It’s all in the sauce. This enchilada sauce is so delish. There’s a bonus to this recipe as well. It can also make a great cheese dip for tortilla chips.
Typically I’ll use left over chicken or rotisserie chicken and mix in corn to use as the enchilada filling. If I don’t have chicken I’ll use white beans mixed with corn or spinach as the filling.
Once the sauce is complete, take about a cup of the sauce and mix it with your chicken filling or bean filling until all combined.
Roll your enchiladas in corn tortillas and pour the entire sauce over the enchiladas. Top with jack cheese and fresh chopped cilantro.
Pan suggestion: a glass 9×13
Servings for: 10-12 enchiladas
What You Need:
4 tablespoons of unsalted butter
1/4 chopped sweet onion
1 tablespoon of jarred minced garlic
8 oz block of monterey jack cheese shredded
1/2 cup of parmesan cheese
8 oz of cream cheese
3/4 cup whole milk
1 cup of heavy cream
(2) 4oz cans of green chilies
1 teaspoon of paprika
Salt and pepper for taste
2 tablespoons of fresh chopped cilantro
1. Begin with a medium sauce pan on a low heat (between a 2 and 4) and melt the butter. Add in your onion and garlic and sauté until onions are soft.
2. Add your heavy cream, milk, and cream cheese. Mix until cream cheese is completely melted.
3. Next add the parmesan cheese and add 3/4 cup of the jack shredded cheese. Once melted in, add both cans of green chiles.
4. Season with a couple of dashes of salt and pepper. Add the paprika and 1 tablespoon of chopped cilantro. Mix continuously on low for 5 to 7 mins.
5. Reserve a cup of the sauce and mix with your enchilada filling.
6. Once your enchiladas are rolled up and placed in your 9×13 pan, pour the remaining sauce over the enchiladas. Top the enchiladas with the remaining Monterey Jack cheese and chopped cilantro.
7. Bake your enchiladas at 350 for 25 mins.
Hope you enjoy the sauce!