Tomato-and-jalapeño-sauced enchiladas with sour cream and aged cheese (Enjitomatadas con crema y queso añejo) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 220) by Rick Bayless and Deann Groen Bayless

  • sour cream
  • jalapeño chiles
  • Show all ingredients...

  • EYB Comments

    Can substitute serrano chiles for jalapeño chiles; canned tomatoes for fire-roasted canned tomatoes; vegetable broth for chicken broth; and Parmesan cheese or Romano cheese for queso añejo. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute serrano chiles for jalapeño chiles; canned tomatoes for fire-roasted canned tomatoes; vegetable broth for chicken broth; and Parmesan cheese or Romano cheese for queso añejo. See recipe for variations.

  • averythingcooks on July 27, 2021

    I needed a red enchilada sauce for another recipe and came here as I prefer a more "tomatey" sauce than some recipes provide. This came together quickly, fit my needs perfectly and has a good hit of heat from the jalapenos. I would make this sauce again for sure.

  • abettino on October 16, 2011

    shredded chicken can be replaced with beef or pork as well

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