Best 4 Tri Color Enchiladas Recipes
Tri-color enchiladas are a vibrant and flavorful Mexican dish that is perfect for a crowd. The dish features three types of enchiladas, made with red, green, and white sauces, each with its own distinct flavor profile. The red sauce is typically made with tomatoes, chiles, and spices, while the green sauce is made with tomatillos, chiles, and cilantro. The white sauce is usually a simple cheese sauce. The enchiladas are filled with a combination of cheese, beans, and meat, and then topped with more sauce, cheese, and garnishes. Tri-color enchiladas are a delicious and easy-to-make dish that is sure to impress your friends and family.
Here are our top 4 tried and tested recipes!
TRI-COLOR ENCHILADAS
Topped with green, white and red sauces, these enchiladas are ideal for Cinco de Mayo and other Mexican-themed celebrations.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Blend 1 cup broth, poblano chiles, 1 Tbsp. onions and 1 garlic clove in blender until smooth; transfer to saucepan. Blend 1/2 cup of the remaining broth, remaining onions, remaining garlic clove, tomato sauce, chipotle peppers and oregano in blender until smooth; pour into separate saucepan. Combine remaining chicken broth, sour cream and 1/2 cup cheese in separate saucepan.
- Cook poblano and chipotle sauces on medium heat 5 min. or until heated through, stirring frequently; keep warm. Cook sour cream sauce 3 to 4 min. or until cheese is melted, stirring constantly.
- Top tortillas with chicken; roll up. Place, seam sides down, in 13x9-inch dish. Top with sauces, alternating colors to resemble the Mexican flag. Sprinkle with remaining cheese.
Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g
ZACH'S ALOTTA SOUTHWESTERN ENCHILADAS
Quote: "Not your mother's enchilada" This recipe was born during the always-popular Cinco de Mayo office celebration. While everyone was busy signing up for chips, dips and salsa, I wanted something different and uniquely authentic, as well as something that could serve as a meal. The result was a dish that not only was the first to go, but it served me personally as a springboard to creative cooking.
Provided by Food Network
Categories main-dish
Yield 8 to 10 large servings
Number Of Ingredients 12
Steps:
- One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
- Make the enchiladas:
- Preheat oven to 350 degrees F.
- Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
- Heat the black beans in another saucepan.
- Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
- Cover the pans with foil and bake for 15 minutes. Serve immediately.
TRI-COLOR PASTA SALAD
This is a quick and tasty pasta salad that all of my friends beg me to make whenever there is a party! It is always a crowd pleaser!
Provided by MEEHSKABOB
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 20m
Yield 15
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 48.9 g, Cholesterol 17.8 mg, Fat 15.7 g, Fiber 2.6 g, Protein 13 g, SaturatedFat 5.3 g, Sodium 779.7 mg, Sugar 5 g
TRI COLORE SALAD
Steps:
- Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.
Tips:
- Prepare the Enchilada Sauce in Advance: Making the enchilada sauce ahead of time allows the flavors to meld and develop. You can store the sauce in an airtight container in the refrigerator for up to 3 days.
- Use Fresh Ingredients: The quality of your ingredients will greatly impact the taste of your enchiladas. Use fresh, ripe vegetables and high-quality cheese.
- Don't Overfill the Enchiladas: Overfilling the enchiladas will make them difficult to roll and may cause them to fall apart. Aim to fill each tortilla with no more than 1/2 cup of filling.
- Bake the Enchiladas Until the Cheese is Melted and Bubbly: This will ensure that the enchiladas are cooked through and the cheese is melted and gooey.
- Serve the Enchiladas with Your Favorite Toppings: Some popular toppings for enchiladas include sour cream, guacamole, salsa, and Pico de Gallo.
Conclusion:
Tri-color enchiladas are a delicious and versatile dish that can be enjoyed by people of all ages. With their vibrant colors and flavorful filling, these enchiladas are sure to be a hit at your next party or gathering. So next time you're looking for a fun and easy Mexican-inspired meal, give tri-color enchiladas a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
