Creamy Red Enchiladas
If enchiladas are not already a staple on your family dinner table, you have been missing out. This recipe gives a great variation on the classic dish by adding a layer of creaminess to the homemade enchilada sauce. It is also super versatile because you can use any meat you like, or you can just fill your tortillas with cheese.
Ingredients
- 1 15oz Tomato Sauce
- 1 qt Chicken Bone Broth
- 3 tbsp Avocado Oil
- 1 cup Sour Cream
- 3 Garlic Clove minced
- ½ White Onion minced
- 2 tsp Smoked Paprika
- 2 tsp Ground Cumin
- 1 tsp Sea Salt
- 1 tsp Coarse Black Pepper
- 12-15 Tortillas (Flour or Corn) taco sized
- 1 lb Filling of Choice chicken, beef, pork or cheese
- 2 cups Sharp Cheddar Cheese shredded
Instructions
- Prepare all of the ingredients. Preheat Oven to 375 deg
- In a saucepan over medium high heat, add oil, onion, and garlic, and cook for 3 minutes. Add the Broth, and all the seasonings. Whisk together until all the oil is incorporated and let it cook for 3 minutes. Reduce the heat to medium and slowly whisk in the Tomato Sauce. Once a smooth sauce, let it come just to a bubble. Using a slotted spoon, remove any larger pieces of onion and garlic that did not break down. Then reduce heat to low and simmer while you prepare your enchiladas.
- Fill each tortilla with desired meat and small amount of cheese (or all cheese) and line them up in a 13x9 baking dish.
- Whisk in the sour cream into the red sauce. Let simmer for 2-3 minutes then pour over your pan of enchiladas. Sprinkle remaining cheese on top of the sauce. Bake for 30 minutes. Allow to cook about 5 minutes before serving.
Tried this recipe?Let us know how it was!