Best 2 Tri Color Enchiladas Recipes

Indulge in a vibrant and flavorful culinary experience with our tantalizing Tri-Color Enchiladas. These delectable enchiladas feature a harmonious blend of three distinct sauces – red, green, and white – each boasting its own unique flavor profile. Dive into the rich and spicy red sauce, crafted from fire-roasted tomatoes and tantalizing spices. Delight in the vibrant green sauce, made with fresh tomatillos and tangy cilantro. And savor the creamy and luscious white sauce, a harmonious blend of sour cream, cream cheese, and a touch of garlic. Whether you prefer the bold heat of the red sauce, the tangy freshness of the green sauce, or the velvety richness of the white sauce, these Tri-Color Enchiladas offer a symphony of flavors that will tantalize your taste buds. Served with a generous helping of melted cheese, these enchiladas are a feast for the eyes and the palate, perfect for any occasion.

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TRI-COLOR ENCHILADAS

Tri-Color Enchiladas image

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

Ingredients

1-3/4 cups chicken broth, divided
2 poblano chiles, roasted, peeled, seeded and deveined
2 Tbsp. chopped onions, divided
2 cloves garlic, divided
1 can (8 oz.) tomato sauce
1 Tbsp. chopped canned chipotle peppers in adobo sauce
1 tsp. dried oregano leaves
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
12 corn tortillas (6 inch), warmed
3 cups shredded cooked chicken, warmed

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

BEEF ENCHILADAS I

Beef Enchiladas I image

Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese.

Provided by sal

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 cup chopped onion
1 pound sirloin steak, cut into bite size strips
1 teaspoon minced garlic
2 (7 ounce) cans diced green chile peppers
4 cups tomato sauce, divided
2 teaspoons chili powder
1 (12 ounce) package corn tortillas
½ cup fresh salsa
¾ cup chopped black olives, drained
2 cups shredded Cheddar cheese
½ cup sour cream
⅓ cup chopped green onion

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
Bake 30 minutes in the preheated oven, or until hot and bubbly.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 44.9 g, Cholesterol 89.4 mg, Fat 27.7 g, Fiber 8.4 g, Protein 32.2 g, SaturatedFat 14.5 g, Sodium 2265.9 mg, Sugar 11.5 g

Tips:

Prep Ingredients in Advance: Before starting, measure and chop all ingredients to ensure smooth cooking.
Use Quality Ingredients: Fresh, high-quality ingredients will elevate the flavors of your enchiladas.
Don't Overfill the Enchiladas: Keep a balance between the filling and the tortilla to prevent tearing.
Brown the Tortillas: This step adds a delightful smoky flavor and helps prevent the tortillas from becoming soggy.
Use a Variety of Cheeses: Combining different cheeses, such as cheddar, Monterey Jack, and queso Oaxaca, creates a rich and flavorful filling.
Don't Overcook the Enchiladas: Bake them just until the cheese is melted and bubbly, about 20 minutes, to prevent dry or tough enchiladas.
Garnish Before Serving: Enhance the presentation with fresh cilantro, sour cream, avocado, and salsa.

Conclusion:

Tri-color enchiladas are a versatile and delicious dish that combines the vibrant flavors of Mexican cuisine with the convenience of a casserole. With its layers of soft tortillas, savory fillings, melted cheese, and flavorful sauce, this dish is a crowd-pleaser perfect for potlucks, family gatherings, or a delightful weeknight meal. Whether you prefer a classic cheese filling or a more adventurous combination of meats and vegetables, the possibilities are endless. Experiment with different ingredients and sauces to create your unique and satisfying tri-color enchilada recipe. So, gather your loved ones around the table, savor the tantalizing aromas, and indulge in the delightful symphony of flavors that tri-color enchiladas have to offer.