Recipes

Red Enchilada Sauce Recipes

2 Minute Microwave Quesadillas

2 Minute Microwave Quesadillas

Ingredients
  • 2 large flour tortillas
  • 1 cup shredded Mexican blend cheese
  • 3/4 cup Amalia's Cocina Red Enchilada Sauce

Directions

  1. On microwaveable plate, place 1 tortilla.
  2. Add cheese and sauce, spreading them all around the tortilla.
  3. Place second tortilla on top and microwave for 1-1/2 minutes until bubbly.
  4. Cut into triangles and serve!
Spicy Cheese Dip

Spicy Cheese Dip

Ingredients
  • 1 Cup Amalia's Cocina Red Enchilada Sauce
  • 1- 12oz package of Velveeta Cheese
  • 1-10oz can ROTEL (diced green chilies, onions and tomatoes)
Directions
Add block of cheese to a microwave safe bowl. Pour sauce and Rotel over cheese and microwave for 1 minute. Stir and microwave in 10 second increments until melted through. Serve with chips.
Rolled Beef Enchiladas

Rolled Beef Enchiladas

Ingredients
  • 1 pound extra lean hamburger meat
  • 2-12 oz jars Amalia's Cocina Red Enchilada Sauce
  • 12 corn tortillas
  • 2 cups shredded Mexican blend cheese
  • ½ cup black olives (optional)
Directions
Preheat oven to 350 degrees. In large skillet brown meat until cooked through, approximately 7-8 minutes. Set aside. In a medium sauce pan warm sauce. Add 1 cup of warm sauce to meat. In a clean skillet, warm each tortilla until pliable. Taking one tortilla at a time, dip into sauce, lay flat and add some meat and cheese to tortilla, roll over until you have a cylinder. Place in a 13x9 inch baking dish. Repeat until all tortillas have been rolled and placed in a single layer in dish. Top with any remaining sauce and cheese. Sprinkle with optional black olives. Bake until bubbly around edges, approximately 30 minutes.
Rancheros

Rancheros

Ingredients
  • ½ Tbs Olive Oil
  • 1 corn tortilla
  • 2 eggs
  • ½ cup Amalia's Cocina Red Enchilada Sauce (microwave for 15-20 seconds)
  • ¼ Mexican blend cheese
Directions
In medium skillet add oil, put tortilla in pan 30 seconds turn over and heat another 30 seconds or until soft (for a slightly crunchy tortilla, leave in one minute on each side). Remove to serving plate and add egg to skillet. Cook egg to desired consistency, over medium works well. Remove egg to tortilla, top with warm sauce and cheese.
Fiesta Tortilla Casserole

Fiesta Tortilla Casserole

Ingredients
  • 1 Rotisserie Chicken, boned and shredded
  • 12 corn tortillas, cut into 1" strips
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 small can, sliced, black olives, drained
  • 1 (15 oz) can whole black beans, drained
  • 2 cups shredded Pepper Jack cheese
  • 2-12 oz jars Amalia's Cocina Red Enchilada Sauce
Directions
Heat oven to 350 degrees. Grease a 13"x9" casserole dish. In large bowl mix chicken and all other ingredients well. Transfer mixture to casserole dish. Cover with foil and bake for 25 minutes, uncover and bake an additional 5-7 minutes to crisp up the top. Serve immediately and top with sour cream and guacamole.
Chicken Enchilada Casserole

Chicken Enchilada Casserole

Ingredients
  • 4 boneless, skinless, chicken breasts, shredded
  • 2-12 oz jars of Amalia's Cocina Red Enchilada Sauce
  • 9 (6 inch) corn tortillas
  • 2 ¼ cups shredded, Mexican blend cheese
  • ½ cup yellow onion, diced (optional)
Directions
Preheat oven to 350 degrees. Broil chicken breasts 5-7 minutes on each side, until cooked through. Cool and shred.

In skillet, warm Amalia’s Cocina Enchilada sauce. Dip 3 corn tortillas in sauce and layer on the bottom of baking dish. Sprinkle with half the shredded chicken and 1 cup of cheese. Repeat. Dip remaining 3 tortillas in sauce and place on top. Sprinkle with 1/4 cup cheese.

Top casserole with any remaining sauce. Bake until bubbly around edges, approximately 30 minutes.