a can. and i always use green sauce on white meat, chicken or pork, red sauce is for beef.

Answer 3

I just LOVE this recipe!

wild mushroom enchiladas with ancho chili-cream sauce

2 cups water

2 dried ancho chilies

4 large garlic cloves, peeled

2 cups whipping cream

4 teaspoons fresh lime juice

3 tablespoons butter

3/4 cup chopped onion

12 ounces fresh wild mushrooms (such as oyster and/or stemmed and

sliced shiitake and portobello)

5 ounces feta cheese, crumbled

6 tablespoons chopped fresh cilantro

1 tsp crushed red pepper flakes, to taste

2 medium tomatoes, seeded, chopped

1 small avocado, pitted, peeled, cut into 1/2-inch pieces

8 6-inch-diameter corn tortillas

Preparation

Bring 2 cups water to boil in small saucepan. Remove saucepan from heat, add chilies and soak 30 minutes. Drain chilies, reserving 6 tablespoons soaking liquid. Cut stems off chilies. Cut chilies open. Scrape out seeds and discard. Combine chilies, 6 tablespoons reserved soaking liquid and garlic in blender and puree until smooth.

Preheat oven to 350°F. Combine cream and chili puree in heavy large skillet. Bring to boil. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with salt. Strain sauce; return to skillet. (Sauce can be made 1 day ahead. Cover and chill.)

Melt butter in another heavy large skillet over medium heat. Add onion and mushrooms and sauté until onion is translucent and mushrooms are tender, about 5 minutes. Add cheese, crushed red pepper, cilantro, tomatoes and 3 tablespoons cream sauce. Simmer until just heated through, about 4 minutes. Stir in avocado. Season filling with salt and pepper. Remove from heat.

Bring remaining cream sauce to simmer over low heat. Cook 1 tortilla in cream mixture until softened, turning to coat, about 15 seconds. Carefully transfer tortilla to baking sheet. Repeat with remaining tortillas. Cover remaining sauce and keep warm. Spoon generous 1/3 cup filling down center of each tortilla. Roll up tortillas, enclosing filling completely. Arrange seam side down on same baking sheet. Cover enchiladas with foil.

Bake enchiladas until heated through, about 10 minutes. Transfer to plates. Spoon some sauce atop each. Serve, passing any remaining sauce separately.