Gringo Sauce Recipes

GRINGO'S COPYCAT AMAZON SAUCE RECIPE

Steps:

• For a milder sauce, remove the seeds and ribs from the jalapeños, then roughly chop them. For a spicier sauce, leave the seeds and ribs in, and simply chop the jalapeños. You should have about 1 cup of chopped jalapeños.
• Place the jalapeños into a blender along with all the remaining ingredients (I even include the cilantro stems), and blend on high for at least 30 seconds, until the sauce is smooth and creamy.
• Store in the refrigerator for up to 1 week. Enjoy!

GRINGO ENCHILADAS

Steps:

• finely chop 1 onion
• Saute in heated butter.
• Add chicken and sort of shred it up in the skillet so it can cook a little faster.
• Season with all seasonings to taste throughout cooking.
• cover and let simmer for a little while so the flavors take hold.
• meanwhile pour 1 cup of sauce in a bowl and grade cheddar and colby jack cheeses into the sauce and stir.
• pour a smidge of sauce in the bottom of a 13x9 casserole dish and spread evenly across bottom.
• Take a flour tortilla and line with a small amount of meat then a small amount of cheese/sauce mix roll up and place in dish, repeat until pan is full.
• pour remaining sauce over all enchiladas and top with remaining cheddar and colby jack.
• bake at 350 for 20 minutes remove and top with the other chopped onion or leave as is -- .

GRINGO ENCHILADAS (TURKEY WITH WHITE SAUCE)

Steps:

• Coat a medium saucepan with cooking spray, and place over medium heat; saute onions for 3 minutes or until tender.
• Combine flour and next 3 ingredients; gradually add broth, stirring with a wire whisk.
• Add to saucepan, bring to a boil, and cook 3 minutes or until thickened, stirring frequently.
• Stir in diced green chilis.
• Remove from heat; stir in Monterey Jack cheese. Let stand 10 minutes.
• Gradually stir in sour cream.
• Combine 1 cup cheese mixture, turkey, and salsa in a bowl; stir well, and set aside.
• Wrap stacked tortillas in a damp towel and microwave on HIGH for 30 to 45 seconds.
• Spread 1/2 cup turkey mixture down center of each tortilla; roll up.
• Place, seam down, on a 13- x 9- x 2 inch baking dish coated with cooking spray.
• Pour remaining cheese mixture over tortillas.
• Bake at 350 degrees, uncovered, 25 minutes or until bubbly.
• Allow to stamd for a few minutes before serving.

POBLANO CHILE ENCHILADAS A LA GRINGA

Steps:

• Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
• Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
• Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
• Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
• Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.