How to make ENCHILADAS Smothered in Red & Green Sauce | Views on the road | Quick & Easy Enchildas

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

red enchilada sauce

🥗Healthier: homemade sauce

💰Cheaper: canned tomato sauce with spices

Canned tomato sauce is often cheaper and can be spiced to taste.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Bell peppers are less spicy and generally more affordable.

Set your pan on medium heat and add 3 tablespoons of neutral oil, allowing it to warm up for 30 seconds.

Add 1/2 cup of chili powder to the oil and fry for 30 seconds, being careful not to burn it.

Pour in 4 cups of chicken broth and 8 oz of tomato sauce, mixing until fully combined.

Cook on medium heat for another 6 to 8 minutes or until the sauce thickens to your desired consistency.

For the green sauce, place another pan on medium heat, add 4 cups of chicken broth and 16 oz of salsa verde, and cook for 6 to 8 minutes until thickened.

Fry the tortillas in oil for 2 to 3 seconds on each side until pliable, then set aside and remove excess oil with a paper towel.

To assemble, place your desired amount of shredded chicken in the center of each tortilla and roll it up.

Smother one side with red sauce and the other with salsa verde, then add Grand Fresca cheese, onions, cilantro, more red and green sauce, Crema Fresca, and pinto beans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens