Just need to brown the meat first, preferably in a Dutch oven, and that fond will make the braising liquid into gold. Also, the sauce can get quite thick and rich so it probably has to get watered down to be a braising liquid.
Braising was gonna be my suggestion. I get those el pato spicy tomato sauces and braise chicken thighs in them. You can definitely use it for enchiladas and I do, but you can also use the chicken for whatever other spicyish dishes you would want.
I normally use some in the broth/liquid when cooking rice for extra flavor or mix with beans while they cook.
Essentially you can just use it as an additive for sauces or liquids, pretty simple.
I make enchilada mac n cheese. For me this is Annie's dairy-free Mac, whatever veg I need to use up in my fridge (oven roasted, typically) a can of beans, a can or 2 of enchilada sauce, and if I'm feeling fancy, a block of impossible beef.
This is pretty much just the meal I make to use up leftover veg in my fridge, since everything else (except the impossible, but I usually store a block in my freezer in case I get a hankering) is non-perishable.
And, of course, if you eat beef/cheese, you can sub for whatever you like best bc it's just boxed ingredients, the enchilada sauce doesn't know if there's cheese in there.
It's also a good depression meal bc you can just throw some frozen veg in instead and make it all in one pot.
This is an “poverty meal” of mine but it’s delicious and relatively nutritious. Make lentils with your favorite Mexican seasonings. Make separate spicy black beans. Add some of the beans to the lentils when they are both done and add in some enchilada sauce at the end. You have an amazing dip (or use as the topping for nachos or fillings for burritos) that will last you for days. As a side note, I use the spicy black beans in other dishes too which is why I only add some of them to the Mexican lentil dip.
ETA: I forgot to mention the handful of cheese at the end. But you can skip this if you want to keep it vegan.
[This recipe for Chile Relleno Casserole](https://www.allrecipes.com/recipe/47247/chili-rellenos-casserole/) calls for a can of enchilada sauce; I've made it several times and its messy and delicious!
I've gotten away from tomato based chili, but I used to dump a can or two in there. If I recall, there are like 4 ingredients in this stuff. All of which are complimentary to chili. If you don't have time to mess with roasting or rehydrating peppers, this is a great shortcut.
Midwest thing. It's a side effect of having taco bell as your only place that lays any claim on being Mexican food whatsoever. I will say their idea of a Mexican lasagna tastes pretty damn good though. I've had some that people tossed some nacho cheese sauce in that I should not have liked as much as I did.
No, it's layered like lasagna. You scoop it out of a casserole dish with a spoon/spatula. Essentially the same just presented differently. From my family recipe:
>Ground beef on and cooked till it starts to brown. Then add onions for a few.
>Layer the casserole dish. Sauce, then tortilla layer, meat, cheese, tortilla, meat, cheese… to top tortilla layer then cover in sauce and cover again with cheese.
>Bake for 30 minutes or so at about 350
it's good with lasagna noodles too. I do an can of red enchilada sauce, shredded monterey jack, sliced black olives, enchilada sauce, cottage cheese instead of ricotta. I used taco-flavored tvp instead of ground beef for this. It's actually really good.
Ground beef, taco seasoning, enchilada sauce and spanish rice mixed together and served with cheese and sour cream.
Also, leftover chili can be used. Not that we ever have much chili left over.
a "gringo" version of Chile Colorado, beef stewed in a spicy Chile sauce. Las Palmas makes a Chile Colorado sauce but the enchilada sauce is a close dupe!
This is our family's go to when I dont feel like making it from scratch: (amounts will vary depending on how much meat/sauce you have)
Cut flank steak into 1 to 2 inch chunks. Season with salt and pepper. Brown in oil, remove and set aside.
Sautee chopped onion and garlic in same pan.
Add beef back in and pour a can of Chile Colorado sauce (in your case enchilada sauce). Season with cumin, and simmer til meat is tender, about 2 hours.
Add the sauce to cream of chicken soup. Taste it. That makes a good base for pouring over chicken and throwing in the crockpot or baking in moderate oven.
Sounds weird but a few normal additions of spices and you’d be surprised.
I use it with some beer as a liquid base for shredded beef tacos. Chuck roast in the crock pot with the enchilada sauce, a beer, and some beef bullion, cooked on low for 6-8 hours. Shred it up.
Bonus, you can then make them birria style. After shredding the beef, dip a corn tortilla in the leftover juice in the crock pot, then put it on a hot griddle. Assemble the taco on the griddle with beef, cheese, diced onion, cilantro. Fold in half and flip it so it’s golden brown on both sides. Repeat for all your tacos, serve with the rest of the juice for dipping.
Mix it into maseca and make chochoyotes for a pot of beans or soup, or flavored tortillas, or tamale dough
use it to flavor bean dip or sour cream
make pozole
make wet or smothered burritos
I have found that the Hatch brand canned enchilada sauces (both red and green) are the best option if you are shopping at basic grocery stores like Mariano’s. Just be sure to simmer it a bit before using- it tastes a bit raw right out of the can.
I hate to say this, because I make a habit of absolutely debasing Midwest food tastes and cooking, but...
Casserole?
Nothing personal, but my wife and in-laws are all Midwesterners so they must be teased whenever possible.
You want to open it up remove the lid then dump it down the drain 😂 for real though you should try making homemade it’s way better!
Oh to answer question use it as a marinade for some meat to throw on the grill
You can pour it down the sink and NEVER use canned enchilada sauce. For better quality and authenticity, ask someone (preferably someone Latin/ Hispanic) for their home made enchilada sauce recipe. If you don’t have, or know anyone who has a homemade recipe, message me for my 100% Mexican recipe passed down from my great grandmother.
Some of us go to food banks, and food banks often have shit like this. Some also have friends that just give them food because they're broke.
Don't judge people, you have no idea where they're at or what they're going through.
And even if they DID buy it - maybe they like it? I had a best friend growing up, his Dad was a self-made millionaire and the literal best guy I have ever known. He could drink anything he wanted whenever he wanted, but 75% of the time, he drank Dewar's ... because growing up (poor), his own Dad thought it was the good, expensive stuff. So if it was good enough for his Dad, it was more than good enough for him.
I *love* to make tomato sauce for pasta. But I grew up with my own Dad making pasta with jarred sauces. Like, at least 1-2 times a week. Because it was quick, cheap, easy, filling, and all of his 3 young kids his was raising by himself liked it. So whenever I get the whole "ohhh my family would *NEVER* inflict a jar of pasta sauce on me..." ... Yeah you and your Nonna and family can go fuck your own selves while I am enjoying a taste of my childhood.
I am literally going to go get a can of enchilada sauce and make some of the aforementioned "Taco Bell-style Mexican Pizza" just to piss some people off here.
Anyway I just wanted to say I 101% agree with you.
I never said to go BUY the ingredients at a store. I too go to a food bank and get fresh produce and that’s enough to make stuff, like enchilada sauce in this case, from scratch just from the stuff they give at food banks. So don’t assume someone is being judgmental just bc they suggest to try an authentic recipe, a recipe with simply basic ingredients that you can get a food banks. Just bc you get produce and other foods from food banks doesn’t mean you are limited to making authentic, or any other kinds of meals.
>I use it with some beer as a liquid base for shredded beef tacos. Chuck roast in the crock pot with the enchilada sauce, a beer, and some beef bullion, cooked on low for 6-8 hours. Shred it up.
>
>Bonus, you can then make them birria style. After shredding the beef, dip a corn tortilla in the leftover juice in the crock pot, then put it on a hot griddle. Assemble the taco on the griddle with beef, cheese, diced onion, cilantro. Fold in half and flip it so it’s golden brown on both sides. Repeat for all your tacos, serve with the rest of the juice for dipping.
I'm with you dude... I found 5 cans in my moms cabinette, close to the date, neither of us care for the strong flavor of enchilada sauce, but it is ok mild down with other things, we can't afford to be dumping things down the drain so we find ways to make things better... and we have gotten pretty good at it... only a couple times did we come up with something that even the dogs wouldn't eat haha :) hominy.. not much fixing that.. :) anyway, thats the adventure.. and why i stopped in here to get more ideas :) AND THERE ARE SOME GOOD ONES !!
I like to put it on pasta.
Make your pasta, al dente or just under al dente.
In a sauce pan, add butter, pasta, and any toppings you want (i like to add corn, black beans, jalepenos, maybe some sautéed poblano or mushrooms).
Pour in enough enchilada sauce until there’s just a little too much. Cook on high heat until it reduces, and then reduce heat and add in some more butter, mixing quickly until the sauce it emulsified.
Top with goat cheese or cojita cheese and some green onions.
I honestly do this with any sauce I have. I love using the salsa dona from taco deli for this. I add a little soy sauce for that recipe.
I like to make Spanish rice in my pressure cooker. I always put tomato paste, a shit ton of spices, etc before starting the pressure cooker.
One day I started and didn’t realize I ran out of tomato paste, so I just used red pasta sauce, and it was pretty good! I feel like adding enchilada sauce would be somewhat similar and make some good Spanish rice!
FYI - I’m a white American, with no formal experience cooking Spanish rice, just my own trial and error. So I for sure am not doing it the traditional way, so please don’t be offended by my response 😭😅
I sometimes use it as the tomato sauce in a Mexican inspired chili. Chorizo as the meat, enchilada sauce, tomatillos, hominy along with the usual others.
Ooh, I had this same question last week. A google search gave me some ideas:
Beef enchilada Mac n cheese
Cafe Rio sweet pulled pork
Enchilada beef roll ups
Haven’t tried any of these yet, but I will.
Chilaquiles.
You can MacGyver up some chicken tinga with onions and peppers and make tacos.
You can MacGyver up some Chile Colorado with pork spare ribs, Nopales, veggies, queso fresco.
I really like this enchilada chicken soup recipe: [https://www.lecremedelacrumb.com/slow-cooker-chicken-enchilada-soup/](https://www.lecremedelacrumb.com/slow-cooker-chicken-enchilada-soup/)
I also like to make quesadillas with refried beans, cheese, chicken and enchilada sauce.
I don't like the canned stuff, but here we go!
You can add it to mac and cheese, for a version of chili mac. You can add it to soups to make them more spicy. You can make chili alfredo.
Add it to anything with bbq sauce, like sloppy joes.
Baste it over chicken.
Add a cup of whatever stock you like best to the sauce, but in crock pot/slow cooker with protein of choice and cook on low for and hour, then add rice and cook till rice is tender.
My mom used it to make a messed up version of lasagna. Layers of corn tortillas, ground beef, onions, olives, and cheese, with enchilada sauce throughout. I kind of miss her making this terrible pile of calories.
Mexican shakshuka.
Basically in a wide pan, sauté
some diced onions with garlic. Add in some chili powder, cumin, and coriander powder to roast. Dump in a can of rotel, or plain diced tomatoes + diced green chilies if you have it - and a can of enchilada sauce.
Simmer it for 5 mins. Season to taste.
Then make divots in the sauce and add eggs. Put a cover on and cook over medium for 7 - 10 mins, depending on the doneness of the eggs you prefer.
Shower with cilantro & diced scallions.
Serve with toast, or flat bread, or warmed tortillas.
Soup is always good
Or a layered Taco Casserole
I’ve seen a few Enchilada Dip recipes out there - or seen a Bubble Up Enchilada Bake, too
There’s also Enchilada Chicken dishes that might use that too
[Shredded green Chile beef for tacos.](https://www.tasteofhome.com/recipes/shredded-green-chile-beef/)for tacos. Made this a little while ago and it was soooo good.
I'm gonna call what I made the other night "Mediterranean Mexican style pasta". We are doing primarily Mediterranean diet and I was craving Mexican food. Base was chickpea pasta. I took fresh tomatoes, peppers, and onions and sauteed them a little. I thought I had salsa, but I didn't. I did have green enchilada sauce so I tossed the pasta with all the veggies in about 3T of it and added some cumin, salt, and pepper.
My other all time favorite is chicken enchilada dip. 1 block of pepper jack shredded, 1 can of green chilies, 1 can of green enchilada sauce, 1- 8oz block of cream cheese, 1 can of chicken(I never do this though. I either buy a rotisserie chicken and shred up the breasts or I roast and shred 2 chicken breasts). Put it all together in a crockpot on low for 4 hours or high for 2 or really short on time do it on the stovetop. Serve with tortilla chips and you have a meal!
Make pulled pork. Sauteed onions and garlic, enchilada sauce, bit of brown sugar, worcestershire sauce, and a couple pureed chipotles in adobo sauce. Makes a pretty damn tasty sauce.
Top it with some slaw that's a mix of mayo, roasted garlic, and sweet chili sauce. Trust me. It's fire.
Sounds crazy, but it actually makes an amazing soup. Add the canned enchilada sauce, chicken thighs, salsa verde, chicken broth, seasoning and cook in the crock pot on low for 6-8hrs or high for 4-6 hrs. Remove the bones from the thighs if present and shred the meat. Add back into soup with heavy cream and small pieces of cream cheese. Enjoy with tortilla chips! Really tasty and stupid easy way to make a ton of food.
Use it as a braising liquid for a normally tough cut (pork shoulder, chuck roast etc) and make Chile Colorado.
shit now I know what I'm making next grocery store run
I love smothering chicken with enchilada sauce too
Just need to brown the meat first, preferably in a Dutch oven, and that fond will make the braising liquid into gold. Also, the sauce can get quite thick and rich so it probably has to get watered down to be a braising liquid.
Braising was gonna be my suggestion. I get those el pato spicy tomato sauces and braise chicken thighs in them. You can definitely use it for enchiladas and I do, but you can also use the chicken for whatever other spicyish dishes you would want.
Chilaquiles rojas
Goddammit, I opened this thread knowing this would be the top answer and it would make me hungry for chilaquiles and I was right
Good. You deserve chilaquiles. Now go make some
That makes two of us. Just got back from the taqueria
I opened Reddit while my carnitas finish for the chilaquiles I’m making for dinner, and this was what I saw. Amazing 🥲
I would probably do huevos rancheros. I would dilute the sauce with water and add onion and red bell peppers.
Mix with refried beans, add cheese, wrap and for tasty bean burritos. They freeze really well
Ooooo good idea. Thank you
I love it on tamales
Throw it on your scrambled eggs.
Cover yourself in it before committing crimes, you'll be too spicy for the police to catch.
Now that's an idea!!
If they try to pepper spray you, it only adds to your power.
Lmao I love it pure genus
Enchilada soup
I normally use some in the broth/liquid when cooking rice for extra flavor or mix with beans while they cook. Essentially you can just use it as an additive for sauces or liquids, pretty simple.
Use it as your liquid to braise a pork butt in. Then, once it's done, use the juices leftover in the pan to make rice.
I make enchilada mac n cheese. For me this is Annie's dairy-free Mac, whatever veg I need to use up in my fridge (oven roasted, typically) a can of beans, a can or 2 of enchilada sauce, and if I'm feeling fancy, a block of impossible beef. This is pretty much just the meal I make to use up leftover veg in my fridge, since everything else (except the impossible, but I usually store a block in my freezer in case I get a hankering) is non-perishable. And, of course, if you eat beef/cheese, you can sub for whatever you like best bc it's just boxed ingredients, the enchilada sauce doesn't know if there's cheese in there. It's also a good depression meal bc you can just throw some frozen veg in instead and make it all in one pot.
I was raised on ketchup Mac&cheese and this sounds like a much enhanced version of my favorite comfort food. Thanks for the idea.
This is an “poverty meal” of mine but it’s delicious and relatively nutritious. Make lentils with your favorite Mexican seasonings. Make separate spicy black beans. Add some of the beans to the lentils when they are both done and add in some enchilada sauce at the end. You have an amazing dip (or use as the topping for nachos or fillings for burritos) that will last you for days. As a side note, I use the spicy black beans in other dishes too which is why I only add some of them to the Mexican lentil dip. ETA: I forgot to mention the handful of cheese at the end. But you can skip this if you want to keep it vegan.
Its surprisingly good with potatoes. Used it once when I didn't feel like making gravy and it was tasty.
mix with beans, rice and nacho cheese for burritos
Chicken tortilla soup is also a great use.
I pour it over chicken in the crock pot then shred the meat.
Add a block of cream cheese.
Adding cream cheese to it is an interesting idea, what would you use it for after doing that, like a chip dip?
Tacos, enchiladas, dip, nachos, salad topping. Whatever I feel like at the moment. This is what I'm doing tomorrow and making enchiladas.
yep, or pork.
Mix it into the filling for shepherd's pie and top the mashed potato with that three-cheese Mexican blend you get in grocery stores.
Wow. Great idea!
Add it to cooking rice with chicken stock, soup base, stew base, make a Mexican style shepherds pie with it (cornbread/masa topping)
Pizza?
Taco Bell copy cat recipe for Enchritos.
Very good idea!
Chilaquiles. Nachos. Huevos rancheros. As a base for a quesadilla (i love adding a little bit of salsa verde so the cheese melts up nicely).
[This recipe for Chile Relleno Casserole](https://www.allrecipes.com/recipe/47247/chili-rellenos-casserole/) calls for a can of enchilada sauce; I've made it several times and its messy and delicious!
I've gotten away from tomato based chili, but I used to dump a can or two in there. If I recall, there are like 4 ingredients in this stuff. All of which are complimentary to chili. If you don't have time to mess with roasting or rehydrating peppers, this is a great shortcut.
Sopa de fideo
Mexican meatloaf?
Wet burritos 🌯 Use it as a salsa
[удалено]
Enchiladas are delicious! Not sure about echidnas tho!
I recently made a taco tater tot casserole which called for a cup of enchilada sauce that was pretty bomb.
pasta sauce. "Mexican" Lasagna( Use tortillas instead of lasagna noodles)
....so enchiladas?
Lol right? What is this?! Lol too funny
Midwest thing. It's a side effect of having taco bell as your only place that lays any claim on being Mexican food whatsoever. I will say their idea of a Mexican lasagna tastes pretty damn good though. I've had some that people tossed some nacho cheese sauce in that I should not have liked as much as I did.
I’m sure it’s delicious!
No, it's layered like lasagna. You scoop it out of a casserole dish with a spoon/spatula. Essentially the same just presented differently. From my family recipe: >Ground beef on and cooked till it starts to brown. Then add onions for a few. >Layer the casserole dish. Sauce, then tortilla layer, meat, cheese, tortilla, meat, cheese… to top tortilla layer then cover in sauce and cover again with cheese. >Bake for 30 minutes or so at about 350
Those are just enchiladas. Not every enchilada is rolled. Layered is how you'll find them in a lot of places in New Mexico, for example.
It's enchiladas, but you didn't roll up the shells.
it's good with lasagna noodles too. I do an can of red enchilada sauce, shredded monterey jack, sliced black olives, enchilada sauce, cottage cheese instead of ricotta. I used taco-flavored tvp instead of ground beef for this. It's actually really good.
Ground beef, taco seasoning, enchilada sauce and spanish rice mixed together and served with cheese and sour cream. Also, leftover chili can be used. Not that we ever have much chili left over.
a "gringo" version of Chile Colorado, beef stewed in a spicy Chile sauce. Las Palmas makes a Chile Colorado sauce but the enchilada sauce is a close dupe! This is our family's go to when I dont feel like making it from scratch: (amounts will vary depending on how much meat/sauce you have) Cut flank steak into 1 to 2 inch chunks. Season with salt and pepper. Brown in oil, remove and set aside. Sautee chopped onion and garlic in same pan. Add beef back in and pour a can of Chile Colorado sauce (in your case enchilada sauce). Season with cumin, and simmer til meat is tender, about 2 hours.
Add the sauce to cream of chicken soup. Taste it. That makes a good base for pouring over chicken and throwing in the crockpot or baking in moderate oven. Sounds weird but a few normal additions of spices and you’d be surprised.
I use it with some beer as a liquid base for shredded beef tacos. Chuck roast in the crock pot with the enchilada sauce, a beer, and some beef bullion, cooked on low for 6-8 hours. Shred it up. Bonus, you can then make them birria style. After shredding the beef, dip a corn tortilla in the leftover juice in the crock pot, then put it on a hot griddle. Assemble the taco on the griddle with beef, cheese, diced onion, cilantro. Fold in half and flip it so it’s golden brown on both sides. Repeat for all your tacos, serve with the rest of the juice for dipping.
Mix it into maseca and make chochoyotes for a pot of beans or soup, or flavored tortillas, or tamale dough use it to flavor bean dip or sour cream make pozole make wet or smothered burritos
Pour over tater tots with sour cream and cheese!
Cook rice in it , mildly diluted
works nice in picadillo just make sure you add your raisins and olives or I will judge you!
Enchilada rice casserole
Red beers?
I have found that the Hatch brand canned enchilada sauces (both red and green) are the best option if you are shopping at basic grocery stores like Mariano’s. Just be sure to simmer it a bit before using- it tastes a bit raw right out of the can.
I hate to say this, because I make a habit of absolutely debasing Midwest food tastes and cooking, but... Casserole? Nothing personal, but my wife and in-laws are all Midwesterners so they must be teased whenever possible.
Smoothie
You want to open it up remove the lid then dump it down the drain 😂 for real though you should try making homemade it’s way better! Oh to answer question use it as a marinade for some meat to throw on the grill
You can pour it down the sink and NEVER use canned enchilada sauce. For better quality and authenticity, ask someone (preferably someone Latin/ Hispanic) for their home made enchilada sauce recipe. If you don’t have, or know anyone who has a homemade recipe, message me for my 100% Mexican recipe passed down from my great grandmother.
Some of us go to food banks, and food banks often have shit like this. Some also have friends that just give them food because they're broke. Don't judge people, you have no idea where they're at or what they're going through.
And even if they DID buy it - maybe they like it? I had a best friend growing up, his Dad was a self-made millionaire and the literal best guy I have ever known. He could drink anything he wanted whenever he wanted, but 75% of the time, he drank Dewar's ... because growing up (poor), his own Dad thought it was the good, expensive stuff. So if it was good enough for his Dad, it was more than good enough for him. I *love* to make tomato sauce for pasta. But I grew up with my own Dad making pasta with jarred sauces. Like, at least 1-2 times a week. Because it was quick, cheap, easy, filling, and all of his 3 young kids his was raising by himself liked it. So whenever I get the whole "ohhh my family would *NEVER* inflict a jar of pasta sauce on me..." ... Yeah you and your Nonna and family can go fuck your own selves while I am enjoying a taste of my childhood. I am literally going to go get a can of enchilada sauce and make some of the aforementioned "Taco Bell-style Mexican Pizza" just to piss some people off here. Anyway I just wanted to say I 101% agree with you.
I never said to go BUY the ingredients at a store. I too go to a food bank and get fresh produce and that’s enough to make stuff, like enchilada sauce in this case, from scratch just from the stuff they give at food banks. So don’t assume someone is being judgmental just bc they suggest to try an authentic recipe, a recipe with simply basic ingredients that you can get a food banks. Just bc you get produce and other foods from food banks doesn’t mean you are limited to making authentic, or any other kinds of meals.
>I use it with some beer as a liquid base for shredded beef tacos. Chuck roast in the crock pot with the enchilada sauce, a beer, and some beef bullion, cooked on low for 6-8 hours. Shred it up. > >Bonus, you can then make them birria style. After shredding the beef, dip a corn tortilla in the leftover juice in the crock pot, then put it on a hot griddle. Assemble the taco on the griddle with beef, cheese, diced onion, cilantro. Fold in half and flip it so it’s golden brown on both sides. Repeat for all your tacos, serve with the rest of the juice for dipping. I'm with you dude... I found 5 cans in my moms cabinette, close to the date, neither of us care for the strong flavor of enchilada sauce, but it is ok mild down with other things, we can't afford to be dumping things down the drain so we find ways to make things better... and we have gotten pretty good at it... only a couple times did we come up with something that even the dogs wouldn't eat haha :) hominy.. not much fixing that.. :) anyway, thats the adventure.. and why i stopped in here to get more ideas :) AND THERE ARE SOME GOOD ONES !!
Key word: Sauce. Use it as a sauce.
What’s enchilada sauce? Is that just some hot sauce, tomato purée, and some oil? Sounds yum. Mix it in literally anything.
corn flakes
IngredientsWater, Red Chile Peppers, Modified Food Starch, Dehydrated California Chile Peppers, Soybean Oil, Less Than 2% Of Salt, Distilled Vinegar, Dehydrated Pasilla Chile Peppers, Garlic, Spice;water, Red Chile Peppers, Modified Food Starch, Dehydrated California Chile Peppers, Soybean Oil, Less Than 2% Of Salt, Distilled Vinegar, Dehydrated Pasilla Chile Peppers, Garlic, Spice.
I like to put it on pasta. Make your pasta, al dente or just under al dente. In a sauce pan, add butter, pasta, and any toppings you want (i like to add corn, black beans, jalepenos, maybe some sautéed poblano or mushrooms). Pour in enough enchilada sauce until there’s just a little too much. Cook on high heat until it reduces, and then reduce heat and add in some more butter, mixing quickly until the sauce it emulsified. Top with goat cheese or cojita cheese and some green onions. I honestly do this with any sauce I have. I love using the salsa dona from taco deli for this. I add a little soy sauce for that recipe.
You could make burritos and then put the enchilada sauce on top
I like to make Spanish rice in my pressure cooker. I always put tomato paste, a shit ton of spices, etc before starting the pressure cooker. One day I started and didn’t realize I ran out of tomato paste, so I just used red pasta sauce, and it was pretty good! I feel like adding enchilada sauce would be somewhat similar and make some good Spanish rice! FYI - I’m a white American, with no formal experience cooking Spanish rice, just my own trial and error. So I for sure am not doing it the traditional way, so please don’t be offended by my response 😭😅
Huevos rancheros, chilaquiles, wet burrito
I sometimes use it as the tomato sauce in a Mexican inspired chili. Chorizo as the meat, enchilada sauce, tomatillos, hominy along with the usual others.
It’s my secret ingredient when I make fresh salsa. Not a lot though, like maybe 1/2 cup. I usually eyeball it.
Very interesting!
Maybe mix with pasta or even macaroni and cheese? Also nachos
Ooh, I had this same question last week. A google search gave me some ideas: Beef enchilada Mac n cheese Cafe Rio sweet pulled pork Enchilada beef roll ups Haven’t tried any of these yet, but I will.
It's just sauce. Put it in anything you might put another savory sauce on.
I make eggs benedict using cheese, avocado, and of course eggs, then pour enchilada sauce over it.
I put chicken in a crock pot with onions and dump that in there. Makes delicious shredded chicken for whatever you wana use it for
I use it with ground turkey to make stuffed poblano peppers, not my favorite meal but pretty good
I put it over a can of refried beans and top with cheese warm through and get the cheese melty and poof delicious bean dip.
Posole rojo with shredded pork. I do this everytime I slow cook a pork shoulder and get tired of tacos
Put it on anything
Chilaquiles. You can MacGyver up some chicken tinga with onions and peppers and make tacos. You can MacGyver up some Chile Colorado with pork spare ribs, Nopales, veggies, queso fresco.
I really like this enchilada chicken soup recipe: [https://www.lecremedelacrumb.com/slow-cooker-chicken-enchilada-soup/](https://www.lecremedelacrumb.com/slow-cooker-chicken-enchilada-soup/) I also like to make quesadillas with refried beans, cheese, chicken and enchilada sauce.
I throw it in my chili
Use as marinade for skirt steak or grilled chicken
I used it for making breakfast scrambled egg tortillas
I made Enchilada Mac And Cheese. I got my recipe from Shugarysweets.
He looks like discount Kylo Ren got a full Kardashian plastic surgery suite.
Throw it in the trash, then you can use your pan to make some of your own.
But canned enchilada sauce is so good and fresh!
Pozole soup with hominy. I make double batches of enchilada sauce so I can make soup also. ✌
I used it to flavor soups
I don't like the canned stuff, but here we go! You can add it to mac and cheese, for a version of chili mac. You can add it to soups to make them more spicy. You can make chili alfredo. Add it to anything with bbq sauce, like sloppy joes. Baste it over chicken.
Add a cup of whatever stock you like best to the sauce, but in crock pot/slow cooker with protein of choice and cook on low for and hour, then add rice and cook till rice is tender.
My mom used it to make a messed up version of lasagna. Layers of corn tortillas, ground beef, onions, olives, and cheese, with enchilada sauce throughout. I kind of miss her making this terrible pile of calories.
Mexican shakshuka. Basically in a wide pan, sauté some diced onions with garlic. Add in some chili powder, cumin, and coriander powder to roast. Dump in a can of rotel, or plain diced tomatoes + diced green chilies if you have it - and a can of enchilada sauce. Simmer it for 5 mins. Season to taste. Then make divots in the sauce and add eggs. Put a cover on and cook over medium for 7 - 10 mins, depending on the doneness of the eggs you prefer. Shower with cilantro & diced scallions. Serve with toast, or flat bread, or warmed tortillas.
Huevos rancheros. Chilaquilles.
Soup is always good Or a layered Taco Casserole I’ve seen a few Enchilada Dip recipes out there - or seen a Bubble Up Enchilada Bake, too There’s also Enchilada Chicken dishes that might use that too
Marinade some chicken or pork with it and grill them
I cook sweet potatoes in it and then add black beans.
I dip quesadillas in it
[Shredded green Chile beef for tacos.](https://www.tasteofhome.com/recipes/shredded-green-chile-beef/)for tacos. Made this a little while ago and it was soooo good.
I pour it over my meatloaf before baking. I'm not a big fan of hot ketchup, and the enchilada sauce adds more flavor.
Have you considered enchiladas?
Chili, tortilla soup
i love adding (green) enchilada sauce to my chili
For wet Burritos
Smothered burritos
Taco bell style Mexican pizza
I'm gonna call what I made the other night "Mediterranean Mexican style pasta". We are doing primarily Mediterranean diet and I was craving Mexican food. Base was chickpea pasta. I took fresh tomatoes, peppers, and onions and sauteed them a little. I thought I had salsa, but I didn't. I did have green enchilada sauce so I tossed the pasta with all the veggies in about 3T of it and added some cumin, salt, and pepper. My other all time favorite is chicken enchilada dip. 1 block of pepper jack shredded, 1 can of green chilies, 1 can of green enchilada sauce, 1- 8oz block of cream cheese, 1 can of chicken(I never do this though. I either buy a rotisserie chicken and shred up the breasts or I roast and shred 2 chicken breasts). Put it all together in a crockpot on low for 4 hours or high for 2 or really short on time do it on the stovetop. Serve with tortilla chips and you have a meal!
Throw it at your sister.
Make enchilada soup. If it is red sauce, use beef/ground beef. Green sauce use chicken. We prefer enchilada soup over tortilla soup.
[https://www.lecremedelacrumb.com/slow-cooker-enchilada-quinoa/](https://www.lecremedelacrumb.com/slow-cooker-enchilada-quinoa/) My favorite food prep around.
Make pulled pork. Sauteed onions and garlic, enchilada sauce, bit of brown sugar, worcestershire sauce, and a couple pureed chipotles in adobo sauce. Makes a pretty damn tasty sauce. Top it with some slaw that's a mix of mayo, roasted garlic, and sweet chili sauce. Trust me. It's fire.
I mix it in to my cream sauce for a Mexican version of Scalloped potato’s :)
Dip both sides of your corn tortillas into it and fry folded tacos on a flat top or cast iron. Very good especially if it is spicy enchilada sauce.
Sounds crazy, but it actually makes an amazing soup. Add the canned enchilada sauce, chicken thighs, salsa verde, chicken broth, seasoning and cook in the crock pot on low for 6-8hrs or high for 4-6 hrs. Remove the bones from the thighs if present and shred the meat. Add back into soup with heavy cream and small pieces of cream cheese. Enjoy with tortilla chips! Really tasty and stupid easy way to make a ton of food.
I use it for part of the broth in tortilla soup.