Spice Up Your Life: Delicious Recipes Featuring Red Enchilada Sauce
Red enchilada sauce is a staple in Mexican cuisine, adding a rich, savory, and slightly spicy flavor to a variety of dishes. Its versatility makes it a favorite for everything from enchiladas (of course!) to breakfast casseroles and even hearty stews. This article will explore several delicious recipes showcasing the incredible potential of red enchilada sauce, along with detailed instructions to help you create culinary masterpieces in your own kitchen.
What is Red Enchilada Sauce?
Before we dive into the recipes, let’s briefly discuss what red enchilada sauce actually is. Traditionally, it’s made from dried red chiles, such as ancho, guajillo, and New Mexico chiles. These chiles are rehydrated, blended with spices like cumin, garlic, and oregano, and then simmered to create a flavorful sauce. While you can certainly make your own red enchilada sauce from scratch (and we might include a recipe for that later!), store-bought versions are readily available and can save you a significant amount of time.
Choosing the Right Red Enchilada Sauce
When selecting a store-bought red enchilada sauce, consider the following:
* **Spice Level:** Red enchilada sauces range from mild to very spicy. Choose one that suits your personal preference. Many brands indicate the spice level on the label.
* **Ingredients:** Look for sauces with simple, recognizable ingredients. Avoid those with artificial colors, flavors, or excessive amounts of sodium.
* **Consistency:** Some sauces are thicker than others. Thicker sauces are great for coating tortillas, while thinner sauces might be better for simmering or as a base for soups.
* **Brand Reputation:** Research different brands and read reviews to get a sense of the quality and flavor of their red enchilada sauces.
Recipe 1: Classic Chicken Enchiladas with Red Enchilada Sauce
This is a classic for a reason! Chicken enchiladas are a crowd-pleasing dish that’s perfect for weeknight dinners or weekend gatherings. This recipe provides detailed instructions for creating perfectly sauced and cheesy enchiladas.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 pound cooked chicken, shredded (rotisserie chicken works great!)
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon garlic powder
* Salt and pepper to taste
* 1 (10 ounce) can diced tomatoes and green chiles (such as Rotel), drained
* 1 cup shredded cheddar cheese, divided
* 1 cup shredded Monterey Jack cheese, divided
* 10-12 corn tortillas
* 2 cups red enchilada sauce
* Optional toppings: sour cream, guacamole, chopped cilantro, sliced olives
**Instructions:**
1. **Preheat Oven and Prepare Baking Dish:** Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. **Sauté Aromatics:** Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Make the Chicken Filling:** Add the shredded chicken, chili powder, cumin, garlic powder, salt, and pepper to the skillet. Stir to combine and cook for a few minutes until the chicken is heated through.
4. **Add Tomatoes and Green Chiles:** Stir in the drained diced tomatoes and green chiles. Cook for another 2-3 minutes, allowing the flavors to meld.
5. **Cheese it Up:** Remove the skillet from the heat and stir in 1/2 cup of the cheddar cheese and 1/2 cup of the Monterey Jack cheese. This will help bind the filling together.
6. **Warm the Tortillas:** This step is crucial to prevent the tortillas from cracking when you roll them. There are several ways to warm tortillas:
* **Microwave:** Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds, or until softened.
* **Skillet:** Heat a dry skillet over medium heat. Warm each tortilla for a few seconds on each side, until pliable.
* **Oven:** Wrap the tortillas in foil and warm in the preheated oven for 5-10 minutes.
7. **Assemble the Enchiladas:** Pour about 1/2 cup of the red enchilada sauce into the prepared baking dish and spread it evenly over the bottom. This will prevent the enchiladas from sticking and add flavor.
8. **Roll the Enchiladas:** Take one warmed tortilla and dip it briefly into the red enchilada sauce, coating both sides. Place a generous spoonful of the chicken filling down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging the enchiladas snugly in the dish.
9. **Top with Sauce and Cheese:** Pour the remaining red enchilada sauce evenly over the enchiladas. Sprinkle the remaining cheddar and Monterey Jack cheese over the top.
10. **Bake the Enchiladas:** Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
11. **Rest and Serve:** Let the enchiladas rest for a few minutes before serving. This will help them hold their shape. Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and sliced olives.
**Tips and Variations:**
* **Add Beans:** Stir in a can of drained and rinsed black beans or pinto beans to the chicken filling for added protein and fiber.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the chicken filling or the red enchilada sauce for extra heat.
* **Vegetarian Option:** Replace the chicken with cooked vegetables like bell peppers, onions, zucchini, and corn.
* **Cream Cheese:** Mix a few ounces of softened cream cheese into the chicken filling for a richer, creamier flavor.
* **Make Ahead:** Assemble the enchiladas ahead of time and store them in the refrigerator until ready to bake. You may need to add a few extra minutes to the baking time if the enchiladas are cold.
