Tag Archives: Macayo’s Enchilada Sauce

Slow Cooker Chile Colorado Burritos

Chile Colorado Burritos

 

These burritos are amazing!  The enchilada sauce you use will really make a difference in the overall taste of the burritos since the meat is slow cooked in enchilada sauce.  My favorite enchilada sauce is Mayaco’s brand.

 

 

Ingredients:1.5-2 lbs Stew Meat28 oz Can Red Enchilada Sauce1 Can Refried Beans4-6 Flour Tortillas2 Cups Shredded Cheddar Cheese

 

Combine stew meat and enchilada sauce together in a slow cooker.  Cook on low for 7-8 hours or high for 3-4 hours.

After the meat is finished slow cooking, heat the refried beans in the microwave or on the stove top.

Assemble the burritos by scooping on some of the meat with a slotted spoon onto a tortilla.  Top with refried beans.  Fold in the ends of the tortilla and roll up.  Place burritos in a casserole dish.  Repeat with remaining tortillas, meat and beans.

Top with the enchilada sauce from the slow cooker and sprinkle with shredded cheese.

Broil until cheese is melted, 2-4 minutes.

 

Yield: 4-6 Burritos

-Recipe adapted from Food Pusher-

Shredded Chicken Enchiladas

 

I just love enchiladas.  This is a shredded chicken version of my favorite enchilada recipe.  I hope you enjoy!  These enchiladas freeze well…so make two and freeze one pan.

 

Ingredients:
1 Tablespoon Olive Oil
1 Sweet Onion, thinly sliced
6 oz Can Olives, chopped
4 Green Onions, sliced
3 Cups Shredded Chicken
4 Cups Enchilada Sauce
12-14 (10 inch) Tortillas

Sauce-
1 Tablespoon Olive Oil
2 Tablespoons Flour
2 1/2 Tablespoons Chili Powder
1/2 teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
15 oz Can Tomato Sauce
1 1/2 Cups Chicken Broth

For the sauce: Combine all ingredients together in a blender.  Blend until smooth.

 

Preheat oven to 350°F.

Heat olive oil in a large skillet over medium/high heat.  Add onion, cooking until softened.  Remove from heat.

Add olives, green onions, 1/2 cup enchilada sauce and 1 heaping cup of shredded cheese.  Stir to combine.

Pour about 1/2 cup enchilada sauce in a casserole dish.  Dip both sides of a tortilla in enchilada sauce and place some of the filling on the tortilla.  Roll up and place seam side down.  Repeat with remaining tortillas and filling.  Cover with remaining sauce and sprinkle with cheese.

Bake until bubbly, about 20 minutes.

 

Serves: 6-8

Layered Enchilada Casserole

 

Layered Enchilada Casserole is a quick and easy freezer meal that requires practically no cooking.  This can be make with a rotisserie chicken or you can just throw a couple chicken breasts in the slow cooker.  All you have to do it mix it up, layer it in the pan and freeze it for later.

 

Ingredients:
4 Cups Shredded, Cooked Chicken
2 (15 oz) Cans Died Tomatoes, drained
2 (15 oz) Cans Black Beans, drained
2 Cups Enchilada Sauce
4 Cups Shredded Colby Jack Cheese
9 Flour Tortillas (about 10 inch)

 

In a large bowl, combine chicken, tomatoes, black beans and enchilada sauce.

Prepare 3 casseroles using 8 x 8 inch square pans or 9 inch cake pans.

Scoop about 1/3 cup of the chicken mixture into each dish.  Top each with 1 tortilla.  Layer on more of the chicken mixture, then some cheese and another tortilla.  Repeat layering ending with cheese on top.

Wrap with foil and freeze.  Be sure to label and write baking directions on the foil.

Thaw in refrigerator before baking.

To bake:

Preheat oven to 350°F.  Bake until heated through, about 30 minutes.

 

Yield: 3 Casseroles that have 4 servings in each.

