Red Enchilada Sauce with Extra Melt® White Cheese Sauce
Red Enchilada Sauce with Extra Melt® White Cheese Sauce
Red Enchilada Sauce with Extra Melt® White Cheese Sauce
Directions
Heat Extra Melt Cheese Sauce using desired method to 165°F.
Blister tomatoes in vegetable oil in large stockpot over medium-high heat 10 minutes or until charred.
Add onions, Guajilloes, chiles arbol and garlic to stockpot; cook, stirring occasionally, 5 minutes or until browned. Add water; bring to a boil. Boil 5 minutes. Reduce heat; simmer 30-35 minutes or until only small amount of liquid remains.
Pour all contents of stockpot into pitcher of high-speed blender. Add cider vinegar, pepper and salt; puree until smooth.
Stir puree into hot cheese sauce.
Hold hot until service or refrigerate for next service.
Ingredients
5 lbs. LAND O LAKES® Extra Melt® White Cheese Sauce, (1 pouch)
6 oz. tomato(es), Roma, whole
2 tsp. oil, vegetable
3 large onion(s), white, peeled, quartered
2 1/2 oz. Guajillo chile peppers, dried, stemmed, seeded
