El Torito Enchilada Sauce Recipes

SHRIMP ENCHILADAS WITH GREEN SAUCE

Steps:

• Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook until shrimp turn pink, stirring occasionally, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.

CHICKEN ENCHILADAS...WHITE SAUCE...RICH!

Steps:

• In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.
• Add sour cream, green chilies and cayenne. Remove from heat.
• In a separate bowl, toss cooked chicken and chopped onion. To this bowl, add 3/4 cup sauce mixture from the saucepan. Stir well.
• Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seamside down in oblong greased casserole.
• Pour remaining sauce on top.
• Bake at 350 for 30 minutes, covered.
• Remove from oven, take off foil and sprinkle cheese over top.
• Return to oven or just let it sit on the stovetop while you call everyone to the table. Either way, the cheese will melt.

EL TORITO ENCHILADA SAUCE

Steps:

• 1. Heat oil in large saucepan. Add the flour to the oil and made a roux. Stir and cook over medium heat for 2 minutes until it becomes brown in color. 2. Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic and salt to taste to the roux and simmer over low heat for 15 minutes.

EL TORITO'S ENCHILADA SAUCE RECIPE

Steps:

• Heat oil in large saucepan. Add the flour to the oil and make a roux. Stir and cook over medium heat for 2 minutes until it becomes brown in color. Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic and salt to the roux and simmer over low heat for 15 minutes.