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Grilled Chicken Enchiladas With Red Sauce — 8 Comments

  1. VA:F [1.9.22_1171]
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    Ive been scouring your website for your mexican Rice recipe! It looks so delicious in every post! Am I missing it?

    • VN:F [1.9.22_1171]
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      Hi Teresa,

      Great question!
      It all depends on what I’m making and how much time I have. Sometimes I’ll make my own using a combination of fresh and/or dried chili’s.
      When I don’t feel like spending the time to make it fresh I like to use Rosarita’s “Red” enchilada sauce or Las Palmas “Green” enchilada sauce.
      I do like to try new types of enchilada sauces when I see something that looks interesting but mainly use the two mentioned above… or make my own 🙂
      May I suggest trying a few different kinds until you find one that you like. Those mentioned are just what I like to use.
      Hope that helps and Happy Cooking!
      David

  2. VA:F [1.9.22_1171]
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    Made these….and they were AWESOME. I would recommend 2 cans of the enchilada sauce if making 12 or more of these, and light feta cheese crumbles works great in place of the queso fresco- this is kinda hard to find sometimes. Other than that, get to cookin!

    • VN:F [1.9.22_1171]
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      Thank you for your comment Justin, I really appreciate your input. That’s a great idea you have about the 2 cans of enchilada sauce. They make a bigger size ( I think it’s 30oz. ) which you can use for more enchiladas. Another trick I learned is to add a little crema fresca which is basically a Mexican sour cream to the sauce and stir it in. It gives your sauce a slightly pink color and adds great flavor. Green sauce also works well with this recipe and the feta cheese is an awesome touch!
      Oh, I will “get to cookin!”
      David

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