Enchilada Sauce

 

I’ve been wanting to make my own Enchilada Sauce for quite some time now.  I typically use store bought canned Macayo’s Enchilada Sauce and really enjoy the taste of it.  I wouldn’t say this Enchilada sauce is a copycat recipe, but it is certainly comparable.  The cayenne pepper gives this some heat, so adjust to your liking.  This could be made gluten free by omitting the flour.  This was prepared in a Vitamix blender, so I cannot say how well it will turn out in your average blender.  This Enchilada Sauce recipe made just the right amount for one batch of enchiladas.

 

Ingredients:
1 Tablespoon Olive Oil
2 Tablespoons Flour
2 1/2 Tablespoons Chili Powder
1/2 teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
15 oz Can Tomato Sauce
1 1/2 Cups Chicken Broth

 

Place all ingredients in a blender and mix until smooth and warmed.

 

 

 

 

Yield: about 3.5 Cups Enchilada Sauce

Chicken Enchilada Pasta

 

This recipe makes for a super easy way to make enchiladas.  No fussing with rolling tortillas…just stir it all together with some pasta and you’re done!

 

Ingredients:
12 oz Wide Egg Noodles
1 Tablespoon Extra Virgin Olive Oil
3/4 lbs Chicken Tenders, cut into bite sized pieces
3 Large Bell Peppers (any color), chopped
1 Onion, chopped
Salt & Pepper
16 oz Can Refried Beans
28 oz Can Enchilada Sauce (I like Macayo’s brand)
3 Tablespoons Taco Seasoning
8 oz Cheddar Jack, shredded
4 Green Onions, sliced

 

Bring a large pot of water to a boil.  Salt the water, add the pasta and cook until al dente.  Drain.

While the pasta is cooking, preheat the oven to 350°F.

Heat the olive oil in a large skillet over medium-high heat.  Add the chicken and cook until browned.  Add the peppers, onions and season with salt, pepper and taco seasoning.  Cook until the veggies begin to soften.

Stir in the refried beans and 2 cups of the enchilada sauce.  Simmer for a few minutes until heated through.  Remove from the heat and stir in 1/2 cup cheese and green onions.

Spread 1/2 cup enchilada sauce in a 9×13 inch baking dish.  Mix the pasta with the chicken mixture and pour into the dish.  Drizzle with the remaining enchilada sauce and sprinkle with the remaining cheese.

Bake until bubbly, about 20 minutes.

Serve with tortilla chips and sour cream.

Serves: about 6

 

-Recipe adapted from Better Homes and Gardens-

Enchiladas

 

This is my attempt to copy some amazing enchiladas that a good friend of mine makes.  These are the best enchiladas ever and are so easy to make!

Ingredients:
1 Tablespoon Extra Virgin Olive Oil
1lb Ground Beef (or shredded/ground chicken)
1 Large Onion, chopped
1 (3.8oz) Can Sliced Black Olives
1 Bunch Green Onions, sliced
8oz Cheddar or Mexican Style Cheese, shredded
1 (28oz) Can Macayo’s Red Enchilada Sauce
12-16 Small Flour Tortillas
Sour Cream, for serving

Preheat oven to 350°F.

Heat the olive oil in a large skillet over medium-high heat.  Add the beef once the pan is hot, cooking until browned.  Add the onion and cook for 3-4 minutes to soften.

Transfer the beef and onions in a large bowl and add the olives, green onions and half the cheese.  Stir to combine.

Pour enough enchilada sauce into a casserole dish to coat the bottom.  Dip a tortilla on both sides into the enchilada sauce.  Place a large spoonful of the filling on the center of the tortilla and roll up.  Place the enchilada seam side down.  Repeat with the remaining tortillas, adding more sauce to the dish as needed.

Pour the remaining sauce over the enchiladas and top with the remaining cheese.  Transfer the dish to the preheated oven and bake until bubbly and hot, about 20-30 minutes.

Serve with sour cream.

Yield: 12-15 enchiladas