Recipe 2: Red Enchilada Chicken Casserole
This casserole takes all the delicious flavors of enchiladas and transforms them into an easy-to-make, family-friendly dish. It’s perfect for busy weeknights when you need a hearty and satisfying meal.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 pound cooked chicken, shredded
* 1 (15 ounce) can black beans, drained and rinsed
* 1 (15 ounce) can corn, drained
* 1 (10 ounce) can diced tomatoes and green chiles (Rotel), undrained
* 1 packet taco seasoning
* 1 (10 ounce) can red enchilada sauce
* 12 corn tortillas, cut into bite-sized pieces
* 2 cups shredded cheddar cheese, divided
* Optional toppings: sour cream, guacamole, salsa, chopped cilantro
**Instructions:**
1. **Preheat Oven and Prepare Baking Dish:** Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. **Sauté Aromatics:** Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Combine Filling Ingredients:** In a large bowl, combine the shredded chicken, black beans, corn, diced tomatoes and green chiles (undrained), taco seasoning, and red enchilada sauce. Stir well to combine.
4. **Layer the Casserole:** Spread a thin layer of the chicken mixture in the bottom of the prepared baking dish. Top with a layer of tortilla pieces, followed by a layer of shredded cheddar cheese. Repeat the layers until all the ingredients are used, ending with a layer of cheese.
5. **Bake the Casserole:** Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
6. **Rest and Serve:** Let the casserole rest for a few minutes before serving. Garnish with your favorite toppings, such as sour cream, guacamole, salsa, and chopped cilantro.
**Tips and Variations:**
* **Add Rice:** Stir in 1 cup of cooked rice to the chicken mixture for a more filling casserole.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the chicken mixture for extra heat.
* **Vegetarian Option:** Replace the chicken with cooked vegetables like bell peppers, onions, zucchini, and mushrooms.
* **Sour Cream:** Mix 1/2 cup of sour cream into the chicken mixture for a creamier casserole.
* **Make Ahead:** Assemble the casserole ahead of time and store it in the refrigerator until ready to bake. You may need to add a few extra minutes to the baking time if the casserole is cold.
Recipe 3: Red Enchilada Breakfast Casserole
Start your day with a flavorful and satisfying breakfast casserole featuring the rich taste of red enchilada sauce. This recipe is perfect for weekend brunch or feeding a crowd.
**Ingredients:**
* 1 pound breakfast sausage, cooked and crumbled
* 1 onion, chopped
* 1 green bell pepper, chopped
* 6 eggs
* 1 cup milk
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 (10 ounce) can red enchilada sauce
* 6 corn tortillas, cut into bite-sized pieces
* 2 cups shredded cheddar cheese, divided
* Optional toppings: salsa, sour cream, guacamole, chopped green onions
**Instructions:**
1. **Preheat Oven and Prepare Baking Dish:** Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. **Cook Sausage and Vegetables:** In a large skillet, cook the breakfast sausage until browned and crumbled. Drain off any excess grease. Add the chopped onion and green bell pepper and cook until softened, about 5 minutes.
3. **Whisk Eggs and Milk:** In a large bowl, whisk together the eggs, milk, salt, and pepper.
4. **Assemble the Casserole:** Spread a thin layer of the red enchilada sauce in the bottom of the prepared baking dish. Top with a layer of tortilla pieces, followed by a layer of the sausage and vegetable mixture, and then sprinkle with 1 cup of the shredded cheddar cheese. Pour the egg mixture evenly over the top. Sprinkle the remaining 1 cup of shredded cheddar cheese over the casserole.
5. **Bake the Casserole:** Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the cheese is melted and bubbly.
6. **Rest and Serve:** Let the casserole rest for a few minutes before serving. Garnish with your favorite toppings, such as salsa, sour cream, guacamole, and chopped green onions.
**Tips and Variations:**
* **Add Bacon:** Substitute some of the breakfast sausage with cooked and crumbled bacon for added flavor.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the egg mixture for extra heat.
* **Vegetarian Option:** Replace the breakfast sausage with cooked vegetables like mushrooms, spinach, and zucchini.
* **Different Cheese:** Use a different type of cheese, such as Monterey Jack or pepper jack, for a different flavor.
* **Make Ahead:** Assemble the casserole ahead of time and store it in the refrigerator overnight. You may need to add a few extra minutes to the baking time if the casserole is cold.
Recipe 4: Red Enchilada Soup
Warm up with a bowl of comforting red enchilada soup. This recipe is packed with flavor and is perfect for a chilly day.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 jalapeno pepper, seeded and minced (optional)
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* 4 cups chicken broth
* 1 (10 ounce) can red enchilada sauce
* 1 (15 ounce) can black beans, drained and rinsed
* 1 (15 ounce) can corn, drained
* 1 (10 ounce) can diced tomatoes and green chiles (Rotel), undrained
* 1 pound cooked chicken, shredded
* Salt and pepper to taste
* Optional toppings: tortilla chips, shredded cheddar cheese, sour cream, avocado, chopped cilantro
**Instructions:**
1. **Sauté Aromatics and Vegetables:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, red bell pepper, and jalapeno pepper (if using) and cook for another 3-5 minutes, until the vegetables are slightly softened.
