The sauce is central to any enchilada dish, with red, green (verde), and creamy white sauces being the most common choices. Red sauce brings a classic, smoky flavor from dried chilis, while green ...

Place a skillet on medium heat. When hot, add the dried pepper pods and cook on each side for 20-30 seconds. Make sure they do not burn. Remove from the skillet and add to a saucepan filled with ...

In a small bowl mix the remaining enchilada sauce and broth and pour in the bottom of the dish (between the peppers). Bake ...

In this colorful dish, recipe developer Annabelle Randles combines rice, roasted sweet potatoes, black beans, corn, and bell peppers, all smothered in a spiced, tangy, homemade enchilada sauce and ...

Friendsgiving celebrations feature recipes that stand out from the traditional Thanksgiving dishes. This outside-the-box ...

Stir in the spinach and corn. Cook and stir until the spinach is wilted. Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas ...

Start by making the enchilada sauce. Put the onion into a medium saucepan ... Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside.