Simple Way to Cream Cheese Chicken Enchiladas With White Sauce

Enchilada Sauce "Salsa Negra"

The creamiest, sauciest sour cream chicken enchiladas recipe out there.

Recipe Summary Enchilada Sauce "Salsa Negra"

Authentic, mild, homemade enchilada sauce to be used with your favorite filling (cheese, beef, chicken, etc...). Also good with tortilla chips!

Ingredients | Cream Cheese Chicken Enchiladas With White Sauce

3 dried negro (pasilla) chile peppers, stemmed and seeded

¾ pound fresh tomatillos, husks removed

¼ white onion

1 clove garlic, peeled

water to cover

¾ pound Roma tomatoes, halved lengthwise

½ teaspoon chicken bouillon granules, or to taste

Directions

Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.

Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.

Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.

Pasilla chile peppers are long and slightly wrinkled. Do not confuse them with ancho chiles. If you cannot find them, you can substitute guajillo chiles, but the sauce will not be as dark.

Traditional enchiladas are made with lightly-fried corn tortillas, never flour tortillas. Place some sauce in the bottom of a baking dish, arrange the enchiladas in rows and cover with more sauce and cheese before baking.

Info | Cream Cheese Chicken Enchiladas With White Sauce

prep: 20 mins cook: 10 mins additional: 10 mins total: 40 mins Servings: 16 Yield: 4 cups

TAG : Enchilada Sauce "Salsa Negra"

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Images of Cream Cheese Chicken Enchiladas With White Sauce

Cream Cheese Chicken Enchiladas With White Sauce : White chicken enchiladas smothered in a creamy cheesy white sauce.so good, you may never go i think possibly these white chicken enchiladas have knocked the classic off its pedestal!