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The Kitchen Table

Needing enchilada and cheese sauce recipe, please

18 years ago

Want something tried and true that your family likes. I had a great chicken enchilada recipe and have misplaced the darn thing. Also need one for cheese enchiladas and cheese sauce. We're weird, I know, but we both like cheese sauce better than green or red sauce.

Can somebody help me? TIA

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Comments (7)

Terri_PacNW
18 years ago
Well Mz Ya Ya...Here's the one that is popular here. Three Cheese Chicken Enchiladas I've used leftover pork, shredded beef or even ground beef. And instead of rolling, to save time and effort I layer the tortillas and filling and sauce like lasagna. Bit of sauce on the bottom, tortillas.. filling, maybe some extra cheese, sauce, tortillas and so on...

Cheese sauce I make using a medium white sauce and add cheeses of choice. I don't follow a recipe.
If you want to "spice" it up add some rotel or just a small can of diced green chilies.

Rough amounts for a 9x13 casserole size amount.

1/4 c butter
1/4 flour
couple good pinches of kosher salt
and fresh cracked black pepper
Cook a few minutes on med heat, stiring well until it starts to bubble.
Pour in enough milk, half n half or cream to equal about 3 cups. Continue cooking until it thickens. Toss in atleast a cup of grated cheese. (I tend to go with 2 cups.) To give it a little tang stir in a few big dollops of sour cream or a few ounces of cream cheese. Add in the drained chilies or rotel if you are covering enchiladas.

I have a from scratch red sauce if anyone wants it. I'll be back in a few hours to check.

Terri
Happy_Go_Lucky_Gayle
18 years ago
I prefer Cheese Sauce too! Mine isn't complicated I just Melt Velveeta with milk, salt, pepper and a little flour. I usually add diced onion and bell pepper too.

If I make cheese sauce for chicken enchiladas I add sour cream.

Gayle
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LeesaÂs Enchilada Sauce 1 cookie sheet covered with foil full of halved cored tomatoes Plus 1 onion quartered Add 6-8 whole large Anaheim chiliÂs Drizzle all with olive oil and salt and pepper Roast at 450 for approx 1 hour. Turn chiliÂs before they burn too much. They need to blister so they can be peeled. When tomatoes have roasted add them and the onion to a stock pot or blender. Use either a stick blender to puree or blend in the blender. Then add peeled chopped roasted Anaheim chiliÂs. (In a batch of two trays of tomatoes I used about 1 cup of roasted chopped peppers) Add 1 tablespoon ground cumin, 1 tablespoon minced garlic and 2 tablespoons of canning salt for every cookie sheet of tomatoes Bring to a boil and then jar and pressure cook pints at 10 lbs for 45 minutes and quarts for 60 minutes at 10 pounds. I based this recipe on Katie's roasted tomato sauce and annie's salsa. Kind of a mix of both plus a little extra spices. Katie's recipe has no extra acid added to it. I think it tastes wonderful and it was a great way to use the many extra tomatoes that I had last year and it was easy since I didn't have to stand over a hot stove and peel anything. Of course you still have to peel the chilis but if you don't have them just buy them already canned and ad the when you are ready to use the sauce. You could also just can regular tomato sauce and add the spices and chilis when you get ready to use it. I usually warm up my sauce anyway to make enchiladas. Think we are going to have to enchiladas this week - You can also use the Ball green tomatilla salsa recipe to make a green chile/enchilada sauce. I make the recipe like they do and then after I have half the batch canned I puree the other half and can it for green sauce - my cousin also uses half a jar of it in her chicken tortilla soup. Nummy! Good luck - Leesa
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Check out the Salsa Verde recipe in this previous discussion and see if it will work for you. If you could freeze instead of can it then safety issues don't arise and most any tomatillo or green tomato salsa can just be pureed to turn it into enchilada sauce. But you wouldn't be able to can it. Dave Here is a link that might be useful: Salsa Verde discussion
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I had the same search and never found an approved recipe. My favorite sauce has 2 TBSP. olive oil /lb. of tomatillos and I knew the oil would be verboten in a canning sense. Ended up water bath canning just the tomatillos. Seems easy enough to roast the ancillary ingredients and put everything through the blender as needed. Give a shout if you find something.
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I use this one from Ann: Deluxe Chicken Enchiladas Source: Barbara Hansen's Mexican Cookery 2 whole chicken breasts chicken broth 1/2 small onion 1 bay leaf 8 peppercorns garlic clove salt 1/2 medium onion chopped 3 tablespoons grated parmesan cheese 1 cup shredded Monterey Jack Cheese 1 4 oz can green chilies garlic 1 13 oz can tomatillos, drained 1/4 cup cilantro leaves 3/4 cup whipping cream 1 egg salt 1/4 cup lard or oil 8 corn tortillas 1 cup cheddar or Monterey Jack Cheese Guacamole 1 cup sour cream lettuce black olives . Place chicken in large pot and cover with chicken broth. Add onion, bay leaf, peppercorns and salt. Simmer until tender. Let cool in broth. Remove chicken and save broth for another use. Shred or cut chicken in to smaller pieces. Add chopped onion, Parmesan cheese and Monterey Jack Cheese. Taste and add salt if needed. Set aside. IN a blender or processor, combine green chilies, tomatillos, cilantro, whipping cream and egg and blend until smooth. Add salt and pepper to taste. Set aside. Preheat oven to 375 degrees F. Heat lard in small skillet. With tongs, carefully place one tortilla at a time in hot lard. Hold for 3 to 5 seconds and drain on paper towels. You want the tortillas to be softened but not crisp. Place some of the chicken mixture on the tortilla and roll tightly. Place seam-side down in a baking dish. Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup of cheddar or Monterey cheese. Bake about 20 minutes or until heated through and bubbly. Serve with sour cream, guacamole, lettuce and olives. NOTE: I reduced the calorie count it by using 2% milk. Not as rich but still very good.
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Happy_Go_Lucky_Gayle
18 years ago
OMG Terri,

Forget my dinky recipe.

I'm gonna try that 3 Cheese Enchilada Recipe. Can't wait.

Gayle
Terri_PacNW
18 years ago
LOL Gayle..I can't claim the recipe as mine. But I've been making it for atleast 7 years..I sometimes use the basis of the "filling" and stuff jumbo shells and pour marinara over and bake. I just sub italian seasonings for the mexican flavored ones.

Here's the Red Sauce.
I found this years ago on the net..No idea who should have the credit.

Enchilada Sauce
4 T flour
1/4 c oil
2 T chili powder
2 t cumin
1 t salt
2 cloves garlic, minced
2 c hot water
2/3 c tomato sauce

Mix flour, seasonings and oil to make a roux. Cook until bubbly, slowly add in hot water, wisking until mixed through..let bubble a few more minutes..turn down heat and add tomato sauce..simmer until heated through.
Happy_Go_Lucky_Gayle
18 years ago
I got that copied too!

Gayle
des_arc_ya_ya
Original Author
18 years ago
Thank you, thankyou. Think I hear some leftover cooked chicken callin' my name for tomorrow night's dinner...LOL
carla35
18 years ago
Not sure if it would fit the bill for you...but this is my favorite enchilada recipe (it's a casserole).

Here is a link that might be useful: Enchilada Casserole

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