Enchilada Recipe With Tomato Sauce

How to make chicken enchiladas in sour cream sauce.

Enchilada recipe with tomato sauce. Stir in the chicken broth partially cover and simmer 15 minutes. Combine tomato sauce 1 cup water and chili powder in medium saucepan. Spread the remaining chunky tomato sauce over the top of all the enchiladas.

Simmer 10 minutes stirring occasionally. Taste and season with salt usually about 1 2 teaspoon. Meanwhile mix chicken onion and remaining 1 tablespoon water in large nonstick skillet.

If tomato sauce is chunky feel free to blend with an immersion blender or in a tabletop blender. Bring to a boil and then lower to a simmer until mixture thickens. Wrap the tortillas in foil and place in the oven for 15 minutes to warm through according to pack instructions while you make the sauce.

Heat the oil in a medium sized saucepan and gently fry the onion for 4 5 minutes until softened. Stir in the sour cream fresh herbs and adjust the taste. Add tomato sauce spices salt and pepper and water.

Remove from oven and sprinkle chopped green onion over the top. Sprinkle the shredded cheddar and monterey cheeses over the top. Cook stirring until darker in color and thickened to the consistency of tomato paste about 15 minutes.

Add the garlic paprika passata and cocoa and simmer gently for about 10 minutes. Raise the heat to medium high and stir in the tomato pepper puree. Bring to a boil over medium high heat.