Illustration depicting a plethora of fresh cooking ingredients
Banner displaying open-face taco with black beans, cilantro, sunny-side-up egg and Cook's Pantry Organic Mild Red Enchilada Sauce

Organic

MILD RED

ENCHILADA SAUCE

Organic Mild Red Enchilada Sauce

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

"Authentic and organic sauce made in small batches for perfect homemade enchiladas."

Product of USA

Organic
Non-GMO
Gluten-Free
Vegan

In a sea of enchilada sauces full of additives and preservatives, we found an authentic 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: 15 mins |Cook time: 35 mins |Total time: 50 mins |Serves: 4 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Vegetarian Enchiladas

Prep time: 15 mins |Cook time: 35 mins |Total time: 50 mins |Serves: 4 |

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.
Vegetarian Enchiladas

INGREDIENTS

  • 1 jar of Cook's Pantry Mild Red Enchilada Sauce
  • 1 cup fresh or frozen corn
  • ¾ cup roasted red pepper - cut into 1 inch strips
  • 1 can black beans - drained and rinsed (14.5 ounce)
  • 4 cups swiss chard - cut into 1 inch pieces
  • 2 garlic cloves - chopped
  • 2 cups jack cheese - shredded
  • 8 corn tortillas
  • Olive oil

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. In medium saute pan over medium heat saute chard, garlic and a pinch of salt for 2-3 minutes until just wilted, add corn and roasted pepper and saute 2 minutes more. Set aside in bowl.
  3. In same pan lightly fry tortillas until just soft 1-2 minutes per side.
  4. Put black beans in small bowl and add ¼ cup enchilada sauce and stir together.
  5. In oven proof baking dish (8 x 8) pour ½ cup enchilada sauce and place tortillas in sauce and coat each side.
  6. Put 1-2 tablespoons black beans with same amount of vegetable mixture and cheese roll over to enclose and continue with the remaining tortillas.
  7. Pour the remaining sauce over rolled enchiladas and top with remaining cheese. Cover with a piece of parchment followed by foil.
  8. Bake for 20 minutes, remove parchment and foil and bake for another 10 minutes until cheese is melted. Serve immediately.

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 4 Print |

Illustration depicting a plethora of fresh cooking ingredients

Family-Style Huevos Rancheros

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 4

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.
Family-Style Huevos Rancheros

INGREDIENTS

  • 1 1/2 cups Cook's Pantry Mild Red Enchilada Sauce
  • 4 corn tortillas - cut into quarters
  • 1 can pinto beans - drained and rinsed
  • 1 bunch kale - stemmed and chopped
  • 1 onion - thinly sliced
  • 2 cloves garlic - sliced
  • 1 1/4 cups jack cheese - shredded
  • 4 eggs
  • Olive oil or avocado oil

Garnish

  • 1 avocado - peeled and sliced into thin wedges or chopped
  • ½ cup cilantro - torn


DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. In a 10-12 inch ovenproof skillet over medium heat add oil, when hot add tortilla quarters and fry until just crispy not too much as they cook more in the oven. Set aside to cool.
  3. In same skillet add onion, garlic pinch of salt, pepper and saute for about 5 minutes, add kale and cook until just wilted. Put in bowl and set aside.
  4. Now to make the Rancheros - You will layer the ingredients. In same skillet add ½ the tortillas, followed by some beans and kale, then another layer of each, with some cheese sprinkled around and drizzle the remaining sauce in and around.
  5. Break one egg in each quarter of pan, sprinkle with any remaining cheese and place in oven for 7-10 minutes just until eggs are set and cheese is melted.
  6. Garnish with avocado and cilantro and serve.

Related Products

Policies | Copyright 2017