2. **Add Spices:** Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute, until fragrant.
3. **Add Broth and Sauce:** Pour in the chicken broth and red enchilada sauce. Bring to a simmer.
4. **Add Beans, Corn, and Tomatoes:** Stir in the black beans, corn, and diced tomatoes and green chiles (undrained).
5. **Add Chicken:** Add the shredded chicken to the soup.
6. **Simmer:** Reduce heat to low and simmer for 15-20 minutes, allowing the flavors to meld.
7. **Season and Serve:** Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings, such as tortilla chips, shredded cheddar cheese, sour cream, avocado, and chopped cilantro.
**Tips and Variations:**
* **Make it Vegetarian:** Omit the chicken and add more vegetables, such as sweet potatoes, zucchini, or carrots.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
* **Use a Different Broth:** Substitute vegetable broth for chicken broth for a vegetarian option.
* **Blend the Soup:** For a creamier soup, use an immersion blender to partially blend the soup before adding the chicken.
* **Slow Cooker Option:** Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Recipe 5: Cheesy Red Enchilada Dip
This cheesy dip is a crowd-pleaser and is perfect for parties or game days. It’s quick, easy, and packed with flavor.
**Ingredients:**
* 8 ounces cream cheese, softened
* 1 cup sour cream
* 1 (10 ounce) can red enchilada sauce
* 1 cup shredded cheddar cheese
* 1/2 cup chopped green onions
* Optional toppings: chopped tomatoes, black olives, jalapenos
* Tortilla chips, for serving
**Instructions:**
1. **Combine Ingredients:** In a medium bowl, combine the softened cream cheese, sour cream, red enchilada sauce, cheddar cheese, and green onions. Mix well until smooth and creamy.
2. **Heat the Dip:** You can heat the dip in the microwave or in the oven:
* **Microwave:** Microwave on high for 1-2 minutes, or until heated through.
* **Oven:** Preheat oven to 350 degrees F (175 degrees C). Spread the dip in a small baking dish and bake for 15-20 minutes, or until heated through and bubbly.
3. **Garnish and Serve:** Garnish with your favorite toppings, such as chopped tomatoes, black olives, and jalapenos. Serve hot with tortilla chips.
**Tips and Variations:**
* **Add Ground Beef or Sausage:** Brown 1/2 pound of ground beef or sausage and drain off any excess grease. Stir the meat into the dip mixture.
* **Add Black Beans and Corn:** Stir in 1/2 cup of drained and rinsed black beans and 1/2 cup of drained corn to the dip mixture.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
* **Use Pepper Jack Cheese:** Substitute pepper jack cheese for cheddar cheese for a spicier dip.
* **Make it in a Slow Cooker:** Combine all the ingredients in a slow cooker and cook on low for 1-2 hours, or until heated through.
Making Red Enchilada Sauce from Scratch (Optional)
While store-bought red enchilada sauce is convenient, making it from scratch allows you to control the ingredients and customize the flavor to your liking.
**Ingredients:**
* 6 dried New Mexico chiles (or a combination of ancho and guajillo chiles)
* 4 cups water
* 2 tablespoons olive oil
* 2 tablespoons all-purpose flour
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon garlic powder
* 1/4 teaspoon oregano
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
**Instructions:**
1. **Rehydrate the Chiles:** Remove the stems and seeds from the dried chiles. Place the chiles in a large saucepan and cover with 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chiles are softened.
2. **Blend the Chiles:** Carefully transfer the chiles and about 2 cups of the cooking liquid to a blender. Blend until smooth. Be careful when blending hot liquids.
3. **Strain the Sauce:** Strain the chile mixture through a fine-mesh sieve into a bowl. Discard the solids.
4. **Make a Roux:** Heat the olive oil in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes, or until the roux is golden brown.
5. **Add Spices:** Stir in the chili powder, cumin, garlic powder, oregano, salt, and pepper.
6. **Add Chile Sauce:** Gradually whisk in the strained chile sauce. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
7. **Adjust Seasoning:** Taste and adjust seasoning as needed.
**Tips and Variations:**
* **Toast the Chiles:** Toast the dried chiles in a dry skillet for a few minutes before rehydrating them for a more intense flavor. Be careful not to burn them.
* **Add Apple Cider Vinegar:** Add 1 tablespoon of apple cider vinegar to the sauce for a touch of tanginess.
* **Use Chicken Broth:** Substitute chicken broth for water for a richer flavor.
* **Make it Spicier:** Add a pinch of cayenne pepper for extra heat.
Conclusion
Red enchilada sauce is a versatile and flavorful ingredient that can elevate a wide variety of dishes. From classic enchiladas to comforting casseroles and savory soups, the possibilities are endless. Experiment with these recipes and discover your own favorite ways to use this delicious sauce. Whether you choose to use store-bought sauce or make your own from scratch, you’re sure to enjoy the rich, authentic flavor that red enchilada sauce brings to the table. So, go ahead, spice up your life with these delectable red enchilada sauce recipes!