Directions: |
Directions:Add crushed red pepper to a 4-qt. saucepan and add just enough water to cover the base of the pot. Cook over a medium heat until water is almost all gone.
Add tomato puree and taco seasoning; mix well.
Add baking soda to 1 cup water, stir well. Add to puree and mix well. The sauce will increase around 30% in volume but will return to previous levels after 15 min.
Allow sauce to simmer for 30 min. stirring occasionally, then jar.
Makes 4 pints of sauce (recipe itself takes 2 to 3 jars, depending on how saucy you like it)
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If chicken is not ground, chop well. Add chicken to a pan, along with 1 cup of the sauce, and cook over a medium heat.
When sauce reduces and chicken is cooked, add another cup of sauce and mix well.
Mixture can be used immediately or jarred for later use.
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Heat oven to 450 degrees.
Fill base of 9 x 13" baking dish with half-jar to full-jar of sauce, spreading evenly.
Create stations: a pile of tortillas, then large bowl of salt water, then a bowl of filling, then baking dish.
Add one tortilla to the saltwater, soak for five seconds, remove and add filling.
Roll into a tube and place in baking dish, seam-side-down (so the weight keeps the seam together). Repeat until gone.
Add half-jar to full-jar of sauce to top, spreading evenly.
Grate cheese and spread evenly on top.
Bake until cheese is well melted.
Rest for 5 to 10 min. and serve. |
Personal
Notes: |
Personal
Notes: Recipe scales well; quadrupling the recipe in a larger pan or pot is easy. ~Joseph
Shredded chicken works well too; it's the sauce that makes it great, which has the perfect amount of spice. Make an extra batch, then freeze or can it. ~Linda
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This recipe for Ground Chicken Enchiladas is from