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Banner displaying open-face tacos with chicken, shredded iceberg lettuce, cilantro, thinly sliced pepeprs and Cook's Pantry Organic Medium Red Enchilada Sauce

Organic

MEDIUM RED

ENCHILADA SAUCE

Organic Medium Red Enchilada Sauce

Product image displaying a jar of Cook's Pantry Organic Medium Red Enchilada Sauce

"Authentic and spicy homemade enchiladas, made with simple and organic ingredients."

Product of USA

Organic
Non-GMO
Gluten-Free
Vegan

In a sea of enchilada sauces full of additives and preservatives, we found an authentic and spicy sauce that tastes homemade, and is made with simple, organic, all-natural ingredients. Your enchiladas deserve a real enchilada Sauce.

Enchiladas made their way into American Cookbooks at the beginning of the 20th century, but the dish and its flavorful sauces have a much longer history. There is evidence of Mayans in Yucatan rolling fish into corn tortillas and smothering them in a pepper sauce in Pre-Columbian days. The very first cookbook ever published in Mexico in 1831 called El Cocinero Mexicano contained a recipe for enchiladas.


Nutrition Facts. Serving Size: one quarter of one cup (60 grams) Serving Per Container: seven and one half Amount Per Serving. Calories: fifty Calories from fat: twenty five. Total Fat: 3 grams: 4% daily value. Saturated Fat: 0 grams: 0% daily value. Trans Fat: 0 grams. Cholesterol: 0 millagrams: 0% daily value. Sodium: three hundred twenty milligrams: 13% daily value. Total Carbohydrate: 7 grams: 2% daily value. Dietary fiber: 2 grams: 7% daily value. Total Sugars: 0 grams. Protein: 1 gram. Percent Daily Values are based on a two thousand calorie diet.

Prep time: 20 mins |Cook time: 25 mins |Total time: 45 mins |Serves: 6 | Print |

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Spicy Tortilla Soup

Prep time: 20 mins |Cook time: 25 mins |Total time: 45 mins |Serves: 6 |

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Spicy Tortilla Soup

INGREDIENTS

  • 1 cup chicken - cooked and shredded
  • 1 cup Cook's Pantry Medium Red Enchilada Sauce
  • 5 cups chicken or vegetable broth
  • 1 onion - chopped
  • 1 carrot - chopped
  • 1 celery - chopped
  • 1-2 garlic cloves - chopped
  • 1 jalapeno - seeded and chopped
  • 1 can fire roasted diced tomatoes (14.5 ounce)
  • 1-2 tablespoon lime juice
  • 6 tortillas - cut into ¼-½ inch strips
  • Olive oil or avocado oil

Garnish

  • Avocado
  • Cilantro

DIRECTIONS

  1. Preheat oven to 400 degrees
  2. In soup pot heat olive oil over medium heat. Add onion, carrot, celery, jalapeno, garlic and pinch of salt, saute until vegetables begin to soften 3-5 minutes.
  3. Stir in tomatoes with their juices, enchilada sauce and broth. Continue cooking on low heat for 15 minutes.
  4. Meanwhile, cut tortillas, toss with a little avocado oil and salt, bake on sheet pan just until crispy - about 6-8 minutes.
  5. Add chicken, 1 tablespoon lime juice and pinch of salt. Simmer for 5 more minutes. Taste, may need to add more lime juice or salt.
  6. To serve - ladle soup into bowls. Top with tortilla strips, avocado and cilantro and serve immediately.

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 6 Print |

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Mexican Meatball Appetizer

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 6

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Mexican Meatball Appetizer

INGREDIENTS

  • 1 pound ground beef or turkey
  • 1½ cups Cook's Pantry Medium Red Enchilada Sauce
  • 2 garlic cloves - crushed
  • 1 egg
  • ¼ cup cilantro - chopped
  • 1 cup cotija cheese - ½ cup for meatballs - ½ cup garnish
  • 3 corn tortillas - cut into small pieces
  • Cilantro - garnish
  • Olive oil
  • Salt and pepper


DIRECTIONS

  1. Preheat 400 degrees.
  2. Put tortillas into food processor and grind to coarse meal.
  3. In large bowl mix together meat, ¼ cup enchilada sauce, egg, cilantro and ½ cup cheese, pinch of salt and pepper. Roll into 1 inch balls.
  4. In large skillet over medium heat cook until golden brown, they don?t need to be cooked through as they will finish in oven. Cook in 2 batches. Set aside.
  5. Drain pan of grease. Add remaining jar of enchilada sauce to same skillet, add meatballs Place in oven at 400 degrees for about 15 minutes until bubbling."
  6. Transfer to serving dish, sprinkle with remaining cotija cheese, cilantro and serve with toothpicks.

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