In New Mexico, when you order enchiladas you’re asked what kind of sauce you want on them –  red, green, or “Christmas” – which is some of both! Canned enchilada sauce can be an easy shortcut, but these sauces take about 15 minutes each and are delicious…definitely worth the effort. Now you can have “Christmas” any day of the year!

Green Enchilada Sauce

Makes about 1 ½ cups

  • 1 ½ tsp olive oil
  • ½ small white onion, peeled and diced
  • ½ jalapeno, cored (seeds removed) and diced
  • 2 cloves garlic, peeled and minced
  • ½ cup vegetable stock
  • 2 4-oz cans diced green chiles
  • ½ tsp ground cumin
  • Pinch of dried oregano
  • ½ tsp kosher salt
  • ¼ tsp freshly-ground black pepper
  1. Heat oil in a sauté pan over medium-high heat. Add onion and jalapeno and sauté for 5 minutes, until onion is softened and translucent. Add garlic and cook for 1-2 more minutes.
  2. Transfer mixture to a blender or food processor. Add vegetable stock, green chiles, cumin, oregano, salt and pepper. Puree until completely smooth.
  3. Taste and season with additional salt, pepper, and/or spices as needed. Can be refrigerated for up to 4 days, or frozen up to 3 months.

Red Enchilada Sauce  

Makes about 1 ½ cups

  • 2 Tbsp olive oil
  • 2 Tbsp all-purpose flour (gluten-free AP flour works great also)
  • 2-4 Tbsp cup chili powder (American-style blend of chili powder, it’s milder than others)
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • ¼ tsp dried oregano
  • 2 cups vegetable stock
  • Kosher salt to taste
  1. Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly.
  2. Add 2 Tbsp chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
  3. Gradually pour in stock, whisking constantly until no lumps remain. Continue cooking until sauce reaches a simmer. Reduce heat to medium-low to maintain the simmer (bubbling lightly) for about 10-15 minutes, uncovered, until sauce has slightly thickened.
  4. Taste sauce and add more chili powder until you get your preferred level of spice. Season with salt, as needed. Can be refrigerated up to 5 days, freezing not recommended.

Cottage Cheese Chicken Enchiladas 

Makes 6 servings

  • 1 Tbsp vegetable oil
  • 2 boneless, skinless chicken breast halves, boiled and shredded
  • ½ cup chopped onion
  • 1 7-oz can chopped green chile peppers
  • 1 oz taco seasoning mix
  • ½ cup sour cream
  • 2 cups cottage cheese
  • 1 tsp salt
  • Pinch ground black pepper
  • 12 6-inch corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 2 ½ cups enchilada sauce – red, green or “Christmas” with some of each

 

Prep the Meat and Cheese:

  1. Heat oil in medium skillet over medium-high heat.
  2. Add chicken, onion and green chile peppers and sauté until browned, then add taco seasoning and sauté for 5 minutes more.
  3. In a bowl, mix sour cream with cottage cheese and season with salt and pepper. Stir until well-blended.

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Assemble enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, and spoonful of cheese mixture, and a bit of shredded cheese.
  3. Roll tortillas and place in a 9”x 13” baking dish. Top with any remaining meat and cheese mixture, 1 ½ cups of the enchilada sauce, and remaining shredded cheese. Note: If you’re doing the “Christmas” enchiladas, spoon sauce of each color onto one half of each enchilada.
  4. Bake for 30 minutes, or until cheese is melted and bubbly.
  5. Right before serving, heat up the remaining 1 cup of enchilada sauce. Once you’ve got the enchiladas onto plates, top each with a little bit more sauce.

 

Note: This recipe also works great with crumbled tofu or Pumfu, or roasted cauliflower in place of chicken.

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